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Mincemeat
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Overall4 out of 5 stars 156
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Performance4.5 out of 5 stars 139
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Generation Chef
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- By: Karen Stabiner
- Narrated by: Cady McClain
- Length: 11 hrs and 3 mins
- Unabridged
-
Overall4.5 out of 5 stars 28
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Performance4 out of 5 stars 25
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Story4.5 out of 5 stars 25
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4 out of 5 stars
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Pretty good!
- By Steve on 11-17-16
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- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 56 mins
- Unabridged
-
Overall5 out of 5 stars 317
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Performance4.5 out of 5 stars 282
-
Story5 out of 5 stars 276
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
-
4 out of 5 stars
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- By KJNuri on 01-23-18
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
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Overall4.5 out of 5 stars 42
-
Performance4 out of 5 stars 39
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Story4.5 out of 5 stars 38
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-
5 out of 5 stars
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great <br />
- By Michael Jacobs on 07-03-18
-
Cork Dork
- A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste
- By: Bianca Bosker
- Narrated by: Bianca Bosker
- Length: 12 hrs and 17 mins
- Unabridged
-
Overall4.5 out of 5 stars 887
-
Performance4.5 out of 5 stars 828
-
Story4.5 out of 5 stars 824
Amateur drinker and professional tech reporter Bianca Bosker didn't know much about wine - until she stumbled on an alternate universe where taste reigned supreme, a world of master sommeliers who could, after a single sip, identify the grape a bottle was made from, in what year, and where it was produced, within acres. Where she tasted wine, they detected not only complex flavor profiles but entire histories and geographies.
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4 out of 5 stars
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Interesting but not educational
- By Blake Brasher on 10-14-17
Publisher's Summary
With the wit and pace of Anthony Bourdain, Italian chef and anthropologist Leonardo Lucarelli sketches the exhilarating life behind the closed doors of restaurants and the unlikely work ethics of the kitchen.
In Italy, five-star restaurants and celebrity chefs may seem, on the surface, a part of the landscape. In reality, the restaurant industry is as tough, cutthroat, and unforgiving as anywhere else in the world - sometimes even colluding with the shady world of organized crime. The powerful voice of Leonardo Lucarelli takes us through the underbelly of Italy's restaurant world. Lucarelli is a professional chef who for almost two decades has been roaming Italy opening restaurants; training underpaid, sometimes hopelessly incompetent sous-chefs; courting waitresses; working long hours; riding high on drugs; and cursing a culinary passion he inherited as a teenager from his hippie father. In his debut, Mincemeat: The Education of an Italian Chef, Lucarelli teaches us that even among rogues and misfits, there is a moral code in the kitchen that must, above all else, always be upheld.
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