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What’s Good?
- A Memoir in Fourteen Ingredients
- Narrado por: Peter Hoffman
- Duración: 16 h y 50 m
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What’s Good?
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Resumen del Editor
A culinary pioneer blends memoir with a joyful inquiry into the ingredients he uses and their origins
What goes into the making of a chef, a restaurant, a dish? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components—everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food.
Along with these personal stories from a life in restaurants, Hoffman braids in passionately curious explorations into the cultural, historical, and botanical backstories of the foods we eat. Beginning with a spring maple sap run and ending with the frost-defying late-season vegetables, he follows the progress of the seasons and their reflections in his greenmarket favorites, moving ingredient to ingredient through the bounty of the natural world. Hoffman meets with farmers and vendors and unravels the magic of what we eat, deepening every cook's appreciation for what's on their kitchen counter. What's Good? is a layered, insightful, and utterly enjoyable meal.
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- De: Sarah Lohman
- Narrado por: Sarah Lohman
- Duración: 8 h y 33 m
- Versión completa
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General4.5 out of 5 stars 88
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Narración:4.5 out of 5 stars 79
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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.
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5 out of 5 stars
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Great read... Terrible accents
- De S. Macklin en 12-14-18
De: Sarah Lohman
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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
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General4.5 out of 5 stars 82
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Narración:4.5 out of 5 stars 69
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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.
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4 out of 5 stars
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Interesting material that's well-narrated
- De John S. en 11-09-16
De: Michael Booth
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JGV
- A Life in 12 Recipes
- De: Jean-Georges Vongerichten, Michael Ruhlman
- Narrado por: Eric Yves Garcia
- Duración: 7 h y 2 m
- Versión completa
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General5 out of 5 stars 36
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Narración:5 out of 5 stars 33
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Historia5 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!
- De David Stuk en 11-24-22
De: Jean-Georges Vongerichten, y otros
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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)
- De: David Sax
- Narrado por: David Sax
- Duración: 10 h y 52 m
- Versión completa
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General4 out of 5 stars 130
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Narración:4 out of 5 stars 109
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Historia4 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
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Informative - Engaging - Entertaining!
- De Rena en 09-01-14
De: David Sax
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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
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General4.5 out of 5 stars 45
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Narración:4.5 out of 5 stars 33
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Historia5 out of 5 stars 33
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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4 out of 5 stars
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Starts strong tapers off
- De Craig Bryan en 01-02-21
De: Matt Goulding
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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
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General5 out of 5 stars 30
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Narración:4.5 out of 5 stars 26
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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.
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5 out of 5 stars
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Very insightful
- De Anonymous User en 01-10-21
De: Megan Kimble
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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
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General4.5 out of 5 stars 59
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Narración:4 out of 5 stars 50
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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.
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4 out of 5 stars
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Good listen for the aspiring food snob
- De thurman r. en 02-09-22
De: Edward Lee
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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
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General4.5 out of 5 stars 1,385
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Narración:4.5 out of 5 stars 1,207
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Historia4.5 out of 5 stars 1,202
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
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For the foodie/science geek/history buff in you
- De Nothing really matters en 08-30-14
De: Bee Wilson
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Hotbox
- Inside Catering, the Food World's Riskiest Business
- De: Matt Lee, Ted Lee
- Narrado por: Matt Lee, Ted Lee
- Duración: 7 h y 16 m
- Versión completa
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General4.5 out of 5 stars 122
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Narración:4.5 out of 5 stars 106
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Historia4.5 out of 5 stars 105
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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5 out of 5 stars
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Needs to be a series!
- De Sallyterra en 04-27-19
De: Matt Lee, y otros
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Ferran
- The Inside Story of El Bulli and the Man Who Reinvented Food
- De: Colman Andrews
- Narrado por: Don Hagen
- Duración: 10 h y 33 m
- Versión completa
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General4.5 out of 5 stars 182
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Narración:4 out of 5 stars 142
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Historia4.5 out of 5 stars 144
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
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recasting needed
- De Marco I en 09-09-18
De: Colman Andrews
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Lunch in Paris
- A Love Story, with Recipes
- De: Elizabeth Bard
- Narrado por: Ann Marie Lee
- Duración: 7 h y 43 m
- Versión completa
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General4 out of 5 stars 86
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Narración:4 out of 5 stars 76
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Historia4 out of 5 stars 78
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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2 out of 5 stars
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ok to pass the time
- De Robin en 03-25-13
De: Elizabeth Bard
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Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- De: Andrew Friedman
- Narrado por: Sean Runnette
- Duración: 11 h y 6 m
- Versión completa
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General4 out of 5 stars 62
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Narración:4 out of 5 stars 44
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Historia4 out of 5 stars 44
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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4 out of 5 stars
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Fascinating for Foodies
- De Linda Zimmerman en 02-07-12
De: Andrew Friedman
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High on the Hog
- A Culinary Journey from Africa to America
- De: Jessica B. Harris
- Narrado por: Jessica Harris
- Duración: 8 h y 59 m
- Versión completa
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General4.5 out of 5 stars 234
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Narración:4.5 out of 5 stars 207
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Historia5 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
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more of a history lesson than a culinary book
- De Scott Johnson en 09-02-15
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Out of Line
- A Life of Playing with Fire
- De: Barbara Lynch
- Narrado por: Christina Delaine
- Duración: 9 h y 48 m
- Versión completa
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General4.5 out of 5 stars 50
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Narración:4.5 out of 5 stars 43
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Historia4.5 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.
- De Minneapolis listener en 10-26-22
De: Barbara Lynch
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Ingredienti
- Marcella's Guide to the Market
- De: Marcella Hazan, Victor Hazan
- Narrado por: Elizabeth Wiley
- Duración: 4 h y 55 m
- Versión completa
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General4.5 out of 5 stars 26
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Narración:4.5 out of 5 stars 26
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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.
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5 out of 5 stars
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Once again, Marcella Says
- De Victoria en 07-23-16
De: Marcella Hazan, y otros
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The President’s Kitchen Cabinet
- The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas
- De: Adrian Miller
- Narrado por: Ron Butler
- Duración: 9 h y 25 m
- Versión completa
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General4.5 out of 5 stars 53
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Narración:4.5 out of 5 stars 47
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Historia4.5 out of 5 stars 47
James Beard award - winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history.
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2 out of 5 stars
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Disappointed
- De TS en 08-17-21
De: Adrian Miller
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Hippie Food
- How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
- De: Jonathan Kauffman
- Narrado por: George Newbern
- Duración: 9 h y 13 m
- Versión completa
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General4.5 out of 5 stars 48
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Narración:4.5 out of 5 stars 42
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Historia4.5 out of 5 stars 42
Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.
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5 out of 5 stars
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If you grew up eating health food you'll love it
- De Susie Wyshak en 05-09-18
Lo que los oyentes dicen sobre What’s Good?
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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Total1 out of 5 stars
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Ejecución1 out of 5 stars
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Historia1 out of 5 stars
- Tom Borman
- 04-21-22
Wanted to hear about food, got politics instead
See above. Authors should stick to their expertise rather than try to propagate their political opinion. I suggest changing the name of the book to " What's Good and My Politics".
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