MARC details
| 000 -LEADER |
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| fixed length control field |
04300cam a2200349 i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
ocn796756055 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20130821165844.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
130104s2013 nyu b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2012039705 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781594204210 (hardback) |
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| International Standard Book Number |
1594204217 (hardback) |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Description conventions |
rda |
| Language of cataloging |
eng |
| Transcribing agency |
DLC |
| Modifying agency |
YDX |
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BTCTA |
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YDXCP |
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BDX |
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OCLCO |
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IEP |
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IHX |
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JQM |
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BUR |
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KZF |
| -- |
UAF |
| 042 ## - AUTHENTICATION CODE |
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| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX652 |
| Item number |
.P646 2013 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.5 |
| Edition number |
23 |
| 084 ## - OTHER CLASSIFICATION NUMBER |
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| Classification number |
SOC055000 |
| Source of number |
bisacsh |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Pollan, Michael. |
| 9 (RLIN) |
1472 |
| 245 10 - TITLE STATEMENT |
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| Title |
Cooked : a natural history of transformation |
| Remainder of title |
a natural history of transformation / |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication, distribution, etc |
New York : |
| Name of publisher, distributor, etc |
The Penguin Press, |
| Date of publication, distribution, etc |
2013. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
468 pages ; |
| Dimensions |
25 cm |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc |
Includes bibliographical references (pages [447]-458) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
FIRE : Creatures of the flame -- WATER : a Recipe in seven steps -- AIR : The Education of an Amateur baker -- EARTH : Fermentation's cold fire -- Afterward : Hand Taste -- Appendix : Four Recipies -- A Short shelf of books on cooking. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc |
"Fire, water, air, earth--our most trusted food expert recounts the story of his culinary education In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook. Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. "--Provided by publisher. |
|
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| Summary, etc |
"In Cooked, Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook"--Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Cooking. |
| 9 (RLIN) |
1473 |
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| Topical term or geographic name as entry element |
Cooks. |
| 9 (RLIN) |
1474 |
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| Topical term or geographic name as entry element |
SOCIAL SCIENCE / Agriculture & Food. |
| 9 (RLIN) |
1475 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
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| Materials specified |
Cover image |
| Uniform Resource Identifier |
<a href="ftp://ppftpuser:welcome@ftp01.penguingroup.com/Booksellers_and_Media/Covers/2008_2009_New_Covers/9781594204210.jpg">ftp://ppftpuser:welcome@ftp01.penguingroup.com/Booksellers_and_Media/Covers/2008_2009_New_Covers/9781594204210.jpg</a> |
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| Materials specified |
Cover image |
| Uniform Resource Identifier |
<a href="ftp://ftp01.penguingroup.com/Booksellers%20and%20Media/Covers/2008_2009_New_Covers/9781594204210.jpg">ftp://ftp01.penguingroup.com/Booksellers%20and%20Media/Covers/2008_2009_New_Covers/9781594204210.jpg</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
NF |