-
American Terroir
- Savoring the Flavors of Our Woods, Waters, and Fields
- Narrado por: Maxwell Caulfield
- Duración: 8 h y 47 m
Failed to add items
Add to Cart failed.
Error al Agregar a Lista de Deseos.
Error al eliminar de la lista de deseos.
Error al añadir a tu biblioteca
Error al seguir el podcast
Error al dejar de seguir el podcast
Exclusivo para miembros Prime: ¿Nuevo en Audible? Obtén 2 audiolibros gratis con tu prueba.
American Terroir
Compra ahora por US$24.95
No default payment method selected.
We are sorry. We are not allowed to sell this product with the selected payment method
Los oyentes también disfrutaron...
-
Truffle Hound
- On the Trail of the World’s Most Seductive Scent, with Dreamers, Schemers, and Some Extraordinary Dogs
- De: Rowan Jacobsen
- Narrado por: Sam Rushton
- Duración: 8 h y 42 m
- Versión completa
-
General5 out of 5 stars 15
-
Narración:5 out of 5 stars 11
-
Historia5 out of 5 stars 11
The scent of one freshly unearthed white truffle in Barolo was all it took to lead Rowan Jacobsen down a rabbit hole into a world of secretive hunts, misty woods, black-market deals, obsessive chefs, quixotic scientists, muddy dogs, maddening smells, and some of the most memorable meals ever created.
-
5 out of 5 stars
-
I came for the truffles and left loving the pups!
- De M. Kirk DeBaets en 10-20-21
De: Rowan Jacobsen
-
A Geography of Oysters
- The Connoisseur’s Guide to Oyster Eating in North America
- De: Rowan Jacobsen
- Narrado por: Paul Boehmer
- Duración: 8 h y 43 m
- Versión completa
-
General4.5 out of 5 stars 13
-
Narración:4 out of 5 stars 10
-
Historia5 out of 5 stars 10
In this passionate, playful, and indispensable guide, oyster aficionado Rowan Jacobsen takes listeners on a delectable tour of the oysters of North America. Region by region, he describes each oyster's appearance, flavor, origin, and availability, as well as explaining how oysters grow, how to shuck them without losing a finger, how to pair them with wine (not to mention beer), and why they're one of the few farmed seafoods that are good for the earth as well as good for you.
De: Rowan Jacobsen
-
Step-by-Step Guide to Foraging Edible Wild Plants
- The 38 Mountain West Plants You Need to Know
- De: Kami Kessel
- Narrado por: Patricia Shade
- Duración: 3 h y 48 m
- Versión completa
-
General5 out of 5 stars 23
-
Narración:5 out of 5 stars 23
-
Historia5 out of 5 stars 23
Do you ever look at a plant out in the wild and wonder if it is safe to eat? Would you like to do anything other than trawl the mall once again this weekend? Maybe it’s time to learn a new skill–one that is not only interesting and useful but also immensely satisfying. Foraging meets a deep-seated need that we all have to hunt, explore, and gather.
-
5 out of 5 stars
-
Wise Advice on Preservation
- De Anonymous User en 01-18-23
De: Kami Kessel
-
Foraging for Beginners
- Identifying Mushrooms in North America
- De: Mona Greeny
- Narrado por: Devon Wilcox
- Duración: 3 h y 57 m
- Versión completa
-
General0 out of 5 stars 0
-
Narración:0 out of 5 stars 0
-
Historia0 out of 5 stars 0
Mushroom foraging. Does the term make you feel weak in the knees? Do you get all excited when you see documentaries and YouTube videos of other foragers and wish you could do the same? Does the sight of wild trails fill you with excited anticipation? If the answer to any of these questions is yes, then you have the potential to be an expert mushroom forager.
De: Mona Greeny
-
Wild Edible Plants in the Mid-Atlantic Region
- Locate, Identify, Store, and Prepare Wild Plants
- De: Shannon Warner
- Narrado por: Kate Coventry
- Duración: 4 h
- Versión completa
-
General5 out of 5 stars 22
-
Narración:5 out of 5 stars 22
-
Historia5 out of 5 stars 22
Are you tired of eating the same old fruits and vegetables from the supermarket? Do you crave a deeper connection with nature and the bounty it provides? If so, Wild Edible Plants of the Mid-Atlantic is the book for you.
-
5 out of 5 stars
-
Everything you need to know for safe foraging
- De Charmaine Baker en 12-26-22
De: Shannon Warner
-
Foraging the Land
- A Comprehensive Beginners Guide to Confidently Identify, Harvest and Prepare Enriching Edible Wild Plants
- De: Eddie Holden
- Narrado por: Todd Weir
- Duración: 4 h y 39 m
- Versión completa
-
General5 out of 5 stars 22
-
Narración:5 out of 5 stars 22
-
Historia5 out of 5 stars 22
Foraging is a huge part of self-sufficient living. To make it a rewarding pursuit, you need to equip yourself with the right skills. That’s why a thoroughly researched guide like this becomes invaluable. You’ll need it if you’re hesitant to forage due to lack of comprehensive information.
-
5 out of 5 stars
-
I learned so much!
- De Hilary S. Ritter en 04-29-23
De: Eddie Holden
-
Truffle Hound
- On the Trail of the World’s Most Seductive Scent, with Dreamers, Schemers, and Some Extraordinary Dogs
- De: Rowan Jacobsen
- Narrado por: Sam Rushton
- Duración: 8 h y 42 m
- Versión completa
-
General5 out of 5 stars 15
-
Narración:5 out of 5 stars 11
-
Historia5 out of 5 stars 11
The scent of one freshly unearthed white truffle in Barolo was all it took to lead Rowan Jacobsen down a rabbit hole into a world of secretive hunts, misty woods, black-market deals, obsessive chefs, quixotic scientists, muddy dogs, maddening smells, and some of the most memorable meals ever created.
-
5 out of 5 stars
-
I came for the truffles and left loving the pups!
- De M. Kirk DeBaets en 10-20-21
De: Rowan Jacobsen
-
A Geography of Oysters
- The Connoisseur’s Guide to Oyster Eating in North America
- De: Rowan Jacobsen
- Narrado por: Paul Boehmer
- Duración: 8 h y 43 m
- Versión completa
-
General4.5 out of 5 stars 13
-
Narración:4 out of 5 stars 10
-
Historia5 out of 5 stars 10
In this passionate, playful, and indispensable guide, oyster aficionado Rowan Jacobsen takes listeners on a delectable tour of the oysters of North America. Region by region, he describes each oyster's appearance, flavor, origin, and availability, as well as explaining how oysters grow, how to shuck them without losing a finger, how to pair them with wine (not to mention beer), and why they're one of the few farmed seafoods that are good for the earth as well as good for you.
De: Rowan Jacobsen
-
Step-by-Step Guide to Foraging Edible Wild Plants
- The 38 Mountain West Plants You Need to Know
- De: Kami Kessel
- Narrado por: Patricia Shade
- Duración: 3 h y 48 m
- Versión completa
-
General5 out of 5 stars 23
-
Narración:5 out of 5 stars 23
-
Historia5 out of 5 stars 23
Do you ever look at a plant out in the wild and wonder if it is safe to eat? Would you like to do anything other than trawl the mall once again this weekend? Maybe it’s time to learn a new skill–one that is not only interesting and useful but also immensely satisfying. Foraging meets a deep-seated need that we all have to hunt, explore, and gather.
-
5 out of 5 stars
-
Wise Advice on Preservation
- De Anonymous User en 01-18-23
De: Kami Kessel
-
Foraging for Beginners
- Identifying Mushrooms in North America
- De: Mona Greeny
- Narrado por: Devon Wilcox
- Duración: 3 h y 57 m
- Versión completa
-
General0 out of 5 stars 0
-
Narración:0 out of 5 stars 0
-
Historia0 out of 5 stars 0
Mushroom foraging. Does the term make you feel weak in the knees? Do you get all excited when you see documentaries and YouTube videos of other foragers and wish you could do the same? Does the sight of wild trails fill you with excited anticipation? If the answer to any of these questions is yes, then you have the potential to be an expert mushroom forager.
De: Mona Greeny
-
Wild Edible Plants in the Mid-Atlantic Region
- Locate, Identify, Store, and Prepare Wild Plants
- De: Shannon Warner
- Narrado por: Kate Coventry
- Duración: 4 h
- Versión completa
-
General5 out of 5 stars 22
-
Narración:5 out of 5 stars 22
-
Historia5 out of 5 stars 22
Are you tired of eating the same old fruits and vegetables from the supermarket? Do you crave a deeper connection with nature and the bounty it provides? If so, Wild Edible Plants of the Mid-Atlantic is the book for you.
-
5 out of 5 stars
-
Everything you need to know for safe foraging
- De Charmaine Baker en 12-26-22
De: Shannon Warner
-
Foraging the Land
- A Comprehensive Beginners Guide to Confidently Identify, Harvest and Prepare Enriching Edible Wild Plants
- De: Eddie Holden
- Narrado por: Todd Weir
- Duración: 4 h y 39 m
- Versión completa
-
General5 out of 5 stars 22
-
Narración:5 out of 5 stars 22
-
Historia5 out of 5 stars 22
Foraging is a huge part of self-sufficient living. To make it a rewarding pursuit, you need to equip yourself with the right skills. That’s why a thoroughly researched guide like this becomes invaluable. You’ll need it if you’re hesitant to forage due to lack of comprehensive information.
-
5 out of 5 stars
-
I learned so much!
- De Hilary S. Ritter en 04-29-23
De: Eddie Holden
-
Animal, Vegetable, Miracle
- A Year of Food Life
- De: Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
- Narrado por: Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
- Duración: 14 h y 35 m
- Versión completa
-
General4.5 out of 5 stars 2,239
-
Narración:4.5 out of 5 stars 1,409
-
Historia4.5 out of 5 stars 1,410
When Barbara Kingsolver and her family move from suburban Arizona to rural Appalachia, they take on a new challenge: to spend a year on a locally-produced diet, paying close attention to the provenance of all they consume. Animal, Vegetable, Miracle follows the family through the first year of their experiment.
-
3 out of 5 stars
-
mixed feelings
- De pterion en 11-15-07
De: Barbara Kingsolver, y otros
-
Salt
- A World History
- De: Mark Kurlansky
- Narrado por: Scott Brick
- Duración: 13 h y 48 m
- Versión completa
-
General4 out of 5 stars 3,088
-
Narración:4.5 out of 5 stars 2,301
-
Historia4 out of 5 stars 2,303
So much of our human body is made up of salt that we'd be dead without it. The fine balance of nature, the trade of salt as a currency of many nations and empires, the theme of a popular Shakespearean play... Salt is best selling author Mark Kurlansky's story of the only rock we eat.
-
5 out of 5 stars
-
More than SALT
- De Karen en 03-12-03
De: Mark Kurlansky
-
Cooked
- A Natural History of Transformation
- De: Michael Pollan
- Narrado por: Michael Pollan
- Duración: 13 h y 25 m
- Versión completa
-
General4.5 out of 5 stars 2,564
-
Narración:4.5 out of 5 stars 2,255
-
Historia4.5 out of 5 stars 2,252
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.
-
4 out of 5 stars
-
A bit bland
- De Mark en 12-12-14
De: Michael Pollan
-
Edible
- An Adventure into the World of Eating Insects and the Last Great Hope to Save the Planet
- De: Daniella Martin
- Narrado por: Daniella Martin
- Duración: 6 h y 28 m
- Versión completa
-
General4.5 out of 5 stars 56
-
Narración:4.5 out of 5 stars 51
-
Historia4.5 out of 5 stars 48
Insects. They’re what’s for dinner. Can you imagine a world in which that simple statement is not only true but in fact an unremarkable part of daily life? Daniella Martin, entomophagist and blogger, can. In this rollicking excursion into the world of edible insects, Martin takes us to the front lines of the next big trend in the global food movement and shows us how insects just might be the key to solving world hunger. Edible will radically change the way you think about the global food crisis and perhaps persuade you that insects are much more than a common pest.
-
5 out of 5 stars
-
a cross between eating bugs and stand up comedy
- De Andy en 02-17-14
De: Daniella Martin
-
The Triumph of Seeds
- How Grains, Nuts, Kernels, Pulses & Pips Conquered the Plant Kingdom and Shaped Human History
- De: Thor Hanson
- Narrado por: Marc Vietor
- Duración: 7 h y 30 m
- Versión completa
-
General4.5 out of 5 stars 1,674
-
Narración:4.5 out of 5 stars 1,484
-
Historia4.5 out of 5 stars 1,490
We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.
-
5 out of 5 stars
-
Delightfully simplistic!
- De Adrian en 03-30-16
De: Thor Hanson
-
The Drunken Botanist
- The Plants That Create the World's Great Drinks
- De: Amy Stewart
- Narrado por: Coleen Marlo
- Duración: 10 h y 16 m
- Versión completa
-
General4 out of 5 stars 939
-
Narración:4 out of 5 stars 820
-
Historia4 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).
-
4 out of 5 stars
-
No more cheap tequila!
- De Cynthia en 03-23-13
De: Amy Stewart
-
The Dorito Effect
- The Surprising New Truth About Food and Flavor
- De: Mark Schatzker
- Narrado por: Chris Patton
- Duración: 8 h y 17 m
- Versión completa
-
General4.5 out of 5 stars 1,525
-
Narración:4.5 out of 5 stars 1,371
-
Historia4.5 out of 5 stars 1,365
In The Dorito Effect, Mark Schatzker shows us how our approach to the nation's number-one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs. Instead we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition.
-
3 out of 5 stars
-
In the shadow of Salt, Sugar, Fat by Michael Moss
- De Graham en 09-08-15
De: Mark Schatzker
-
Rice, Noodle, Fish
- Deep Travels Through Japan's Food Culture (Roads & Kingdoms Presents, Book 1)
- De: Matt Goulding
- Narrado por: Will Damron
- Duración: 7 h y 49 m
- Versión completa
-
General4.5 out of 5 stars 44
-
Narración:4.5 out of 5 stars 32
-
Historia5 out of 5 stars 32
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.
-
4 out of 5 stars
-
Starts strong tapers off
- De Craig Bryan en 01-02-21
De: Matt Goulding
-
Consider the Fork
- A History of How We Cook and Eat
- De: Bee Wilson
- Narrado por: Alison Larkin
- Duración: 11 h y 30 m
- Versión completa
-
General4.5 out of 5 stars 1,384
-
Narración:4.5 out of 5 stars 1,206
-
Historia4.5 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.
-
5 out of 5 stars
-
For the foodie/science geek/history buff in you
- De Nothing really matters en 08-30-14
De: Bee Wilson
-
Foraging
- 3 Books in 1: Recognizing Toxic and Poisonous Wild Plants and Mushrooms + The Best Edible Wild Foods Recipes + Eating for Free While on Hiking and Camping
- De: Mona Greeny
- Narrado por: Kevin Hung Liang
- Duración: 12 h y 51 m
- Versión completa
-
General5 out of 5 stars 22
-
Narración:5 out of 5 stars 22
-
Historia5 out of 5 stars 22
This book includes: recognizing toxic and poisonous wild plants and mushrooms, toxins present in plants and mushrooms, how to destroy toxins by cooking, poisonous plants and mushrooms to watch out for, and more....
-
5 out of 5 stars
-
Great little book. Perfect for Western Washington
- De Madiah LODHI en 12-13-20
De: Mona Greeny
-
Foraging Guide: 3 Books in 1
- Identifying and Locating Regional Edible Wild Plants and Mushrooms + Harvesting and Storing Edible Wild Plants in Different Seasons + Preparing Flavorful Foods
- De: Mona Greeny
- Narrado por: Helpful Matthew
- Duración: 10 h y 35 m
- Versión completa
-
General1 out of 5 stars 1
-
Narración:0 out of 5 stars 0
-
Historia0 out of 5 stars 0
What makes a good forager? It is his ability to identify and locate the edible wild plants in his vicinity. However, with over 80,000 edible species, this feat can be daunting at times. Yet, it is essential that any forager, whether a beginner or not, know his plants and mushrooms. The solution to this problem is simple, though. All any forager needs is this book to refer to when trying to identify edible wild plants and mushrooms in his region.
De: Mona Greeny
-
Your Table Is Ready
- Tales of a New York City Maître D'
- De: Michael Cecchi-Azzolina
- Narrado por: Michael Cecchi-Azzolina
- Duración: 9 h y 20 m
- Versión completa
-
General4.5 out of 5 stars 1,035
-
Narración:4.5 out of 5 stars 962
-
Historia4.5 out of 5 stars 957
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.
-
5 out of 5 stars
-
Accurately crass and heart felt
- De Amazon Customer en 01-10-23
Resumen del Editor
Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaskas' Yukon River the richest in the world? Why does one underground cave in Greensboro, Vermont, produce many of the country's most intense cheeses? The answer is terroir (tare-WAHR), the "taste of place". Originally used by the French to describe the way local conditions such as soil and climate affect the flavor of a wine, terroir has been little understood (and often mispronounced) by Americans, until now.
For those who have embraced the local food movement, American Terroir will share the best of America's bounty and explain why place matters. It will be the first guide to the "flavor landscapes" of some of our most iconic foods, including apples, honey, maple syrup, coffee, oysters, salmon, wild mushrooms, wine, cheese, and chocolate. With equally iconic recipes by the author and important local chefs, and a complete resource section for finding place-specific foods, American Terroir is the perfect companion for any self-respecting locavore.
Más títulos del mismo
Related to this topic
-
The Brewer's Tale
- A History of the World According to Beer
- De: William Bostwick
- Narrado por: Christopher Sutton
- Duración: 8 h y 6 m
- Versión completa
-
General4.5 out of 5 stars 338
-
Narración:4.5 out of 5 stars 296
-
Historia4.5 out of 5 stars 296
The Brewer's Tale is a beer-filled journey into the past: the story of brewers gone by and one brave writer's quest to bring them - and their ancient, forgotten beers - back to life, one taste at a time. This is the story of the world according to beer, a toast to flavors born of necessity and place - in Belgian monasteries, rundown farmhouses, and the basement nanobrewery next door. So pull up a barstool and raise a glass to 5,000 years of fermented magic.
-
5 out of 5 stars
-
Good insights!
- De Michael en 03-08-16
De: William Bostwick
-
The Drunken Botanist
- The Plants That Create the World's Great Drinks
- De: Amy Stewart
- Narrado por: Coleen Marlo
- Duración: 10 h y 16 m
- Versión completa
-
General4 out of 5 stars 939
-
Narración:4 out of 5 stars 820
-
Historia4 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).
-
4 out of 5 stars
-
No more cheap tequila!
- De Cynthia en 03-23-13
De: Amy Stewart
-
Eight Flavors
- The Untold Story of American Cuisine
- De: Sarah Lohman
- Narrado por: Sarah Lohman
- Duración: 8 h y 33 m
- Versión completa
-
General4.5 out of 5 stars 88
-
Narración:4.5 out of 5 stars 79
-
Historia4.5 out of 5 stars 78
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.
-
5 out of 5 stars
-
Great read... Terrible accents
- De S. Macklin en 12-14-18
De: Sarah Lohman
-
Milk!
- A 10,000-Year Food Fracas
- De: Mark Kurlansky
- Narrado por: Brian Sutherland
- Duración: 12 h y 38 m
- Versión completa
-
General4 out of 5 stars 200
-
Narración:3.5 out of 5 stars 168
-
Historia4 out of 5 stars 169
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.
-
2 out of 5 stars
-
Horrible narration nearly kills Kurlansky
- De Scarlatti's Muse en 05-15-18
De: Mark Kurlansky
-
Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- De: Megan Kimble
- Narrado por: Sarah Mollo-Christensen
- Duración: 12 h y 22 m
- Versión completa
-
General5 out of 5 stars 30
-
Narración:4.5 out of 5 stars 26
-
Historia5 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.
-
5 out of 5 stars
-
Very insightful
- De Anonymous User en 01-10-21
De: Megan Kimble
-
Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- De: Michael Booth
- Narrado por: Ralph Lister
- Duración: 10 h y 9 m
- Versión completa
-
General4.5 out of 5 stars 82
-
Narración:4.5 out of 5 stars 69
-
Historia4.5 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.
-
4 out of 5 stars
-
Interesting material that's well-narrated
- De John S. en 11-09-16
De: Michael Booth
-
The Brewer's Tale
- A History of the World According to Beer
- De: William Bostwick
- Narrado por: Christopher Sutton
- Duración: 8 h y 6 m
- Versión completa
-
General4.5 out of 5 stars 338
-
Narración:4.5 out of 5 stars 296
-
Historia4.5 out of 5 stars 296
The Brewer's Tale is a beer-filled journey into the past: the story of brewers gone by and one brave writer's quest to bring them - and their ancient, forgotten beers - back to life, one taste at a time. This is the story of the world according to beer, a toast to flavors born of necessity and place - in Belgian monasteries, rundown farmhouses, and the basement nanobrewery next door. So pull up a barstool and raise a glass to 5,000 years of fermented magic.
-
5 out of 5 stars
-
Good insights!
- De Michael en 03-08-16
De: William Bostwick
-
The Drunken Botanist
- The Plants That Create the World's Great Drinks
- De: Amy Stewart
- Narrado por: Coleen Marlo
- Duración: 10 h y 16 m
- Versión completa
-
General4 out of 5 stars 939
-
Narración:4 out of 5 stars 820
-
Historia4 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).
-
4 out of 5 stars
-
No more cheap tequila!
- De Cynthia en 03-23-13
De: Amy Stewart
-
Eight Flavors
- The Untold Story of American Cuisine
- De: Sarah Lohman
- Narrado por: Sarah Lohman
- Duración: 8 h y 33 m
- Versión completa
-
General4.5 out of 5 stars 88
-
Narración:4.5 out of 5 stars 79
-
Historia4.5 out of 5 stars 78
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.
-
5 out of 5 stars
-
Great read... Terrible accents
- De S. Macklin en 12-14-18
De: Sarah Lohman
-
Milk!
- A 10,000-Year Food Fracas
- De: Mark Kurlansky
- Narrado por: Brian Sutherland
- Duración: 12 h y 38 m
- Versión completa
-
General4 out of 5 stars 200
-
Narración:3.5 out of 5 stars 168
-
Historia4 out of 5 stars 169
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.
-
2 out of 5 stars
-
Horrible narration nearly kills Kurlansky
- De Scarlatti's Muse en 05-15-18
De: Mark Kurlansky
-
Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- De: Megan Kimble
- Narrado por: Sarah Mollo-Christensen
- Duración: 12 h y 22 m
- Versión completa
-
General5 out of 5 stars 30
-
Narración:4.5 out of 5 stars 26
-
Historia5 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.
-
5 out of 5 stars
-
Very insightful
- De Anonymous User en 01-10-21
De: Megan Kimble
-
Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- De: Michael Booth
- Narrado por: Ralph Lister
- Duración: 10 h y 9 m
- Versión completa
-
General4.5 out of 5 stars 82
-
Narración:4.5 out of 5 stars 69
-
Historia4.5 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.
-
4 out of 5 stars
-
Interesting material that's well-narrated
- De John S. en 11-09-16
De: Michael Booth
-
Short Course in Beer
- An Introduction to Tasting and Talking About the World's Most Civilized Beverage
- De: Lynn Hoffman
- Narrado por: Adam Verner
- Duración: 6 h y 50 m
- Versión completa
-
General4 out of 5 stars 87
-
Narración:4 out of 5 stars 77
-
Historia3.5 out of 5 stars 77
Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.
-
3 out of 5 stars
-
An Ok Beer Book
- De AppleCedAR en 10-21-13
De: Lynn Hoffman
-
Whiskey Distilled
- A Populist Guide to the Water of Life
- De: Heather Greene
- Narrado por: Tavia Gilbert
- Duración: 7 h y 2 m
- Versión completa
-
General4.5 out of 5 stars 173
-
Narración:4.5 out of 5 stars 155
-
Historia4.5 out of 5 stars 154
In this lively and authoritative guide, Greene teaches listeners about whiskey and encourages them to make their own evaluations. Peppered with wry anecdotes drawn from her unusual life - and including recipes for delicious cocktails by some of today's most celebrated mixologists - Whiskey Distilled will be enthusiastically greeted by the whiskey curious as well as by journeymen whiskey drinkers thirsty to learn more about their beloved tipple.
-
4 out of 5 stars
-
Buy the hard copy, skip the audio!
- De P Boz en 08-20-15
De: Heather Greene
-
The Fruit Hunters
- A Story of Nature, Adventure, Commerce, and Obsession
- De: Adam Leith Gollner
- Narrado por: Stephen Hoye
- Duración: 11 h y 4 m
- Versión completa
-
General4 out of 5 stars 120
-
Narración:4 out of 5 stars 58
-
Historia4 out of 5 stars 58
Tasty, lethal, hallucinogenic, and medicinal - fruits have led nations into wars, fueled dictatorships, and even lured us into new worlds. Adam Leith Gollner weaves business, science, and travel into a riveting narrative about one of the earth's most desired foods.
-
4 out of 5 stars
-
Interesting world...
- De Henry Scalfo en 07-16-08
-
The Triumph of Seeds
- How Grains, Nuts, Kernels, Pulses & Pips Conquered the Plant Kingdom and Shaped Human History
- De: Thor Hanson
- Narrado por: Marc Vietor
- Duración: 7 h y 30 m
- Versión completa
-
General4.5 out of 5 stars 1,674
-
Narración:4.5 out of 5 stars 1,484
-
Historia4.5 out of 5 stars 1,490
We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.
-
5 out of 5 stars
-
Delightfully simplistic!
- De Adrian en 03-30-16
De: Thor Hanson
-
Salt
- A World History
- De: Mark Kurlansky
- Narrado por: Scott Brick
- Duración: 13 h y 48 m
- Versión completa
-
General4 out of 5 stars 3,088
-
Narración:4.5 out of 5 stars 2,301
-
Historia4 out of 5 stars 2,303
So much of our human body is made up of salt that we'd be dead without it. The fine balance of nature, the trade of salt as a currency of many nations and empires, the theme of a popular Shakespearean play... Salt is best selling author Mark Kurlansky's story of the only rock we eat.
-
5 out of 5 stars
-
More than SALT
- De Karen en 03-12-03
De: Mark Kurlansky
-
Consider the Fork
- A History of How We Cook and Eat
- De: Bee Wilson
- Narrado por: Alison Larkin
- Duración: 11 h y 30 m
- Versión completa
-
General4.5 out of 5 stars 1,384
-
Narración:4.5 out of 5 stars 1,206
-
Historia4.5 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.
-
5 out of 5 stars
-
For the foodie/science geek/history buff in you
- De Nothing really matters en 08-30-14
De: Bee Wilson
-
A Guide to Wine
- De: Julian Curry
- Narrado por: Julian Curry
- Duración: 5 h y 14 m
- Versión completa
-
General4 out of 5 stars 411
-
Narración:4.5 out of 5 stars 284
-
Historia4 out of 5 stars 282
Actor and wine expert Julian Curry has devised a unique audiobook guide to wine. The whole subject is introduced and explained how wine is made, the different grapes, the different blends, vintages, wine-growing areas and types. In an entertaining and informal style, he also teaches how to taste wine, and how to choose and store it.
-
5 out of 5 stars
-
Comprehensive overview
- De Laurence en 09-26-03
De: Julian Curry
-
Slime
- How Algae Created Us, Plague Us, and Just Might Save Us
- De: Ruth Kassinger
- Narrado por: Xe Sands
- Duración: 9 h y 7 m
- Versión completa
-
General4.5 out of 5 stars 63
-
Narración:4.5 out of 5 stars 55
-
Historia4.5 out of 5 stars 55
In Slime we'll meet the algae innovators working toward a sustainable future: from seaweed farmers in South Korea, to scientists using it to clean the dead zones in our waterways, to the entrepreneurs fighting to bring algae fuel and plastics to market. Ruth Kassinger takes listeners on an around-the-world, behind-the-scenes, and into-the-kitchen tour. Whether you thought algae was just the gunk in your fish tank or you eat seaweed with your oatmeal, Slime will delight and amaze with its stories of the good, the bad, and the up-and-coming.
-
4 out of 5 stars
-
Fairly entertaining and informative...but
- De Timothy en 08-27-19
De: Ruth Kassinger
-
Wine for Normal People
- A Guide for Real People Who Like Wine, But Not the Snobbery That Goes with It
- De: Elizabeth Schneider
- Narrado por: Elizabeth Schneider
- Duración: 14 h y 20 m
- Versión completa
-
General4.5 out of 5 stars 91
-
Narración:4.5 out of 5 stars 71
-
Historia4.5 out of 5 stars 71
This is a fun but respectful (and very comprehensive) guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people". More than 60,000 listeners tune in every month to learn a not-snobby wine vocabulary, how and where to buy wine, how to read a wine label, how to smell, swirl, and taste wine, and so much more!
-
5 out of 5 stars
-
When they want 5 star wine knowledge but ur 22 y/o
- De Alexia L. en 05-06-21
-
Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- De: Edward Lee
- Narrado por: David Shih
- Duración: 8 h y 53 m
- Versión completa
-
General4.5 out of 5 stars 59
-
Narración:4 out of 5 stars 50
-
Historia4.5 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.
-
4 out of 5 stars
-
Good listen for the aspiring food snob
- De thurman r. en 02-09-22
De: Edward Lee
-
Ingredienti
- Marcella's Guide to the Market
- De: Marcella Hazan, Victor Hazan
- Narrado por: Elizabeth Wiley
- Duración: 4 h y 55 m
- Versión completa
-
General4.5 out of 5 stars 26
-
Narración:4.5 out of 5 stars 26
-
Historia4.5 out of 5 stars 26
When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking". But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients - Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.
-
5 out of 5 stars
-
Once again, Marcella Says
- De Victoria en 07-23-16
De: Marcella Hazan, y otros
-
Eating for England
- The Delights and Eccentricities of the British at Table
- De: Nigel Slater
- Narrado por: Nigel Slater
- Duración: 6 h y 24 m
- Versión completa
-
General4.5 out of 5 stars 47
-
Narración:4.5 out of 5 stars 28
-
Historia4.5 out of 5 stars 28
The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? Eating for England is an entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating, and how they behave in restaurants.
-
4 out of 5 stars
-
A Must-Hear!
- De Laura en 07-04-08
De: Nigel Slater