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Index
Cover
Title Page
Contents
Dedication
Introduction: Why Cook?
Cooked: A Natural History of Transformation
Part I: Fire
I. Ayden, North Carolina
II. Cambridge, Massachusetts
III. Intermission: A Pig’s Perspective
IV. Raleigh, North Carolina
V. Wilson, North Carolina
VI. Manhattan, Nyc
VII. Berkeley, California
VIII. Coda: Axpe, Spain
Part II: Water
I. Step One: Finely Dice Some Onions
II. Step Two: Sauté Onions and Other Aromatic Vegetables
III. Step Three: Salt the Meat; then Brown it
IV. Step Four: Place all the Ingredients in a Covered Pot
V. Step Five: Pour the Braising Liquid over the Ingredients
VI. Step Six: Simmer, Below the Boil, for a Long Time
VII. Step Seven: Remove Pot from Oven. If Necessary, Skim Fat and Reduce Liquid. Bring to the Table and Serve.
Part III: Air
I. A Great White Loaf
II. Thinking Like a Seed
III. Coda: Meet Your Wheat
Part IV: Earth
Ferment I. Vegetable
Ferment II. Animal
Ferment III. Alcohol
Afterword: Hand Taste
Appendix I: Four Recipes
1. Fire
2. Water
3. Air
4. Earth
Appendix II: A Short Shelf of Books on Cooking
Selected Sources
Acknowledgments
Recently Published
Follow Penguin
Copyright Page
Footnotes
I. Ayden, North Carolina
Page 40
Page 42
II. Cambridge, Massachusetts
Page 60
Page 61
IV. Raleigh, North Carolina
Page 67
Page 70
V. Wilson, North Carolina
Page 81
Page 97
VII. Berkeley, California
Page 110
II. Step Two: Sauté Onions and Other Aromatic Vegetables
Page 144
V. Step Five: Pour the Braising Liquid over the Ingredients
Page 163
Page 167
VI. Step Six: Simmer, Below the Boil, for a Long Time
Page 183
Page 184
Page 190
Page 191
Page 192
I. A Great White Loaf
Page 216
Page 220
Page 222
Page 225
Page 250
II. Thinking Like a Seed
Page 257
Page 261
Page 262
Page 264
Page 275
Page 286
Ferment I. Vegetable
Page 296
Page 301
Page 313
Page 315
Page 322
Page 324
Page 325
Page 326
Page 327
Page 328
Page 329
Page 330
Page 331
Page 332
Page 335
Page 336
Ferment II. Animal
Page 341
Page 344
Page 349
Page 351
Page 352
Page 362
Page 363
Page 365
Page 366
Ferment III. Alcohol
Page 373
Page 374
Page 379
Page 382
Page 383
Page 397
Page 398
Page 400
Page 401
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