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Cooked: A Natural History of Transformation Paperback – April 29, 2014

4.6 4.6 out of 5 stars 1,977 ratings

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**Now a docu-series streaming on Netflix, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney executive produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. **

In
Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he 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.
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Editorial Reviews

Review

“[A] rare, ranging breed of narrative that manages to do all . . . It’s nothing short of important, possibly life-altering, reading for every living, breathing human being . . . In Pollan’s dexterous hands, we get the science, the history, the inspiration, ultimately the recipe. What feels like all of it. It doesn’t hurt that he also happens to be very funny.” —Boston Globe

"Because of the power of his prose and his reasoning,
Cooked may prove to be just as influential as Pollan’s seminal book, The Omnivore’s Dilemma . . . The results are fascinating, but the magic of Cooked lies not in its ability to unlock the secrets of slow-roasting a whole hog or brewing beer . . . No, what Pollan pulls off is even more impressive: He manages to illuminate the wealth of connections that stem from our DIY time in the kitchen.” The Washington Post

"As in
The Omnivore’s Dilemma, Pollan is never less than delightful, full of curiosity, insight, and good humor. This is a book to be read, savored, and smudged with spatterings of olive oil, wine, butter, and the sulfuric streaks of chopped onion." Outside

“The book's surplus of fascinating tidbits—about everything from barbecue (which Pollan connects to ritual animal sacrifice) to the mysterious workings of bread yeast—makes it a feast for intellectual omnivores.” —
Entertainment Weekly

“Through cooking, Pollan argues, we clear a space, allowing ourselves not only to consider our sometimes troubled bond with nature but to reestablish our ties to one another, and to become makers instead of consumers.
Cooked is a potently seductive invitation to discover—or rediscover—our most primal connection to the natural world.” —Bookforum

"Spurred by a number of objectives—improving his family’s general health, connecting with his teenage son, and learning how people can reduce their dependence on corporations, among others—Pollan (
The Omnivore’s Dilemma; In Defense of Food) came to the realization that he’d be able to accomplish all those goals and more if he spent more time in his kitchen. He began cooking. Divided into four chapters based on the four elements, Pollan eloquently explains how grilling with fire, braising (water), baking bread (air), and fermented foods (earth) have impacted our health and culture. . . . Engaging and enlightening reading." —Publishers Weekly (starred review)

New York Times best-selling author Pollan (The Botany of Desire; The Omnivore’s Dilemma) delivers a thoughtful meditation on cooking that is both difficult to categorize and uniquely, inimitably his . . . Intensely focused yet wide ranging, beautifully written, thought provoking, and, yes, fun, Pollan’s latest is not to be missed by those interested in how, why, or what we cook and eat." Library Journal (starred review)

"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)

"Pollan’s newest treatise on how food reaches the world’s tables delves into the history of how humankind turns raw ingredients into palatable and nutritious food. To bring some sense of order to this vast subject, he resurrects classical categories of fire, water, air, and earth . . . Four recipes accompany the text, and an extensive bibliography offers much deeper exploration. Pollan’s peerless reputation as one of America’s most compelling expositors of food and human sustainability will boost demand." 
Booklist (starred review)

About the Author

Michael Pollan is the author of seven previous books, including CookedFood RulesIn Defense of FoodThe Omnivore's Dilemma and The Botany of Desire, all of which were New York Times bestsellers. He's also the author of the audiobook Caffeine: How Caffeine Created the Modern World. A longtime contributor to the New York Times Magazine, he also teaches writing at Harvard and the University of California, Berkeley. In 2010, TIME magazine named him one of the one hundred most influential people in the world.

Product details

  • Publisher ‏ : ‎ Penguin Books; Reprint edition (April 29, 2014)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 480 pages
  • ISBN-10 ‏ : ‎ 0143125338
  • ISBN-13 ‏ : ‎ 978-0143125334
  • Item Weight ‏ : ‎ 12.8 ounces
  • Dimensions ‏ : ‎ 5.53 x 0.97 x 8.41 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 1,977 ratings

About the author

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Michael Pollan
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Michael Pollan is the author of seven previous books, including Cooked, Food Rules, In Defense of Food, The Omnivore's Dilemma and The Botany of Desire, all of which were New York Times bestsellers. A longtime contributor to the New York Times Magazine, he also teaches writing at Harvard and the University of California, Berkeley. In 2010, TIME magazine named him one of the one hundred most influential people in the world.

Customer reviews

4.6 out of 5 stars
1,977 global ratings

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Customers say

Customers find the book entertaining and engaging. They appreciate the history and philosophy of food preparation, as well as the thought-provoking sections. The writing style is described as scientific yet folksy. Readers praise the cooking quality as brilliant and well-done. They enjoy the author's humor throughout the book.

AI-generated from the text of customer reviews

287 customers mention "Readability"287 positive0 negative

Customers find the book entertaining and enjoyable to read. They appreciate the engaging writing style and interesting subject matter. The book inspires them and makes them excited about cooking. It passes their time in a productive way, with an exciting narrative about human relationships.

"...I have always like Pollan's books. They are entertaining and have humor...." Read more

"Michael Pollan’s engaging style of writing and subject matter was a treat to read...." Read more

"...Pollan is a masterful storyteller, combining an ability to explain complex issues with a sharp sense of humor and self-deprecation...." Read more

".../fermentation section, but it actually proved to be one of the most interesting and thought-provoking sections of Pollan's book...." Read more

276 customers mention "Cooking history"271 positive5 negative

Customers find the book informative and insightful about cooking history. It provides an overview of food preparation, describing how cooking transforms both food and people. Readers appreciate the author's approachable style and well-researched content.

"...For him with cooking - home atmosphere is better, nutrition is better, value for money is better and his experiences are better all the while his..." Read more

"...volume of information is easily comprehended and resonates with my philosophy of food preparation and sharing with family and friends...." Read more

"...efficient use of time, it is an alchemic process that transforms both raw foods and people. Without cooking, humans would not be what we are today...." Read more

"It was very interesting to read "Cooked" shortly after writing my own cookbook, The Wholesome Breakfast Cookbook...." Read more

172 customers mention "Thought provoking"159 positive13 negative

Customers find the book thought-provoking and engaging. It covers topics of interest, including biology, philosophy, and religious musings. Readers appreciate the deeper insights into each topic and the connections to related issues. They also mention that the book is educational and inspirational, covering topics like the Maillard reaction and food cultures.

"...The role of alcohol in social settings, its health contents and issues as well as its historic role througout civilization and consumption in the..." Read more

"...The vast volume of information is easily comprehended and resonates with my philosophy of food preparation and sharing with family and friends...." Read more

"...The book contains long sections with meditations on what cooking is and what it means to culture, both ancient and modern, and for the most part I..." Read more

"...but it actually proved to be one of the most interesting and thought-provoking sections of Pollan's book...." Read more

139 customers mention "Writing style"117 positive22 negative

Customers appreciate the book's writing style. They find it well-researched, scientific yet engaging. The author explains complex issues with humor and attention to detail. Readers describe the book as easy to read and appreciate the author's ability to explain complex issues with a sharp sense of humor.

"...to attempt at home as its a very slow process but the nuances are discussed and as with all forms of food preparation the author discusses there is..." Read more

"Michael Pollan’s engaging style of writing and subject matter was a treat to read...." Read more

"...Pollan is a masterful storyteller, combining an ability to explain complex issues with a sharp sense of humor and self-deprecation...." Read more

"...journey of education with a well researched and well written piece of the natural history...." Read more

45 customers mention "Cooking quality"41 positive4 negative

Customers find the book's cooking quality good. They say it explains things in a way they may not have thought of. Readers mention it's a must-read for those interested in food and truth in cooking. The book covers raw ingredients, chefs behind the best products, and the learner's experience. Some reviewers consider it a typical high-quality book by Pollan, though some don't like some of the meals.

"...Over the course of the book, Pollan successfully proves that cooking is special and shouldn't be given up so easily, and there are benefits to..." Read more

"...However he obviously thinks he is doing well in the cooking department, choosing a quote for the back of the book that describes him as a hell of a..." Read more

"Michael Pollan's Cooked is a masterpiece that you must read if you love to cook and want to explore the origins of grilling, brazing, bread baking,..." Read more

"...Lots of interesting stories and cooking, baking, and brewing ideas. I may try to make a starter based on his bread recipe on the back...." Read more

31 customers mention "Humor"28 positive3 negative

Customers enjoy the author's humor in this book. They find it entertaining, with thoughtful commentary and a light yet serious tone. The book is described as conversational and poetic.

"...I have always like Pollan's books. They are entertaining and have humor...." Read more

"...He reads the audiobook himself, and has such a great soothing, emotive voice that this is probably one of the few books that I would rather listen..." Read more

"...in this book he writes with his same wit, compassion, and knowledge that he's known for but focuses on the ways we get things to our table...." Read more

"...done it regularly and with some bit of confidence, there is a smiling resonance and spark of curiosity here for the things not yet true...." Read more

26 customers mention "Chemistry"26 positive0 negative

Customers find the chemistry in the book interesting. They enjoy the details of food science and home fermentation. The book inspires them to bake and ferment vegetables.

"...The science of breadmaking is really interesting and the industrial process of making the flour has the effect of reducing the nutritional content...." Read more

"...cooking may not be the most efficient use of time, it is an alchemic process that transforms both raw foods and people...." Read more

"...To make it clear how easy it is to achieve fermentation, he shares humorous stories from his childhood of fermenting grape juice and having the..." Read more

"...a book for a person who is curious about cooking, its history, some of the chemistry, the basic concepts behind it...." Read more

17 customers mention "Pacing"4 positive13 negative

Customers find the book's pacing slow and tedious. They find the details overwhelming and the writing excessively wordy.

"...This seems the most straightforward to attempt at home as its a very slow process but the nuances are discussed and as with all forms of food..." Read more

"...difficult after you have practiced for a while, but it is a very time-consuming process...." Read more

"...it requires 3 HOURS of active preparation time! Who can, or wants, to spend that on a weekday meal?..." Read more

"...is special and shouldn't be given up so easily, and there are benefits to slowing down and becoming immersed in something so basic as the food we eat..." Read more

Top reviews from the United States

  • Reviewed in the United States on June 23, 2013
    In "Cooked" Michael Pollan takes a look at the major processes that go into food preparation which he breaks into four categories - fire, water, air and earth. As with other books by Pollan there is a deep message in the writing and an underlying goal of the author to revitalize the reader's interest in our historic food culture and the approachability of it at the individual level in modern society. The book sets the stage in the introduction asking the question of why to cook. He notes that the amount of time spent in the kitchen by people has declined dramatically in the last 50 years and how the argument of division of labour and time optimization might hold partially true- being totally removed from preparing what we consume to survive is much much more complicated than such simple economic logic.

    The book sets the stage by discussing the BBQ. It is a perfect opening to reinforce the author's introductory criticims of modern food preparation as the social atmosphere defined by BBQs will always be an obvious reminder of the deeply social aspects of certain kinds of food preparation. The author researches heavily and takes the reader with him through his journey of finding the authentic BBQ. In reading the chapter i have a much larger where to eat next list... But the author combines food journalism of BBQ today with a historical account of the roast in our history and discusses some fairly deep concepts about what makes us human. The author introduces the idea that what makes us human is actually the ability to cook as by cooking we reduce the time and energy spent in digestion and allows for people to have evolved much larger brains that require economy of eating time. Not a central thesis of the book by any means, just an illustration that the philosophy of the author and examples all weave together to bring purpose to the writing.

    The author then goes into water and boiling food. This is less adventurous and seems slightly more introspective. Cooking food by boiling it is a more recent human invention as its dependent on a vessel to boil the water in after one has discovered fire. It is also a more domestic form of food preparation and as a result has more gender role connotations. The atmosphere of the campfire is different from the atmosphere of the person preparing a stew. Nonetheless the author discusses how all cultures boil food in various forms to both cook and improve flavour and at its core is a fairly common practice. The chemistry of what happens is discussed and the lessons learnt in terms of process. The author details how for himself the slow process of the food preparation filtered through to the family time enjoyed while talking and slowly eating the slow cooked meal.

    The author then moves into air and discusses baking. Baking is a form of food preparation that was subcontracted out of the kitchen hundreds of years ago (compared to roasting and boiling for example). The author gives himself the project of learning how to bake and starts in his home state of California. It is really interesting and it makes me feel like i am bread deprived. The science of breadmaking is really interesting and the industrial process of making the flour has the effect of reducing the nutritional content. The process of recombining nutrients to the bland white breads in modern supermarkets is discussed and shown to be predominantly a failure in terms of achieving nutritional goals. The author starts with a successful baking of a white flour sourdough and eventually works with original wholeweat cultures. I read this chapter and want to try the bread as well as all the bakeries that went into shaping this chapter...

    The author finally moves into Earth which is really his description for allowing nature and microbiology to take its course on food. In particular fermentation is detailed in two forms. The first is through pickling and the author tries to make sauerkraut, kimchi, and various other pickled foods. This seems the most straightforward to attempt at home as its a very slow process but the nuances are discussed and as with all forms of food preparation the author discusses there is an art to it given the science has its limits given the multitude of processes that are occuring. The author then discusses the art of cheesemaking and discusses the health aspects of the cheesemaking process. The author ends with a discussion of alcohol production and he attempts making beer. Given the beer kits involved are slightly more ready made than kits for other forms of food preparation, the first try for beer seems to turn out quite successfully on a a relative basis. The role of alcohol in social settings, its health contents and issues as well as its historic role througout civilization and consumption in the animal world is all discussed in a lively manner.

    I have always like Pollan's books. They are entertaining and have humor. Despite the lightheartedness of the writing the deeper message is one that should be considered. Cooking doesnt have to be a chore and the spillover effects of moving from processed food to home cooked are countless. For him with cooking - home atmosphere is better, nutrition is better, value for money is better and his experiences are better all the while his social fabric gets stronger. Obviously the message isnt for everyone to prepare all aspects of their food intake but to shift the balance away from always buying prepared and trying to minimize time cooking is a questionable goal. Despite not being active in the kitchen I feel more invigorated to try after reading this. I learnt quite a bit as well as enjoyed the read.
    15 people found this helpful
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  • Reviewed in the United States on October 7, 2024
    Michael Pollan’s engaging style of writing and subject matter was a treat to read. The vast volume of information is easily comprehended and resonates with my philosophy of food preparation and sharing with family and friends. A home prepared dinner from real ingredients is the ultimate language of love.
  • Reviewed in the United States on April 26, 2013
    I think I've read every one of Pollan's books. I loved some, especially Omnivore's Dilemma, while others were just good (In Defense of Food). With Cooked, there were parts I loved, while other parts I was ready to skim over. In the end, I enjoyed the book immensely, but not as much as some of this others.

    Like many of his other books, Pollan divides Cooked into thematic sections (Here: Fire [Grilling], Water [Cooking in water], Air [baking], and Earth[fermenting/pickling]) but they seemed a little forced, as Pollan himself seems to acknowledge. You need fire for three of the four, and yeast plays a pretty big role in both beer and bread. I get what he was trying to do, but it felt like it didn't quite work to enhance the themes of the book rather than merely provide breaking points.

    His introduction sets the stage for the entire book. He identifies a dilemma in modern culture: we spend less time cooking than ever but more time watching and idolizing others who cook. Pollan explains that contemplating this dilemma triggered something in him to write this book, and I think he makes an important overarching observation: although cooking may not be the most efficient use of time, it is an alchemic process that transforms both raw foods and people. Without cooking, humans would not be what we are today. The modern trend to remove cooking from everyday life, therefore, is likely to have huge consequences on who we are. As Pollan notes, our fascination with cooking reflects the deep-seated position it holds in our lives.

    The book contains long sections with meditations on what cooking is and what it means to culture, both ancient and modern, and for the most part I enjoyed them. For example, although it is somewhat tangential to cooking, Pollan discusses the role that microbiotics play in our gut and the effect on our health. Tying this topic into modern cooking, he raises some very interesting questions about the effect of a "no-microbe" policy on our health. As Pollan excels at pointing out repeatedly, the food we eat today is at the long end of the combined evolution of man and food: we eat what we eat and cook food the way we do because it is necessary to our survival. Removing certain types of food (e.g., whole grain bread, fermented vegetables) without thinking of the consequences is fraught with peril.

    The meditations are interspersed with stories about masters of cooking and Pollan's own personal experiences. In each section, Pollan seeks out the masters in each particular field to teach him about cooking. As with his other books, Pollan always finds the philosophers within a certain field that combine their expertise with an ability to discuss their field in a way that opens your eyes. Who knew that bread baking would be so complex and more of an art form than simple mixing? Pollan is a masterful storyteller, combining an ability to explain complex issues with a sharp sense of humor and self-deprecation.

    With Omnivore's Dilemma, Pollan changed how I think about the world. For me, Cooked was different in that rather than changing how I see the world of food, he reinforced ideas I already have and gave voice to some subconscious thoughts I had about the importance of cooking my own food. Although I have always enjoyed cooking, Pollan helps highlight WHY cooking is so enjoyable and so worthwhile. I especially enjoyed his section on brewing beer and have been inspired to try to brew my own batch. As he notes in his afterword, many of these endeavors seem at first glance to be an incredible waste of time and totally inefficient. As Pollan explains, however, there is a "satisfaction that comes from temporarily breaking free of one's accustomed role as the producer of one thing -- whatever it is we sell into the market for a living -- and the passive consumer of everything else." Over the course of the book, Pollan successfully proves that cooking is special and shouldn't be given up so easily, and there are benefits to slowing down and becoming immersed in something so basic as the food we eat. So while I can't claim that Cooked is as eye-opening as some of Pollan's other works, I enjoyed it immensely.
    145 people found this helpful
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Top reviews from other countries

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  • Cliente Amazon
    5.0 out of 5 stars Indicação
    Reviewed in Brazil on March 7, 2024
    Ainda lendo
  • Cliente de Amazon
    5.0 out of 5 stars Encontrando inspiración en lo ordinario
    Reviewed in Mexico on January 4, 2022
    Un libro precioso que ofrece una nueva perspectiva de algo tan común y mundano como lo es el cocinar.
  • Juan alcaide
    5.0 out of 5 stars Bien
    Reviewed in Spain on October 15, 2024
    Buena relación calidad precio
  • SURYASIKHA PATHAK
    5.0 out of 5 stars A book to read before you watch the show.
    Reviewed in India on July 17, 2021
    I started reading Cooked because I was watching the show in Netflix. (Same name if you are interested, and wonderfully made.) But I thought I was missing something, after all a book is often better than a show. Its a book with an interesting proposition, which relooks the way we connect with food, which forms the basic part of our existence. Its a critique of industrialization of food production. The disconnect between nature, agriculture and culture which is reflected in the way food in plated in front of us. Wonderful read.
  • Parmicore
    5.0 out of 5 stars Meraviglioso
    Reviewed in Italy on September 26, 2020
    Evocativo e affascinante, un libro per gente a cui piace leggere e mangiare: semplice. Per me Pollan non sbaglia mai un colpo.