Recognizing that cooking today is very different from that of our grandparent’s time, American activist and author Michael Pollan puts forth his latest book titled ‘Cooked: A Natural History of Transformation’. Exploring a range of culinary topics such as the joy of making soufflés that rise to why bacteria are needed in fermentation, he also returns to the conundrum of why people now spend less time preparing food from scratch and more time reading about it or watching cookery programmes on television.

“He describes the remarkable transformations that take place in the humble saucepan, where fibres are broken down, seeds softened and rendered edible, plants detoxified, and flavours brought together from far-flung taxonomic kingdoms.”

Read all about it here.

Tags: Book, Cook, Cooking, Culinary, Eat, Food, Gastronomy, Michael Pollan

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