In 2010, Michael Pollan was nominated as one of Time Magazine’s 100 most influential people. You could scoff at the award, or you could read his convincing words, which conversationally flow like he is your friend – your much cooler friend who knows a hell of a lot more than you do.
He divides his books into the elements: Fire, Water, Earth and Air. From cooking a whole hog to smelling his house up with the fermenting aroma of sauerkraut, Michael threw himself into the idea of understanding the nature of cooked food. He makes us examine the modern version of cooking, like when we boil a pot of water and put dry pasta into it. Does that count? (Ahem).
Michael encourages you to make friends with bacteria and treat cooking as you would yoga: with patience, perseverance and practice. Cooked is the type of book that can change you, or at least get you reacquainted with your kitchen. The reality and the history of food were never written so deliciously.
Fine, Mr. Pollan. Keep your title. You have influenced us.
Get your copy of Cooked here.
