Showing results by publisher "Tantor Audio" in Gastronomy
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Barrel-Aged Stout and Selling Out
- Goose Island, Anheuser-Busch, and How Craft Beer Became Big Business
- By: Josh Noel
- Narrated by: Charles Constant
- Length: 12 hrs and 17 mins
- Unabridged
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Goose Island opened as a family-owned Chicago brewpub in the late 1980s, and it soon became one of the most inventive breweries in the world. In the golden age of light and cheap beers, John Hall and his son Greg brought European flavors to America. With distribution in two dozen states, two brewpubs and status as one of the twenty biggest breweries in the United States, Goose Island became an American success story and was a champion of craft beer. Then, on March 28, 2011, the Halls sold the brewery to Anheuser-Busch InBev, maker of Budweiser, the least craft-like beer imaginable.
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More than just the Goose Island story
- By Frazer on 31-07-18
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Barrel-Aged Stout and Selling Out
- Goose Island, Anheuser-Busch, and How Craft Beer Became Big Business
- Narrated by: Charles Constant
- Length: 12 hrs and 17 mins
- Release date: 03-07-18
- Language: English
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On Spice
- Advice, Wisdom, and History with a Grain of Saltiness
- By: Caitlin PenzeyMoog
- Narrated by: Tanya Eby
- Length: 6 hrs and 6 mins
- Unabridged
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Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.
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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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Distilled
- A Natural History of Spirits
- By: Rob DeSalle, Ian Tattersall
- Narrated by: Asa Siegel
- Length: 13 hrs and 45 mins
- Unabridged
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In this follow-up book to A Natural History of Wine and A Natural History of Beer, authors Rob DeSalle and Ian Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history.
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Distilled
- A Natural History of Spirits
- Narrated by: Asa Siegel
- Length: 13 hrs and 45 mins
- Release date: 24-05-22
- Language: English
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Meat Planet
- Artificial Flesh and the Future of Food
- By: Benjamin Aldes Wurgaft
- Narrated by: Benjamin Aldes Wurgaft
- Length: 10 hrs and 8 mins
- Unabridged
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Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political.
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Meat Planet
- Artificial Flesh and the Future of Food
- Narrated by: Benjamin Aldes Wurgaft
- Length: 10 hrs and 8 mins
- Release date: 19-12-19
- Language: English
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Audacity of Hops
- The History of America's Craft Beer Revolution
- By: Tom Acitelli, Tony Magee - foreword
- Narrated by: Mike Chamberlain
- Length: 19 hrs and 46 mins
- Unabridged
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Based on extensive archival research as well as interviews with the movement's key players going back to the 1960s, this acclaimed book is the most comprehensive chronicle yet of one of the most interesting and lucrative culinary trends in the US since World War II. Acitelli weaves the story of the rise of American craft beer into the tales of trends like Slow Food and the rebirth of America's urban areas, and paints an unforgettable portrait of plucky entrepreneurial triumph.
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Audacity of Hops
- The History of America's Craft Beer Revolution
- Narrated by: Mike Chamberlain
- Length: 19 hrs and 46 mins
- Release date: 02-07-19
- Language: English
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A Woman's Place Is in the Brewhouse
- A Forgotten History of Alewives, Brewsters, Witches, and CEOs
- By: Tara Nurin, Teri Fahrendorf - foreword
- Narrated by: Nancy Peterson
- Length: 10 hrs and 20 mins
- Unabridged
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A Woman's Place Is in the Brewhouse celebrates the contributions of female brewers and explores the forces that have erased them from the brewing world. It's a history that's simultaneously inspiring and demeaning. As women continue to work hard for equal treatment and recognition in the industry, author Tara Nurin shows that women have been - and are once again becoming - relevant in the brewing world.
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Very interesting
- By Mrs H on 18-01-24
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A Woman's Place Is in the Brewhouse
- A Forgotten History of Alewives, Brewsters, Witches, and CEOs
- Narrated by: Nancy Peterson
- Length: 10 hrs and 20 mins
- Release date: 21-09-21
- Language: English
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The Reducetarian Solution
- How the Surprisingly Simple Act of Reducing the Amount of Meat in Your Diet Can Transform Your Health and the Planet
- By: Brian Kateman
- Narrated by: Graham Halstead, Amanda Ronconi
- Length: 8 hrs and 16 mins
- Unabridged
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Brian Kateman coined the term "Reducetarian" - a person who is deliberately reducing his or her consumption of meat - and a global movement was born. In this book, Kateman, the founder of the Reducetarian Foundation, presents more than 70 original essays from influential thinkers on how the simple act of cutting 10 percent or more of the meat from one's diet can transform the life of the listener, animals, and the planet.
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The Reducetarian Solution
- How the Surprisingly Simple Act of Reducing the Amount of Meat in Your Diet Can Transform Your Health and the Planet
- Narrated by: Graham Halstead, Amanda Ronconi
- Length: 8 hrs and 16 mins
- Release date: 18-04-17
- Language: English
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All About the Burger
- A History of America’s Favorite Sandwich
- By: Sef "Burger Beast" Gonzalez, George Motz - foreword
- Narrated by: Matthew Boston
- Length: 5 hrs and 8 mins
- Unabridged
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Do you know what the first burger chain was? That Taco Bell was originally known as Bell Burger - and was founded in the same city as McDonald's? Have you heard of the 1980s burger wars? All About the Burger covers all of these topics and more! Discover the food history you've been missing in this entertaining audiobook.
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All About the Burger
- A History of America’s Favorite Sandwich
- Narrated by: Matthew Boston
- Length: 5 hrs and 8 mins
- Release date: 15-04-19
- Language: English
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Chile Peppers
- A Global History
- By: Dave DeWitt
- Narrated by: Gary Tiedemann
- Length: 13 hrs and 11 mins
- Unabridged
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For more than 10,000 years, humans have been fascinated by a seemingly innocuous plant with bright-colored fruits that bite back when bitten. Ancient New World cultures from Mexico to South America combined these pungent pods with every conceivable meat and vegetable. In Chile Peppers: A Global History, Dave DeWitt, a world expert on chiles, travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world and their abundant uses in 70 mouth-tingling recipes.
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Chile Peppers
- A Global History
- Narrated by: Gary Tiedemann
- Length: 13 hrs and 11 mins
- Release date: 16-03-21
- Language: English
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The Cocktail Parlor
- How Women Brought the Cocktail Home
- By: Nicola Nice, Robert Simonson - Foreword by
- Narrated by: Allyson Voller
- Length: 6 hrs and 12 mins
- Unabridged
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Journeying through the decades, this book profiles a diverse array of influential hostesses. With each historic era comes iconic recipes, featuring a total of forty main cocktails and more than 100 variations that listeners can make at home. Whether its happy hour punch a la Martha Washington or a Harlem Renaissance-inspired Green Skirt, listeners will find that many of the ingredients and drinks they're familiar with today wouldn't be here without the hostesses who served them first.
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The Cocktail Parlor
- How Women Brought the Cocktail Home
- Narrated by: Allyson Voller
- Length: 6 hrs and 12 mins
- Release date: 23-04-24
- Language: English
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Thomas Jefferson's Creme Brulee
- How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
- By: Thomas J. Craughwell
- Narrated by: Alan Sklar
- Length: 5 hrs and 34 mins
- Unabridged
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In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding father was traveling to Paris and wanted to bring James along for a particular purpose - to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history
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Excellent read!!
- By Ms A Raney on 03-11-23
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Thomas Jefferson's Creme Brulee
- How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
- Narrated by: Alan Sklar
- Length: 5 hrs and 34 mins
- Release date: 04-03-13
- Language: English
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Fat of the Land
- Adventures of a 21st Century Forager
- By: Langdon Cook
- Narrated by: Patrick Lawlor
- Length: 7 hrs and 46 mins
- Unabridged
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Foraging is not just a throwback to our hunter-gatherer past; it's a way to reconnect with the landscape. And Langdon Cook is not just your typical grocery cart-toting dad. For him, gourmet delicacies abound, free for the taking if we just open our eyes. As a result, he finds himself free-diving in icy Puget Sound in hopes of spearing a snaggletooth lingcod, armed with nothing more than a "Hawaiian sling." He bushwhacks through rugged mountain forests in search of edible mushrooms. He strings up a fly rod to chase after sea-run trout.
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Fat of the Land
- Adventures of a 21st Century Forager
- Narrated by: Patrick Lawlor
- Length: 7 hrs and 46 mins
- Release date: 25-08-20
- Language: English
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From Barbycu to Barbecue
- The Untold History of an American Tradition
- By: Joseph R. Haynes
- Narrated by: Jonathan Yen
- Length: 10 hrs and 5 mins
- Unabridged
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The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that the original southern barbecuing technique was imported from the Caribbean to what is today the American South.
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From Barbycu to Barbecue
- The Untold History of an American Tradition
- Narrated by: Jonathan Yen
- Length: 10 hrs and 5 mins
- Release date: 11-07-23
- Language: English
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Halal Food
- A History
- By: Febe Armanios, Bogac Ergene
- Narrated by: Derek Perkins
- Length: 10 hrs and 14 mins
- Unabridged
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Food trucks announcing "halal" proliferate in many urban areas but how many non-Muslims know what this means, other than cheap lunch? In this audiobook, Febe Armanios and Bogac Ergene provide an accessible introduction to halal (permissible) food in the Islamic tradition. Historically, Muslims used food to define their identities in relation to co-believers and non-Muslims. Food taboos are rooted in the Quran and prophetic customs, as well as writings from various periods and geographical settings.
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Halal Food
- A History
- Narrated by: Derek Perkins
- Length: 10 hrs and 14 mins
- Release date: 23-10-18
- Language: English
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Red Sauce
- How Italian Food Became American
- By: Ian MacAllen
- Narrated by: Paul Bellantoni
- Length: 7 hrs and 20 mins
- Unabridged
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In Red Sauce, Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as "red sauce Italian," from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity.
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Red Sauce
- How Italian Food Became American
- Narrated by: Paul Bellantoni
- Length: 7 hrs and 20 mins
- Release date: 25-10-22
- 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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The 24-Hour Soup Kitchen
- Soul-Stirring Lessons in Gastrophilanthropy
- By: Stephen Henderson
- Narrated by: Adam Lofbomm
- Length: 7 hrs and 48 mins
- Unabridged
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It was when traveling on assignment in India that journalist Stephen Henderson first learned of soup kitchens operated by Sikh houses of worship (or gurudwaras). After volunteering for a week at the Gurudwara Bangla Sahib in Delhi - which feeds 20,000 men, women, and children every day - Henderson became curious to research global gastrophilanthropy, or the very different ways in which hungry people are served free meals around the world.
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"If you cook it they will come."
- By Norma Miles on 07-05-23
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The 24-Hour Soup Kitchen
- Soul-Stirring Lessons in Gastrophilanthropy
- Narrated by: Adam Lofbomm
- Length: 7 hrs and 48 mins
- Release date: 23-06-20
- Language: English
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Dusty Booze
- In Search of Vintage Spirits
- By: Aaron Goldfarb
- Narrated by: Dean Gallagher
- Length: 10 hrs
- Unabridged
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In Dusty Booze: In Search of Vintage Spirits, journalist Aaron Goldfarb goes on an adventure in vintage spirits. This is an intoxicating story of obsessives on the hunt for old bottles of whiskey, tequila, rum, chartreuse—you name it—from estate sales, grandpa's liquor cabinet, and out-of-the-way and inner-city liquor stores that may just have a case or a few bottles lying around in the basement.
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Dusty Booze
- In Search of Vintage Spirits
- Narrated by: Dean Gallagher
- Length: 10 hrs
- Release date: 26-03-24
- Language: English
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The Good Eater
- A Vegan’s Search for the Future of Food
- By: Nina Guilbeault
- Narrated by: Nina Guilbeault
- Length: 6 hrs and 52 mins
- Unabridged
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For years, there has been no doubt that widespread consumption of meat is both environmentally destructive and morally dubious. A growing chorus of scientists, health experts, and activists champion the benefits of a plant-based diet. Nevertheless, change has been slow to arrive, and the chasm between our appetites and our collective well-being seems impossibly vast. We know we must transition to a more plant-based world. But what would such a world look like, and how do we realistically get there? One group of people has been grappling with this question for decades: vegans.
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The Good Eater
- A Vegan’s Search for the Future of Food
- Narrated by: Nina Guilbeault
- Length: 6 hrs and 52 mins
- Release date: 25-06-24
- Language: English
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