The divine scent of wood smoke and roasting pig finds you as soon as you make the turn onto South Lee Street . . . '
Michael Pollan wants to take us back to basics and first principles: to cook with fire, with water, with air and with earth. Meeting cooks around the world who share their wisdom and stories, from barbeque fire pits in North Carolina to 'wild fermenters' and a cheese-making nun, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives.
Filled with glorious, eccentric, mouthwatering tales, Cooked explores the deepest mysteries of how and why we cook.