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Mediterranean Diet for Beginners
By: Rockridge Jacobs
Narrated by: Skyler Morgan
Length: 3 hours 13 minutes
Abridged: No
Who has time to cook gourmet meals that call for 2-3 hours of prep time in the kitchen?Who has time to research advanced culinary degree level cooking techniques?Who wants to waste time on a diet that is impossible to follow permanently?Who wants to follow recipes from authors who don't know the first thing about fat loss?The answer? NOBODY!This... Read more
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Peanut Allergy
By: Joseph Barrel
Narrated by: Jacob Simmons
Length: 1 hour 2 minutes
Abridged: No
In recent years, the prevalence of peanut allergies has seen a dramatic rise, affecting millions of individuals worldwide. What was once considered a relatively rare condition has now become a significant concern in homes, schools, restaurants, and communities everywhere. Peanut allergies are not only a medical issue but also a social and... Read more
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Milk Allergy
By: Joseph Barrel
Narrated by: Jacob Simmons
Length: 1 hour 12 minutes
Abridged: No
In a world brimming with culinary delights and gastronomic wonders, few things rival the comforting embrace of a creamy milkshake, the tantalizing allure of a cheese-laden pizza, or the soothing warmth of a steaming cup of cocoa. Milk, with its myriad forms and versatile applications, has been a culinary cornerstone for centuries, enriching our... Read more
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Food Allergies
By: Joseph Barrel
Narrated by: Jacob Simmons
Length: 1 hour 37 minutes
Abridged: No
Food is a fundamental part of our daily lives, bringing us sustenance, pleasure, and connection with others. However, for millions of individuals around the world, the simple act of eating can be fraught with danger and uncertainty. Food allergies, a seemingly innocuous term, can unleash a cascade of life-threatening reactions, dramatically... Read more
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How to Butter Toast
By: Tara Wigley
Narrated by: Tara Wigley & Yotam Ottolenghi
Length: 2 hours 12 minutes
Abridged: No
How to Butter Toast is the antidote to cookbook-overload. In this fun and entertaining recipe book without any recipes, Ottolenghi co-writer Tara Wigley equips you with rhymes and confidence to cook great food instinctively. Melted butter on hot toast and served up on a plate. ... Read more
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The Home Bartender: The Third Edition
By: Shane Carley
Narrated by: Jeremy Childs
Length: 5 hours 38 minutes
Abridged: No
Discover how to make more than 200 easy, delicious, and affordable recipes with only four ingredients or less in the third edition of the hugely popular Home Bartender.Making drinks at home has never been easier for the busy mixologist, and you don’t need expensive liquor or exotic and obscure ingredients to make a craft cocktail. This book... Read more
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Oranges
By: John McPhee
Narrated by: Grover Gardner
Length: 4 hours 15 minutes
Abridged: No
A classic of reportage, Oranges was first conceived as a magazine article, but John McPhee kept encountering so much irresistible information that he wrote a book. It is perhaps the last word on the subject (the first came in 500 BC and is attributed to Confucius). McPhee writes about the botany, history, and industry of oranges, from the great... Read more
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A Gentleman Entertains Revised and Expanded
By: John Bridges & Bryan Curtis
Narrated by: John Behrens & Craig Hinkle
Length: 2 hours 22 minutes
Abridged: No
Everything you need to know for any occasion - dinner parties to tailgate potlucks.Here’s a thought. Entertaining isn’t just something that happens when the ladies decide to break out the good china. Any gentleman who enjoys the company of friends, a delicious meal, or a great drink should know how to host a gathering. So shove those frozen... Read more
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Wild Edibles
By: Sergei Boutenko
Narrated by: Sergei Boutenko
Length: 4 hours 56 minutes
Abridged: No
Sergei Boutenko’s groundbreaking field guide to the art and science of foraging and preparing wild edible plants—includes 300+ photos of 60 plants
**An Amazon Editors' Pick -- Best Cookbooks, Food & Wine**
In Wild Edibles, Sergei Boutenko’s bestselling work on the art and science of live-food wildcrafting, readers will learn how to safely... Read more
The Italian Wine Connoisseur
By: E.V. Luther
Narrated by: Rose McPhilemy
Length: 5 hours 11 minutes
Abridged: No
Do you want to discover more, choose wisely and deep-dive into the amazing world of Italian wine?
In this seven-day guide you will gain a simple-to-digest lesson on Italian wines, taking you from any starting point, to being able to select, taste, pair and pour an outstanding Italian variety. If you are currently at a fairly average stage in your... Read more
Spill The Tea
By: William Dietz
Narrated by: Dallin Bradford
Length: 1 hour 56 minutes
Abridged: No
Spill The Tea aims to provide readers with the most vital information about the flavored tea industry. It distills 15 years of career knowledge by systematically answering top questions about flavored and blended tea, providing a complete view behind the blending room door.Through expert interviews, you will learn the following: What flavoring... Read more
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Color Taste Texture
By: Matthew Broberg-Moffitt
Narrated by: Avi Roque
Length: 1 hour 40 minutes
Abridged: No
An accessible family cookbook that offers solutions rather than tricks to empower the food-averse, autistic, and picky eater, with 46 recipes.
This much-needed cookbook combines tips and techniques with a dash of understanding about food aversion and how to help your kids—and yourself—cook beautiful meals in an empowering way, and is a... Read more
The Winner Is...
By: Charise Mericle Harper
Narrated by: Karissa Vacker
Length: 3 hours 19 minutes
Abridged: No
The thrilling final episode in the zesty series for fans of kids' cooking competitions. It's the season finale and only two contestants remain. Who will take the cake and earn the title of Next Best Junior Chef?
Two talented junior chefs have sliced and diced their way into the finale of Next Best Junior Chef. This week's theme: innovation.... Read more
Italian Wine
By: Shelley Lindgren & Kate Leahy
Narrated by: Carlotta Brentan
Length: 11 hours 44 minutes
Abridged: No
An introduction to the wines of Italy by region and grape, telling the story of how the history of the country shaped Italian wines and how modern winemakers are looking to the past to revive the industry.
From award-winning sommelier Shelley Lindgren, who has long been recognized (and now knighted!) for her promotion of lesser-known Italian... Read more
A complacência culinária, A manteiga! Dê-me a manteiga! Sempre a manteiga! & Gualtiero Marchesi: A nouvelle cuisine fora de casa - Abridged
By: Carlos Alberto Dória
Narrated by: Gerson Esteves
Length: 13 minutes
Abridged: Yes
A ideia de "autenticidade", por exemplo, expressa essa complacência. Muitos restaurantes de cozinha brasileira, com pegada "tradicional", fazem do culto à autenticidade uma verdadeira religião. Fernand Point (1897-1955) – enormíssimo cronópio, como diria Julio Cortázar se referindo a Lezama Lima – é a figura mais enigmática da gastronomia... Read more
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23 visões da gastronomia do futuro, Do jabaculê ao bundalelê & Alimentação e corrupção da imprensa - Abridged
By: Carlos Alberto Dória
Narrated by: Gerson Esteves
Length: 17 minutes
Abridged: Yes
Tive um sonho no qual me apareceu Vate, um anjo torto, desses com dolmã e asas brancas, Nossa Senhora tatuada num braço e o Espírito Santo no outro. A diferença entre o jabaculê e o bundalelê é que o segundo não envolve pa-gamento e, por outro lado, muito mais gente pode se divertir. Read more
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O papel da crítica em gastronomia - Abridged
By: Carlos Alberto Dória
Narrated by: Gerson Esteves
Length: 18 minutes
Abridged: Yes
Capacidade de antecipação. Talvez esta seja a chave da critica gastronômica. Essa coisa mística que é o terroir, segundo a concepção tradicional francesa e da qual abusam especialmente os enólogos, permite, contudo, uma mirada científica. A excelência de um vinho depende da perfeita harmonia entre três elemen-tos: a vinha, o homem e a natureza.... Read more
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As frutas e o sujeito oculto, Chefinhos e chefões & (Re)Centração gastronômica - Abridged
By: Carlos Alberto Dória
Narrated by: Gerson Esteves
Length: 10 minutes
Abridged: Yes
Vivaldi, vivaldino, é que sabia das coisas. Distinguia cada uma das 4 estações e fazia delas uma festa! Que a música inspire a gastronomia do futuro. Chefinhos: são aqueles meninos e meninas (cada vez mais jovens, aliás) que adoram circular pela rua envergando sua roupa de trabalho. Chefões: são os chefinhos crescidos e estabelecidos. Adoram... Read more
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Marguerita de abobrinha!, O longo percurso do açúcar & Entre porcos e pérolas - Abridged
By: Carlos Alberto Dória
Narrated by: Gerson Esteves
Length: 15 minutes
Abridged: Yes
Mas até que a tempestade passe por completo, talvez seja hora de, deixando de lado a marguerita, experimentar uma saborosa pizza de abobrinha, percebendo que o mundo não vem abaixo quando nos faltam os estimados tomates. Read more
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Os restaurantes e o luxo das massas - Abridged
By: Carlos Alberto Dória
Narrated by: Gerson Esteves
Length: 24 minutes
Abridged: Yes
O sucesso de um restaurante é das coisas mais misteriosas. Por mais que seu chef ou proprietário acredite que está em suas mãos construí-lo, as informa-ções do mercado dizem o contrário. Read more
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Armadilhas da hospitalidade (para clientes e proprietários), Diálogos contemporâneos & À mesa, o Zé Ninguém - Abridged
By: Carlos Alberto Dória
Narrated by: Gerson Esteves
Length: 10 minutes
Abridged: Yes
A hospitalidade faz de um lugar onde você está temporariamente um desejo permanente. Talvez você ainda se lembre daquela frase de padaria: "o freguês tem sempre razão", aplicada nas situações menos razoáveis, depois substituída por algo mais elaborado, tipo "foco no cliente". Isso não quer dizer hospitalidade, mas foco no bolso do cliente. Mas... Read more
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A precedência no direito costumeiro dos restaurantes, Diálogos na ausência de Platão, Bistroismo & Pela desintermediação nos restaurantes médios - Abridged
By: Carlos Alberto Dória
Narrated by: Gerson Esteves
Length: 11 minutes
Abridged: Yes
O Luiz Américo Camargo, crítico do caderno Paladar, do jornal O Estado de São Paulo, chama a atenção sobre a ordem de precedência no serviço dos restaurantes, ou melhor, para a desordem que tem se generalizado, preterindo-se as ladies em prol dos senhorios que, teoricamente, "pagam a conta". É uma inversão total do antigo código da cavalaria! Read more
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O P.E Cícero entre cangibrina, alcatrão e catuaba, Em defesa de Jamie Oliver, Os ultranovos & Ainda há uma atualidade desconcertante na "nouvelle cuisine" - Abridged
By: Carlos Alberto Dória
Narrated by: Gerson Esteves
Length: 14 minutes
Abridged: Yes
O caldo de mocotó, a favada e a combinação de ambos – a mocofava – são, para mim, uma boa razão para peregrinação. Assim como o torresmo, de botar inveja nos espanhóis modernos. E tem o escondidinho de carne-seca, com um tantinho (dispensável?) de requeijão, que é de agrado geral. Read more
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Atala e o D.O.M. que surpreende - Abridged
By: Carlos Alberto Dória
Narrated by: Gerson Esteves
Length: 16 minutes
Abridged: Yes
É o dono do Na Mesa e do D.O M. "O Na Mesa é a extensão da minha pessoa. Fiz para os amigos, para comer com os amigos que me cobravam cozinhar. É uma cozinha mais clássica, mas com direção de arte. O D.O.M. é a extensão do meu trabalho." Read more
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