Food writer Michael Pollan once advised "Eat food. Not too much. Mostly plants." Now, he tells us how to cook it. In his new book Cooked: A Natural History of Transformation, he takes a tour of the most time-tested cooking techniques, from southern whole-hog barbecue and slow-cooked ragus to sourdough baking and pickle making.
Source: http://www.npr.org/templates/story/story.php?storyId=180824408&ft=1&f=1007
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