The three groundbreaking books from our most trusted guide to food, now brought together for the first time
In a few short years, Michael Pollan has completely transformed America’s understanding of eating. Now, Pollan on Food collects the New York Times–bestselling author’s three masterworks into one memorable package. First, the groundbreaking book that started it all, The Omnivore’s Dilemma, in which Pollan turns his own omnivorous mind to the seemingly straightforward question of what we should have for dinner. Next, with In Defense of Food, Pollan proposes a new (and very old) idea that comes down to seven simple but liberating words: “Eat food. Not too much. Mostly plants.” Finally, in Cooked, Pollan explores the previously uncharted territory of his own kitchen; showing 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. Pollan on Food is the perfect answer for those looking to unravel the secret to good and healthy eating.
Michael Pollan is the author of nine books, including This Is Your Mind on Plants, How to Change Your Mind, Cooked, Food Rules, In Defense of Food, The Omnivore’s Dilemma, and The Botany of Desire, all of which were New York Times bestsellers. He is also the author of the audiobook Caffeine: How Coffee and Tea Made the Modern World. A longtime contributor to The New York Times Magazine, Pollan teaches writing at Harvard University and the University of California, Berkeley. In 2010, Time magazine named him one of the one hundred most influential people in the world.
The three groundbreaking books from our most trusted guide to food, now brought together for the first time
In a few short years, Michael Pollan has completely transformed America’s understanding of eating. Now, Pollan on Food collects the New York Times–bestselling author’s three masterworks into one memorable package. First, the groundbreaking book that started it all, The Omnivore’s Dilemma, in which Pollan turns his own omnivorous mind to the seemingly straightforward question of what we should have for dinner. Next, with In Defense of Food, Pollan proposes a new (and very old) idea that comes down to seven simple but liberating words: “Eat food. Not too much. Mostly plants.” Finally, in Cooked, Pollan explores the previously uncharted territory of his own kitchen; showing 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. Pollan on Food is the perfect answer for those looking to unravel the secret to good and healthy eating.
Michael Pollan is the author of nine books, including This Is Your Mind on Plants, How to Change Your Mind, Cooked, Food Rules, In Defense of Food, The Omnivore’s Dilemma, and The Botany of Desire, all of which were New York Times bestsellers. He is also the author of the audiobook Caffeine: How Coffee and Tea Made the Modern World. A longtime contributor to The New York Times Magazine, Pollan teaches writing at Harvard University and the University of California, Berkeley. In 2010, Time magazine named him one of the one hundred most influential people in the world.
