THE NEW YORK TIMES BESTSELLER As seen on The Joe Rogan Experience! A groundbreaking dive into the role psychedelics have played in the origins of Western civilization, and a real-life quest for the Holy Grail. The most influential religious historian of the twentieth century, Huston Smith, once referred to it as the "best-kept secret" in history. Did the Ancient Greeks use drugs to find God? And did the earliest Christians inherit the same, secret tradition? A profound knowledge of visionary plants, herbs and fungi passed from one generation to the next, ever since the Stone Age? There is zero archaeological evidence for the original Eucharist - the sacred wine said to guarantee life after death for those who drink the blood of Jesus. The Holy Grail and its miraculous contents have never been found. In the absence of any hard data, whatever happened at the Last Supper remains an article of faith for today's 2.5 billion Christians. In an unprecedented search for real answers, The Immortality Key examines the archaic roots of the ritual that is performed every Sunday for nearly one third of the planet. Religion and science converge to paint a radical picture of Christianity's founding event...and, after centuries of debate, to solve history's greatest puzzle once and for all. Before the birth of Jesus, the Ancient Greeks found salvation in their own sacraments. Sacred beverages were routinely consumed as part of the so-called Ancient Mysteries - elaborate rites that led initiates to the brink of death. The best and brightest from Athens and Rome flocked to the spiritual capital of Eleusis, where a holy beer unleashed heavenly visions for two thousand years. Others drank the holy wine of Dionysus to become one with the god. In the 1970s, renegade scholars claimed this beer and wine - the original sacraments of Western civilization - were spiked with mind-altering drugs. In recent years, vindication for the disgraced theory has been quietly mounting in the laboratory. The constantly advancing fields of archaeobotany and archaeochemistry have hinted at the enduring use of hallucinogenic drinks in antiquity. And with a single dose of psilocybin, the psychopharmacologists at Johns Hopkins and NYU are now turning self-proclaimed atheists into instant believers. But the smoking gun remains elusive. If these sacraments survived for thousands of years in our remote prehistory, from the Stone Age to the Ancient Greeks, did they also survive into the age of Jesus? Was the Eucharist of the earliest Christians, in fact, a psychedelic Eucharist? With an unquenchable thirst for evidence, Brian C. Muraresku takes the reader on his twelve-year global hunt for proof. He tours the ruins of Greece with its government archaeologists. He gains access to the hidden collections of the Louvre Museum to show the continuity from pagan to Christian wine. He unravels the Ancient Greek of the New Testament with a Catholic priest. He spelunks into the catacombs under the streets of Rome to decipher the lost symbols of Christianity's oldest monuments. He breaches the secret archives of the Vatican to unearth manuscripts never before translated into English. And with leads from the archaeological chemists at the University of Pennsylvania and the Massachusetts Institute of Technology, he unveils the first scientific data for the ritual use of psychedelic drugs in classical antiquity. The Immortality Key reconstructs the suppressed history of women consecrating a forbidden, drugged Eucharist that was later banned by the Church Fathers. Women who were then targeted as witches during the Inquisition, when Europe's sacred pharmacology largely disappeared. Have the scientists of today resurrected this lost technology? Is Christianity capable of returning to its roots? Featuring a Foreword by Graham Hancock, the New York Times bestselling author of America Before: The Key to Earth's Lost Civilization.

Now a Netflix series. WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018

While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.

Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin’s canon of 100 essential recipes and their dozens of variations will teach you how.

“Quite simply an essential book … a masterpiece” - NIGELLA LAWSON

“I have become slightly obsessed … revolutionary in its simplicity” - YOTAM OTTOLENGHI

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.

Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

The instant New York Times bestseller | A Washington Post Notable Book | One of NPR's Best Books of the Year "Expert storytelling . . . [Pollan] masterfully elevates a series of big questions about drugs, plants and humans that are likely to leave readers thinking in new ways." -New York Times Book Review From #1 New York Times bestselling author Michael Pollan, a radical challenge to how we think about drugs, and an exploration into the powerful human attraction to psychoactive plants-and the equally powerful taboos. Of all the things humans rely on plants for-sustenance, beauty, medicine, fragrance, flavor, fiber-surely the most curious is our use of them to change consciousness: to stimulate or calm, fiddle with or completely alter, the qualities of our mental experience. Take coffee and tea: People around the world rely on caffeine to sharpen their minds. But we do not usually think of caffeine as a drug, or our daily use as an addiction, because it is legal and socially acceptable. So, then, what is a "drug"? And why, for example, is making tea from the leaves of a tea plant acceptable, but making tea from a seed head of an opium poppy a federal crime? In This Is Your Mind on Plants, Michael Pollan dives deep into three plant drugs-opium, caffeine, and mescaline-and throws the fundamental strangeness, and arbitrariness, of our thinking about them into sharp relief. Exploring and participating in the cultures that have grown up around these drugs while consuming (or, in the case of caffeine, trying not to consume) them, Pollan reckons with the powerful human attraction to psychoactive plants. Why do we go to such great lengths to seek these shifts in consciousness, and then why do we fence that universal desire with laws and customs and fraught feelings? In this unique blend of history, science, and memoir, as well as participatory journalism, Pollan examines and experiences these plants from several very different angles and contexts, and shines a fresh light on a subject that is all too often treated reductively-as a drug, whether licit or illicit. But that is one of the least interesting things you can say about these plants, Pollan shows, for when we take them into our bodies and let them change our minds, we are engaging with nature in one of the most profound ways we can. Based in part on an essay published almost twenty-five years ago, this groundbreaking and singular consideration of psychoactive plants, and our attraction to them through time, holds up a mirror to our fundamental human needs and aspirations, the operations of our minds, and our entanglement with the natural world.

What shall we have for dinner? Such a simple question has grown to have a very complicated answer. We can eat almost anything nature has to offer, but deciding what we should eat stirs anxiety. Should we choose the organic apple or the conventional? If organic, local or imported? Wild fish or farmed? Low-carb or low-cal? As the American culture of fast food and unlimited choice invades the world, Pollan follows his next meal from land to table, tracing the origin of everything consumed and the implications for ourselves and our planet. His astonishing findings will shock all who care about what they put on their plate.

A farmer cultivates genetically modified potatoes so that a customer at McDonald’s can enjoy a long, golden french fry. A gardener plants tulip bulbs in the autumn and in the spring has a riotous patch of colour to admire. Two simple examples of how humans act on nature to get what we want.

Or are they?

What if those potatoes and tulips have evolved to gratify certain human desires so that humans will help them multiply? What if, in other words, these plants are using us just as we use them?

In blending history, memoir and superb science writing, Pollan tells the story of four domesticated species — the apple, the tulip, marijuana and the potato. All four plants are integral to our everyday lives and Pollan demonstrates how each has thrived by satisfying one of humankind’s most basic desires.

Click here to read an extract.

‘While sowing seeds, this most aptly named of authors asked himself what the 'existential difference' was between his role in the garden and that of a bumblebee. The answer is reached via a charmingly whimsical methodology. Through a mixture of science, philosophy and memoir, Pollan argues that plants have evolved to satisfy the desires of man — just as they have the needs of insects — in order to ensure the survival of their genes. The DNA of a tulip, for example, with petals attenuated like sabres, 'contains detailed instructions on how best to catch the eye not of a bee but of an Ottoman Turk'. This 'co-evolutionary' exchange for mutual benefit is elaborated through four plant types (the apple tree, tulip, marijuana plant and potato) and four desires. This is an immensely enjoyable and accessible book, the provocation of the argument (particularly in regard to GM crops) living on long after the closing sentence’ —Daily Telegraph

‘An immensely readable and thought-provoking book’ ——Independent

‘Pollan’s wonderful exploration of four plants (apple, tulip, marijuana, potato) bears a close similarity to two other equally brilliant studies of comestibles: Margaret Visser's Much Depends on Dinner (corn, salt, butter, rice etc) and Henry Hobhouse's Seeds of Change (quinine, sugar, tea, cotton). There is, however, a difference in Pollan's viewpoint. While Visser and Hobhouse explore man's exploitation, Pollan takes the plant's viewpoint. In the case of marijuana, he suggests that the intoxicating element, known as THC, may be there in order 'to discombobulate the insects ... that prey on the plant'. However, he also quotes a botanist who suggests that the most obvious evolutionary advantage of THC was 'the psychoactive properties which attracted human attention and caused the plant to be spread around the world'. Are we being used by the plant, rather than vice versa? In the case of the tulip, this suggestion appears to fall down. The virus which causes the blooms to 'break' into exotic swirls of colour - and prompted the outburst of tulipomania - also eventually kills the plants. But, suggests Pollan, 'what if the question is instead considered from the vantage point of the virus?' Erudite and entertaining, Pollan's book is a roller-coaster ride for the intellect’ —Independent

In twenty short books, Penguin brings you the classics of the environmental movement. Food Rules, Michael Pollan's wise and witty critique of the western industrialised diet, distils the wisdom of history and traditional cultures to three simple rules: Eat food. Not too much. Mostly plants. Over the past 75 years, a new canon has emerged. As life on Earth has become irrevocably altered by humans, visionary thinkers around the world have raised their voices to defend the planet, and affirm our place at the heart of its restoration. Their words have endured through the decades, becoming the classics of a movement. Together, these books show the richness of environmental thought, and point the way to a fairer, saner, greener world.

THE INSPIRATION FOR THE MAJOR NEW NETFLIX SERIES, HOW TO CHANGE YOUR MIND 'It's a trip - engrossing, eye-opening, mind altering' New Statesman 'Fascinating. Pollan is the perfect guide ... curious, careful, open minded' The Guardian Of all the many things humans rely on plants for, surely the most curious is our use of them to change consciousness: to stimulate, calm, or completely alter the qualities of our mental experience. In This Is Your Mind On Plants, Michael Pollan explores three very different drugs - opium, caffeine and mescaline - and throws the fundamental strangeness of our thinking about them into sharp relief. Exploring and participating in the cultures that have grown up around these drugs, while consuming (or in the case of caffeine, trying not to consume) them, Pollan reckons with the powerful human attraction to psychoactive plants, and the equally powerful taboos. In a unique blend of history, science, memoir and reportage, Pollan shines a fresh light on a subject that is all too often treated reductively. In doing so, he proves that there is much more to say about these plants than simply debating their regulation, for when we take them into our bodies and let them change our minds, we are engaging with nature in one of the most profound ways we can. This ground-breaking and singular book holds up a mirror to our fundamental human needs and aspirations, the operations of our minds and our entanglement with the natural world.

Only a farmer could delve so deeply into the origins of food, and only a writer of Wendell Berry's caliber could convey it with such conviction and eloquence. Long before Whole Foods organic produce was available at your local supermarket, Berry was farming with the purity of food in mind. For the last five decades, Berry has embodied mindful eating through his land practices and his writing. In recognition of that influence, Michael Pollan here offers an introduction to this wonderful collection. Drawn from over thirty years of work, this collection joins bestsellers The Omnivore's Dilemma, by Pollan, and Animal, Vegetable, Miracle, by Barbara Kingsolver, as essential reading for anyone who cares about what they eat. The essays address such concerns as: How does organic measure up against locally grown? What are the differences between small and large farms, and how does that affect what you put on your dinner table? What can you do to support sustainable agriculture? A progenitor of the Slow Food movement, Wendell Berry reminds us all to take the time to understand the basics of what we ingest. "Eating is an agriculture act," he writes. Indeed, we are all players in the food economy.

THE NO. 1 NEW YORK TIMES BESTSELLER, NOW A MAJOR NEW NETFLIX SERIES 'Reminds us that the mind is the greatest mystery in the universe' Yuval Noah Harari, Guardian, Books of the Year Could psychedelic drugs change our worldview? Join Michael Pollan on a journey to the frontiers of the human mind. Diving deep into an extraordinary world - from shamans and magic mushroom hunts to the pioneering labs mapping our brains - and putting himself forward as a guinea-pig, Michael Pollan has written a remarkable history of psychedelics and a compelling portrait of the new generation of scientists fascinated by the implications of these drugs. How to Change Your Mind is a report from what could very well be the future of consciousness. 'A sweeping and often thrilling chronicle of the history of psychedelics, all interwoven with Pollan's adventures as a psychedelic novice. This is a serious work of history and science, but also one in which the author, under the influence of toad venom, becomes convinced he's giving birth to himself' Oliver Burkeman, Guardian 'A mind-altering book ... full of transformations' Richard Godwin, Evening Standard 'An irresistible blend of history, research and personal experience. In terms of the psychedelic wave, the book is the big kahuna, the Big Bang moment for a movement that is gathering force' John McKenna, Irish Times 'Entertaining and engrossing' Paul Laity, Financial Times 'Deeply absorbing, wise and beautifully written' Mick Brown, Literary Review 'An astounding book' Andrew Sullivan, New York Magazine

What to eat, what not to eat, and how to think about health: a manifesto for our times "Eat food. Not too much. Mostly plants." These simple words go to the heart of Michael Pollan's "In Defense of Food," the well-considered answers he provides to the questions posed in the bestselling "The Omnivore's Dilemma," Humans used to know how to eat well, Pollan argues. But the balanced dietary lessons that were once passed down through generations have been confused, complicated, and distorted by food industry marketers, nutritional scientists, and journalists-all of whom have much to gain from our dietary confusion. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real." These "edible foodlike substances" are often packaged with labels bearing health claims that are typically false or misleading. Indeed, real food is fast disappearing from the marketplace, to be replaced by "nutrients," and plain old eating by an obsession with nutrition that is, paradoxically, ruining our health, not to mention our meals. Michael Pollan's sensible and decidedly counterintuitive advice is: "Don't eat anything that your great-great grandmother would not recognize as food." Writing "In Defense of Food," and affirming the joy of eating, Pollan suggests that if we would pay more for better, well-grown food, but buy less of it, we'll benefit ourselves, our communities, and the environment at large. Taking a clear-eyed look at what science does and does not know about the links between diet and health, he proposes a new way to think about the question of what to eat that is informed by ecology and tradition rather than by the prevailing nutrient-by-nutrientapproach. "In Defense of Food" reminds us that, despite the daunting dietary landscape Americans confront in the modern supermarket, the solutions to the current omnivore's dilemma can be found all around us. In looking toward traditional diets the world over, as well as the foods our families-and regions-historically enjoyed, we can recover a more balanced, reasonable, and pleasurable approach to food. Michael Pollan's bracing and eloquent manifesto shows us how we might start making thoughtful food choices that will enrich our lives and enlarge our sense of what it means to be healthy.

In his articles and in best-selling books such as The Botany of Desire, Michael Pollan has established himself as one of our most important and beloved writers on modern man's place in the natural world. A new literary classic, Second Nature has become a manifesto not just for gardeners but for environmentalists everywhere. "As delicious a meditation on one man's relationships with the Earth as any you are likely to come upon" (The New York Times Book Review), Second Nature captures the rhythms of our everyday engagement with the outdoors in all its glory and exasperation. With chapters ranging from a reconsideration of the Great American Lawn, a dispatch from one man's war with a woodchuck, to an essay about the sexual politics of roses, Pollan has created a passionate and eloquent argument for reconceiving our relationship with nature.

In this entertaining young readers edition of the environmental studies classic, Michael Pollan demonstrates how people and domesticated plants have formed a reciprocal relationship. He links four fundamental human desires—sweetness, beauty, energy, and control—with the plants that satisfy them: the apple, the tulip, coffee, and the potato. In telling the stories of four familiar species, Pollan illustrates how the plants have evolved to satisfy humankind’s most basic yearnings. And just as we’ve benefited from these plants, we have also helped them to thrive.

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What should we have for dinner?" To one degree or another this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't--which mushrooms should be avoided, for example, and which berries we can enjoy. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance. The cornucopia of the modern American supermarket and fast-food outlet has thrown us back on a bewildering landscape where we once again have to worry about which of those tasty-looking morsels might kill us. At the same time we're realizing that our food choices also have profound implications for the health of our environment. "The Omnivore's Dilemma" is bestselling author Michael Pollan's brilliant and eye-opening exploration of these little-known but vitally important dimensions of eating in America.
Pollan has divided "The Omnivore's Dilemma" into three parts, one for each of the food chains that sustain us: industrialized food, alternative or "organic" food, and food people obtain by dint of their own hunting, gathering, or gardening. Pollan follows each food chain literally from the ground up to the table, emphasizing our dynamic coevolutionary relationship with the species we depend on. He concludes each section by sitting down to a meal--at McDonald's, at home with his family sharing a dinner from Whole Foods, and in a revolutionary "beyond organic" farm in Virginia. For each meal he traces the provenance of everything consumed, revealing the hidden components we unwittingly ingest and explaining how our taste for particular foods reflects our environmental and biological inheritance.
We are indeed what we eat-and what we eat remakes the world. A society of voracious and increasingly confused omnivores, we are just beginning to recognize the profound consequences of the simplest everyday food choices, both for ourselves and for the natural world. "The Omnivore's Dilemma" is a long-overdue book and one that will become known for bringing a completely fresh perspective to a question as ordinary and yet momentous as What shall we have for dinner?

A few facts and figures from "The Omnivore's Dilemma" Of the 38 ingredients it takes to make a McNugget, there are at least 13 that are derived from corn. 45 different menu items at Mcdonald's are made from corn.One in every three American children eats fast food every day.One in every five American meals today is eaten in the car.The food industry burns nearly a fifth of all the petroleum consumed in the United States--more than we burn with our cars and more than any other industry consumes.It takes ten calories of fossil fuel energy to deliver one calorie of food energy to an American plate.A single strawberry contains about five calories. To get that strawberry from a field in California to a plate on the east coast requires 435 calories of energy.Industrial fertilizer and industrial pesticides both owe their existence to the conversion of the World War II munitions industry to civilian uses--nerve gases became pesticides, and ammonium nitrate explosives became nitrogen fertilizers. ...

An enhanced edition of "Food Rules"--beautifully illustrated and packed with additional food wisdom
Michael Pollan's "Food Rules" prompted a national discussion helping to change the way Americans approach eating. This new edition illustrated by celebrated artist Maira Kalman--and expanded with a new introduction and nineteen additional food rules--marks an advance in the national dialogue that "Food Rules" inspired. Many of the new rules, suggested by readers, underscore the central teachings of the original "Food Rules," which are that eating doesn't have to be so complicated and that food is as much about pleasure and community as it is about nutrition and health. A beautiful book to cherish and share, "Food Rules" guides us with humor, joy, and common sense toward a happier, healthier relationship to food.

THE INSPIRATION FOR THE NEW NETFLIX SERIES 'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them.' SundayTelegraph 'This is a love song to old, slow kitchen skills at their delicious best' Kathryn Huges, GUARDIAN BOOKS OF THE YEAR The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking Michael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives. Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.

Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked. "Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." -Kirkus (starred review) Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements-fire, water, air, and earth-to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

#1 "New York Times "Bestseller
Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it?
Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion--most of what we're consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. With "In Defense of Food," Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: "Eat food. Not too much. Mostly plants." Pollan's bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating.
"Michael Pollan is the] designated repository for the nation's food conscience."
-Frank Bruni, "The New York Times"
" A remarkable volume . . . engrossing . . . Pollan] offers those prescriptions Americans so desperately crave."
"-The Washington Post"
"A tough, witty, cogent rebuttal to the proposition that food can be redced to its nutritional components without the loss of something essential... a] lively, invaluable book."
--Janet Maslin, "The New York Times"
""In Defense of Food" is written with Pollan's customary bite, ringing clarity and brilliance at connecting the dots."
"-The Seattle Times"
Michael Pollan's newest book "Cooked: A Natural History of Transformation"--the story of our most trusted food expert's culinary education--was published by The Penguin Press in April 2013.

Pollan writes about the ecology of the food humans eat and why--what it is, in fact, that we are eating. Discussing industrial farming, organic food, and what it is like to hunt and gather food, this is a surprisingly honest and self-aware account of the evolution of the modern diet.

New York Times and USA Today Bestseller "Eat food, not too much, mostly plants." With these seven words, Michael Pollan-brother of Lori, Dana, and Tracy Pollan, and son of Corky-started a national conversation about how to eat for optimal health. A decade later, the value of a plant-based diet is widely accepted-and yet for many people, easier said than done. So what does choosing "mostly plants" look like in real life? In families where not everyone is on the same vegetarian page the word "mostly" is key. The point isn't necessarily to give up meat entirely but to build a diet that shifts the ratio of animal to plants to create delicious-and nutritious-meals sure to appeal to everyone. There has never been a better time to cook with vegetables-and to move plants to the center of the American plate. Even if plants weren't the better choice for your health, they make the case for themselves purely on the basis of deliciousness. This approach to eating-also known as a flexitarian diet-strikes the best balance on our plates between flavor and pleasure, and nutrition and sustainability. In Mostly Plants, readers will find inventive and unexpected ways to focus on cooking with vegetables-dishes such as Crispy Kale and Potato Hash with Fried Eggs; Tandoori Chicken and Vegetable Sheet Pan Supper; Salmon Farro Bowl; and Roasted Tomato Soup with Gruyere Chickpea "Croutons". Here are recipes that keep the spotlight on the vegetables, at a time when the quality of fresh produce has never been better. In Mostly Plants readers will find recipes that satisfy or can be adapted to almost all dietary needs; vegetarian, vegan, gluten free, and dairy free. And the best part: many of these dishes can be on the table in 35 minutes or less! With skillet-to-oven recipes, sheet pan suppers, one-pot meals and more, this is real cooking for real life: meals that are wholesome, delectable-and mostly plants.

One of the "New York Time""s Book Review""'s "Ten Best Books of the Year
Winner of the James Beard Award
Author of #1 "New York Times" Bestsellers "In Defense of Food "and "Food Rules"
Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. Will it be fast food tonight, or something organic? Or perhaps something we grew ourselves? The question of what to have for dinner has confronted us since man discovered fire. But as Michael Pollan explains in this revolutionary book, how we answer it now, as the dawn of the twenty-first century, may determine our survival as a species. Packed with profound surprises, "The Omnivore's Dilemma "is changing the way Americans thing about the politics, perils, and pleasures of eating.
"Thoughtful, engrossing ... You're not likely to get a better explanation of exactly where your food comes from."
-"The New York Times Book Review"
"An eater's manifesto ... Pollan's] cause is just, his thinking is clear, and his writing is compelling. Be careful of your dinner "
-"The Washington Post"
"Outstanding... a wide-ranging invitation to think through the moral ramifications of our eating habits."
"--The New Yorker"
"If you ever thought 'what's for dinner' was a simple question, you'll change your mind after reading Pollan's searing indictment of today's food industry-and his glimpse of some inspiring alternatives.... I just loved this book so much I didn't want it to end."
"-The Seattle Times"
Michael Pollan's newest book "Cooked: A Natural History of Transformation"--the story of our most trusted food expert's culinary education--was published by The Penguin Press in April 2013.

#1 "New York Times" Bestseller
A definitive compendium of food wisdom
Eating doesn't have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, "Food Rule"s brings welcome simplicity to our daily decisions about food. Written with clarity, concision, and wit that has become bestselling author Michael Pollan's trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It's an easy-to-use guide that draws from a variety of traditions, suggesting how different cultures through the ages have arrived at the same enduring wisdom about food. Whether at the supermarket or an all-you-can-eat buffet, this is the perfect guide for anyone who ever wondered, "What should I eat?"
"In the more than four decades that I have been reading and writing about the findings of nutritional science, I have come across nothing more intelligent, sensible and simple to follow than the 64 principles outlined in a slender, easy-to-digest new book called "Food Rules: An Eater's Manual," by Michael Pollan." --Jane Brody, "The New York Times "
"The most sensible diet plan ever? We think it's the one that Michael Pollan outlined a few years ago: "Eat food. Not too much. Mostly plants." So we're happy that in his little new book, "Food Rules, " Pollan offers more common-sense rules for eating: 64 of them, in fact, all thought-provoking and some laugh-out-loud funny." --"The Houston Chronicle"
" It doesn't get much easier than this. Each page has a simple rule, sometimes with a short explanation, sometimes without, that promotes Pollan's back-to-the-basics-of-food (and-food-enjoyment) philosophy." --"The Los Angeles Times"
"A useful and funny purse-sized manual that could easily replace all the diet books on your bookshelf." --Tara Parker-Pope, "The New York Times"
Michael Pollan's newest book "Cooked: A Natural History of Transformation"--the story of our most trusted food expert's culinary education--was published by The Penguin Press in April 2013.