Mr. M. Pollan is on the media circuit again selling his new contribution to the national food conversation. Cooked: A Natural History of Transformation is his booster book for a return to the kitchen.
So guess what Pollan cooked in Cooked? Something easy that can help the harried working family eat well and cook from scratch in a jiffy? Microwave meals that make children's muscles grown strong and brains get smarter?
Ha, ha, ha. Remember we're talking about Mr. Michael (I-live-in-Berkeley-and-hang-out-with-Chez-Panissers) Pollan. That's right he learned to make a sourdough Boule with a baker from San Francisco's Tartine. He mastered pig-roasting with bar-b-que aficionado, Ed Smith. And he studied cheese cultures with raw-milk cheese artisan, Noella Marcellino. You got it. The solution to America's food crisis is boutique cheeses and spit-roasting whole animals.
I think I have a great idea for tomorrow night's dinner. Tonight, I will drain some yogurt to turn into homemade farmer's cheese. And I will get that sourdough starter, the one I've kept active since my grad school days in the mid 1990s, and get a loaf on a slow rise to bake in the afternoon. In the morning, I will go out and forage for wild mushrooms and dandelion greens.
Wait a second. I have to go to work tomorrow. Skip that, I'll pick up a pizza on the way home.
Until I get a formal review together, enjoy this one by Tom Philpott in Mother Jones.