-
Meathead
- The Science of Great Barbecue and Grilling
- Narrado por: Jim Seybert
- Duración: 16 h y 22 m
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Resumen del Editor
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- De: Adrian Miller
- Narrado por: JD Jackson
- Duración: 11 h y 36 m
- Versión completa
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Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?
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Great Historically Accurate Information
- De Minnie H en 07-28-23
De: Adrian Miller
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Franklin Smoke
- Wood. Fire. Food. (A Cookbook)
- De: Aaron Franklin, Jordan Mackay
- Narrado por: Aaron Franklin, Jordan Mackay
- Duración: 6 h y 26 m
- Versión completa
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Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight—and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements.
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Perfect for the BBQ enthusiast.
- De Amazon Customer en 07-23-23
De: Aaron Franklin, y otros
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Smokelore
- A Short History of Barbecue in America
- De: Jim Auchmutey
- Narrado por: Chris Abernathy
- Duración: 5 h y 26 m
- Versión completa
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Barbecue: It's America in a mouthful. The story of barbecue touches almost every aspect of our history. It involves indigenous culture, the colonial era, slavery, the Civil War, the settling of the West, the coming of immigrants, the Great Migration, the rise of the automobile, the expansion of suburbia, the rejiggering of gender roles. It encompasses every region and demographic group. It is entwined with our politics and tangled up with our race relations. Jim Auchmutey follows the delicious and contentious history of barbecue in America....
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the history of bbq
- De Bobbyo en 04-07-24
De: Jim Auchmutey
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On Spice
- Advice, Wisdom, and History with a Grain of Saltiness
- De: Caitlin PenzeyMoog
- Narrado por: Tanya Eby
- Duración: 6 h y 6 m
- Versión completa
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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.
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Solid Foundation on Spices and Herbs
- De A. Yoshida en 11-08-23
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Matty Matheson: A Cookbook
- De: Matty Matheson
- Narrado por: Matty Matheson
- Duración: 6 h y 37 m
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Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love.
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Love Matty, Love that he narrated it
- De Zac en 07-17-19
De: Matty Matheson
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Off Menu
- The Secret Science of Food and Dining
- De: Nell McShane Wulfhart
- Narrado por: Katie Schorr
- Duración: 5 h y 58 m
- Grabación Original
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Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.
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Excellent secret weapon... life hack!!
- De Bonmeister en 11-14-20
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The Wok
- Recipes and Techniques
- De: J. Kenji Lopez-Alt
- Narrado por: Eric Jason Martin
- Duración: 19 h y 44 m
- Versión completa
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J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.
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Does not work as an audio book
- De Anonymous User en 04-22-22
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Culinary Reactions
- The Everyday Chemistry of Cooking
- De: Simon Quellen Field
- Narrado por: Sean Pratt
- Duración: 4 h y 29 m
- Versión completa
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When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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Culinary Reactions - The Chemical Formulas to Cook
- De Vicente Gard en 06-06-19
Lo que los oyentes dicen sobre Meathead
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- David
- 04-20-21
great first half, second half is a lot of recipes.
the first half is crazy informative but the second part being recipes is kind of a dry listen when driving. It is nice though if you listen to it while cooking in a small kitchen.
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esto le resultó útil a 2 personas
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Ejecución
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Historia
- Old Pink 1944
- 09-11-21
Made me hongry
Made me hongry: 💙Meathead has ways of describing BBQ that stimulate salivary glands and the the desperation to grill grill grill! Even at 3:30 in morning which it currently is right now!!! Only problems are local wild dogs and coyotes fighting for meat 🥩 and waking neighbors. Oops here come the cops. No big deal but they eat a lot!
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esto le resultó útil a 1 persona
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Ejecución
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Historia
- Sal G.
- 09-05-23
Content great/ reader annoying
The information is very valuable.
The reader sounds like he’s reporting on the lunar landing in the 70’s.
The hardcover book is much less
grating.
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