Water enjoyment : sustainable quality, technology and design / Dirk Meyhöfer.
Material type:
TextSeries: Thorndike Press large print nonfiction series: Publisher: [Salenstein, Switzerland] : [Braun], 2011Copyright date: © 2011 by GROHE AG, DüsseldorfEdition: First EditionDescription: 232 pages : color illustrations ; 35 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9783037680780Subject(s): Grohe (Firm) | Architecture, ModernGenre/Form: Large type books. DDC classification: 720 Summary: In Cooked, Michael 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 - and finds that reclaiming cooking as an act of enjoyment and self-reliance opens the door to a more nourishing life.
| Item type | Current location | Call number | Materials specified | Status | Date due | Barcode | Item holds |
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Reference
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Uofcanada Library | 720 DIR/REF (Browse shelf) | Not for loan | 00000376 |
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| 709.38 THO Art and myth in ancient Greece / | 709.38 THO/NB Art and myth in ancient Greece / | 712.05 ARC/NB Magazine LW : landscape world : landscape architecture environment design / volume 39 / | 720 DIR/REF Water enjoyment : sustainable quality, technology and design / | 724.6 RIC/NB Architecture : a modern view / | 728.37 DOM/NB New natural home / | 729 JIA/REF 100 ge zui hao de lou pan yu jing guan = 100 top houses & landscapes : III / |
Includes bibliographical references, and indexes.
In Cooked, Michael 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 - and finds that reclaiming cooking as an act of enjoyment and self-reliance opens the door to a more nourishing life.
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