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12 Lessons on Sushi
- Become an Expert on Ordering, Eating, and Making the Best Sushi
- Narrated by: Christine Lay
- Length: 1 hr and 25 mins
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12 Lessons on Sushi
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Publisher's summary
Learn everything you need to know about sushi.
The world of premium quality sushi is fascinating and complex, and 12 Lessons on Sushi is the ultimate guide to everything you need to know about this healthy, flavorful, and visually stimulating indulgence.
Are you interested in learning about sushi but don't know where to start?
Do you want to impress your friends or business associates with your knowledge?
Have you been eating sushi for a while but want to round out your knowledge or become a true connoisseur? Or do you simply want to walk into your local sushi shop and know enough to order something you'll enjoy? Listen to this book and in a couple of hours and you'll be set for all this and more.
Novice or pro, you'll benefit from this book.
If you're new to sushi, we guarantee you'll walk away from our lessons feeling confident enough to talk sushi with the most experienced sushi lovers. You will gain immediate fundamental knowledge of how to identify, order, and make the best sushi as you read through each lesson. If you're already knowledgeable about sushi, you'll likely still pick up a few new bits of information along the way. This book is a comprehensive sushi guide that will help you gain a thorough understanding of this versatile Japanese food. This book primarily covers modern sushi as found today in most cities around the world, but touches on the Japanese traditions and practices that gave birth to the sushi experience.
These lessons cover the many facets of the world of sushi:
- Maki, nigiri, nare, funa, and other types.
- Ginger, wasabi, soy sauce, and all the accoutrements that go with eating sushi.
- How sushi can affect your health
- The training that goes into becoming a professional sushi chef
- What drinks and other foods go well with sushi, including a major section on sashimi
- And much more!
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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
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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
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Overall4 out of 5 stars 212
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Performance4 out of 5 stars 184
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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
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Overall4.5 out of 5 stars 1,383
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Performance4.5 out of 5 stars 1,206
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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
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For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
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Short Course in Beer
- An Introduction to Tasting and Talking About the World's Most Civilized Beverage
- By: Lynn Hoffman
- Narrated by: Adam Verner
- Length: 6 hrs and 50 mins
- Unabridged
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Overall4 out of 5 stars 87
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Performance4 out of 5 stars 77
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Story3.5 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.
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3 out of 5 stars
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An Ok Beer Book
- By AppleCedAR on 10-21-13
By: Lynn Hoffman
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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
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Overall5 out of 5 stars 36
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Performance5 out of 5 stars 33
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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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Rice, Noodle, Fish
- Deep Travels Through Japan's Food Culture (Roads & Kingdoms Presents, Book 1)
- By: Matt Goulding
- Narrated by: Will Damron
- Length: 7 hrs and 49 mins
- Unabridged
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Overall4.5 out of 5 stars 44
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Performance4.5 out of 5 stars 32
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Story5 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.
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4 out of 5 stars
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Starts strong tapers off
- By Craig Bryan on 01-02-21
By: Matt Goulding
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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)
- By: David Sax
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Unabridged
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Overall4 out of 5 stars 130
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Performance4 out of 5 stars 109
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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
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Informative - Engaging - Entertaining!
- By Rena on 09-01-14
By: David Sax
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The Story of Sushi
- An Unlikely Saga of Raw Fish and Rice
- By: Trevor Corson
- Narrated by: Brian Nishii
- Length: 10 hrs and 6 mins
- Unabridged
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Overall4 out of 5 stars 470
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Performance4.5 out of 5 stars 387
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Story4 out of 5 stars 385
Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in 19th-century Tokyo as a cheap fast food.
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1 out of 5 stars
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Lame, Lame, Lame
- By hermanous on 10-02-10
By: Trevor Corson
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Fast Food Maniac
- From Arby's to White Castle, One Man's Supersized Obsession with America's Favorite Food
- By: Jon Hein
- Narrated by: Jon Hein
- Length: 5 hrs and 47 mins
- Unabridged
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Overall4.5 out of 5 stars 64
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Performance4.5 out of 5 stars 57
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Story4 out of 5 stars 56
The charismatic radio personality from The Howard Stern Show celebrates what we love about American fast food, covering chains both national and regional and offering an opinionated view on restaurant history, secret menu items, and even drive-thru strategy.
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2 out of 5 stars
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How is Jon Hein still alive?
- By Big Timmy Jim Tim on 03-12-17
By: Jon Hein
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Ingredienti
- Marcella's Guide to the Market
- By: Marcella Hazan, Victor Hazan
- Narrated by: Elizabeth Wiley
- Length: 4 hrs and 55 mins
- Unabridged
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Overall4.5 out of 5 stars 26
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Performance4.5 out of 5 stars 26
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Story4.5 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
- By Victoria on 07-23-16
By: Marcella Hazan, and others
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The New Wine Rules
- A Genuinely Helpful Guide to Everything You Need to Know
- By: Jon Bonné
- Narrated by: Emily Woo Zeller
- Length: 2 hrs and 19 mins
- Unabridged
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Overall4 out of 5 stars 71
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Performance4 out of 5 stars 60
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Story4 out of 5 stars 58
There are few greater pleasures in life than enjoying a wonderful glass of wine. So why does finding and choosing one you like seem so stressful? Now, becoming a happier, more confident wine drinker is easy. The first step is to forget all the useless, needlessly complicated stuff the "experts" have been telling you. Acclaimed wine writer Jon Bonné explains everything you need to know in simple, easy-to-digest tidbits. And the news is good! For example: A wine's price rarely reflects its quality. And you can drink rosé any time of year.
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1 out of 5 stars
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Nothing “new”
- By Peter Marks on 11-30-17
By: Jon Bonné
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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
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Overall4.5 out of 5 stars 181
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Performance4 out of 5 stars 141
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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
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recasting needed
- By Marco I on 09-09-18
By: Colman Andrews
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Ten Restaurants That Changed America
- By: Paul Freedman
- Narrated by: Keith Szarabajka
- Length: 13 hrs and 6 mins
- Unabridged
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Overall4.5 out of 5 stars 307
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Performance4.5 out of 5 stars 267
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Story4.5 out of 5 stars 265
Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.
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5 out of 5 stars
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Worthwhile listen, cringe-worthy pronunciations
- By Tag Christof on 09-01-20
By: Paul Freedman
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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
- By: Adrian Miller
- Narrated by: Ron Butler
- Length: 9 hrs and 25 mins
- Unabridged
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Overall4.5 out of 5 stars 53
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Performance4.5 out of 5 stars 47
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Story4.5 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
- By TS on 08-17-21
By: Adrian Miller
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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
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Overall4.5 out of 5 stars 628
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Performance4.5 out of 5 stars 538
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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
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Good Info, Well Presented
- By Soozzone on 06-29-15
By: Dan Buettner
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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
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Overall4.5 out of 5 stars 234
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Performance4.5 out of 5 stars 207
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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
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more of a history lesson than a culinary book
- By Scott Johnson on 09-02-15