Michael Pollan


Cooks get to put their hands on real stuff, not just keyboards and screens but fundamental things like plants and animals and fungi. They get to work with the primal elements, too, fire and water, earth and air, using them- mastering them!- to perform their tasty alchemies. How many of us still do that kind of work that engages us in a dialogue with the material world that concludes- assuming the chicken Kiev doesn’t prematurely leak or the souffle doesn’t collapse- with such a gratifying and delicious sense of closure?   –Michael Pollancooked-cover

2 thoughts on “Michael Pollan

  1. Haha I just bought this in addition to Barbara Kingsolver’s Animal, Vegetable, Miracle. As usual I am only like 7 years behind the times….

    • I read Animal, vegetable, miracle a while back and really liked it! I’ve read Michael Pollan’s In Defense of Food but this is the first time I’m reading Cooked. A friend recommended it and I’m really enjoying it!

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