Not a cookbook but an enticing starter for foodies

Cooked: A Natural History of Transformation

The Pollan effect has become something of a thing in the world of food politics. His succinct phraseology — “eat food, mostly plants, not too much” — fluid style and research have made him a foodie’s hero.

This book is a step into chef-world. While there are recipes, and while he practically engages in a range of natural food processing techniques, Cooked is not a cookbook.