Cocinar: una historia natural de la transformación pdf

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.

Cocinar: una historia natural de la transformación pdf by Michael Pollan

Michael Pollan descubre el poder perdurable de los cuatro elementos clásicos - fuego, agua, aire y tierra - para transformar las cosas de la naturaleza en cosas deliciosas para comer y beber. Aprendiz a sí mismo a una sucesión de maestros de la cocina, Pollan aprende a la parrilla con fuego, cocinar, hornear pan líquido, y fermentar todo, desde queso a la cerveza - y descubre que la recuperación de la cocina como un acto de disfrute y la autosuficiencia abre la puerta a una vida más nutritiva.;In Cooked, Michael 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 - and finds that reclaiming cooking as an act of enjoyment and self-reliance opens the door to a more nourishing life.