August 2014 A monthly offering from Drexel Library’s staff about the books we’ve read.
Pollan explores the basics of cooking at its most ‘elemental. He learns how to make traditional barbecue (fire), make stocks and braise meat (water), bake bread (air), and ferment beer and sauerkraut (earth). His descriptions about the processes make you want to join in, which is facilitated by the inclusion of recipes in the back of the book. Building on his previous claims to “shop the perimeter of the grocery store” and “Eat food. Not too much. Mostly plants”, Pollan strips cooking down to the basics. It is a great read and keeps you entertained. The author’s regression to the basics is inspired by our culture’s most recent aversion to cooking from scratch. It is Pollan’s goal to encourage people to enjoy cooking and sharing a meal, thereby improving our daily lives.