A Plant’s Eye for the Cook Guy
Right before I napped on the couch next to the window full of sun, I read a few chapters of Botany of Desire, a book by Michael Pollen.
Working in his garden one day, Michael Pollan hit pay dirt in the form of an idea: do plants, he wondered, use humans as much as we use them? While the question is not entirely original, the way Pollan examines this complex coevolution by looking at the natural world from the perspective of plants is unique. The result is a fascinating and engaging look at the true nature of domestication.
It’s quite the interesting read. Upon Liana’s recommendation, I picked it up from our bookshelf and figured it’d be a refreshing step-back from all of the restaurant-based non-fiction that I’ve been getting from Michael Ruhlman: The Reach of a Chef and his previous book (thanks again Jeff!).
Understandably, I can find inspiration in the short introspections of Thomas Keller, Anthony Bourdain and Michael Symon… they’re arguably at the height of their game (some of their fame transferred over to television, but who’s really keeping track hee hee)… but what would I enjoy in a book about plants?
Passion. What I find myself being drawn into these books is the stories of peoples’ lives and how they focus their existence for the pursuit of the perfect food - be it haute cuisine or an apple picked off of a branch. To save this post from getting too long, it’s simply something to aspire to be.
I just have to set my goals and run with it. 
~Spec