資料詳細

  • 1 件中、 1 件目

[ 洋図書 ] Cooked : a natural history of transformation /

Michael Pollan. -- The Penguin Press, -- 2013. --

所蔵

所蔵は 1 件です。

所蔵館 所蔵場所 資料区分 請求記号 資料コード 所蔵状態 資料の利用
配架日 協力貸出 利用状況 返却予定日 資料取扱 予約数 付録注記 備考
中央 書庫 一般洋図書 F/596.0/P77/C 7104021962 Digital BookShelf
2014/08/19 可能 利用可   0
Eメールによる郵送複写申込みは、「東京都在住」の登録利用者の方が対象です。

ページの先頭へ

資料詳細 閉じる

ISBN [1594204217] (hardback)
ISBN13桁 9781594204210 (hardback)
テキストの言語 英語                  
分類：NDC10版 596
個人著者標目 Pollan, Michael.
本タイトル Cooked :
タイトル関連情報 a natural history of transformation /
著者名 Michael Pollan.
出版地・頒布地 New York :
出版者・頒布者名 The Penguin Press,
出版年・頒布年 2013.
数量 468 p. ;
大きさ 25 cm.
書誌注記 Includes bibliographical references (p. [447]-458) and index.
内容注記 Introduction: Why cook? -- Part I: Fire : creatures of the flame -- Part II: Water : a recipe in seven steps -- Part III: Air : the education of an amateur baker -- Part IV: Earth : fermentation's cold fire -- Afterword: Hand taste -- Appendix I: Four recipes -- Appendix II: A short shelf of books on cooking.
要約、抄録、注釈等 "Fire, water, air, earth--our most trusted food expert recounts the story of his culinary education 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. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook. 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: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us."--,"In Cooked, 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. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook"--
一般件名 Cooking.
Cooks.
資料情報1 『Cooked : a natural history of transformation /』　Michael Pollan.　The Penguin Press,　2013. （所蔵館：中央　 請求記号：F/596.0/P77/C　 資料コード：7104021962）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352010847

ページの先頭へ