Food | Health | Science

Michael Pollan: You Are What You Cook

NPR | May 3, 2013 7:49 a.m.

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.

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