New Releases by Michael Pollan

Michael Pollan, the bestselling author of The Omnivore''s Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked. "Having described what''s wrong with American food in his best-selling The Omnivore''s Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." —Kirkus (starred review) Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan 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. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

Originally published in English: New York: Penguin Books, c2009.

"Trente années de conseils nutritionnels nous ont rendus plus gras, plus malades et plus mal nourris" écrit Michael Pollan. Coupables : les nutritionnistes, qui n''ont cessé de se tromper, l''industrie agro-alimentaire qui ne cesse de nous tromper pour nous faire consommer toujours plus, les scientifiques (souvent à la solde des précédents), qui ne s''intéressent plus aux aliments entiers mais à leurs constituants (le calcium, les vitamines, les oméga-3...). A cause d''eux, le bon sens a cédé la place à la confusion. Plus nous nous intéressons à la nutrition et moins nous sommes en bonne santé. Pollan ne se contente pas d''accuser. En nous poussant à manger des aliments non transformés, il remet en cause l''approche "nutritionniste" de l''alimentation et propose une alternative basée sur les traditions et les aliments frais, complets, écologiques.

Traditional Chinese edition of The Omnivore''s Dilemma: A Natural History of Four Meals by Michael Pollan. It is New York Time''s best book of 2006 and Amazon.com bestseller. It''s the book that changed the way we look at food. In Traditional Chinese. Distributed by Tsai Fong Books, Inc.

Traditional Chinese edition of Food Rules: An Eater''s Manual by Michael Pollen. The book is non-preachy and devoid of scientific and technical terms, just 83 rules that one can follow for one''s diet. If eating methods, nutrition guides, and other books offering wisdom on how to eat are overwhelming you, this book will help you simplify all. In Traditional Chinese. Distributed by Tsai Fong Books, Inc.

Cosa ci fa bene e cosa ci fa male, quando siamo seduti a tavola? Decenni di nutrizionismo, dibattiti, diete e consigli degli esperti non sembrano aver risolto la questione. anzi, mentre i nostri scaffali si riempiono di cibi pratici, economici, studiati apposta per rispondere alle più avanzate esigenze salutistiche, la nostra salute risente sempre più di problemi legati all''alimentazione. Già autore di best seller ironici e autorevoli sulle meraviglie della dieta umana e sui danni della scienza alimentare, come Il dilemma dell''onnivoro e In difesa del cibo, Michael Pollan racchiude in sessantaquattro regole d''oro alcune perle di saggezza, detti popolari e trucchi per mangiare bene, dettati da secoli di esperienza e dal buon senso e che la scienza ha poi confermato.

"Food. There''s plenty of it around, and we all love to eat it. So why should anyone need to defend it?" "Because most of what we''re consuming today is not food, and how we''re consuming it - in the car, in front of the TV, and increasingly alone - is not really eating. Instead of food, we''re consuming "edible foodlike substances" - no longer the products of nature but of food science. Many of them come packaged with health claims that should be our first clue they are anything but healthy. In the sōcalled Western diet, food has been replaced by nutrients, and common sense by confusion. The result is what Michael Pollan calls the American paradox: The more we worry about nutrition, the less healthy we seem to become."---Englsh publisher.

Escrito com a concisão, a sabedoria e a clareza que se tornaram marcas registradas de Michael Pollan, esse manual estabelece uma série de regras simples e fáceis de memorizar para comer com sabedoria – uma por página, seguida de uma breve explicação quando necessário. Pollan elegeu os princípios básicos que devem nortear a dieta equilibrada e dividiu as regras da alimentação saudável em três categorias. A primeira, "O que devo comer? Coma comida de verdade", destina-se a distinguir o que é comida saudável das "substâncias comestíveis parecidas com comida", que fazem adoecer e engordar. "Que tipo de comida devo comer? Principalmente vegetais" esclarece distinções entre os variados tipos de alimentos e questões como o consumo de carne – que não precisa ser banida da dieta. Na terceira parte, "Como devo comer? Pouco", ele aborda as estratégias para se chegar à maneira correta de se alimentar com dicas que visam a evitar os excessos responsáveis pelo sobrepeso e suas consequências. Sucinto e prático, o livro Regras da comida: um manual da sabedoria alimentar prova que comer bem pode ser fácil e muito prazeroso. "Nunca encontrei nada mais inteligente, sensato e simples de seguir do que os 64 princípios básicos descritos nesse livro pequeno e fácil de digerir." The New York Times "O trabalho de Pollan fornece um dos alicerces do movimento global pela revalorização da comida natural." Época

"Cat Treat Recipes" shows you exactly how to make cat treats. This includes delicious homemade cat treat recipes, natural cat treats, organic cat treats and natural cat treat recipes. This book about how to make cat treats includes 100 of the very best natural cat food and cat treat recipes plus some extra surprises for your favorite feline. The Dog Food Recipes Cookbook is a unique and special book that includes recipes that are loved by dogs and dog owners around the world. It''s the Reader''s Choice Edition! Every feline will love what you make from this cat treat cookbook, since you''ll be using natural and organic ingredients. It''s all natural cat food because YOU are the cook!

Manger ne devrait pas être aussi compliqué. A notre époque où foisonnent les régimes élaborés et les conseils conflictuels sur la santé, Les règles d''une saine alimentation apporte une simplicité bienvenue aux décisions quotidiennes entourant notre alimentation. Rédigé avec la clarté, la concision et l''esprit qui sont devenus la marque de commerce de Michael Pollan, ce manuel indispensable propose à qui veut manger sainement des règles simples et faciles à retenir, à raison d''une par page. Ce guide qui repose sur une variété de traditions démontre comment différentes cultures, au fil des époques, en sont arrivées à une même sagesse alimentaire. Au supermarché ou au restaurant, c''est le guide parfait pour quiconque s''est déjà posé la question : " Que devrais-je manger ? "

#1 New York Times Bestseller "A useful and funny purse-sized manual that could easily replace all the diet books on your bookshelf." —Tara Parker-Pope, The New York Times A definitive compendium of food wisdom Eating doesn’t have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings welcome simplicity to our daily decisions about food. Written with clarity, concision, and wit that has become bestselling author Michael Pollan’s trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It’s an easy-to-use guide that draws from a variety of traditions, suggesting how different cultures through the ages have arrived at the same enduring wisdom about food. Whether at the supermarket or an all-you-can-eat buffet, this is the perfect guide for anyone who ever wondered, “What should I eat?” "In the more than four decades that I have been reading and writing about the findings of nutritional science, I have come across nothing more intelligent, sensible and simple to follow than the 64 principles outlined in a slender, easy-to-digest new book called Food Rules: An Eater’s Manual, by Michael Pollan." —Jane Brody, The New York Times "It doesn''t get much easier than this. Each page has a simple rule, sometimes with a short explanation, sometimes without, that promotes Pollan''s back-to-the-basics-of-food (and-food-enjoyment) philosophy." —The Los Angeles Times

#1 New York Times Bestseller from the author of This is Your Mind on Plants, How to Change Your Mind, The Omnivore''s Dilemma, and Food Rules Food. There''s plenty of it around, and we all love to eat it. So why should anyone need to defend it? Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion--most of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: "Eat food. Not too much. Mostly plants." Pollan’s bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating.

Mucho de lo que consumimos hoy en día no es comida y la forma en la cual la consumimos —en el coche, delante de la televisión, y cada vez más a menudo sin compañía— no es realmente comer. En vez de comida, consumimos «sustancias comestibles parecidas a comida», no provenientes de la naturaleza sino de la ciencia. En la denominada Dieta Occidental, la comida ha sido reemplazada por los nutrientes, y el sentido común por la confusión. El resultado es lo que Michael Pollan llama la «paradoja americana»: cuando más nos preocupamos por la nutrición, menos saludables parecemos. Tanto la industria alimenticia como la ciencia de la nutrición pretenden sacar partido de la confusión general sobre qué es comer. Y la prueba palpable es que treinta años de consejos nutricionistas oficiales nos han hecho más enfermizos y obesos. Pollan propone un camino alternativo de comer que está inspirado en la tradición y la ecología; nuestra salud personal, argumenta, no puede estar separada de la salud de la cadena alimenticia de la que formamos parte. Siguiendo este camino podemos escapar de la Dieta Occidental y, como consecuencia, de la mayoría de las enfermedades crónicas que esa dieta causa. Consejos como «no comas nada que tu bisabuela no reconocería como comida», «evite los productos alimenticios que exhiban afirmaciones de propiedades saludables» o «salga del supermercado lo antes posible» son algunos de los que componen el fresco y elocuente manifiesto de Pollan.

“A glorious piece of prose . . . Pollan leads readers on his adventure with humor and grace.” —Chicago Tribune 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 turns his sharp insight to the craft of building, as he recounts the process of designing and constructing a small one-room structure on his rural Connecticut property—a place in which he hoped to read, write, and daydream, built with his own two unhandy hands. Michael Pollan''s unmatched ability to draw lines of connection between our everyday experiences—whether eating, gardening, or building—and the natural world has been the basis for the popular success of his many works of nonfiction, including the genre-defining bestsellers The Omnivore''s Dilemma and In Defense of Food. With this updated edition of his earlier book A Place of My Own, readers can revisit the inspired, intelligent, and often hilarious story of Pollan''s realization of a room of his own—a small, wooden hut, his "shelter for daydreams"—built with his admittedly unhandy hands. Inspired by both Thoreau and Mr. Blandings, A Place of My Own not only works to convey the history and meaning of all human building, it also marks the connections between our bodies, our minds, and the natural world.

Michael Pollan investiga também os motivos de a maioria dos alimentos da dieta ocidental ser comercializada com destaque de seus benefícios à saúde. Hoje os comestíveis anunciam “vitaminas”, “baixo teor de gordura” ou “enriquecimento” com ômega-3 ferro, magnésio, soja ou uma série de substâncias pretensamente saudáveis, que variam conforme campanhas de marketing fundamentadas em diretrizes econômicas e/ou governamentais. Em defesa da comida ressalta que esse deve ser o primeiro sinal de alerta. Afinal, quatro das dez principais causas de morte são doenças crônicas ligadas à alimentação: distúrbios coronarianos, diabetes, AVC e câncer. Se nos falta comida de verdade – aquela que nossas avós reconheceriam como comida e que dispensava rótulos com as porcentagens de adição de substâncias benéficas, nutrientes, teor calórico ou índices de gorduras –, Michael Pollan mostra o que de fato aconteceu e desvirtuou a cadeia alimentar. Por isso ele indica o que fazer propondo hábitos simples e libertadores: Coma comida. Não muita. Principalmente vegetais. Saúde e alimentos não-industrializados andam juntos. E apesar das verdadeiras ameaças ao bem-estar disponíveis nas prateleiras dos supermercados, podemos escapar das doenças crônicas resultantes dessa dieta realocando nossos hábitos e nosso apetite. Em defesa da comida aponta as escolhas que podem transformar nossa compreensão do que significa ser saudável, e levar ainda mais prazer às refeições. “Pollan produziu outro grande livro. Não é apenas uma reflexão. Procura responder questões, e não levantá-las.” Salon.com “Neste livro memorável, Pollan constrói um argumento convincente não só contra o filé, mas contra toda a dieta ocidental.” The Washington Post “Um livro inestimável e intenso.” The New York Times

"Eat food. Not too much. Mostly plants." These simple words go to the heart of Michael Pollan''s In Defence of Food. Humans used to know how to eat well, Pollan argues. But the balanced dietary lessons that were once passed down through generations have been confused, complicated, and distorted by food industry marketers, nutritional scientists, and journalists - all of whom have much to gain from our dietary confusion. As a result we face today a complex culinary landscape dense with bad advice and foods that are not ''real''. These ''edible food-like substances'' are often packaged with labels bearing health claims that are typically false and misleading. Indeed, real food is fast disappearing from the marketplace, to be replaced by ''nutrients'', and plain old eating has been replaced by an obsession with nutrition that is, paradoxically, ruining our health, not to mention our meals. It seems that we have forgotten about the sheer peasure that can come from eating simple, healthy and, most importantly, real food. Michael Pollan''s last book, The Omnivore''s Dilemma, is currently an extraordinary American bestseller, which for hundreds of thousands of people has shown just how badly wrong the food industry has gone. In Defence of Foodis his practical call to action - a bracing and eloquent manifesto that will enrich our lives and our palates, and enlarge our sense of what it means to be healthy and happy.

Pourquoi ne voit-on désormais dans le lait que du calcium, dans la sardine que des oméga-3 et dans la myrtille que des antioxydants ? C''est parce que nous sommes entrés dans l''ère du nutritionnisme, une idéologie dont Michael Pollan démonte ici un à un les fondements fallacieux : " La fonction de l''alimentation se cantonne à la santé " ou " Nous avons besoin de nutritionnistes pour nous dire ce qu''il faut manger " ou encore " Un aliment équivaut à la somme de ses constituants ". Le nutritionnisme, au lieu de nous éclairer, sème la confusion dans les esprits. Cette confusion sert les intérêts des experts eux-mêmes mais aussi ceux de l''industrie agroalimentaire, toujours prompte à inonder le marché de nouveaux produits " markétés " santé. Pourtant, depuis que la tradition a cédé la place à la science et au marketing, nous ne sommes pas en meilleure santé. L''analyse de Pollan est décapante. La fréquence du diabète, des maladies cardiovasculaires et des cancers explose à tel point qu''aujourd''hui, la vocation première de la médecine est de conserver en vie ceux qui tombent malades à cause de l''alimentation industrielle. L''excellente nouvelle c''est que les ravages du nutritionnisme et de l''industrie agroalimentaire sont réversibles. Il est possible de manger à nouveau de vrais aliments, en consommant intelligemment. Brillant et plein d''humour, ce livre qui a figuré plusieurs mois sur la liste des best-sellers aux États-Unis, nous invite à (re)découvrir avec bonheur que les meilleurs choix pour notre santé sont aussi les meilleurs pour la planète.

"Outstanding . . . a wide-ranging invitation to think through the moral ramifications of our eating habits." —The New Yorker One of the New York Times Book Review''s Ten Best Books of the Year and Winner of the James Beard Award Author of This is Your Mind on Plants, How to Change Your Mind and the #1 New York Times Bestseller In Defense of Food and Food Rules What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan’s revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore’s Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.

Vision inédite de la relation entre Homme et Nature, Botanique du désir dessine avec style un monde où les plantes sont maîtresses de nos envies. En relatant l''histoire de quatre espèces domestiques - la pomme, la tulipe, la marijuana et la pomme de terre -, Michael Pollan nous démontre comment chacune d''elle a développé une stratégie de survie fondée sur la satisfaction de nos désirs les plus fondamentaux - douceur, beauté, ivresse et maîtrise. Histoire, botanique, mythologie et philosophie se font ici brillamment écho et nous mènent dans un voyage étourdissant qui excite l''esprit autant que les sens.

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 one particular plant—though this time the obsessions revolves around the intoxicating effects of marijuana rather than the visual beauty of the tulip. How could flowers, of all things, become such objects of desire that they can drive men to financial ruin? In The Botany of Desire, Michael Pollan argues that the answer lies at the heart of the intimately reciprocal relationship between people and plants. In telling the stories of four familiar plant species that are deeply woven into the fabric of our lives, Pollan illustrates how they evolved to satisfy humankinds’s most basic yearnings—and by doing so made themselves indispensable. For, just as we’ve benefited from these plants, the plants, in the grand co-evolutionary scheme that Pollan evokes so brilliantly, have done well by us. The sweetness of apples, for example, induced the early Americans to spread the species, giving the tree a whole new continent in which to blossom. So who is really domesticating whom? Weaving fascinating anecdotes and accessible science into gorgeous prose, Pollan takes us on an absorbing journey that will change the way we think about our place in nature.