Showing titles in Gastronomy
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No Experience Necessary
- The Culinary Odyssey of Chef Norman Van Aken
- By: Norman Van Aken
- Narrated by: Norman Van Aken
- Length: 12 hrs and 34 mins
- Unabridged
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Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine.
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"With a little help from.my friends."
- By Norma Miles on 24-04-23
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No Experience Necessary
- The Culinary Odyssey of Chef Norman Van Aken
- Narrated by: Norman Van Aken
- Length: 12 hrs and 34 mins
- Release date: 07-12-13
- Language: English
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Café Deux Mondes
- By: Catherine Browder
- Narrated by: Kevin Free
- Length: 1 hr and 33 mins
- Unabridged
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When the Khourys and McKissicks meet to share a neighborly meal, an adventure begins.
Living in the changing ethnic landscape of Kansas City, one is a family of Syrian immigrants; the other, African Americans with roots in Louisiana. What brings them together is a love of food. Along with friendship, a dream takes root between the two mothers, Miriam and Tamara - starting a new restaurant that will feature the specialties from both of their traditions, the Caf Deux Mondes, or Two Worlds Cafe.
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Café Deux Mondes
- Narrated by: Kevin Free
- Length: 1 hr and 33 mins
- Release date: 21-01-15
- Language: English
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Springer Mountain
- Meditations on Killing and Eating
- By: Wyatt Williams
- Narrated by: Erik Bloomquist
- Length: 2 hrs and 36 mins
- Unabridged
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Drawing on years of investigative reporting, Wyatt Williams offers a powerful look at why we kill and eat animals. In order to understand why we eat meat, the restaurant critic and journalist investigated factory farms, learned to hunt game, worked on a slaughterhouse kill floor, and partook in Indigenous traditions of whale eating in Alaska. In Springer Mountain, he tells about his experiences while charting the history of meat eating and vegetarianism.
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Springer Mountain
- Meditations on Killing and Eating
- Narrated by: Erik Bloomquist
- Length: 2 hrs and 36 mins
- Release date: 30-11-21
- Language: English
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Burn the Place
- A Memoir
- By: Iliana Regan
- Narrated by: Eileen Stevens
- Length: 7 hrs and 22 mins
- Unabridged
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Burn the Place is a galvanizing culinary memoir that chronicles Iliana Regan's journey from foraging on the family farm to opening her Michelin-starred restaurant. Her story is alive with startling imagery, raw like that first bite of wild onion, and told with uncommon emotional power. Regan grew up the youngest of four headstrong girls on a small farm in Indiana. Regan often felt that she "wasn't made for this world." She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned 20, a woman in an industry dominated by men.
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Liliana
- By Linda T on 06-06-23
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Burn the Place
- A Memoir
- Narrated by: Eileen Stevens
- Length: 7 hrs and 22 mins
- Release date: 16-07-19
- Language: English
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The Logic of Vegetarianism
- By: Henry Salt
- Narrated by: Geoffrey Giuliano, The Glenn
- Length: 4 hrs and 18 mins
- Unabridged
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With clear logic and entertaining dialogues, the author presents many reasons for a vegetarian rather than a “flesh-eating” diet, and his arguments for not eating meat are as compelling today as when they were written.
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The Logic of Vegetarianism
- Narrated by: Geoffrey Giuliano, The Glenn
- Length: 4 hrs and 18 mins
- Release date: 14-03-23
- Language: English
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Romaine Wasn't Built in a Day
- The Delightful History of Food Language
- By: Judith Tschann
- Narrated by: Alejandra Reynoso
- Length: 3 hrs and 48 mins
- Unabridged
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All food has a story, reaching as far back into history as language itself. As languages followed and reflected the tides of civilizations, food language came to represent some of the highs and lows of how humans communicate: from the highbrow 'Chateauneuf du Pape: (the Pope's new castle)' to the 'nun's farts' of Jamaica (also known as 'beignets'). Chock full of food puns, linguistic did-you-knows and delectable trivia, this is the surprising and hilarious history of food, told through the lens of the fascinating evolution of language.
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Romaine Wasn't Built in a Day
- The Delightful History of Food Language
- Narrated by: Alejandra Reynoso
- Length: 3 hrs and 48 mins
- Release date: 21-02-23
- Language: English
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Kentucky Bourbon
- The Early Years of Whiskeymaking
- By: Henry G. Crowgey
- Narrated by: Ian Putnam
- Length: 4 hrs and 44 mins
- Unabridged
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Bourbon whiskey is perhaps Kentucky's most distinctive product. Despite bourbon's prominence in the social and economic life of the Bluegrass state, many myths and legends surround its origins. In Kentucky Bourbon, Henry C. Crowgey claims that distilled spirits and pioneer settlement went hand in hand; Isaac Shelby, the state's first governor, was among Kentucky's pioneer distillers. Crowgey traces the drink's history from its beginnings as a cottage industry to steam-based commercial operations in the period just before the Civil War.
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Kentucky Bourbon
- The Early Years of Whiskeymaking
- Narrated by: Ian Putnam
- Length: 4 hrs and 44 mins
- Release date: 09-01-23
- Language: English
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Eating While Black
- Food Shaming and Race in America
- By: Psyche A. Williams-Forson
- Narrated by: L. Malaika Cooper
- Length: 10 hrs and 34 mins
- Unabridged
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Psyche A. Williams-Forson is one of our leading thinkers about food in America. In Eating While Black, she offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how mass media, nutrition science, economics, and public policy drive entrenched opinions among both Black and non-Black Americans about what is healthful and right to eat. Distorted views of how and what Black people eat are pervasive, bolstering the belief that they must be corrected and regulated.
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Eating While Black
- Food Shaming and Race in America
- Narrated by: L. Malaika Cooper
- Length: 10 hrs and 34 mins
- Release date: 19-07-22
- Language: English
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Especias [Spices]
- By: Francesco Antinucci, Mónica C. Herrero
- Narrated by: Rodrigo Aldea
- Length: 5 hrs and 25 mins
- Unabridged
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Hoy son tan habituales que cuesta creer que alguna vez fueron objetos de lujo. Hoy están en todas las cocinas, como algo más, a veces incluso olvidadas. Hablamos de las especias, una mercancía no demasiado útil, carentes de valor nutricional o medicinal, que durante muchos siglos fueron un bastión de la economía. Viajeros y aventureros fueron la punta de lanza de la actividad comercial más lucrativa de la historia.
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Especias [Spices]
- Narrated by: Rodrigo Aldea
- Length: 5 hrs and 25 mins
- Release date: 10-10-24
- Language: Spanish
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Tales from The Tummy Trilogy
- By: Calvin Trillin
- Narrated by: Calvin Trillin
- Length: 2 hrs and 56 mins
- Abridged
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Calvin Trillin proves that he is one of America's funniest food writers, while recalling his efforts to write a definitive history of the Buffalo chicken wing to his attempts to lure his older daughter back from California by finding an irresistible bagel.
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"Dangerous Bagels."
- By Norma Miles on 22-04-23
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Tales from The Tummy Trilogy
- Narrated by: Calvin Trillin
- Length: 2 hrs and 56 mins
- Release date: 19-06-01
- Language: English
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Beer in the Middle Ages and the Rennaissance
- By: Richard W. Unger
- Narrated by: John Pruden
- Length: 11 hrs and 14 mins
- Unabridged
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Modern beer has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing.
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Not what I expected
- By Barleyman on 15-01-20
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Beer in the Middle Ages and the Rennaissance
- Narrated by: John Pruden
- Length: 11 hrs and 14 mins
- Release date: 15-11-10
- Language: English
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Weekends with Matt
- A Memoir of an Unlikely Friendship Forged over Wine
- By: Peter Coleman, Matt Fowles
- Narrated by: John Robertson
- Length: 5 hrs and 25 mins
- Unabridged
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The peacock's tail is used to describe a wine that is wonderfully complex and ultimately rewarding. Surely there's no better metaphor for life. It was at the bottle shop, somewhere between the chardonnay and the zinfandel, that Peter realised he didn't have a clue about wine. On his way to a dinner party and in a mild panic, he called Matt, a wine-loving acquaintance who expertly steered him towards the perfect bottle. The selection was a hit, but it was Matt's passion that stuck in Peter's mind.
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Weekends with Matt
- A Memoir of an Unlikely Friendship Forged over Wine
- Narrated by: John Robertson
- Length: 5 hrs and 25 mins
- Release date: 01-08-22
- Language: English
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Die Irren mit dem Messer
- Mein Leben in den Küchen der Haute Cuisine
- By: Verena Lugert
- Narrated by: Beate Rysopp
- Length: 8 hrs and 39 mins
- Unabridged
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Was treibt Menschen dazu, sich in die Küche eines Cholerikers wie Gordon Ramsay zu begeben, dort sechzehn Stunden am Tag zu malochen, körperliche Schmerzen und Erniedrigung zu erdulden und sich einem unvorstellbaren Anspruch nach Perfektion auszusetzen? Verena Lugert lässt uns in die Küchen der Spitzengastronomie blicken. Sie erzählt vom gnadenlosen Druck, von Adrenalin-Junkies, die sich mit Drogen wachhalten und jeden argwöhnisch auf Herz und Nieren prüfen, der neu ist in ihrem Revier.
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Die Irren mit dem Messer
- Mein Leben in den Küchen der Haute Cuisine
- Narrated by: Beate Rysopp
- Length: 8 hrs and 39 mins
- Release date: 12-04-17
- Language: German
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The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- By: David Sax
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Unabridged
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In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.
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The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Release date: 22-07-14
- Language: English
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Over P. J. Clarke's Bar
- Tales from New York City's Famous Saloon
- By: Helen Marie Clark
- Narrated by: Anne Brendle
- Length: 3 hrs and 18 mins
- Unabridged
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How did a bar like P. J. Clarke’s saloon become the beloved watering hole for Frank Sinatra, Marilyn Monroe, Jacqueline Kennedy, Rocky Marciano, and Buddy Holly (not to mention the fictional Don Draper)? And what was it about their bacon cheeseburger that caused Nat King Cole to pronounce it "the Cadillac of burgers"? Established in 1884 and bought in l904 by Patrick "Paddy" Joseph Clarke, this Irish saloon in a beautiful Victorian building on the corner of Third Avenue and 55th Street has captivated generations of New Yorkers.
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Over P. J. Clarke's Bar
- Tales from New York City's Famous Saloon
- Narrated by: Anne Brendle
- Length: 3 hrs and 18 mins
- Release date: 23-02-13
- Language: English
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A Vineyard in My Glass
- By: Gerald Asher
- Narrated by: P. J. Ochlan
- Length: 9 hrs and 31 mins
- Unabridged
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Gerald Asher, who served as Gourmet's wine editor for 30 years, has drawn together this selection of his essays, published in Gourmet and elsewhere, for the collective insight they give into why a wine should always be an expression of a place and a time. Guiding the reader through 27 diverse wine regions in France, Italy, Spain, Germany, and California, he shows how every wine worth drinking is a reflection of its terroir - in the broadest sense of that untranslatable word.
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Passion in a Glass
- By Ian Whittaker Development247 on 30-05-18
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A Vineyard in My Glass
- Narrated by: P. J. Ochlan
- Length: 9 hrs and 31 mins
- Release date: 08-10-12
- Language: English
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Kosher Nation
- Why More and More of America's Food Answers to a Higher Authority
- By: Sue Fishkoff
- Narrated by: Walter Dixon
- Length: 14 hrs and 34 mins
- Unabridged
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Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a multibillion-dollar industry, journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve.
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Kosher Nation
- Why More and More of America's Food Answers to a Higher Authority
- Narrated by: Walter Dixon
- Length: 14 hrs and 34 mins
- Release date: 12-01-11
- Language: English
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What’s Good?
- A Memoir in Fourteen Ingredients
- By: Peter Hoffman
- Narrated by: Peter Hoffman
- Length: 16 hrs and 50 mins
- Unabridged
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What goes into the making of a chef, a restaurant, a dish? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components—everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food.
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What’s Good?
- A Memoir in Fourteen Ingredients
- Narrated by: Peter Hoffman
- Length: 16 hrs and 50 mins
- Release date: 12-04-22
- Language: English
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Eat Like a Local - Gothenburg
- Gothenburg Sweden Food Guide
- By: Christina De Paris, Eat Like a Local
- Narrated by: James Ingram
- Length: 1 hr and 6 mins
- Unabridged
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Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local book is for you. Eat Like a Local - Gothenburg by Christina De Paris offers the inside scoop on food in Gothenburg Sweden. Culinary tourism is an import aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate. Most food guides tell you how to eat like a tourist.
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Eat Like a Local - Gothenburg
- Gothenburg Sweden Food Guide
- Narrated by: James Ingram
- Length: 1 hr and 6 mins
- Release date: 26-02-20
- Language: English
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Devoured
- From Chicken Wings to Kale Smoothies - How What We Eat Defines Who We Are
- By: Sophie Egan
- Narrated by: Ann Richardson
- Length: 12 hrs and 27 mins
- Unabridged
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Food writer and Culinary Institute of America director Sophie Egan takes listeners on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character - work, freedom, and progress - and our eating habits, the good and the bad. Egan explores why these values make for such an unstable and often unhealthy food culture and, paradoxically, why they also make America's cuisine so great.
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Devoured
- From Chicken Wings to Kale Smoothies - How What We Eat Defines Who We Are
- Narrated by: Ann Richardson
- Length: 12 hrs and 27 mins
- Release date: 03-05-16
- Language: English
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