-
269 Cooking & Kitchen Tips, Tricks & Techniques
- Learn the Basics of How to Cook Food Better & Faster with Essential Skills for Beginners
- Narrated by: Nathan Cox
- Length: 2 hrs and 28 mins
Failed to add items
Add to Cart failed.
Add to Wish List failed.
Remove from wishlist failed.
Adding to library failed
Follow podcast failed
Unfollow podcast failed
Get 2 free audiobooks during trial.
Buy for $6.95
No default payment method selected.
We are sorry. We are not allowed to sell this product with the selected payment method
Listeners also enjoyed...
-
Culinary Reactions
- The Everyday Chemistry of Cooking
- By: Simon Quellen Field
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Culinary Reactions - The Chemical Formulas to Cook
- By Vicente Gard on 06-06-19
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
-
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
Herbs and Spices
- The Top 100 Best Herbs and Spices from Around the World
- By: Susan Hollister
- Narrated by: Jodi Stapler
- Length: 4 hrs and 37 mins
- Unabridged
-
Overall
-
Performance
-
Story
Herbs and spices are amazing healers, and they are delicious as well. They have been used to flavor food and heal the body for centuries. Spices and herbs work well together in order to make food taste better and keep the body in good health. They can relieve the symptoms of a cold or help to stop cholesterol from forming in your arteries. They are antioxidants, anti-inflammatory, antibiotic, and they contain all kinds of vitamins and minerals that can help your immune system work better.
-
-
Enjoyed learning about herbs and spices
- By coffeem8zzz on 03-10-20
By: Susan Hollister
-
Franklin Barbecue
- A Meat-Smoking Manifesto - A Cookbook
- By: Aaron Franklin, Jordan Mackay
- Narrated by: Aaron Franklin, Jordan Mackay
- Length: 8 hrs and 10 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Mi apreciación
- By Junior Owens on 07-13-22
By: Aaron Franklin, and others
-
Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- By: Michael Brenner, Pia Sörensen, David Weitz
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
A good book - with some winning points
- By Chris L. on 07-17-21
By: Michael Brenner, and others
-
The Food Lab
- Better Home Cooking Through Science
- By: J. Kenji Lopez-Alt
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
-
Culinary Reactions
- The Everyday Chemistry of Cooking
- By: Simon Quellen Field
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Culinary Reactions - The Chemical Formulas to Cook
- By Vicente Gard on 06-06-19
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
-
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
Herbs and Spices
- The Top 100 Best Herbs and Spices from Around the World
- By: Susan Hollister
- Narrated by: Jodi Stapler
- Length: 4 hrs and 37 mins
- Unabridged
-
Overall
-
Performance
-
Story
Herbs and spices are amazing healers, and they are delicious as well. They have been used to flavor food and heal the body for centuries. Spices and herbs work well together in order to make food taste better and keep the body in good health. They can relieve the symptoms of a cold or help to stop cholesterol from forming in your arteries. They are antioxidants, anti-inflammatory, antibiotic, and they contain all kinds of vitamins and minerals that can help your immune system work better.
-
-
Enjoyed learning about herbs and spices
- By coffeem8zzz on 03-10-20
By: Susan Hollister
-
Franklin Barbecue
- A Meat-Smoking Manifesto - A Cookbook
- By: Aaron Franklin, Jordan Mackay
- Narrated by: Aaron Franklin, Jordan Mackay
- Length: 8 hrs and 10 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Mi apreciación
- By Junior Owens on 07-13-22
By: Aaron Franklin, and others
-
Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- By: Michael Brenner, Pia Sörensen, David Weitz
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
A good book - with some winning points
- By Chris L. on 07-17-21
By: Michael Brenner, and others
-
The Food Lab
- Better Home Cooking Through Science
- By: J. Kenji Lopez-Alt
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
-
Prepper’s Canning Guide
- Simple Tips and Tricks to Mixing Vegetable Canning for Beginners
- By: June Woolery
- Narrated by: Ben Herold
- Length: 3 hrs and 27 mins
- Unabridged
-
Overall
-
Performance
-
Story
Prepping means ensuring you have enough food to see you through an emergency. FEMA recommends having enough food and water to last you for two weeks, but figuring out what foods will be safe, healthy, and shelf-stable for this long (and more) can prove challenging.
-
-
LOVE IT
- By yuvan drug on 01-03-23
By: June Woolery
-
Prepper’s Canning Guide
- A Complete Fruits Canning Recipe Guidebook with Simple Directions for Beginners
- By: June Woolery
- Narrated by: Ben Herold
- Length: 3 hrs and 38 mins
- Unabridged
-
Overall
-
Performance
-
Story
Would you like to enjoy summer fruits during winter? Do you want to learn the secrets of canning fruits at home? Are you interested in learning which fruits can be canned and why? There is nothing more refreshing than tasting the flavors of your favorite fruits, even if they aren't in season. This book will introduce you to several fruit canning methods and recipes designed to preserve the quality and taste of fruits. It also means you'll get the same good vitamins from your favorite fruit, which can sometimes be lacking in a winter diet.
-
-
Interesting read
- By Deepak on 01-03-23
By: June Woolery
-
Anthony Bourdain, Eric Ripert, and Gabrielle Hamilton on 'How I Learned to Cook'
- By: Anthony Bourdain, Eric Ripert, Gabrielle Hamilton
- Narrated by: Michael Ruhlman
- Length: 1 hr and 25 mins
- Original Recording
-
Overall
-
Performance
-
Story
Anthony Bourdain, Gabrielle Hamilton, and Eric Ripert are all well established, accomplished chefs; they share their early cooking experiences, what influenced their cooking styles, and what made them want to be chefs forever. Bourdain is the executive chef at Brasserie Les Halles, the author of the best-selling book Kitchen Confidential: Adventures in the Culinary Underbelly, and the host of the popular Food Network series, A Cook's Tour.
-
-
gross noises
- By Slothflyer on 08-12-10
By: Anthony Bourdain, and others
-
How to Talk to Anyone
- 92 Little Tricks for Big Success in Relationships
- By: Leil Lowndes
- Narrated by: Joyce Bean, Leil Lowndes
- Length: 8 hrs and 59 mins
- Unabridged
-
Overall
-
Performance
-
Story
What is that magic quality that makes some people instantly loved and respected? Everyone wants to be their friend (or, if single, their lover!) In business, they rise swiftly to the top of the corporate ladder. What is their "Midas touch?"
-
-
Good info, but painful to listen to
- By Scott on 09-19-16
By: Leil Lowndes
-
Cooking from the Spirit
- Easy, Delicious, and Joyful Plant-Based Inspirations
- By: Tabitha Brown
- Narrated by: Tabitha Brown
- Length: 3 hrs and 38 mins
- Unabridged
-
Overall
-
Performance
-
Story
Tabitha Brown, the #1 New York Times bestselling author of Feeding the Soul, presents her first cookbook—full of easy, family-friendly vegan recipes and stories from the spirit, inspired by her health journey and love of delicious food.
-
-
Love Love Love
- By Bree on 08-01-23
By: Tabitha Brown
-
The Kitchen Counter Cooking School
- How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
- By: Kathleen Flinn
- Narrated by: Marguerite Gavin
- Length: 8 hrs and 48 mins
- Unabridged
-
Overall
-
Performance
-
Story
After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.
-
-
Just as much a self-help book as a cookbook.
- By J. Locke on 03-07-13
By: Kathleen Flinn
-
Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
-
Overall
-
Performance
-
Story
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
-
-
A bit bland
- By Mark on 12-12-14
By: Michael Pollan
-
KitchenWise
- Essential Food Science for Home Cooks
- By: Shirley O. Corriher
- Narrated by: Janet Metzger
- Length: 6 hrs and 18 mins
- Unabridged
-
Overall
-
Performance
-
Story
Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time, and let you know exactly what to do behind the stove.
-
Matty Matheson: A Cookbook
- By: Matty Matheson
- Narrated by: Matty Matheson
- Length: 6 hrs and 37 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Love Matty, Love that he narrated it
- By Zac on 07-17-19
By: Matty Matheson
-
Franklin Smoke
- Wood. Fire. Food. (A Cookbook)
- By: Aaron Franklin, Jordan Mackay
- Narrated by: Aaron Franklin, Jordan Mackay
- Length: 6 hrs and 26 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Perfect for the BBQ enthusiast.
- By Amazon Customer on 07-23-23
By: Aaron Franklin, and others
-
Baking Class: Cooking with Children & Veggies
- Kids Recipes for Home & School
- By: Sarah Mancini
- Narrated by: D.J. Simmons
- Length: 1 hr and 28 mins
- Unabridged
-
Overall
-
Performance
-
Story
Dinner time doesn’t have to be a constant struggle nor do they have to be mac n’ cheese and chicken nuggets every night. A child’s palette may not be as developed as an adult’s, but with a little work, you can get them to eat “grown-up” food. The book will help guide you through the best way to get your kids on the right track with food.
By: Sarah Mancini
-
Backyard Homesteading
- Making Bread, Cheese, Drinkable Water and Tea from Home
- By: Mona Greeny
- Narrated by: D. Paul Faulkner
- Length: 3 hrs and 18 mins
- Unabridged
-
Overall
-
Performance
-
Story
Have you ever wondered what a self-sufficient lifestyle would be like? Do you dream of growing and producing your own food? Did you ever wish to become an entrepreneur and sell things from the comfort of your own home? If you just answered yes to these questions, then this book is meant for you. It provides an A-Z guide on building your own backyard homestead, from choosing your tools and planning a layout to making your own bread and cheese.
By: Mona Greeny
Publisher's summary
Do you want to improve your meals instantly by applying only a few tips?
It's no secret a lot of people are stressed out about making food. Not understanding how to navigate the kitchen, recipes, and ways to cook can make it more intimidating. But the problem is that we still have to eat, no matter how much we try to avoid it. Do you want to spend less time in the kitchen with better results?
Eating can become a chore when food always seems bland, boring, overcooked, or undercooked. Ordering food becomes repetitive and expensive. Health concerns can limit your ingredients and force you to explore substitutions, and then complicated recipes can just seem to ruin the idea of cooking.
Cooking can go from uncomfortable to enjoyable, and gross to edible if you apply the cooking skills and "secrets" that chefs use.
This collection presents home cooks with a well-rounded view of both the kitchen and cooking experiences. These techniques are presented in a personable way, like a friend giving pointers to help you elevate cooking with simple adjustments, no matter your experience.
In this collection, you will find answers to things like how to:
- Sear steak to perfection
- Plan and prepare meals to save time and money
- Maintain order in your kitchen and mind
- Increase your cooking skills so you can fend for yourself
- Know the secrets of fundamental flavor and how to harness it
- Prevent and deal with fires and reduce the risk of injury
- Much, much more...
Get rid of the idea of perfection, and just get started.
More from the same
Related to this topic
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
-
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
-
-
For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
-
The Kitchen Counter Cooking School
- How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
- By: Kathleen Flinn
- Narrated by: Marguerite Gavin
- Length: 8 hrs and 48 mins
- Unabridged
-
Overall
-
Performance
-
Story
After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.
-
-
Just as much a self-help book as a cookbook.
- By J. Locke on 03-07-13
By: Kathleen Flinn
-
Ingredienti
- Marcella's Guide to the Market
- By: Marcella Hazan, Victor Hazan
- Narrated by: Elizabeth Wiley
- Length: 4 hrs and 55 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Once again, Marcella Says
- By Victoria on 07-23-16
By: Marcella Hazan, and others
-
JGV
- A Life in 12 Recipes
- By: Jean-Georges Vongerichten, Michael Ruhlman
- Narrated by: Eric Yves Garcia
- Length: 7 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.
-
-
Informative and fun!
- By David Stuk on 11-24-22
By: Jean-Georges Vongerichten, and others
-
The Official Bright Line Eating Cookbook
- Weight Loss Made Simple
- By: Susan Peirce Thompson PhD
- Narrated by: Susan Peirce Thompson PhD
- Length: 3 hrs and 56 mins
- Unabridged
-
Overall
-
Performance
-
Story
This book provides recipes, as well as tons of tips, tricks, and tools culled directly from the Bright Line Eating community, the "Bright Lifers" themselves! Because Bright Line Eating is unlike any food program out there, this cookbook will be unlike any seen before. It's broken down by warm bowls, cold bowls, and plates. There will be a large section on salad dressings - because Bright Lifers live and die by their dressing! Note: There will not be any "cheat" foods, because those foods keep addiction alive in the brain, slow weight loss, and leave you vulnerable to old habits.
-
-
Go ahead and buy the audio version
- By becky on 10-26-19
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
-
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
-
-
For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
-
The Kitchen Counter Cooking School
- How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
- By: Kathleen Flinn
- Narrated by: Marguerite Gavin
- Length: 8 hrs and 48 mins
- Unabridged
-
Overall
-
Performance
-
Story
After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.
-
-
Just as much a self-help book as a cookbook.
- By J. Locke on 03-07-13
By: Kathleen Flinn
-
Ingredienti
- Marcella's Guide to the Market
- By: Marcella Hazan, Victor Hazan
- Narrated by: Elizabeth Wiley
- Length: 4 hrs and 55 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Once again, Marcella Says
- By Victoria on 07-23-16
By: Marcella Hazan, and others
-
JGV
- A Life in 12 Recipes
- By: Jean-Georges Vongerichten, Michael Ruhlman
- Narrated by: Eric Yves Garcia
- Length: 7 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.
-
-
Informative and fun!
- By David Stuk on 11-24-22
By: Jean-Georges Vongerichten, and others
-
The Official Bright Line Eating Cookbook
- Weight Loss Made Simple
- By: Susan Peirce Thompson PhD
- Narrated by: Susan Peirce Thompson PhD
- Length: 3 hrs and 56 mins
- Unabridged
-
Overall
-
Performance
-
Story
This book provides recipes, as well as tons of tips, tricks, and tools culled directly from the Bright Line Eating community, the "Bright Lifers" themselves! Because Bright Line Eating is unlike any food program out there, this cookbook will be unlike any seen before. It's broken down by warm bowls, cold bowls, and plates. There will be a large section on salad dressings - because Bright Lifers live and die by their dressing! Note: There will not be any "cheat" foods, because those foods keep addiction alive in the brain, slow weight loss, and leave you vulnerable to old habits.
-
-
Go ahead and buy the audio version
- By becky on 10-26-19
-
Eight Flavors
- The Untold Story of American Cuisine
- By: Sarah Lohman
- Narrated by: Sarah Lohman
- Length: 8 hrs and 33 mins
- Unabridged
-
Overall
-
Performance
-
Story
The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
-
-
Great read... Terrible accents
- By S. Macklin on 12-14-18
By: Sarah Lohman
-
Caffeine
- How Caffeine Created the Modern World
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 2 hrs and 2 mins
- Original Recording
-
Overall
-
Performance
-
Story
Michael Pollan, known for his best-selling nonfiction audio, including The Omnivores Dilemma and How to Change Your Mind, conceived and wrote Caffeine: How Caffeine Created the Modern World as an Audible Original. In this controversial and exciting listen, Pollan explores caffeine’s power as the most-used drug in the world - and the only one we give to children (in soda pop) as a treat.
-
-
Leaves much to be desired
- By Melody H on 02-02-20
By: Michael Pollan
-
History of Bourbon
- By: Ken Albala, The Great Courses
- Narrated by: Ken Albala
- Length: 3 hrs and 55 mins
- Original Recording
-
Overall
-
Performance
-
Story
Is bourbon the quintessential American liquor? Bourbon is not just alcohol - the amber-colored drink is deeply ingrained in American culture and tangled in American history. From the early days of raw corn liquor to the myriad distilleries that have proliferated around the country today, bourbon is a symbol of the United States. This course traces bourbon's entire history, from the 1700s, with Irish, Scottish, and French settlers setting up stills and making distilled spirits in the New World, through today's booming resurgence.
-
-
Expected a lot more about bourbon
- By Wes on 04-14-20
By: Ken Albala, and others
-
Horses Never Lie, 2nd Edition
- The Heart of Passive Leadership
- By: Mark Rashid
- Narrated by: Dan Lawson
- Length: 7 hrs and 6 mins
- Unabridged
-
Overall
-
Performance
-
Story
A revolutionary approach to the techniques of working with horses, by a renowned instructor. In Horses Never Lie, renowned horse trainer Mark Rashid challenges the conventional wisdom of "alpha leadership" and teaches the listener to become a "passive leader" - a counterpart to the kind of horse other members of a herd choose to associate with and to follow. Applying Rashid’s principles and techniques helps cultivate horse personalities that are responsive and dependable regardless of the rider.
-
-
Robotic reading
- By Julie Lynn on 05-08-15
By: Mark Rashid
-
Goblin Mode
- How to Get Cozy, Embrace Imperfection, and Thrive in the Muck
- By: McKayla Coyle
- Narrated by: Julia Atwood
- Length: 4 hrs and 59 mins
- Unabridged
-
Overall
-
Performance
-
Story
Do you ever feel strange, gross, chaotic, underappreciated, or like you don’t quite fit in? Great news: you might be a goblin! That means your imperfections and idiosyncrasies are the most awesome things about you, and you can build a more balanced, comfortable, harmonious life by accepting and honoring them—taking inspiration from the frogs, fungus, moss, rocks, and dirt that goblins love.
-
-
Very comforting
- By Sarah on 04-01-24
By: McKayla Coyle
-
How Dogs Love Us
- A Neuroscientist and His Adopted Dog Decode the Canine Brain
- By: Gregory Berns
- Narrated by: LJ Ganser
- Length: 7 hrs and 41 mins
- Unabridged
-
Overall
-
Performance
-
Story
How Dogs Love Us answers the age-old question of dog lovers everywhere and offers profound new evidence that dogs should be treated as we would treat our best human friends: with love, respect, and appreciation for their social and emotional intelligence.
-
-
misleading title
- By Cindy on 08-06-15
By: Gregory Berns
-
Puppy Training in 7 Easy Steps
- Everything You Need to Know to Raise the Perfect Dog
- By: Mark Van Wye, Zoom Room Dog Training
- Narrated by: Mark Van Wye
- Length: 3 hrs and 53 mins
- Unabridged
-
Overall
-
Performance
-
Story
If you’re anything like most new puppy parents, it won’t take long to realize that your fuzzy little bundle of joy can also bark, chew, jump, and mysteriously get into A LOT of trouble around the house. Don’t panic - slowly remove the shoe from your pup’s mouth and open this book, because it’s time to start successfully training.
-
-
Straight forward and engaging
- By Katherine Rodman on 06-04-20
By: Mark Van Wye, and others
-
Unstuff Your Life
- Kick the Clutter Habit and Completely Organize Your Life for Good
- By: Andrew J. Mellen
- Narrated by: Andrew J. Mellen
- Length: 10 hrs and 21 mins
- Unabridged
-
Overall
-
Performance
-
Story
Arguably the most organized man in America, Andrew J. Mellen has created unique, lasting techniques for streamlined living, bringing order out of chaos for a client list that includes attorneys, filmmakers, and even psychologists. With Unstuff Your Life! he puts his powerful program in the hands of his widest audience yet.
-
-
Good Stuff
- By Judy on 12-07-12
By: Andrew J. Mellen
-
The Everyday Guide to Wine
- By: Jennifer Simonetti-Bryan, The Great Courses
- Narrated by: Jennifer Simonetti-Bryan
- Length: 12 hrs and 15 mins
- Original Recording
-
Overall
-
Performance
-
Story
Every time you open a bottle of wine, you embark on a journey through a world of sensations. Yet for all its pleasurable qualities, wine can be bewildering in its mystery and complexity. Unlocking the secrets of wine is the key to heightening your appreciation of this rewarding experience. Whether you’re a novice looking to master the basics, an enthusiast who tours vineyards, or something in between, there’s no better way to learn about wine than from a wine expert.
-
-
Please do more wine education!
- By JD on 02-13-20
By: Jennifer Simonetti-Bryan, and others
-
Whole Heart, Whole Horse
- Building Trust Between Horse and Rider
- By: Mark Rashid
- Narrated by: Mike Chamberlain
- Length: 6 hrs and 15 mins
- Unabridged
-
Overall
-
Performance
-
Story
Many horse trainers, even those who espouse the so-called natural horsemanship approach, take the position that horses who fail to obey a human's request are doing so as much out of perversity as ignorance. That's not Mark Rashid's view. In his words, "If we understand that horses can't separate the way they feel from the way they act, then we can start to see that unwanted behavior isn't bad behavior at all. More times than not, it's just the horse expressing the way he feels at that particular moment in time....
-
-
After growing tired...
- By Douglas on 02-08-14
By: Mark Rashid
-
Declutter Your Home, Train Your Brain to Be Organized with Self-Hypnosis, Meditation and Affirmations
- By: Joel Thielke
- Narrated by: Joel Thielke
- Length: 48 mins
- Original Recording
-
Overall
-
Performance
-
Story
Motivational Hypnotherapy's Joel Thielke is a world-renowned hypnotherapist and author who has helped millions of people worldwide. This powerful hypnosis program is designed specifically to increase motivation and the focus to clear away clutter, let go of possessions you don't need, and create a stress-free zone for yourself. This is the perfect program for listeners of any age, no matter your level of hypnosis experience. We recommend listening to this audiobook for 21 days in a row to get the most out of your listening experience.
-
-
Game changer
- By Jessie on 11-13-19
By: Joel Thielke
-
Simple & Safe Baby-Led Weaning
- How to Integrate Foods, Master Portion Sizes, and Identify Allergies
- By: Malina Linkas Malkani MS RDN CDN
- Narrated by: Courtney Patterson
- Length: 2 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
Baby is cordially invited to dinner (and breakfast and lunch)! With this guide to baby led weaning (BLW), you can start your little one on solid foods safely and healthily. Simple & Safe Baby-Led Weaning empowers you to help your baby feed themselves, developing motor skills and an adventurous palate - while meal preparation becomes easier and cheaper for you!
-
-
Quick reference guide
- By Carlie on 04-27-23
People who viewed this also viewed...
-
Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- By: Michael Brenner, Pia Sörensen, David Weitz
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
A good book - with some winning points
- By Chris L. on 07-17-21
By: Michael Brenner, and others
-
Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
-
Overall
-
Performance
-
Story
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
-
-
A bit bland
- By Mark on 12-12-14
By: Michael Pollan
-
The Food Lab
- Better Home Cooking Through Science
- By: J. Kenji Lopez-Alt
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
-
Culinary Reactions
- The Everyday Chemistry of Cooking
- By: Simon Quellen Field
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Culinary Reactions - The Chemical Formulas to Cook
- By Vicente Gard on 06-06-19
-
Herbs and Spices
- The Top 100 Best Herbs and Spices from Around the World
- By: Susan Hollister
- Narrated by: Jodi Stapler
- Length: 4 hrs and 37 mins
- Unabridged
-
Overall
-
Performance
-
Story
Herbs and spices are amazing healers, and they are delicious as well. They have been used to flavor food and heal the body for centuries. Spices and herbs work well together in order to make food taste better and keep the body in good health. They can relieve the symptoms of a cold or help to stop cholesterol from forming in your arteries. They are antioxidants, anti-inflammatory, antibiotic, and they contain all kinds of vitamins and minerals that can help your immune system work better.
-
-
Enjoyed learning about herbs and spices
- By coffeem8zzz on 03-10-20
By: Susan Hollister
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
-
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- By: Michael Brenner, Pia Sörensen, David Weitz
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
A good book - with some winning points
- By Chris L. on 07-17-21
By: Michael Brenner, and others
-
Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
-
Overall
-
Performance
-
Story
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
-
-
A bit bland
- By Mark on 12-12-14
By: Michael Pollan
-
The Food Lab
- Better Home Cooking Through Science
- By: J. Kenji Lopez-Alt
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
-
Culinary Reactions
- The Everyday Chemistry of Cooking
- By: Simon Quellen Field
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Culinary Reactions - The Chemical Formulas to Cook
- By Vicente Gard on 06-06-19
-
Herbs and Spices
- The Top 100 Best Herbs and Spices from Around the World
- By: Susan Hollister
- Narrated by: Jodi Stapler
- Length: 4 hrs and 37 mins
- Unabridged
-
Overall
-
Performance
-
Story
Herbs and spices are amazing healers, and they are delicious as well. They have been used to flavor food and heal the body for centuries. Spices and herbs work well together in order to make food taste better and keep the body in good health. They can relieve the symptoms of a cold or help to stop cholesterol from forming in your arteries. They are antioxidants, anti-inflammatory, antibiotic, and they contain all kinds of vitamins and minerals that can help your immune system work better.
-
-
Enjoyed learning about herbs and spices
- By coffeem8zzz on 03-10-20
By: Susan Hollister
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
-
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
Kitchen Confidential
- Adventures in the Culinary Underbelly
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 8 hrs and 19 mins
- Unabridged
-
Overall
-
Performance
-
Story
Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.
-
-
Kitchen Confidential
- By Holly on 02-20-03
By: Anthony Bourdain
-
From Scratch
- 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over
- By: Michael Ruhlman
- Narrated by: Michael Ruhlman
- Length: 7 hrs and 21 mins
- Unabridged
-
Overall
-
Performance
-
Story
From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. Includes an audio extra featuring discussion with the author/narrator and best-selling author, Ann Hood.
By: Michael Ruhlman
-
Medium Raw
- A Bloody Valentine to the World of Food and the People Who Cook
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 8 hrs and 59 mins
- Unabridged
-
Overall
-
Performance
-
Story
In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.
-
-
Surprisingly tender.
- By Sparkly on 10-09-12
By: Anthony Bourdain
-
KitchenWise
- Essential Food Science for Home Cooks
- By: Shirley O. Corriher
- Narrated by: Janet Metzger
- Length: 6 hrs and 18 mins
- Unabridged
-
Overall
-
Performance
-
Story
Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time, and let you know exactly what to do behind the stove.
-
Sourdough Culture
- A History of Bread Making from Ancient to Modern Bakers
- By: Eric Pallant
- Narrated by: Daniel Henning
- Length: 9 hrs and 54 mins
- Unabridged
-
Overall
-
Performance
-
Story
Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.
-
-
What an awesome book!
- By Peter on 06-06-22
By: Eric Pallant
-
Cook, Eat, Repeat
- Ingredients, Recipes, and Stories
- By: Nigella Lawson
- Narrated by: Nigella Lawson
- Length: 11 hrs and 42 mins
- Unabridged
-
Overall
-
Performance
-
Story
Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella Lawson’s engaging and insightful prose. Whether asking “what is a recipe?” or declaring death to the “guilty pleasure,” Nigella brings her wisdom about food and life to the fore while sharing new recipes for listeners to return to again and again. She reveals the rhythms and rituals of her kitchen through recipes that make the most of her favorite ingredients, with inspiration for family dinners, vegan feasts, and solo suppers.
-
-
Cook, Eat, Repeat
- By Bookworm on 04-20-21
By: Nigella Lawson
-
Masala Lab
- The Science of Indian Cooking
- By: Krish Ashok
- Narrated by: Ashish Bhandari
- Length: 7 hrs and 51 mins
- Unabridged
-
Overall
-
Performance
-
Story
Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the listener a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.
-
-
Learned a lot!
- By Sharon S. Dorondo on 12-21-22
By: Krish Ashok
-
Franklin Barbecue
- A Meat-Smoking Manifesto - A Cookbook
- By: Aaron Franklin, Jordan Mackay
- Narrated by: Aaron Franklin, Jordan Mackay
- Length: 8 hrs and 10 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Mi apreciación
- By Junior Owens on 07-13-22
By: Aaron Franklin, and others
-
Salt Sugar Fat
- How the Food Giants Hooked Us
- By: Michael Moss
- Narrated by: Scott Brick
- Length: 14 hrs and 34 mins
- Unabridged
-
Overall
-
Performance
-
Story
From a Pulitzer Prize-winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back.
-
-
This is all too real, and YOU are the victim.
- By Michael on 03-03-13
By: Michael Moss
-
Bread Making Mastery: Recipes and Techniques on Bread Making
- By: Robert Walker
- Narrated by: K. C. Cowan
- Length: 1 hr and 22 mins
- Unabridged
-
Overall
-
Performance
-
Story
Bread making is one of the time honored traditions in western culture and has a rich history. There are many styles of bread making that involve certain basic ingredients of flour, yeast, water, milk, oil and eggs. Bread making typically involves the baking of these ingredients after yeast rises and adds to the overall volume of the dough.
-
-
basic
- By Damadefuerza on 01-09-20
By: Robert Walker
-
The Kitchen Counter Cooking School
- How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
- By: Kathleen Flinn
- Narrated by: Marguerite Gavin
- Length: 8 hrs and 48 mins
- Unabridged
-
Overall
-
Performance
-
Story
After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.
-
-
Just as much a self-help book as a cookbook.
- By J. Locke on 03-07-13
By: Kathleen Flinn
-
The Wok
- Recipes and Techniques
- By: J. Kenji Lopez-Alt
- Narrated by: Eric Jason Martin
- Length: 19 hrs and 44 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Does not work as an audio book
- By Anonymous User on 04-22-22
What listeners say about 269 Cooking & Kitchen Tips, Tricks & Techniques
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
-
Overall
-
Performance
-
Story
- John B.
- 09-27-22
Poorly done
Not sure if this was edited. I never write reviews but this is not a good book for audible. It is a list—very dry. Lots of repetitive sentences and lots of contradictions. Seriously?? If you put an oven mitt on your right hand don’t take the pan out of the oven with your left. Also, I am a good cook and I follow the directions—I do not believe that is “just following the directions” and not really cooking. I had hoped to learn something but this was an oddly written list.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- Anonymous User
- 08-18-22
I’m so much smarter now
I have cooking PTSD but now I’m inspired to walk in the heat of the kitchen.
Great reader. I was amazed to learn the narrator was NOT the author!!
Can’t remember either names but both are to be highly commended. I’m listening to it a second time now. Enjoying the flow. Thank you so much
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!