M
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- helpful votes
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Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
- By: Grant Achatz, Nick Kokonas
- Narrated by: Johnny Heller
- Length: 12 hrs and 51 mins
- Unabridged
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Overall4.5 out of 5 stars 727
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Performance4.5 out of 5 stars 625
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Story5 out of 5 stars 627
In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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5 out of 5 stars
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A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
- Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
- By: Grant Achatz, Nick Kokonas
- Narrated by: Johnny Heller
Heavy editing would have been needed
Reviewed: 10-20-24
The story was interesting. I listened to the book in about 3 days. The Chef came across as extremely self centered and very self destructive. He seems to have an obsessive and very competitive personality and sacrifices everything else, wanting to be Number One on all lists. His family, his staff, and more so his own life never play an important role. It’s all about himself, his image how great he is, inventing the next little morsel of food; and that needs to be acknowledged by the world no matter what! Many share his dream and are obedient, working in the shadow of the master, for his recognition, not theirs. The staff works their butts off. For what? The book is extremely detailed, needed editing really badly. The writing style is totally over the top just how I imagine his food to be. The Chef has a very developed sensitivity underneath the craziness. It mostly shines through in the style of his emails to individuals. He then is reflective, sensitive, careful, respectful, open und truthful. Those moments I liked best. When he stopped working, still working but free to express his fortitudes other than making futuristic concoctions. I think Bourdain really had a thumb on his evaluation of Mr. Grant Achatz.
He is so immensely gifted. Maybe there could be a balance one day between all the craziness, obsessions, and real life. Thank you for the journey, G.
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Episode 8: Slanted Door: How Charles Phan Elevated Vietnamese Cuisine
- By: Marcus Samuelsson
- Narrated by: Marcus Samuelsson, Jonathan Waxman
- Length: 31 mins
- Original Recording
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Overall5 out of 5 stars 22
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Performance5 out of 5 stars 22
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Story5 out of 5 stars 22
After escaping Vietnam in 1975 and landing in San Francisco, Charles Phan worked as a busboy to help support his family.
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5 out of 5 stars
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Rare view from the chef's perspective
- By CDTOYA on 03-23-23
This is so much fun
Reviewed: 03-12-23
to listen to! Lots of history, personal stories, detailed and inquisitive interviews.
Great job, thank you for many hours of pleasure.
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Chef Tell
- The Biography of America's Pioneer TV Showman Chef
- By: Ronald Joseph Kule
- Narrated by: John McLain
- Length: 12 hrs and 36 mins
- Unabridged
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Overall4 out of 5 stars 18
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Performance4 out of 5 stars 17
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Story4 out of 5 stars 18
Before the heyday of the Food Network, there was Chef Tell - TV persona of Friedemann Paul Erhardt, America's first TV showman chef. Big on personality and flavor, Chef Tell was once called by Philadelphia magazine the "affably roguish Bad Boy of the Philadelphia restaurant world." Chef Tell explores how a young German American chef became America's biggest TV celebrity chef of his time. Most of Chef Tell's forty million baby boomer viewers - a number comparable to Julia Child's - never knew his fascinating, hardscrabble life story. Until now.
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2 out of 5 stars
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It’s boring
- By M on 12-25-22
- Chef Tell
- The Biography of America's Pioneer TV Showman Chef
- By: Ronald Joseph Kule
- Narrated by: John McLain
It’s boring
Reviewed: 12-25-22
After 1 and 1/2 hours I am bored. Haven’t really learned anything yet. The author keeps stating what he will cover over and over instead of starting the stories. I quit.
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Books That Cook: Food & Fiction
- By: Jennifer Cognard-Black, The Great Courses
- Narrated by: Jennifer Cognard-Black
- Length: 5 hrs and 20 mins
- Original Recording
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Overall4 out of 5 stars 150
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Performance4 out of 5 stars 130
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Story4 out of 5 stars 130
Professor Jennifer Cognard-Black takes you on a culinary tour of fiction, from Proust’s evocative madeleine and the voracious hunger of fairy tales to the intersection of recipes with storytelling and the emotional consumption of food on film. These lessons look at how food can be so much more than mere set dressing in a great story.
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5 out of 5 stars
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Engaging, unusual teaching style
- By WG Maverick on 05-22-21
Amazing
Reviewed: 12-12-22
Full of concepts I can relate to as a sociologist, student of psychoanalysis, poetry and literature. I am interested in food science from an anthropological pov, but also, I am a very creative chef based on food memories connecting all possible aspects. As a retired professor myself, I get a real kick out of the thought processes which I can very much relate to. Good food for thought indeed. Good job, Ms. Cognard-Black. As a native German speaker, I just love your expertise of the English language. Thank you for your insights.
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The Art of Flavor
- Practices and Principles for Creating Delicious Food
- By: Daniel Patterson, Mandy Aftel
- Narrated by: John Lescault
- Length: 4 hrs and 43 mins
- Unabridged
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Overall4 out of 5 stars 101
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Performance4.5 out of 5 stars 79
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Story4.5 out of 5 stars 79
Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food. Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles.
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5 out of 5 stars
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Pallets be like give me some more
- By John on 08-17-17
- The Art of Flavor
- Practices and Principles for Creating Delicious Food
- By: Daniel Patterson, Mandy Aftel
- Narrated by: John Lescault
Chapter 1
Reviewed: 11-19-22
Is so brainy and cool! It totally describes how I experience taste and smell and how I connect it all. I get inspired by recipes and read my cookbooks like mystery novels. I always cook based on my knowledge of spices and ingredients, how they smell, feel, connect with each other in a dish and so on. In the end, a dish is always an individual creation of my own and, therefore, very unique. I just love that stuff you are talking about. And I love to totally be attentive and visualize what is read. Thank you.
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From Scratch with Michael Ruhlman
- By: iHeartPodcasts
- Original Recording
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Overall3 out of 5 stars 1
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Performance2 out of 5 stars 1
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Story1 out of 5 stars 1
Better cooking comes from deeper understanding. This instructive food series from acclaimed cookbook author Michael Ruhlman highlights essential kitchen techniques, ingredients and ideas. It draws from Ruhlman’s best-selling books, decades of experience and personal relationships with the country’s best chefs. Driven by an insatiable curiosity to learn and teach, Ruhlman approaches his topics every episode by exploring the stories of one notable chef, and one non-chef with surprising connections to the focal ingredients – all with the goal of getting listeners to engage with food more ...
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3 out of 5 stars
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So boring
- By M on 08-05-22
So boring
Reviewed: 08-05-22
I will never enjoy roasting another chicken unless I can erase this interview from my brain.
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A Room with a View
- By: E. M. Forster
- Narrated by: Rebecca Hall
- Length: 7 hrs and 32 mins
- Unabridged
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Overall4.5 out of 5 stars 2,431
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Performance4.5 out of 5 stars 2,195
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Story4.5 out of 5 stars 2,195
In this rich new audio production, acclaimed British American actress Rebecca Hall brings one of E. M. Forster's most admired works to life in this classic tale of human struggle. A charming young Englishwoman, Lucy Honeychurch, is wooed by both free-spirited George Emerson and wealthy Cecil Vyse while vacationing in Italy. Though attracted to George, Lucy becomes engaged to Cecil despite twice turning down his proposals. On hearing of the news, George confesses his love, leaving Lucy torn between marrying the more socially acceptable Cecil or George, the man she knows would bring her true happiness. Should Lucy choose social acceptance or true love?
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5 out of 5 stars
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A lovely performance, and a wonderful story
- By Robert on 01-19-19
- A Room with a View
- By: E. M. Forster
- Narrated by: Rebecca Hall
So sorry, but I just can’t sit through the over the top British accent of the narrator.
Reviewed: 07-14-22
See above, I described everything above. Please see above comment. Ok. Ok. Ok. Ok. Ok.ok.
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1 person found this helpful
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Agatha Raisin and the Potted Gardener
- Agatha Raisin, Book 3
- By: M. C. Beaton
- Narrated by: Penelope Keith
- Length: 4 hrs and 45 mins
- Unabridged
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Overall4.5 out of 5 stars 3,234
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Performance5 out of 5 stars 2,968
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Story4.5 out of 5 stars 2,959
When Agatha returns home after a sojourn in the capital, she finds a new woman ensconced in the affections of her attractive bachelor neighbor, James Lacey. The newcomer, Mary Fortune, is superior to Agatha in every way, especially when it comes to gardening. With Carsely Open Day approaching, Agatha longs for some fascinating crime to remind James of her genius for investigation and to distract him from Mary. Soon a series of assaults on the finest gardens is followed by murder when Mary herself is discovered buried upside down in a terracotta pot....
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4 out of 5 stars
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Fickle Friends, Frosts, Flirts and Finagling
- By Debbie on 05-24-16
- Agatha Raisin and the Potted Gardener
- Agatha Raisin, Book 3
- By: M. C. Beaton
- Narrated by: Penelope Keith
I made it up to chapter 4
Reviewed: 05-16-22
Unfortunately, nothing is happening and, therefore, I got really bored. I was waiting for some development but it never came.
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1 person found this helpful
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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 315
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Performance4.5 out of 5 stars 274
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Story4.5 out of 5 stars 271
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
- Ten Restaurants That Changed America
- By: Paul Freedman
- Narrated by: Keith Szarabajka
The narrator talks too fast and
Reviewed: 01-03-22
Without much emphasis. As if he is just reading text without much interest. I am very interested in the topic but find it hard to really enjoy the information. It’s disappointing.
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