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Cooked - Michael Pollan
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Michael Pollan:
Cooked - Taschenbuch

ISBN: 9781594137594

Paperback, [PU: Large Print Press], 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. 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., History: Specific Events & Topics

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Cooked: A Natural History of Transformation - Michael Pollan
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Michael Pollan:
Cooked: A Natural History of Transformation - neues Buch

ISBN: 9781594137594

ID: 978159413759

Michael Pollan is a contributing writer for The New York Times Magazine as well as a contributing editor at Harper's magazine. He is the author of two prize-winning books: Second Nature: A Gardener's Education and A Place of My Own: The Education of an Amateur Builder. Pollan lives in Connecticut with his wife and son. Michael Pollan, Books, Home and Garden, Cooked: A Natural History of Transformation Books>Home and Garden, Large Print Press

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Cooked: A Natural History of Transformation - Michael Pollan
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Michael Pollan:
Cooked: A Natural History of Transformation - Taschenbuch

2001, ISBN: 9781594137594

[ED: Taschenbuch], [PU: Large Print Distribution], Gebraucht - Gut Retoure aus dem Handel mit kleinen bis mittleren Transportspuren. Ordentliche Rechnung wird mitgeliefert. - -, DE, [SC: 1.50], leichte Gebrauchsspuren, gewerbliches Angebot, 687, [GW: 651g], Banküberweisung, PayPal, Internationaler Versand

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Cooked: A Natural History of Transformation - Michael Pollan
(*)
Michael Pollan:
Cooked: A Natural History of Transformation - neues Buch

ISBN: 9781594137594

ID: 1973328345

Cooked: A Natural History of Transformation Cooked: A Natural History of Transformation Buch (fremdspr.) Bücher>Fremdsprachige Bücher>Englische Bücher>Ratgeber & Freizeit>Kochen & Genießen, Large Print Distribution

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Cooked - Michael Pollan
(*)
Michael Pollan:
Cooked - Taschenbuch

2014, ISBN: 9781594137594

ID: 29606411

A Natural History of Transformation, Large type / large print edition, Softcover, Buch, [PU: Large Print Press]

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Details zum Buch
Cooked: A Natural History of Transformation

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. 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.

Detailangaben zum Buch - Cooked: A Natural History of Transformation


EAN (ISBN-13): 9781594137594
ISBN (ISBN-10): 1594137595
Taschenbuch
Erscheinungsjahr: 2014
Herausgeber: Large Print Distribution

Buch in der Datenbank seit 2014-10-04T13:38:41+02:00 (Berlin)
Detailseite zuletzt geändert am 2019-05-26T12:44:45+02:00 (Berlin)
ISBN/EAN: 9781594137594

ISBN - alternative Schreibweisen:
1-59413-759-5, 978-1-59413-759-4


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