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Grape, Olive, Pig
- Deep Travels Through Spain's Food Culture (Roads & Kingdoms Presents, Book 2)
- Narrated by: Will Damron
- Length: 8 hrs and 59 mins
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Publisher's summary
Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona's tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the 3,000-year-old hunt for bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain's most treasured ingredients. Delight in some of the world's most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world's finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia.
Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative. Whether you've visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.
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Story4 out of 5 stars 325
Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty and the stunning desert solitude of Oman’s Empty Quarter - and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives listeners an introduction to some of his favorite places - in his own words.
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1 out of 5 stars
-
Poor man’s version of Lonely Planet guidebooks
- By KC on 04-23-21
By: Anthony Bourdain, and others
-
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
-
Overall4.5 out of 5 stars 82
-
Performance4.5 out of 5 stars 69
-
Story4.5 out of 5 stars 69
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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4 out of 5 stars
-
Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
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Chop Suey
- A Cultural History of Chinese Food in the United States
- By: Andrew Coe
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Unabridged
-
Overall4.5 out of 5 stars 52
-
Performance4 out of 5 stars 47
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Story4 out of 5 stars 47
In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
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1 out of 5 stars
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Wanted to like this
- By Irene on 02-13-21
By: Andrew Coe
-
My Place at the Table
- A Recipe for a Delicious Life in Paris
- By: Alexander Lobrano
- Narrated by: Robert Fass
- Length: 8 hrs and 6 mins
- Unabridged
-
Overall4.5 out of 5 stars 34
-
Performance5 out of 5 stars 28
-
Story4.5 out of 5 stars 28
A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano’s “little black book,” an insider’s guide to his thirty all-time-favorite Paris restaurants.
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4 out of 5 stars
-
Great foodie talk, great palate
- By daily walker on 07-02-21
-
Steak
- One Man's Search for the World's Tastiest Piece of Beef
- By: Mark Schatzker
- Narrated by: Mike Lenz
- Length: 12 hrs
- Unabridged
-
Overall4.5 out of 5 stars 23
-
Performance5 out of 5 stars 21
-
Story5 out of 5 stars 21
"Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen.
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5 out of 5 stars
-
Journey into a deeper appreciation for beef
- By John Madany on 10-08-20
By: Mark Schatzker
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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
-
Overall4.5 out of 5 stars 181
-
Performance4 out of 5 stars 141
-
Story4.5 out of 5 stars 143
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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5 out of 5 stars
-
recasting needed
- By Marco I on 09-09-18
By: Colman Andrews
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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
-
Overall4 out of 5 stars 178
-
Performance4.5 out of 5 stars 155
-
Story4 out of 5 stars 156
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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5 out of 5 stars
-
Superb Narration, Engrossing Tale
- By Robert R. on 10-22-13
By: Luke Barr
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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
-
Overall4.5 out of 5 stars 139
-
Performance4 out of 5 stars 128
-
Story4.5 out of 5 stars 126
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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3 out of 5 stars
-
the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
-
Out of Line
- A Life of Playing with Fire
- By: Barbara Lynch
- Narrated by: Christina Delaine
- Length: 9 hrs and 48 mins
- Unabridged
-
Overall4.5 out of 5 stars 50
-
Performance4.5 out of 5 stars 43
-
Story4.5 out of 5 stars 43
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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1 out of 5 stars
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Hardheaded, arrogant, profane.
- By Minneapolis listener on 10-26-22
By: Barbara Lynch
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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
-
Overall4.5 out of 5 stars 59
-
Performance4 out of 5 stars 50
-
Story4.5 out of 5 stars 50
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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4 out of 5 stars
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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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The Potlikker Papers
- A Food History of the Modern South
- By: John T. Edge
- Narrated by: John T. Edge
- Length: 10 hrs and 7 mins
- Unabridged
-
Overall4.5 out of 5 stars 219
-
Performance4.5 out of 5 stars 189
-
Story4.5 out of 5 stars 189
The Potlikker Papers tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the civil rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.
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5 out of 5 stars
-
Best book of the year!
- By PD on 06-12-17
By: John T. Edge
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Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- By: Megan Kimble
- Narrated by: Sarah Mollo-Christensen
- Length: 12 hrs and 22 mins
- Unabridged
-
Overall5 out of 5 stars 30
-
Performance4.5 out of 5 stars 26
-
Story5 out of 5 stars 26
In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.
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5 out of 5 stars
-
Very insightful
- By Anonymous User on 01-10-21
By: Megan Kimble
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High on the Hog
- A Culinary Journey from Africa to America
- By: Jessica B. Harris
- Narrated by: Jessica Harris
- Length: 8 hrs and 59 mins
- Unabridged
-
Overall4.5 out of 5 stars 234
-
Performance4.5 out of 5 stars 207
-
Story5 out of 5 stars 206
Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.
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3 out of 5 stars
-
more of a history lesson than a culinary book
- By Scott Johnson on 09-02-15
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JGV
- A Life in 12 Recipes
- By: Jean-Georges Vongerichten, Michael Ruhlman
- Narrated by: Eric Yves Garcia
- Length: 7 hrs and 2 mins
- Unabridged
-
Overall5 out of 5 stars 36
-
Performance5 out of 5 stars 33
-
Story5 out of 5 stars 32
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.
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5 out of 5 stars
-
Informative and fun!
- By David Stuk on 11-24-22
By: Jean-Georges Vongerichten, and others
-
The Big Oyster
- History on the Half Shell
- By: Mark Kurlansky
- Narrated by: John H. Mayer
- Length: 9 hrs and 49 mins
- Unabridged
-
Overall4.5 out of 5 stars 306
-
Performance4.5 out of 5 stars 223
-
Story4.5 out of 5 stars 222
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants, the oyster, whose influence on the great metropolis remains unparalleled.
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5 out of 5 stars
-
history of the oyster in America
- By Andy on 01-01-20
By: Mark Kurlansky
-
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
-
Overall5 out of 5 stars 1,331
-
Performance5 out of 5 stars 1,159
-
Story4.5 out of 5 stars 1,156
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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5 out of 5 stars
-
A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
-
The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- By: David Sax
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Unabridged
-
Overall4 out of 5 stars 130
-
Performance4 out of 5 stars 109
-
Story4 out of 5 stars 109
In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.
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5 out of 5 stars
-
Informative - Engaging - Entertaining!
- By Rena on 09-01-14
By: David Sax
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William L. Shirer was a CBS foreign correspondent and renowned author of New York Times best-selling nonfiction about World War II, and this is the first part of his three-part autobiography. A renowned journalist and author of The Rise and Fall of the Third Reich, William L. Shirer chronicles his own life story in a personal history that parallels the greater historical events for which he served as a witness.
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Clouds gathering on the horizon in Europe
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Great advice for developing yourself
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The appearance, more than 60 years after the Spanish Civil War ended, of mass graves containing victims of Francisco Franco's death squads finally broke what Spaniards call "the pact of forgetting" - the unwritten understanding that their recent, painful past was best left unexplored. At this charged moment, Giles Tremlett embarked on a journey around the country and through its history to discover why some of Europe's most voluble people have kept silent so long.
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Spain at 2005
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Story4.5 out of 5 stars 7
Spain's transition to democracy after Franco's long dictatorship was widely hailed as a success, ushering in three decades of unprecedented progress and prosperity. Yet over the past decade, its political consensus has been under severe strain. A stable two-party system has splintered, with disruptive new parties on the far left and far right. No government has had a majority since 2015. Michael Reid overturns the stereotypical view of Spain as a country haunted by its Francoist past.
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3 out of 5 stars
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Ok book
- By "btomaz" on 06-27-23
By: Michael Reid
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The Diary of Samuel Pepys: Volume I: 1660 - 1663
- By: Samuel Pepys
- Narrated by: Leighton Pugh, David Timson
- Length: 42 hrs and 43 mins
- Unabridged
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Overall4.5 out of 5 stars 112
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Performance4.5 out of 5 stars 101
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Story4.5 out of 5 stars 102
The Diary of Samuel Pepys is one of the most entertaining documents in English history. Written between 1660 and 1669, as Pepys was establishing himself as a key administrator in the naval office, it is an intimate portrait of life in 17th-century England covering his professional and personal activities, including, famously, his love of music, theatre, food, wine and his peccadilloes.
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5 out of 5 stars
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"Mens cuiusque is est quisque“ or "Mind is the Man”
- By Darwin8u on 11-06-15
By: Samuel Pepys
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Freckled
- A Memoir of Growing Up Wild in Hawaii
- By: T. W. Neal
- Narrated by: Sara Malia Hatfield
- Length: 12 hrs and 6 mins
- Unabridged
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Overall4.5 out of 5 stars 261
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Performance4.5 out of 5 stars 234
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Story4.5 out of 5 stars 232
We live in a place everyone calls paradise. Sure, Kauai’s beautiful, with empty beaches, drip-castle mountains, and perfect surf...but we’ve been "camping" for six months, eating boiled chicken feed for breakfast, and wearing camouflage clothes so no one sees us trespassing in our jungle hideout. The cockroaches leave rainbow colors all over everything from eating the crayons we left outside the tent, and now a tractor is coming to scrape our camp into the river. Standing in front of the tent in my nightgown, I know my own truth: I just want to be normal.
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5 out of 5 stars
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Zero to Hero
- By Allen B. Galiza on 08-13-19
By: T. W. Neal
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The Rise of Wolf 8
- Witnessing the Triumph of Yellowstone's Underdog (The Alpha Wolves of Yellowstone, Book 1)
- By: Rick McIntyre
- Narrated by: Geoff Sugiyama
- Length: 8 hrs and 1 min
- Unabridged
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Overall4.5 out of 5 stars 146
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Performance4.5 out of 5 stars 130
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Story4.5 out of 5 stars 129
Yellowstone National Park was once home to an abundance of wild wolves - but park rangers killed the last of their kind in the 1920s. Decades later, the rangers brought them back, with the first wolves arriving from Canada in 1995. This is the incredible true story of one of those wolves.
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5 out of 5 stars
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Great story, reader was robotic
- By matthew ramiro galvan on 07-26-23
By: Rick McIntyre
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Eleanor Roosevelt
- Volume I, 1884-1933
- By: Blanche Wiesen Cook
- Narrated by: Kate Reading
- Length: 22 hrs and 8 mins
- Unabridged
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Overall4.5 out of 5 stars 209
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Performance4.5 out of 5 stars 184
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Story4.5 out of 5 stars 185
Eleanor Roosevelt was born into the privileges and prejudices of American aristocracy and into a family ravaged by alcoholism. She overcame debilitating roots: in her public life, fighting against racism and injustice and advancing the rights of women; and in her private life, forming lasting intimate friendships with some of the great men and women of her time.
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4 out of 5 stars
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One of the Great Americans I knew too little about
- By Ray M on 07-19-20
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The Memoirs of the Conquistador Bernal Diaz del Castillo - Volume 1
- By: Bernal Díaz Del Castilllo, John Ingram Lockhart - translator
- Narrated by: David Prickett
- Length: 17 hrs and 23 mins
- Unabridged
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Overall4.5 out of 5 stars 147
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Performance4 out of 5 stars 123
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Story5 out of 5 stars 124
This memoir is an autobiographical account of the events as witnessed by Bernal Diaz - a Conquistador on that journey - a man from Spain who desperately hoped to carve out a life of riches for himself in the new world and instead found himself on an epic journey of conquest, whilst desperately fighting to stay alive, in previously unknown and unimagined lands. This is a true tale written in his own hand and translated into English. It is a gripping account of the events from the soldiers' viewpoint as each day becomes a battle for survival against incredible odds.
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5 out of 5 stars
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First hand account of the Conquest of Mexico
- By eric on 10-30-19
By: Bernal Díaz Del Castilllo, and others
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Movies (And Other Things)
- By: Shea Serrano
- Narrated by: Mario Toscano
- Length: 11 hrs and 7 mins
- Unabridged
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Overall4 out of 5 stars 149
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Performance4 out of 5 stars 125
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Story4 out of 5 stars 124
Movies (And Other Things) is a book about, quite frankly, movies (and other things). One of the chapters, for example, answers which race Kevin Costner was able to white savior the best, because did you know that he white saviors Mexicans in McFarland, USA, and white saviors Native Americans in Dances with Wolves, and white saviors Black people in Black or White, and white saviors the Cleveland Browns in Draft Day? Another of the chapters creates a special version of the Academy Awards specifically for rom-coms, the most underrated movie genre of all.
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2 out of 5 stars
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...nah...
- By Herbert McStinkwrinkle on 09-20-20
By: Shea Serrano
What listeners say about Grape, Olive, Pig
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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Overall5 out of 5 stars
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Performance5 out of 5 stars
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Story5 out of 5 stars
- DancingGazelle
- 01-19-23
Very Exoticating
Listening to his love for food is like hearing the best kind of poetry. I hung on his every word. He clearly put his heart into these pages.
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1 person found this helpful
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Overall5 out of 5 stars
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Performance5 out of 5 stars
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Story5 out of 5 stars
- Austin Hudson
- 08-13-22
Tasty and educational
Like taking a culinary trip with friends. Ready for the next one! Cook, eat, travel. Great combination!
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1 person found this helpful
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Overall5 out of 5 stars
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Performance5 out of 5 stars
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Story5 out of 5 stars
- Amazon Customer
- 06-24-21
Food, history, & family
A great book about Spain’s food history and how it has been influenced over the years. Family and food. For me, this book is very personal, exciting, and powerful introduction to Spain. I really enjoyed it.
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1 person found this helpful
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Overall5 out of 5 stars
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Performance5 out of 5 stars
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Story5 out of 5 stars
- A. D. Runcorn
- 04-23-23
Captivating!
I loved every word of this book - it was so well written and the narration was so pleasant to the ear. It made me hungry for more travel, good food, and memorable experiences.
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Overall3 out of 5 stars
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Performance2 out of 5 stars
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Story1 out of 5 stars
- Roger Navas-balladares
- 12-01-23
really...so many literary freedoms take.
As a chef, I found the book takes events ad stereotypicals. Translations taken literal. Example "Tocino del cielo" which translates to "heavenly pork belly" because it resembles pork belly....but there is no no pork. The author says it is a "pork flan"...so wrong!!!
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