Michael Pollan

"When Michael Pollan set out to research how LSD and psilocybin (the active ingredient in magic mushrooms) are being used to provide relief to people suffering from difficult-to-treat conditions such as depression, addiction and anxiety, he did not intend to write what is undoubtedly his most personal book. But upon discovering how these remarkable substances are improving the lives not only of the mentally ill but also of healthy people coming to...

"From the #1 New York Times bestselling author Michael Pollan, a radical challenge to how we think about drugs, and an exploration into the powerful human attraction to psychoactive plants -- and the equally powerful taboos Of all the things humans rely on plants for--sustenance, beauty, fragrance, flavor, fiber--surely the most curious is our use of them is to change consciousness: to stimulate or calm, fiddle with or completely alter, the qualities...

From the bestselling author of "The Omnivore's Dilemma" and "In Defense of Food" comes this collection of simple, sensible, and easy to use rules--the perfect guide for anyone who would like to become more mindful of the food he or she eats. (Consumer Health).

This acclaimed bestseller and modern classic has changed America’s relationship with food. It’s essential reading for kids who care about the environment and climate change.

“What’s for dinner?” seemed like a simple question—until journalist and supermarket detective Michael Pollan delved behind the scenes. From fast food and big organic to small farms and old-fashioned hunting and gathering,...

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about...

Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked. 
"Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account...

At a turning point in his life, writer Michael Pollan found himself dreaming of a small wood-frame hut in the woods near his house—a place to work, but also a "shelter for daydreams." Weaving the practical with the philosophical, this book presents a captivating personal inquiry into the art of architecture, the craft of building, and the meaning of modern work. Line drawings throughout. Size C. 320 pp. National ads & publicity. 35,000 print....

Cuando Michael Pollan se propuso investigar por qué el LSD y la psilocibina (el componente activo de las setas alucinógenas) proporcionan un enorme alivio a personas que padecen condiciones de difícil tratamiento como el trastorno por estrés postraumático, la depresión o la adicción, no tenía la intención de escribir lo qe es sin lugar a dudas su libro más personal. Pero al descubrir cómo estas notables sustancias mejoran la vida no solo...

Drawn from over thirty years of work, this collection joins bestsellers The Omnivore's Dilemma, by Pollan, and Animal, Vegetable, Miracle, by Barbara Kingsolver, as essential reading for anyone who cares about what they eat. The essays address such concerns as: How does organic measure up against locally grown? What are the differences between small and large farms, and how does that affect what you put on your dinner table? What can you do to support...

"Eat food. Not too much. Mostly plants." These simple words go to the heart of food journalist Pollan's thesis. Humans used to know how to eat well, he argues, but the balanced dietary lessons that were once passed down through generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real."...