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In his new book, "Cooked: A Natural History of Transformation," Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. "Cooked" becomes an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes. Cooking, above all, connects us.