烹 烹饪如何连接自然与文明 英文原版 Michael Pollan
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作者Michael Pollan
出版社Penguin USA
ISBN9780143125334
出版时间2014-04
印刷时间2014-04
印数1千册
装帧平装
开本32开
纸张轻型纸
页数480页
字数1千字
定价130元
上书时间2024-10-28
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基本信息
Edited by：Michael Pollan
Publisher：Penguin USA
Published：29 Apr 2014
Language：English
Format Paperback：480 pages
ISBN10：0143125338
ISBN13：9780143125334
Weight：383 g
Dimensions：139 x 213 x 26（mm）
页面参数仅供参考，具体以实物为准
书籍简介
Michael Pollan是《杂食者的窘境》、《食物规则》和《如何改变你的想法》的畅销书作者，他在《烹饪》中探索了他自己厨房中以前未曾涉足的领域。
烹饪》现在是Netflix公司根据该书制作的专题片，重点介绍烹饪中发生的四种 "转变"。烹饪》由奥斯卡获奖电影制片人亚历克斯-吉布尼（Alex Gibney）执导，迈克尔-波伦（Michael Pollan）主演，揭示了科学、文化和我们喜爱的味道之间的联系。
在《烹饪》中，Michael Pollan发现了四大经典元素--火、水、空气和土--将自然界的东西转化为美味的食物和饮料的持久力量。波伦向一连串的烹饪大师拜师学艺，学习如何用火烧烤、用液体烹饪、烘烤面包，以及发酵从奶酪到啤酒的一切。
烹饪》的每个章节都追踪了波伦为掌握四种元素之一的单一经典食谱所做的努力。一位北卡罗来纳州的烤肉大师向他传授了火的原始魔力；一位经过Chez Panisse培训的厨师向他传授了红烧的艺术；一位著名的面包师向他传授了空气如何将谷物和水转化为芬芳的面包；最后，几个疯狂的天才 "发酵师"（包括酿酒师、奶酪制造商和各种腌制者）揭示了真菌和细菌如何进行最神奇的炼丹。读者与波伦一起学习，但课程超越了实用性，成为对烹饪如何使我们参与到社会和生态关系网络中的一种调查。烹饪，首先是将我们联系起来。
不做饭的影响同样是深远的。依靠企业来加工我们的食物意味着我们消耗了大量的脂肪、糖和盐；破坏了与自然界的基本联系；并削弱了我们与家人和朋友的关系。事实上，《烹饪》认为，夺回对烹饪的控制权可能是任何人都可以采取的最重要的步骤，以帮助使美国的食品系统更健康和更可持续。将烹饪作为一种享受和自力更生的行为，学习执行这些日常转变的魔法，打开了通往更有营养的生活的大门。
Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked.
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.
作者简介
Michael Pollan之前写过七本书，包括《烹饪》、《食物规则》、《为食物辩护》、《杂食者的困境》和《欲望的植物学》，都是《纽约时报》的畅销书。他也是有声书《咖啡因》的作者。他长期为《纽约时报》杂志撰稿，还在哈佛大学和加州大学伯克利分校教授写作。2010年，《时代》杂志将他评为全球具影响力的100人之一。
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. 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.
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