Cooked: A Natural History of Transformation
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 transf…
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The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World
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 ferm…
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The Third Plate: Field Notes on the Future of Food
Barber explores the evolution of American food from the 'first plate,' or industrially-produced, meat-heavy dishes, to the 'second plate' of grass-fed meat and organic greens, and says that both of th…
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.…
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Becoming Earth: How Our Planet Came to Life
A vivid account of a major shift in how we understand Earth, from an exceptionally talented new voice. Earth is not simply an inanimate planet on which life evolved, but rather a planet that came to l…
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Salt Sugar Fat: How the Food Giants Hooked Us
Every year, the average American eats 33 pounds of cheese and 70 pounds of sugar. They ingest 8,500 milligrams of salt a day, double the recommended amount, almost none of which comes from salt shaker…
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Socialism Is Dead! Long Live Socialism!: The Marx Code—Socialism with a Human Face: (A New World Order)
This work is divided into two autonomous books.
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The first book, The State, represents a radically new political system of society, one which is the most democratic system ever possible! This is a compl… -
We Are What We Eat: A Slow Food Manifesto
From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats
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In We Are What We Eat , Alice Waters urges us to take up t… -
The World-Ending Fire: The Essential Wendell Berry
In a time when our relationship to the natural world is ruled by the violence and greed of unbridled consumerism, Wendell Berry speaks out in these prescient essays, drawn from his 50-year campaign on…
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The Fires of Vesuvius: Pompeii Lost and Found
Pompeii is the most famous archaeological site in the world, visited by more than two million people each year. Yet it is also one of the most puzzling, with an intriguing and sometimes violent histor…
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Eat Fat, Get Thin: Why the Fat We Eat Is the Key to Sustained Weight Loss and Vibrant Health (The Dr. Mark Hyman Library Book 5)
A revolutionary new diet program based on the latest science showing the importance of fat in weight loss and overall health, from # 1 bestselling author Dr. Mark Hyman.
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Many of us have long been tol… -
Extra Virginity: The Sublime and Scandalous World of Olive Oil
The sacred history and profane present of a substance long seen as the essence of health and civilization.
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For millennia, fresh olive oil has been one of life's necessities-not just as food but also as… -
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EveryDayCook
My name is Alton Brown, and I wrote this book. It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it…
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Clean: The New Science of Skin
The author of the popular Atlantic articles "You're Likely to Get the Coronavirus" and "I Quit Showering, and Life Continued" explains the surprising and unintended effects of our hygiene practices in…
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Our Green Heart: The Soul and Science of Forests
In this inspiring culmination of Diana Beresford-Kroeger’s life’s work as botanist, biochemist, biologist and poet of the global forest, she delivers a challenge to us all to dig deeper into the scien…
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The Secret Life of Groceries: The Dark Miracle of the American Supermarket
This book is an investigation into the human lives at the heart of the American grocery store. What does it take to run the American supermarket? How do products get to shelves? Who sets the price? An…
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