I’ve just finished Michael Pollan’s Cooked (Penguin Books, 2013). At its core, the book is a look at how cooking transforms raw ingredients into something new, but it also looks at cooking from the perspectives of human culture and health. The book is organized into four sections, one each for the elemental forces of fire, water, air, and earth.
Pollan puts himself at the center of each of his four exlorations. He approaches cooking as a curious amateur, documenting his successes and failures as he gradually gains a deeper understanding of cooking with fire (grilling and roasting), with water (braising and boiling), with air (baking), and with “earth” (fermentation), reinforcing the idea that cooking is a skill that most people have become distanced from but that anyone can reclaim. His hands-on experiences –whether mastering slow-cooked barbecue or keep a sourdough starter alive – ground the broader arguments in tangible, relatable moments. Along the way, he introduces us to a number of memorable characters, including Ed Mitchell, the barbecue master; Harry Balzer, who studies food eating habits among consumers; Samin Nosrat, who introduces the author to “grandma cooking;” the baker Chad Robertson; and fermenter Sandor Katz, among others.
Cooked is partly a critique of modern industrial food culture. Pollan argues that the decline of home cooking has had important consequences for public health, environmental sustainability, and social cohesion. He connects the act of cooking to a greater awareness of ingredients, portion sizes, and nutritional value, while also emphasizing the role of home cooking in fostering patience, mindfulness, and shared experience. The book is more than a culinary memoir. It is a work of cultural analysis.
Cooked is entertaining because it combines intellectual enquiry with genuine enthusiasm for food and the act of preparing food. Pollan presents cooking as a practical and deeply satisfying response to contemporary challenges around eating well. Finally, for those inspired by the prose, Pollan provides four recipes in an appendix at the end of the book, one related to each of the four sections of the book. Recommended. Pollan is always worth the time in my experience.

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