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Yes, Chef
- A Memoir
- Narrated by: Marcus Samuelsson
- Length: 11 hrs and 47 mins
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Publisher's summary
JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER
“One of the great culinary stories of our time.”—Dwight Garner, The New York Times
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in Göteborg, Sweden. It was there that Marcus’s new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.
Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of “chasing flavors,” as he calls it, had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room—a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.
With disarming honesty and intimacy, Samuelsson also opens up about his failures—the price of ambition, in human terms—and recounts his emotional journey, as a grown man, to meet the father he never knew. Yes, Chef is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors—one man’s struggle to find a place for himself in the kitchen, and in the world.
Praise for Yes, Chef
“Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl
“Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style—in the kitchen and on the page. I liked this book so very, very much.”—Gabrielle Hamilton
“Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal
“Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food.”—President Bill Clinton
Critic reviews
"I've read a lot of chefs' books, but never anything like this one. Marcus Samuelsson has had such an interesting life, and he talks about it with touching modesty and remarkable candor. I couldn't put this book down." (Ruth Reichl, best-selling author of Tender at the Bone)
"Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style - in the kitchen and on the page. I liked this book so very, very much." (Gabrielle Hamilton, best-selling author of Blood, Bones, & Butter)
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Food offers more than just sustenance: it’s a way to connect with others, to fine-tune a skillset, and to savor some of life’s simplest pleasures. Sharing a meal that you’ve put your heart into or gathering around a communal table offers a unique sense of warmth and togetherness that just can’t be replicated anywhere else. Whether you're looking for cooking inspiration or memoirs from your favorite chefs, these audiobooks are sure to satisfy.
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Story
Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.
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Truly horrible narration
- By Fidge on 03-28-15
By: Scott Haas
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
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Overall
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Performance
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Story
Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
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The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- By: Marco Pierre White, James Steen
- Narrated by: Timothy Bentinck
- Length: 9 hrs and 1 min
- Unabridged
-
Overall
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Performance
-
Story
In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
-
Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
- By: Grant Achatz, Nick Kokonas
- Narrated by: Johnny Heller
- Length: 12 hrs and 51 mins
- Unabridged
-
Overall
-
Performance
-
Story
In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
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Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- By: Andrew Friedman
- Narrated by: Sean Runnette
- Length: 11 hrs and 6 mins
- Unabridged
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Overall
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Performance
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Story
The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
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Fascinating for Foodies
- By Linda Zimmerman on 02-07-12
By: Andrew Friedman
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Ferran
- The Inside Story of El Bulli and the Man Who Reinvented Food
- By: Colman Andrews
- Narrated by: Don Hagen
- Length: 10 hrs and 33 mins
- Unabridged
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Overall
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Performance
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Story
In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.
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recasting needed
- By Marco I on 09-09-18
By: Colman Andrews
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Hotbox
- Inside Catering, the Food World's Riskiest Business
- By: Matt Lee, Ted Lee
- Narrated by: Matt Lee, Ted Lee
- Length: 7 hrs and 16 mins
- Unabridged
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Overall
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Performance
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Story
Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience.
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Needs to be a series!
- By Sallyterra on 04-27-19
By: Matt Lee, and others
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Provence, 1970
- M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
- By: Luke Barr
- Narrated by: John Rubinstein
- Length: 9 hrs and 7 mins
- Unabridged
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Overall
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Performance
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Story
Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.
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Superb Narration, Engrossing Tale
- By Robert R. on 10-22-13
By: Luke Barr
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Waiter to the Rich and Shameless
- Confessions of a Five Star Beverly Hills Server
- By: Paul Hartford
- Narrated by: James Patrick Cronin
- Length: 10 hrs and 2 mins
- Unabridged
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Overall
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Performance
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Story
Waiter to the Rich and Shameless is not just a peek into the secretive inner workings of a legendary five-star restaurant; it is not just a celebrity tell-all or a scathing corporate analysis. It is a top-tier waiter's personal coming-of-age story, an intimate look into the complicated challenges of serving in the country's most elite, Hollywood-centric dining room while fighting to maintain a sense of self and purpose.
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Not what I imagined
- By Autumn Larkin on 02-17-17
By: Paul Hartford
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Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- By: Michael Booth
- Narrated by: Ralph Lister
- Length: 10 hrs and 9 mins
- Unabridged
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Overall
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Performance
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Story
Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
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Restaurant Man
- By: Joe Bastianich
- Narrated by: Joe Bastianich
- Length: 8 hrs and 9 mins
- Unabridged
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Overall
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Performance
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Story
How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.
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If you liked Kitchen Confidential you'll...
- By J.D. McPherson on 02-19-16
By: Joe Bastianich
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Lunch in Paris
- A Love Story, with Recipes
- By: Elizabeth Bard
- Narrated by: Ann Marie Lee
- Length: 7 hrs and 43 mins
- Unabridged
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Overall
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Performance
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Story
In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.
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ok to pass the time
- By Robin on 03-25-13
By: Elizabeth Bard
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- By: Edward Lee
- Narrated by: David Shih
- Length: 8 hrs and 53 mins
- Unabridged
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Overall
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Performance
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Story
American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
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Good listen for the aspiring food snob
- By thurman r. on 02-09-22
By: Edward Lee
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Rice, Noodle, Fish
- Deep Travels Through Japan's Food Culture (Roads & Kingdoms Presents, Book 1)
- By: Matt Goulding
- Narrated by: Will Damron
- Length: 7 hrs and 49 mins
- Unabridged
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Overall
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Performance
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Story
An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
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Starts strong tapers off
- By Craig Bryan on 01-02-21
By: Matt Goulding
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The Way Life Should Be
- A Novel
- By: Christina Baker Kline
- Narrated by: Caitlin Davies
- Length: 7 hrs and 19 mins
- Unabridged
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Overall
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Performance
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Story
Angela can feel the clock ticking. She is single in New York City, stuck in a job she doesn't want and a life that seems to have somehow just happened. She inherited a flair for Italian cooking from her grandmother, but she never seems to have the time for it - these days, her oven holds only sweaters. Tacked to her office bulletin board is a photo from a magazine of a tidy cottage on the coast of Maine - a charming reminder of a life that could be hers if she could only muster the courage to go after it.
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Simple story
- By Dianna Bogart on 06-09-15
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Paris to the Moon
- By: Adam Gopnik
- Narrated by: Adam Gopnik
- Length: 4 hrs and 44 mins
- Abridged
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Overall
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Performance
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Story
Paris. The name alone conjures images of chestnut-lined boulevards, sidewalk cafés, breathtaking façades around every corner: in short, an exquisite romanticism that has captured the American imagination for as long as there have been Americans.
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Wish this wasn't abridged!!
- By Sarah D. on 03-25-17
By: Adam Gopnik
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Only as good as your last plate.
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By the time he was 27 years old, Kwame Onwuachi had opened - and closed - one of the most talked-about restaurants in America. He had launched his own catering company with $20,000 that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age.
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DC should be proud to have Chef Kwame
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From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. Full of grace, candor, grit, and humor, Eat a Peach chronicles David Chang’s switchback path. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.
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32 Yolks
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In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.
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Every aspiring cook needs to read this
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By: Eric Ripert, and others
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Humble Pie
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- Abridged
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Overall
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This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today.
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Do wish it was unabridged though. . .
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Overall
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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.
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Good Fun, Even if You Don't Cook!
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Out of Line
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Overall
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Performance
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Out of Line describes Lynch's remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. It is also a love letter to South Boston and its vanishing culture, governed by Irish Catholic mothers and its own code of honor. Through her story, Lynch explores how the past - both what we strive to escape from and what we remain true to - can strengthen and expand who we are.
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Hardheaded, arrogant, profane.
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Rebel Chef
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When Dominique Crenn was awarded three Michelin Stars in 2018 for her influential San Francisco restaurant Atelier Crenn, she became the first female chef in the United States to receive this highly coveted honor. Filled with stories from the years Crenn spent working in the male-centric world of professional kitchens, tracking her career from struggling cook to being named the World’s Best Female Chef, starring on Netflix's Chef's Table, and running one of the world’s most acclaimed restaurants, Rebel Chef is disarmingly honest and revealing.
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A Marriage of two Countries
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When up-and-coming chef Tommy Pagana settles for a less than glamorous stint at his uncle's restaurant in Manhattan's Little Italy, he unwittingly finds himself a partner in big-time crime. And when the mob decides to use the kitchen for a murder, nothing Tommy learned in cooking school has prepared him for what happens next. With the FBI on one side and his eccentric wise guy superiors on the other, Tommy has to struggle to do right by his conscience and avoid getting killed in the meantime....
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Very unique culinary-based mafia story
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By: Anthony Bourdain
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Letters to a Young Chef
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- Unabridged
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Overall
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Performance
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Story
From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food - an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place.
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It is a easy reading book.
- By Pechika on 05-18-21
By: Daniel Boulud
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Kitchen Confidential
- Adventures in the Culinary Underbelly
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
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- Unabridged
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Overall
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Performance
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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.
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Kitchen Confidential
- By Holly on 02-20-03
By: Anthony Bourdain
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Your Table Is Ready
- Tales of a New York City Maître D'
- By: Michael Cecchi-Azzolina
- Narrated by: Michael Cecchi-Azzolina
- Length: 9 hrs and 20 mins
- Unabridged
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Overall
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Performance
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Story
From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.
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Accurately crass and heart felt
- By Amazon Customer on 01-10-23
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Restaurant Man
- By: Joe Bastianich
- Narrated by: Joe Bastianich
- Length: 8 hrs and 9 mins
- Unabridged
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How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.
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If you liked Kitchen Confidential you'll...
- By J.D. McPherson on 02-19-16
By: Joe Bastianich
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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
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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.
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Surprisingly tender.
- By Sparkly on 10-09-12
By: Anthony Bourdain
What listeners say about Yes, Chef
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- loix
- 06-27-12
A fun and inspiring civics lesson
I initially chose this book expecting to read a few good stories about food and anecdotes about people in the industry. I was pleasantly surprised to see that the chef has pulled off the rare feat of infusing this account of his quest for flavors with compelling (but not preachy) lessons about life.
Chef Samuelsson's accent (mostly stress patterns and unorthodox pronunciation of certain words and groupings) takes a little getting used to, but his lovely voice, command of the various foreign languages mentioned in the book, and emotional connection to the story make the adjustment easier, and more importantly, are unlikely to be found in narrators for hire that quite a few long-time Audible listeners complain about.
This is *not* one of those memoirs that practically anyone with some measure of media exposure seems to be hacking out these days and whose content is probably not even worth the paper and ink that went into the production of the physical volume. The writing and the way Chef Samuelsson frame the narrative were excellent and reflected the same incredible focus that has earned him well-deserved accolades and success. I will let my fellow listeners get acquainted with the wonderful details of the story, especially the chef's family, but I must express my admiration for their uncommon decency and work ethic.
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52 people found this helpful
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- Diana - Audible
- 07-20-12
Much more than a foodie memoir
While the descriptions of food and all of its pleasures in this memoir are just lovely, I am more impressed by Marcus Samuelsson's storytelling abilities and his brutal honesty. Here is a hard-working chef who traveled all over the world and faced some pretty significant challenges to master his craft, and, in doing so, admittedly neglected some responsibilities in other areas of his life. Samuelsson's background and story are unique, and his passion and determination refreshing. But by far, the best part of this fascinating memoir is the fact that Samuelsson himself narrates it. His voice does take some getting used to - he sometimes emphasizes syllables that a native English speaker wouldn't, and pauses in unexpected places of his narration - but it makes the book truly come alive and it's wonderful to hear him speak in the many different languages he's learned from all the kitchens he's been in.
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33 people found this helpful
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- Alexandria
- 10-29-12
Best Audible Memoir I Have Listened To - Uplifting
Would you listen to Yes, Chef again? Why?
I listened to this memoir while my mom has been on hospice for brain cancer and I am starting to consider international adoption. It is honest, humble, and educational.
What was one of the most memorable moments of Yes, Chef?
When he talks about not getting on a soccer team and how years later, as a famous chef, he sometimes still thinks of himself as the guy who didn't get on the soccer team. Then he snaps out of it and keeps on going. Marcus has many setbacks but he also has many lucky breaks and loving people who he recognizes for their actions.
What does Marcus Samuelsson bring to the story that you wouldn’t experience if you just read the book?
Marcus has a Swedish accent and a lisp. Sometimes the pronunciation of English words is different. Some writers would have somebody else read the book. To me, his own reading added a lot to the story. There was not a dull section in the entire reading. I learned about Ethiopia, Sweden, the world of the professional kitchen, about friendship, and loss, and international adoption, love, and the many ways people can be good people.
Was this a book you wanted to listen to all in one sitting?
Yes - I looked forward to getting back to it when my mom was dozing. I never lost track of the story in between listening sessions.
Any additional comments?
Thank you Marcus Samuelsson for engrossing me in learning, entertainment, and encouragement during one of the most difficult times of my life. Thank you for writing and reading your own story. I had never heard of you before I browsed and found this book on Audible, but now I will never forget you.
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27 people found this helpful
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- Cariola
- 08-07-12
Much More than an Amuse Bouche
If you could sum up Yes, Chef in three words, what would they be?
Fascinating, moving, human.
What other book might you compare Yes, Chef to and why?
I don't usually read memoirs, but the only other one I've read is Bourdain's Kitchen Confidential. There's no comparison.
What about Marcus Samuelsson’s performance did you like?
It was great to hear him read his own work and know when some of his revelations were working on his emotions.
Was this a book you wanted to listen to all in one sitting?
No--it wasn't "fast food" but rather a fine meal to be savored over time.
Any additional comments?
I don't usually read memoirs, but a recommendation from another LT reader convinced me to give this one a try--and I'm glad that I did. I knew the bare bones of Marcus Samuelsson's story--that he was adopted from Africa by a Swedish couple and worked his way up to become a top chef in America--and I had seen him on TV. But his memoir proves him to be both a dedicated chef and, as an author, a brutally honest man who examines his own mistakes unflinchingly.
Samuelsson doesn't remember much about Africa; he was less than two years old when his mother, who was suffering from tuberculosis, walked many miles to get treatment for him and his older sister. She died in the hospital, and the children were quickly adopted by a forty-ish Swedish couple. Most of his memories are of a loving home, and of the grandmother who first sparked his interest in food. But as might be expected, there were also times when it wasn't easy being a black boy in a small Swedish town.
Samuelsson's early years as rising as a chef were marked by absolute ambition, and he paid an emotional price. He missed the funerals of both his father and grandmother, and he neglected a daughter born out of wedlock until she was 14 (although his parents paid his child support--and billed him later--and kept in touch with Zoe). But there's no whining here: Samuelsson admits his mistakes and takes the blame for their repercussions. After he had achieved a good measure of success and had time to reflect on what was lost, it was too late to mend some fences. But Samuelsson worked to build a relationship with Zoe and with his newly-rediscovered Ethiopian family.
Samuelsson gives us a fascinating look into the world of elilte chefs, a world that is at one moment cutthroat and at the next takes the term "networking" to new heights. But Yes, Chef is more than a professional memoir; it's the very human story of a man I've come to respect.
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26 people found this helpful
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- Margaret T Hawthorne
- 07-25-12
An extraordinary life - an amazing chef!
Any additional comments?
I loved the book. Marcus Samuelson has loads of guts, grit and talent. His honesty about his life with all of its various twists and turns is both refreshing and inspiring. He has also awakened a flavor journey in me that is becoming something of a quest. Our lives are no where near the same but our desire to chase down the perfect bite and claim it with a signature resonates with me on a host of levels. I'll happily listen to this book again in the future.
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20 people found this helpful
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- Grant
- 08-23-12
Flavorful.
This book, read by the author, is a treasure if you can get over the fact that his reading, in parts, is a little, for lack of a better word, clunky. You have to cut the author some slack, as English is just one of many languages he speaks, his native tongue being Swedish.
This book is full of wonderful descriptions of food, and if one is familiar with the ingredients and has a strong sense memory, one can almost taste the food being served.
Mr. Sameulsson's story is compelling and message-driven. At the beginning, I was a little annoyed at his attempt to turn his story into one about race. (Race issues in the 90s? Really?) But in the end, the totality of his experiences, especially his work in Harlem, did justify the tack he took.
This work provides a wonderful sense of how the author has grown as a chef, a businessman, a father and a son. And the arc of the book does resolve on a high and positive note. It's an improbable story told with heart.
All that aside, this listening experience was worthwhile just to hear the author read the word, "lemongrass."
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17 people found this helpful
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- Kim DeBacco
- 11-14-12
Please Sir, Can I Have Some More?
Where does Yes, Chef rank among all the audiobooks you’ve listened to so far?
Yes Chef is the first and only audiobook I've listened to and the best!
What other book might you compare Yes, Chef to and why?
It definitely compares with Bourdain's Kitchen Confidential.
Have you listened to any of Marcus Samuelsson’s other performances before? How does this one compare?
No. I have watched him on TV. He's a natural, with a great (Swedish?) dress sense (apart from all those other wonderful culinary and kitchen skills he clearly has.
Was there a moment in the book that particularly moved you?
Mr Samuelsson's memories of his birth mother was petty compelling. Death of his friend in Switzerland.
Any additional comments?
For me it is just magic to hear this author read his story. I drive lots and, listening to this memoir, I was sometimes moved to tears and sometimes chuckling and laughing as each chapter rolled out. It is a very inspiring memoir. I particularly admire Mr Samuelsson's ability to write in English. Astonishing level of literacy in English. Many native speakers never reach this level of rhythm and rhetorical sophistication.
I haven't finished reading/listening to it. I don't want to finish it! I hope it never ends. I'm sure Mr Samuelsson feels the same way too!!! ;-)
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16 people found this helpful
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- Mark
- 06-28-12
An Inspiration
Chef Sammuelsson is a role model with appeal across geographic, social and ethnic boundaries. Ethiopian by birth, Swedish by nationality, he brings and shares with the world his diametric background in his cooking and to this autobiography.
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- Carole T.
- 01-25-15
More than Meatballs
This seemed a no-brainer bargain buy - classically French trained, Ethiopian chef from Sweden who ended up in Harlem. Sounded fascinating, and so it turned out to be!
I'm neither great cook nor foodie, but I do watch Food Network shows in spare moments, and I've admired Samuelsson's point of view in his various contests and food shows. Turns out he's just as thoughtful and intelligent as he appears on TV.
Nothing is better than a memoir where the author actually has something to say - with honesty and humility. Sometimes our "American Dream" stories get glossed over, without revealing the price that almost always has to be paid for success in business. Samuelsson tells his own interesting life-so-far story without a lot of psychological self-analysis, but with awareness of his flaws - and with refreshing condor and lack of self pity. The people in his life ring true, and the reader/listener finds him/herself taking an interest in each one of them.
Must say I look forward to hearing what he has to say later on in his life. This is a memoir with a difference and well worth the time.
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9 people found this helpful
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- Linda Zimmerman
- 08-24-12
Yes, Chef, Yes, Chef, Yes, Chef!
Yes to this story and Yes to Marcus Samuelsson, who tells his fascinating story. His journey starts as an Ethiopian orphan adopted by Swedish parents. He learned to cook at his grandmother's side as a little boy, eventually going to cooking school, traveling and cooking around the world and finally ending up in New York where his talent was allowed to shine. There he became the youngest chef to be awarded 3 stars by the The New York Times.
Although this book is another American dream story, it is also the story of Marcus Samuelsson's love affair with food. As with the wonderful bio, "Blood, Bones & Butter," this is an engrossing book that combines all the elements of great story telling, (once again, truth is stranger than fiction) as well as making you hungry along the way. I only wish Audible would have included a set of downloadable photos to go along with the story that are in the paper book. This is a book every food lover should read or listen to.
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9 people found this helpful