Margaret M. Wittenberg's Blog
August 18, 2013
While the recipe calls for making the crust from a combination of whole wheat flour and unbleached white flour--a combination that is easier to use when getting used to making crusts with whole grain flour, I like to experiment with other flour combinations, as well. Most recently I made the crust with einkorn flour, spelt flour, and sprouted spelt flour--a choice I made simply because I had small amounts of them in my fridge and wanted to use up. Although a little trickier to make, the crust was outstanding. After trying the recipe first using the whole wheat and unbleached white flour combination, give other flour combinations a whirl, using my "Flours at a Glance" chart in my book as a guide.
August 10, 2013
May 28, 2013
His appreciation for and advocacy of having access to simple, naturally-derived foods remains, as in many of his previous books, an underlying theme in Cooked, as well. No wonder, then, that I enjoyed this book, given this is an underlying theme in my own books, too.
I highly recommend the audio version of Cooked. Michael Pollan narrates the book himself, doing an excellent job in the process.
Note to vegans and vegetarians--be aware that the book includes an extensive Pollan's exploration of whole pig barbecue techniques.