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The Table Comes First
- Family, France, and the Meaning of Food
- Narrated by: Adam Gopnik
- Length: 11 hrs and 1 min
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Publisher's Summary
Multiple award-winning author Adam Gopnik has written for the New Yorker since 1986. In this work, Gopnik charts America’s transformation from being simply aware of what they eat to being obsessive about it. This fascinating culinary journey will transport listeners from 18th-century France and the origin of America’s popular modern tastes to the kitchens of the White House and beyond.
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What listeners say about The Table Comes First
Average Customer RatingsReviews - Please select the tabs below to change the source of reviews.
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Overall4 out of 5 stars
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Performance4 out of 5 stars
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Story3 out of 5 stars
- Alan
- 11-28-11
Beautifully written, uneven content
Adam Gopnik's writing comes close to poetry at times, and he's an excellent reader of his own work. I enjoyed this book when he was talking about the big issues related to food: what it means, how it relates to who we are as a family or society. But when he got into the details of particular restaurants and cuisine, it felt a little nerdy and boring. So overall, the book had sections of great eloquence and meaning, with occasional dull patches in between.
8 people found this helpful
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Overall1 out of 5 stars
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Performance1 out of 5 stars
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Story2 out of 5 stars
- JDYRIDES
- 12-30-20
The Debbie Downer of Food Writing
Narrator seems to know it all and find fault with it all. Is snipey a word? It should be as that is how he sounds. Like a sniper picking off historical and contemporary figures, fashions, and foods. I’ve read that he is knowledgeable and a popular writer but I found his writing and narration like an arrogant, flatulent old man; farting on and on and on...
1 person found this helpful
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-
Story4 out of 5 stars 153
Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.
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5 out of 5 stars
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Superb Narration, Engrossing Tale
- By Robert R. on 10-22-13
By: Luke Barr
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Heat
- An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
- By: Bill Buford
- Narrated by: Michael Kramer
- Length: 12 hrs and 15 mins
- Unabridged
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Overall4.5 out of 5 stars 776
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Performance4.5 out of 5 stars 512
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Story4.5 out of 5 stars 513
From one of our most interesting literary figures, former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.
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3 out of 5 stars
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just okay
- By sjames on 10-14-06
By: Bill Buford
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The French Chef in America
- Julia Child's Second Act
- By: Alex Prud'homme
- Narrated by: Alex Prud'homme
- Length: 10 hrs and 53 mins
- Unabridged
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Overall4.5 out of 5 stars 78
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Performance4.5 out of 5 stars 73
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Story4.5 out of 5 stars 73
Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle.
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3 out of 5 stars
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Not the best
- By Carter W. MacKey on 10-13-16
By: Alex Prud'homme
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What She Ate
- Six Remarkable Women and the Food That Tells Their Stories
- By: Laura Shapiro
- Narrated by: Kimberly Farr, Laura Shapiro
- Length: 10 hrs and 3 mins
- Unabridged
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Overall4 out of 5 stars 172
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Performance4 out of 5 stars 155
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Story3.5 out of 5 stars 155
A beloved culinary historian's short takes on six famous women through the lens of food and cooking - what they ate and how their attitudes toward food offer surprising new insights into their lives. It's a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food.
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3 out of 5 stars
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Interesting, but don't think the book's premise...
- By Jay Quintana on 09-15-17
By: Laura Shapiro
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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 27
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Performance4.5 out of 5 stars 22
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Story5 out of 5 stars 22
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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A Really Big Lunch
- By: Jim Harrison, Mario Batali - introduction
- Narrated by: Joe Barrett
- Length: 8 hrs and 47 mins
- Unabridged
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Overall4.5 out of 5 stars 145
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Performance4.5 out of 5 stars 123
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Story4.5 out of 5 stars 122
Jim Harrison's legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to 37 courses to pieces from Brick, Playboy, Kermit Lynch's newsletter, and others; from the relationship between hunter and prey to the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's pointed aperçus and keen delight in the pleasures of the senses. And between the lines, the pieces give glimpses of Harrison's life.
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3 out of 5 stars
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Meh.
- By Abby Morton on 04-22-17
By: Jim Harrison, and others
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Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
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Overall4.5 out of 5 stars 2,530
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Performance4.5 out of 5 stars 2,229
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Story4.5 out of 5 stars 2,226
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.
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4 out of 5 stars
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A bit bland
- By Mark on 12-12-14
By: Michael Pollan
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Dirt
- Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
- By: Bill Buford
- Narrated by: Bill Buford
- Length: 16 hrs and 51 mins
- Unabridged
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Overall4.5 out of 5 stars 480
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Performance4.5 out of 5 stars 409
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Story4.5 out of 5 stars 404
What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France.
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3 out of 5 stars
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Non non non!
- By Amazon Customer on 07-19-20
By: Bill Buford
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Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- By: Michael Booth
- Narrated by: Ralph Lister
- Length: 10 hrs and 9 mins
- Unabridged
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Overall4.5 out of 5 stars 75
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Performance4.5 out of 5 stars 63
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Story4.5 out of 5 stars 63
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
- By John S. on 11-09-16
By: Michael Booth
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Medium Raw
- A Bloody Valentine to the World of Food and the People Who Cook
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 8 hrs and 59 mins
- Unabridged
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Overall4.5 out of 5 stars 10,983
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Performance5 out of 5 stars 9,243
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Story4.5 out of 5 stars 9,180
In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.
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4 out of 5 stars
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Surprisingly tender.
- By Sparkly on 10-09-12
By: Anthony Bourdain
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Mastering the Art of French Eating
- Lessons in Food and Love from a Year in Paris
- By: Ann Mah
- Narrated by: Mozhan Marnò
- Length: 8 hrs and 58 mins
- Unabridged
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Overall4 out of 5 stars 163
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Performance4.5 out of 5 stars 149
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Story4 out of 5 stars 150
When journalist Ann Mah's diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post - alone. Suddenly, Ann's vision of a romantic sojourn in the City of Light is turned upside down.
So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city.
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2 out of 5 stars
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Enough with the Whining
- By Robert R. on 11-20-13
By: Ann Mah
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French Women Don't Get Fat
- The Secret of Eating for Pleasure
- By: Mireille Guiliano
- Narrated by: Kathe Mazur
- Length: 7 hrs and 20 mins
- Unabridged
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Overall4.5 out of 5 stars 637
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Performance4.5 out of 5 stars 473
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Story4.5 out of 5 stars 471
French women don't get fat, but they do eat bread and pastry, drink wine, and regularly enjoy three-course meals. In her delightful tale, Mireille Guiliano unlocks the simple secrets of this "French paradox", how to enjoy food and stay slim and healthy. Hers is a charming, sensible, and powerfully life-affirming view of health and eating for our times.
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2 out of 5 stars
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Disappointing
- By JWS on 08-09-06
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The Soul of a Chef
- The Journey Toward Perfection
- By: Michael Ruhlman
- Narrated by: Donald Corren
- Length: 12 hrs and 14 mins
- Unabridged
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Overall4.5 out of 5 stars 1,015
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Performance4.5 out of 5 stars 913
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Story4.5 out of 5 stars 905
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.
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4 out of 5 stars
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Good Fun, Even if You Don't Cook!
- By Gillian on 12-02-16
By: Michael Ruhlman
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Dearie
- The Remarkable Life of Julia Child
- By: Bob Spitz
- Narrated by: Kimberly Farr
- Length: 25 hrs and 30 mins
- Unabridged
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Overall4.5 out of 5 stars 517
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Performance4.5 out of 5 stars 459
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Story4.5 out of 5 stars 447
From Pasadena to Cambridge to New York, Washington, D.C., India, Ceylon, Paris, Marseilles, Santa Barbara, and Maine, Bob Spitz re-creates an extraordinary life. He takes us beyond the image of Julia as the tall, eccentric woman with a funny voice who taught America how to cook, to establish her as a genuine rebel and beloved icon, a woman who redefined herself in middle age, helped to change the role of women in America, set the standard for how to create a public personality in the modern media world.
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4 out of 5 stars
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Deeply mixed feelings
- By S. Vann on 08-17-12
By: Bob Spitz
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My Life in France
- By: Julia Child, Alex Prud'Homme
- Narrated by: Kimberly Farr
- Length: 11 hrs and 17 mins
- Unabridged
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Overall4.5 out of 5 stars 2,188
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Performance4.5 out of 5 stars 1,585
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Story4.5 out of 5 stars 1,595
This memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia Child embraced so wholeheartedly. Above all, she reveals the kind of spirit and determination, the sheer love of cooking, and the drive to share that with her fellow Americans that made her the extraordinary success she became.
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5 out of 5 stars
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What a pleasure!
- By Sara on 07-03-08
By: Julia Child, and others
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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 127
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Performance4 out of 5 stars 117
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Story4.5 out of 5 stars 115
Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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3 out of 5 stars
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the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
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The Language of Food
- A Linguist Reads the Menu
- By: Dan Jurafsky
- Narrated by: Steven Menasche
- Length: 6 hrs and 15 mins
- Unabridged
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Overall4 out of 5 stars 95
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Performance4 out of 5 stars 83
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Story4 out of 5 stars 83
Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a micro-universe of marketing language on the back of a bag of potato chips.