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On Spice
- Advice, Wisdom, and History with a Grain of Saltiness
- Narrated by: Tanya Eby
- Length: 6 hrs and 6 mins
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On Spice
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Publisher's summary
Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way.
These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories. In this book, you'll learn where spices come from: historically, geographically, botanically, and in the modern market. You'll hear snapshots of life in a spice shop, how the flavors and stories can infuse not just meals but life and relationships. And you'll get straightforward advice delivered with wry wit.
Discover why:
- Salt grinders are useless
- Saffron is worth its weight in gold (as long as it's pure)
- That jar of cinnamon almost certainly isn't
- Vanilla is far more risque than you think
PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
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- Unabridged
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Overall5 out of 5 stars 136
-
Performance5 out of 5 stars 110
-
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Brooklyn Borough President Eric Adams is on a mission to tackle one of the most stubborn health problems in the country: chronic disease in the African American community.
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5 out of 5 stars
-
Inspirational book for a great health
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Healing Mushrooms
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- By: Tero Isokauppila, Mark Hyman - foreword
- Narrated by: Al Kessel
- Length: 2 hrs and 34 mins
- Unabridged
-
Overall5 out of 5 stars 96
-
Performance4.5 out of 5 stars 78
-
Story5 out of 5 stars 77
Adaptogenic mushrooms are one of today's buzziest superfoods, known for their ability to restore skin's youthful glow, increase energy levels, reduce brain fog, keep your hormone levels in check, and so much more. In Healing Mushrooms, you'll learn about the 10 most powerful mushrooms you can add to your daily diet to maximize your health gains. Packed with practical information and 50 mushroom-boosted recipes for breakfast, lunch, and dinner (and even dessert!), Healing Mushrooms unlocks the vast potential of this often-overlooked superfood category.
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5 out of 5 stars
-
Bonus PDF
- By Pat on 10-24-18
By: Tero Isokauppila, and others
-
The Blue Zones Solution
- Eating and Living Like the World's Healthiest People
- By: Dan Buettner
- Narrated by: Joe Barrett
- Length: 7 hrs and 5 mins
- Unabridged
-
Overall4.5 out of 5 stars 628
-
Performance4.5 out of 5 stars 538
-
Story4.5 out of 5 stars 529
Dan Buettner, the New York Times best-selling author of The Blue Zones, lays out a proven plan to maximize your health based on the practices of the world's healthiest people. For the first time, Buettner reveals how to transform your health using smart eating and lifestyle habits gleaned from new research on the diets, eating habits, and lifestyle practices of the communities he's identified as "Blue Zones"—those places with the world's longest-lived and thus healthiest people.
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5 out of 5 stars
-
Good Info, Well Presented
- By Soozzone on 06-29-15
By: Dan Buettner
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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
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Informative and fun!
- By David Stuk on 11-24-22
By: Jean-Georges Vongerichten, and others
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The Drunken Botanist
- The Plants That Create the World's Great Drinks
- By: Amy Stewart
- Narrated by: Coleen Marlo
- Length: 10 hrs and 16 mins
- Unabridged
-
Overall4 out of 5 stars 939
-
Performance4 out of 5 stars 820
-
Story4 out of 5 stars 811
Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when medieval physicians boiled juniper berries with wine to treat stomach pain. The Drunken Botanist uncovers the surprising botanical history and fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even a few fungi).
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4 out of 5 stars
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No more cheap tequila!
- By Cynthia on 03-23-13
By: Amy Stewart
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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
-
Overall4.5 out of 5 stars 57
-
Performance5 out of 5 stars 46
-
Story5 out of 5 stars 44
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.
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5 out of 5 stars
-
Go ahead and buy the audio version
- By becky on 10-26-19
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Milk!
- A 10,000-Year Food Fracas
- By: Mark Kurlansky
- Narrated by: Brian Sutherland
- Length: 12 hrs and 38 mins
- Unabridged
-
Overall4 out of 5 stars 198
-
Performance3.5 out of 5 stars 167
-
Story4 out of 5 stars 168
Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.
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2 out of 5 stars
-
Horrible narration nearly kills Kurlansky
- By Scarlatti's Muse on 05-15-18
By: Mark Kurlansky
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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
-
Overall4 out of 5 stars 212
-
Performance4 out of 5 stars 184
-
Story4.5 out of 5 stars 183
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.
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5 out of 5 stars
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Just as much a self-help book as a cookbook.
- By J. Locke on 03-07-13
By: Kathleen Flinn
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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
-
Overall4.5 out of 5 stars 1,384
-
Performance4.5 out of 5 stars 1,206
-
Story4.5 out of 5 stars 1,201
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.
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5 out of 5 stars
-
For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
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Flawed, but worthwhile
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Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food. Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles.
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5 out of 5 stars
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Pallets be like give me some more
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What listeners say about On Spice
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
- Mom In Mascara
- 07-04-23
Great overview
This is a great overview of spices (and herbs, salts and blends) with Judy enough history to be very informative but not overwhelming.
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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
- Dulce
- 02-15-23
Super informative!
So much to learn about spices. I recommend listening to this book more than once.
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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. Yoshida
- 11-08-23
Solid Foundation on Spices and Herbs
This book is part history lesson and facts about many spices and herbs (e.g., saffron, vanilla, cinnamon, nutmeg, cloves, ginger, cardamom, cilantro, oregano, parsley, and rosemary). The history of spice explains a lot about how cuisines in different countries evolved due to trade and proximity to where the spices were grown. There were many things I didn't know about spices. For example, nutmeg is the seed; the lacy membrane that surrounds the seed, once removed and dried, is mace.
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