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Meathead
- The Science of Great Barbecue and Grilling
- Narrado por: Jim Seybert
- Duración: 16 h y 22 m
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Meathead
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For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, amazingribs.com, Meathead Goldwyn applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
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Historia5 out of 5 stars 79
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world) - and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue and share years’ worth of hard-won knowledge.
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5 out of 5 stars
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Mi apreciación
- De Junior Owens en 07-13-22
De: Aaron Franklin, y otros
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Rodney Scott's World of BBQ
- Every Day Is a Good Day: A Cookbook
- De: Rodney Scott, Lolis Eric Elie
- Narrado por: Rodney Scott
- Duración: 4 h y 25 m
- Versión completa
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General5 out of 5 stars 41
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Narración:4.5 out of 5 stars 35
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Historia5 out of 5 stars 35
Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just 11 years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special.
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5 out of 5 stars
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Tasty Daang Book
- De VAJ en 06-14-21
De: Rodney Scott, y otros
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The Food Lab
- Better Home Cooking Through Science
- De: J. Kenji Lopez-Alt
- Narrado por: Mike Chamberlain
- Duración: 21 h y 22 m
- Versión completa
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General4.5 out of 5 stars 193
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Narración:4.5 out of 5 stars 158
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Historia4.5 out of 5 stars 154
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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5 out of 5 stars
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Props to the narrator, and amazing book
- De Carla Nowicki en 08-22-20
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Black Smoke
- African Americans and the United States of Barbecue
- De: Adrian Miller
- Narrado por: JD Jackson
- Duración: 11 h y 36 m
- Versión completa
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General5 out of 5 stars 10
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Narración:5 out of 5 stars 9
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Historia5 out of 5 stars 9
Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?
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5 out of 5 stars
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Great Historically Accurate Information
- De Minnie H en 07-28-23
De: Adrian Miller
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The Wok
- Recipes and Techniques
- De: J. Kenji Lopez-Alt
- Narrado por: Eric Jason Martin
- Duración: 19 h y 44 m
- Versión completa
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General4.5 out of 5 stars 17
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Narración:4 out of 5 stars 15
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Historia4.5 out of 5 stars 14
J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.
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3 out of 5 stars
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Does not work as an audio book
- De Anonymous User en 04-22-22
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Franklin Smoke
- Wood. Fire. Food. (A Cookbook)
- De: Aaron Franklin, Jordan Mackay
- Narrado por: Aaron Franklin, Jordan Mackay
- Duración: 6 h y 26 m
- Versión completa
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General5 out of 5 stars 9
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Narración:5 out of 5 stars 7
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Historia5 out of 5 stars 7
Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight—and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements.
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5 out of 5 stars
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Perfect for the BBQ enthusiast.
- De Amazon Customer en 07-23-23
De: Aaron Franklin, y otros
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The Flavor Equation
- The Science of Great Cooking Explained + More than 100 Essential Recipes
- De: Nik Sharma
- Narrado por: Vikas Adam
- Duración: 12 h y 14 m
- Versión completa
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General4.5 out of 5 stars 10
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Narración:4.5 out of 5 stars 10
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Historia4.5 out of 5 stars 10
Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.
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4 out of 5 stars
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Good Info on Food Science and Indian Recipes
- De A. Yoshida en 05-11-23
De: Nik Sharma
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Matty Matheson: A Cookbook
- De: Matty Matheson
- Narrado por: Matty Matheson
- Duración: 6 h y 37 m
- Versión completa
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General4.5 out of 5 stars 32
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Narración:4.5 out of 5 stars 26
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Historia4.5 out of 5 stars 26
Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love.
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4 out of 5 stars
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Love Matty, Love that he narrated it
- De Zac en 07-17-19
De: Matty Matheson
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A Grain of Salt
- The Science and Pseudoscience of What We Eat
- De: Dr. Joe Schwarcz
- Narrado por: Jonathan Yen
- Duración: 11 h y 33 m
- Versión completa
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General4.5 out of 5 stars 27
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Narración:4.5 out of 5 stars 20
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Historia5 out of 5 stars 20
Of all the dietary and nutritional claims pitched to us, what can we believe? How does cinnamon affect your health? How splendid is Splenda? Should you buy farmed, wild, or canned food? What's fishy about fish-oil supplements? Will a diet of Twinkies and M&M's lead to weight loss? Water from a tap or from a plastic bottle - which should you choose, and which is better for the environment? Should you carry your groceries home in plastic or brown paper? We all have questions, and Dr. Joe Schwarcz has the answers, some of which will astonish you.
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4 out of 5 stars
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Excellent! Science-baced nutritional information.
- De Amazon Customer en 02-05-20
De: Dr. Joe Schwarcz
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- De: Michael Brenner, Pia Sörensen, David Weitz
- Narrado por: Donna Postel
- Duración: 9 h y 12 m
- Versión completa
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General4.5 out of 5 stars 13
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Narración:4.5 out of 5 stars 11
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Historia4.5 out of 5 stars 11
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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5 out of 5 stars
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A good book - with some winning points
- De Chris L. en 07-17-21
De: Michael Brenner, y otros
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Ingredienti
- Marcella's Guide to the Market
- De: Marcella Hazan, Victor Hazan
- Narrado por: Elizabeth Wiley
- Duración: 4 h y 55 m
- Versión completa
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General4.5 out of 5 stars 26
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Narración:4.5 out of 5 stars 26
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Historia4.5 out of 5 stars 26
When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking". But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients - Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.
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5 out of 5 stars
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Once again, Marcella Says
- De Victoria en 07-23-16
De: Marcella Hazan, y otros
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Culinary Reactions
- The Everyday Chemistry of Cooking
- De: Simon Quellen Field
- Narrado por: Sean Pratt
- Duración: 4 h y 29 m
- Versión completa
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General4.5 out of 5 stars 181
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Narración:4.5 out of 5 stars 150
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Historia4 out of 5 stars 151
When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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2 out of 5 stars
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Culinary Reactions - The Chemical Formulas to Cook
- De Vicente Gard en 06-06-19
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Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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Total4 out of 5 stars
- David
- 04-20-21
great first half, second half is a lot of recipes.
the first half is crazy informative but the second part being recipes is kind of a dry listen when driving. It is nice though if you listen to it while cooking in a small kitchen.
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esto le resultó útil a 2 personas
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Total4 out of 5 stars
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Ejecución5 out of 5 stars
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Historia4 out of 5 stars
- Old Pink 1944
- 09-11-21
Made me hongry
Made me hongry: 💙Meathead has ways of describing BBQ that stimulate salivary glands and the the desperation to grill grill grill! Even at 3:30 in morning which it currently is right now!!! Only problems are local wild dogs and coyotes fighting for meat 🥩 and waking neighbors. Oops here come the cops. No big deal but they eat a lot!
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esto le resultó útil a 1 persona
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Total4 out of 5 stars
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Ejecución2 out of 5 stars
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Historia5 out of 5 stars
- Sal G.
- 09-05-23
Content great/ reader annoying
The information is very valuable.
The reader sounds like he’s reporting on the lunar landing in the 70’s.
The hardcover book is much less
grating.
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