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whatmayisha's review against another edition
4.0
Wow, almost a year later and I've finally finished this book!! So, I initially started it because I LOVED the Netflix special of this, and I thought it was a majorly cool concept at how to look both how we make and eat food. I loved each element, especially earth and the fermentation. It does get a bit off tangent and windy sometimes, but I LOVED both the scientific and historical aspects that were incorporated. Overall, this is definitely a must read for someone who is interested in food culture and development.
mirai_iro's review against another edition
2.0
Borrowed from library two times, DNFed two times. While some of the information is inspiring, the rest is dry and a little bit judgmental (cooking from scratch definitely is a privilege in current society). One of Michael Pollan's less well-thought books
sarahyfairy's review against another edition
4.0
BBQ, a meaty pot dish, sourdough bread & sauerkraut. I categorically do not eat three of those foods, but that didn’t stop me from devouring & learning from this food journey...
In summary: the American foods are fcked but if you want the good stuff you need to shop at farmers markets or find a way to make making artisanal food your career (like, for example, writing about about the process of making this artisanal food).
In summary: the American foods are fcked but if you want the good stuff you need to shop at farmers markets or find a way to make making artisanal food your career (like, for example, writing about about the process of making this artisanal food).
malikasbooks's review against another edition
4.0
Really excellent writing, deep research, and compelling stories. Definitely check out the docuseries, too.
searser's review against another edition
3.0
Michael Pollan takes his readers through the four processes of cooking: fire, water, air, and fermentation. I appreciate his work and all he has done for the whole food/slow food movement. In my experience with other Pollan books, there is usually some great information, but much of the text is really dry; Cooked is no exception. Great information that drags at times, particularly toward the end. I was fascinated by the cheese-making nun and the BBQ kings of North Carolina, but getting to the best meat of the book took some time and patience. I guess much like cooking in some ways!
prhodes98's review against another edition
adventurous
inspiring
lighthearted
slow-paced
4.25
A really nice read to get excited about cooking, or more simply, making. Excited to read again