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crystalstarrlight's review against another edition
3.0
Bullet Review:
I didn't like it as much as [b:The Omnivore's Dilemma: A Natural History of Four Meals|3109|The Omnivore's Dilemma A Natural History of Four Meals|Michael Pollan|https://d.gr-assets.com/books/1393804353s/3109.jpg|3287769]. And that's really what it boils down to in a sentence. Since I rated TOD 4 stars, this gets 3 stars to differentiate (though it ranks better than the other 3 stars it's grouped with - damned rating systems!).
Some general problems:
+ The tenuous relationship each element has to the supposed cooking method. Fire = barbecue, for sure, but fire is also critical in boiling and, duh, baking. Pollan spends a lot of time and effort on sourdough bread in the baking section, but making the sourdough starter requires fermentation, which is under earth.
+ I don't recall TOD being this wordy. The sentences here are SO LONG, and listening on audiobook meant, I would wait forever in the car for Pollan to get to the end of a sentence.
+ Michael Pollan made a decent narrator, though LOL at some of his pronunciations. Coolinary for "culinary"? LOL.
+ I found myself drifting off numerous times as Pollan goes into great depths about fermentation and broiling and such. In fact, pretty much the entire Earth/Fermentation section was a bust for me (much like Hunting/Foraging was in TOD), which is a shame because BEER AND CHEESE PEEPS.
As 3 star ratings go, this is a high 3 stars, but still, it wasn't as enjoyable or insightful as TOD. And it just makes me more upset (OKAY JEALOUS) that I don't have the time or skill to bake every other night or spend all of Sunday chopping onions as Pollan does.
I didn't like it as much as [b:The Omnivore's Dilemma: A Natural History of Four Meals|3109|The Omnivore's Dilemma A Natural History of Four Meals|Michael Pollan|https://d.gr-assets.com/books/1393804353s/3109.jpg|3287769]. And that's really what it boils down to in a sentence. Since I rated TOD 4 stars, this gets 3 stars to differentiate (though it ranks better than the other 3 stars it's grouped with - damned rating systems!).
Some general problems:
+ The tenuous relationship each element has to the supposed cooking method. Fire = barbecue, for sure, but fire is also critical in boiling and, duh, baking. Pollan spends a lot of time and effort on sourdough bread in the baking section, but making the sourdough starter requires fermentation, which is under earth.
+ I don't recall TOD being this wordy. The sentences here are SO LONG, and listening on audiobook meant, I would wait forever in the car for Pollan to get to the end of a sentence.
+ Michael Pollan made a decent narrator, though LOL at some of his pronunciations. Coolinary for "culinary"? LOL.
+ I found myself drifting off numerous times as Pollan goes into great depths about fermentation and broiling and such. In fact, pretty much the entire Earth/Fermentation section was a bust for me (much like Hunting/Foraging was in TOD), which is a shame because BEER AND CHEESE PEEPS.
As 3 star ratings go, this is a high 3 stars, but still, it wasn't as enjoyable or insightful as TOD. And it just makes me more upset (OKAY JEALOUS) that I don't have the time or skill to bake every other night or spend all of Sunday chopping onions as Pollan does.
lizz_lemon's review against another edition
informative
inspiring
slow-paced
5.0
Very informative! I learned a lot about food.
avesmaria's review against another edition
4.0
I've read most of Pollan's books, and this, along with The Botany of Desire, is one of his better ones. He embarks on a quest to explore the presence of four basic elements - fire, water, wind, and earth - as manifested in humanity's most extraordinary technology: cooking. He covers barbecue (fire), braises (water), bread (wind), and fermenting (earth), all the while uncovering fascinating information about the history, traditions, and new research surrounding cooking technology. I think what really made this book for me was that Pollan didn't take himself too seriously. His culinary experiments are extremely ambitious (even by my metric, as a self-professed foodie), but he does that to really explore the idea of making it yourself in a "consuming" economy, not to prove that everyone needs to be brewing their own beer. His results, as interpreted through the lens of human history and the writer's sixth sense for metaphor, are a really fun read.
stephaniesteen73's review against another edition
4.0
Michael Pollan structures this book around the 4 "elements" and explores a cooking technique for each: Fire (barbecue), Water (Braising), Air (Bread making) and Earth (fermentation). It's a clever concept and I enjoyed learning more about each technique.
I really love Pollan's writing. I enjoyed reading about the "industrialization" of our food supply and his personal narratives in exploring the 4 elements. However, I don't really enjoy reading about natural selection/evolution as much and so this one was tough to get into (I'm not against it, I just find it boring...which is why I liked The Omnivore's Dilemma way more than The Botany of Desire!)
I loved the conclusion - he talks about the rising appeal of do-it-yourself projects (including complex cooking projects). Although they don't make "sense" financially or time-wise, they are a way for an individual to stop being a passive consumer and be more active in understanding and obtaining their food supply. In addition, he points out that many of us have jobs involving abstract ideas and services and says, "At a time when four of our five senses and the whole right side of our brains must be feeling severely underemployed, these kinds of projects offer the best kind of respite. They're antidotes to our abstraction."
He lists 4 recipes at the very end...I took one look at their multi-page nature and decided not to even try them - very unlike me! He is definitely more patient than I am.
I really love Pollan's writing. I enjoyed reading about the "industrialization" of our food supply and his personal narratives in exploring the 4 elements. However, I don't really enjoy reading about natural selection/evolution as much and so this one was tough to get into (I'm not against it, I just find it boring...which is why I liked The Omnivore's Dilemma way more than The Botany of Desire!)
I loved the conclusion - he talks about the rising appeal of do-it-yourself projects (including complex cooking projects). Although they don't make "sense" financially or time-wise, they are a way for an individual to stop being a passive consumer and be more active in understanding and obtaining their food supply. In addition, he points out that many of us have jobs involving abstract ideas and services and says, "At a time when four of our five senses and the whole right side of our brains must be feeling severely underemployed, these kinds of projects offer the best kind of respite. They're antidotes to our abstraction."
He lists 4 recipes at the very end...I took one look at their multi-page nature and decided not to even try them - very unlike me! He is definitely more patient than I am.
daumari's review against another edition
4.0
I'll probably write a more substantive review later... honestly, probably my favorite Pollan book so far because it isn't as preachy as [b:The Omnivore's Dilemma: A Natural History of Four Meals|3109|The Omnivore's Dilemma A Natural History of Four Meals|Michael Pollan|https://d.gr-assets.com/books/1393804353s/3109.jpg|3287769], but still describes marvelously the foods and what goes into them, as well as his attempts at taming the different elements of cooking (fire = barbeque, water = pot dishes like braises, air = baking bread, earth = fermentation of sauerkraut, cheese, and beer). Early on I thought I'd be more inspired to actually get into cooking, but those recipes are slightly intimidating at the end... still interested in maybe dipping my toes in, though.
eilnarfparker's review against another edition
4.0
Michael Pollan succeeded in fueling my passion for good food! I look forward to cooking in pots and buying food from farmers more often. This book was really informative, but also a fun read.
frostap's review against another edition
4.0
Here's my thing with Michael Pollan: I'm nodding, nodding, nodding...and then suddenly I realize he may be thinking too deeply about food. Yes, I think we should cook more! Yes, I think cooking can be a mindful, transcendent experience! Yes, I want to purge my home of all processed food and eat local! Do I think microbial gut bacteria causes cancer? Hmmm... The man clearly thinks a LOT about food, and sometimes he goes one whit too far for me.
That said, this was an engaging read. Of course, I am now uber-conscientious about how and of what our food is made. I really wanted to try the recipes at in the appendix (except the home brewed beer, of course), but this new release library book had to be back on Wednesday night and did not qualify for renewal. Bummer.
Also, I think Michael Pollan and I are distantly related. Pollan = Pullan? Could be an Ellis Island thing.
That said, this was an engaging read. Of course, I am now uber-conscientious about how and of what our food is made. I really wanted to try the recipes at in the appendix (except the home brewed beer, of course), but this new release library book had to be back on Wednesday night and did not qualify for renewal. Bummer.
Also, I think Michael Pollan and I are distantly related. Pollan = Pullan? Could be an Ellis Island thing.