Transformation aka Kitchen Alchemy
Today’s harvest of heirloom Fresno (hot) green chile peppers, yellow onions, and a few scuzzy tomatoes (I think the prolonged, excessive heat has the tomatoes hunkered down and producing poorly) went into making two small jars of green chile to put aside for winter.
Listening to Michael Pollen’s in depth exploration of cookery, Cooked: A Natural History of Transformation, during my kitchen alchemical activities this morning really added a dimension.
If you have any interest at all in food: whether growing it, preparing it or eating it, I highly recommend this fascinating book.
I found it free to download and listen to in my library’s electronic collection.