Articles Published in The Seattle Times
‘Cooked’: Michael Pollan gets to the heart and soul of cooking
“Cooked” is vintage Pollan — lucid, vivid, nimbly associative, insightful and just plain fun to read. It’s unlikely to spark a shift in consciousness, the way “The Omnivore’s Dilemma” did. Still, any Pollan vintage is an occasion for celebration, and this one is the perfect accompaniment, indeed the inspiration for, some terrific home-cooked meals (there are even recipes at the back).
What’s Eating at Michael Pollan?
Written with Pollan's customary bite, ringing clarity and brilliance at connecting the dots.
A long, strange trip down the food chain
Michael Pollan is a magician. In his previous book, “The Botany of Desire,” he turned apples and potatoes into a best-seller. Now he turns corn and cows, pigs and chickens into a brilliant, eye-opening account of how we produce, market and agonize over what we eat. If you ever thought “what’s for dinner” was a
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.