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5⭐️

Focused on the influence on elements, Pollan takes the reader through a journey of fire, water, air and earth. He shows how in our modern civilizations we have become rather disconnected from the food we eat. The influences the 4 elements have on our daily lives is very apparent when you take to time to actually observe what is happening to our food and how it is made.

#audiobook #scribd #nonfiction #food #mpls #twincities

Accidentally got to my doctor‘s appointment a little early. Guess that means I can listen and follow along to my audiobook a little bit longer 🤷‍♀️💕

#scribd #audiobook #nonfiction #reading #mpls #twincities

Not my favorite Michael Pollan, but definitely interesting, and I can read/listen to books about food and cooking all day long. It‘s my first time listening to one of his books rather than reading, and he does a great job narrating.

Spending Sunday #audiobaking 🍌🍞 with Michael Pollan. Very enjoyable and informative listen (and love the multiple cameos by Samin Nosrat, who has become one of my faves). Switching from baking to cooking now!

I‘m not sure which book this quote came from but he writes about food regularly so it really probably could have shown up in a lot of them.

#tease #Quotsy #QuotsyJuly18 #LitsyQuoteChallenge

So happy to have time (and just enough energy) to read in bed after a long day! 👌🏽🤓

#riotgrams
A favourite hobby? Definitely cooking. I love to do it, sometimes using recipes (I've got a pretty big cookbook collection/obsession) and sometimes just winging it. Today is the latter, I'm making a big pot of soup to use up some veggies 😊

Reading this tonight is wonderful but also kind of like torturing myself. It makes me want to work on my cooking skills. It also makes me want to get out and garden ( I can't right now because Maine can't figure out what season it is). I wanted to try all the stews and braises he talked out about, but I have been having a nasty flare up so my best food choice is rice right now. Still this book is worth reading :)

#booknlunch I already ate the lunch but am finally diving into cooked. I have really enjoyed Michael Pollan's other books and already I am enjoying this one. Hopefully it will push me back into canning and making my own bread. I don't have the room to brew beer in this tiny rental but I will again someday :)

Also, shout out to Netflix for making this. I watched it one day on a whim and was fascinated from start to finish. As soon as it was over, I ordered the book. If 400+ pages about cooking isn't for you, I at least recommend you watch this.

I don't even know what to say about this book. It has deeply impacted my life. It changed the way I thought about food and cooking; I haven't bought a frozen thing since beginning to read it. It inspired me to finally learn to bake bread, something that I have always longed to learn. I've sent passages to friends and had deep discussions about life because of this book. Maybe it won't affect you like this, but I sincerely hope it does. ⭐️⭐️⭐️⭐️⭐️

Who wants to go grab a beer? 🍻

You know that what you're reading is serious business when half the page is footnotes.

I love my days off...nothing is better than a relaxing morning with a good book, a cup of coffee, and Jelly curled up at my side. ❤

So it turns out I've been cooking wrong my whole life. Maybe if I had this mindset, making dinner after a long day of work wouldn't feel like such a chore.
Don't get me wrong, I love cooking. But I don't think I've given it the thought and respect it deserves.

This book has me rethinking a lot of things.

I never thought I would use "badass" to describe a plant that I eat, but I guess there's a first time for everything. This is seriously cool.

Always keep fighting, little onions. I respect your effort.

"...unspecified worry being the usual condition."

Was not expecting to find such a spot-on description of how my brain works in a book about food but here we are. (Sorry for the black blob to block out the text ? I really miss the blurring tool in the photo editor ?)

I have never cared so much about how the delicious pigs I eat lived. 50 pages in and loving it.

My commute read at the moment. I'm only 50 pages in but I can already tell that I have a new intellectual crush 😍 #nonfictionchallenge17

On step 3 of Michael Pollan's seven water steps - we see a stew in our future!

I don't historically have the healthiest of all relationships with food, so trying to reverse that one science-backed and focused on health, not restriction, book at a time.

Eat.Drink.Read's Dec/Jan #bookclub pick! Any Michael Pollan fans out there?

#augustofpages #bookphotochallenge #bookhaul 8 years at university + the past 6 months of bar prep courses and bar exams + the fact that I'm not yet employed = I'm not buying a lot of books right now.
These are the ones I acquired in August. Bottom two were a gift, and the others I got for 5$ (total) at my library's used books kiosk.

"... The answer to several of the questions that most occupied me was is fact one and the same: Cook."

Wait, this is a Michael Pollan book?! I thought it was "Good Eats: The Book". Well, in any case, if you enjoy "Good Eats", you will definitely enjoy this book! Also a perfect book to follow Omnivore's Dilemma.

Reading about cheese while making cheese.

Bailing but only for now. I'll be back, Mr Pollan.

Only mind-blowing to those who have no idea how cheese is made. (most people and especially the FDA)

why do I like reading this?

Finally, I have actually arrived at the bread chapter. Maybe it will get me to stop hating kneading so much. Probably not.

"If you don't eat processed foods, you don't need to worry about it [salt]. Which means: Don't ever be afraid of salt!"
Thank youuuu! So fucking sick of these snooty overpriced restaurants in the Bay that serve the blandest food because everyone's into demonizing salt!

I am an expert at this method of cooking. I graduated from college at the beginning of the recession and am still just scraping by 10 years later. We eat like peasants.

I learned more than I thought I would!! The sequence of the chapters is perfect and tied together beautifully at the end. I've watched the Netflix series 3 times already, and I will probably watch it many times more. I think it's important to look at food and cooking through his lens!

Science! 🍷

"Bacteria-free food may be making us sick."

Michael Pollan gives weird hermit mountain man a five-star review for his authentic wood-smoked cuisine.

"Bittor likes to work in solitude, seldom leaves Axpe, and is not given to pronouncements, except perhaps one: "Carbon es el enemigo" - Charcoal is the enemy." Where the hell does he find these characters?

"In the end, what has been removed from industrial bread by the addition of so many chemical additives is the ingredient of time."

Michael Pollan: the original beer/pig garden hipster of the East Bay.

"The pork was the best I've ever had, but to my disappointment, the restaurant uses factory farmed pigs, losing its authenticity. This is why I only gave it 4 stars." - Michael Pollan's yelp review

Well researched and I enjoyed the format of the book, but I felt that sometimes it lost my interest. Overall, the take away is a beautiful message that cooking might be something people are doing less, but should be doing more because it is joyful, worth the time, and brings people together.

Things you didn't expect to be reading about in a book about cooking food.

Some of this feels like a really long yelp review.

Reading Michael Pollan always puts me in a snobby bread-making mood. I made this one in the dutch oven out of leftover whey I needed to get rid of before it went bad. (I don't know if this all makes me a snob, or someone's grandma)

"And that is how Ed Mitchell got into the barbecue business. The good Lord had brought me right back to where I started, cooking for my mom." Awww! ?

🍖😋🍖

I've already watched the Netflix series "Cooked" twice, and I'm so excited to read all of his books! I just got this three-pack delivered today :)

Are frozen peanut butter and jelly sandwiches really a thing? 😳