Michael Pollan brings it all home to explore the previously uncharted territory of his own kitchen. Here, he 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, while the reader learns right alongside him.

Introduction.Why cook? -- Part I. Fire : creatures of the flame -- Part II. Water : a recipe in seven steps -- Part III. Air : the education of an amateur baker -- Part IV. Earth : fermentation's cold fire -- Afterword. Hand taste -- Appendix I. Four recipes -- Appendix II. A short shelf of books on cooking.