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The cover of Cooked: A Natural History of Transformation

Cooked: A Natural History of Transformation

Michael Pollan

Can the simple act of cooking answer questions about our health, our food system and our place in the natural world?

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At a glance

Author
Michael Pollan

Why read it

  • You will consider cooking as a way to improve your family's health and general well being
  • You will see how an ordinary person can help reform the food system from their own kitchen
  • You will understand why cooking and fermenting at home is a form of generosity, even when buying is easier

Who it is for

  • Home cooks stuck in a dinner routine
  • Parents wanting a shared project with a teenager
  • Readers curious where food and health meet

Contents

  1. Michael Pollan
  2. Introduction
  3. Why Cook?
  4. Part I
  5. I.
  6. Ayden, North Carolina
  7. II.
  8. Cambridge, Massachusetts
  9. III.
  10. Intermission: A Pig’s Perspective
  11. IV.
  12. Raleigh, North Carolina
  13. V.
  14. Wilson, North Carolina
  15. VI.
  16. Manhattan, Nyc
  17. VII.
  18. Berkeley, California
  19. VIII.
  20. Coda: Axpe, Spain
  21. Part II
  22. I.
  23. Step One: Finely Dice Some Onions
  24. II.
  25. Step Two: Sauté Onions and Other Aromatic Vegetables
  26. III.
  27. Step Three: Salt the Meat; then Brown it
  28. IV.
  29. Step Four: Place all the Ingredients in a Covered Pot
  30. V.
  31. Step Five: Pour the Braising Liquid over the Ingredients
  32. VI.
  33. Step Six: Simmer, Below the Boil, for a Long Time
  34. VII.
  35. Step Seven: Remove Pot from Oven. If Necessary, Skim Fat and Reduce Liquid. Bring to the Table and Serve.
  36. Part III
  37. I.
  38. A Great White Loaf
  39. II.
  40. Thinking Like a Seed
  41. III.
  42. Coda: Meet Your Wheat
  43. Part IV
  44. Ferment I.
  45. Vegetable
  46. Ferment II.
  47. Animal
  48. Ferment III.
  49. Alcohol
  50. Afterword
  51. Hand Taste
  52. Appendix I:
  53. Four Recipes
  54. 1. Fire Pork Shoulder Barbecue
  55. 2. Water Meat Sugo and Pasta
  56. 3. Air Whole-Wheat Country Loaf
  57. 4. Earth Sauerkraut
  58. Appendix II:
  59. A Short Shelf of Books on Cooking
  60. Selected Sources

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