Michael Pollan
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"A brilliant and brave investigation by Michael Pollan, author of five New York Times best sellers, into the medical and scientific revolution taking place around psychedelic drugs--and the spellbinding story of his own life-changing psychedelic experiences When Michael Pollan set out to research how LSD and psilocybin (the active ingredient in magic mushrooms) are being used to provide relief to people suffering from difficult-to-treat conditions...
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Pollan writes about the ecology of the food humans eat and why--what it is, in fact, that we are eating. Discussing industrial farming, organic food, and what it is like to hunt and gather food, this is a surprisingly honest and self-aware account of the evolution of the modern diet.
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"Eat food. Not too much. Mostly plants." These simple words go to the heart of food journalist Pollan's thesis. Humans used to know how to eat well, he argues, but the balanced dietary lessons that were once passed down through generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real."...
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"From the #1 New York Times bestselling author Michael Pollan, a radical challenge to how we think about drugs, and an exploration into the powerful human attraction to psychoactive plants -- and the equally powerful taboos Of all the things humans rely on plants for--sustenance, beauty, fragrance, flavor, fiber--surely the most curious is our use of them is to change consciousness: to stimulate or calm, fiddle with or completely alter, the qualities...
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The book that helped make Michael Pollan, the New York Times bestselling author of Cooked and The Omnivore’s Dilemma, one of the most trusted food experts in America
In 1637, one Dutchman paid as much for a single tulip bulb as the going price of a town house in Amsterdam. Three and a half centuries later, Amsterdam is once again the mecca for people who care passionately about...
In 1637, one Dutchman paid as much for a single tulip bulb as the going price of a town house in Amsterdam. Three and a half centuries later, Amsterdam is once again the mecca for people who care passionately about...
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"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...
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"One of the distinguished gardening books of our time," from the #1 New York Times–bestselling author of The Omnivore's Dilemma (USA Today).
Chosen by the American Horticultural Society as one of the 75 greatest books ever written about gardening
After Michael Pollan bought an old Connecticut dairy farm, he planted a garden and attempted to follow Thoreau's example: do not impose...
Chosen by the American Horticultural Society as one of the 75 greatest books ever written about gardening
After Michael Pollan bought an old Connecticut dairy farm, he planted a garden and attempted to follow Thoreau's example: do not impose...
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Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about...
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A captivating personal inquiry into the art of architecture, the craft of building, and the meaning of modern work
"A room of one's own: Is there anybody who hasn't at one time or another wished for such a place, hasn't turned those soft words over until they'd assumed a habitable shape?"
When Michael Pollan decided to plant a garden, the result was the acclaimed bestseller Second Nature. In A Place of My Own, he...
"A room of one's own: Is there anybody who hasn't at one time or another wished for such a place, hasn't turned those soft words over until they'd assumed a habitable shape?"
When Michael Pollan decided to plant a garden, the result was the acclaimed bestseller Second Nature. In A Place of My Own, he...
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This acclaimed bestseller and modern classic has changed America’s relationship with food. It’s essential reading for kids who care about the environment and climate change.
“What’s for dinner?” seemed like a simple question—until journalist and supermarket detective Michael Pollan delved behind the scenes. From fast food and big organic to small farms and old-fashioned hunting and gathering,...
“What’s for dinner?” seemed like a simple question—until journalist and supermarket detective Michael Pollan delved behind the scenes. From fast food and big organic to small farms and old-fashioned hunting and gathering,...
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The New York Times bestseller that’s changing America’s diet is now perfect for younger readers
“What’s for dinner?” seemed like a simple question—until journalist and supermarket detective Michael Pollan delved behind the scenes. From fast food and big organic to small farms and old-fashioned hunting and gathering, this young readers’ adaptation of Pollan’s famous food-chain exploration...
“What’s for dinner?” seemed like a simple question—until journalist and supermarket detective Michael Pollan delved behind the scenes. From fast food and big organic to small farms and old-fashioned hunting and gathering, this young readers’ adaptation of Pollan’s famous food-chain exploration...
14) Food, Inc
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Lifts the veil on our nation's food industry, exposing how our nation's food supply is now controlled by a handful of corporations that often put profits ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. Reveals surprising - and often shocking truths - about what we eat, how it's produced and who we have become as a nation.
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"Eat food. Not too much. Mostly plants." These simple words go to the heart of food journalist Pollan's thesis. Humans used to know how to eat well, he argues, but the balanced dietary lessons that were once passed down through generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real."...
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Following the advice of family member Michael Pollan --"eat food, not too much, mostly plants"--this book offers an approach to eating which doesn't give up meat entirely but builds a diet that shifts the ratio from animals to plants, creating delicious and nutritious meals sure to appeal to everyone.
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Long before organic produce was available at your local supermarket, Wendell Berry was farming and writing with the purity of food in mind. For the last five decades, he has embodied mindful eating through his land practices and his writing. In recognition of Berry's influence, Michael Pollan offers an introduction to this new collection. "To read the essays in this sparkling anthology," he writes, "many of them dating back to the 1970s and 1980s,...
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We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States—enough calories to meet the needs of every man, woman, and child twice over—has a downside. Our over-efficient food industry must do everything possible...
20) The Pollan family table: the best recipes and kitchen wisdom for delicious, healthy family meals
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"A gorgeous, fully illustrated collection of recipes, cooking techniques, and pantry wisdom for delicious, healthy, and harmonious family meals from the incredible Pollan family--with a foreword from Michael Pollan. In The Pollan Family Table, Corky, Lori, Dana, and Tracy Pollan invite you into their warm, inspiring kitchens, sharing more than 100 of their family's best recipes. For generations, the Pollans have used fresh, local ingredients to cook...