10 Must-Visit Restaurants in Glasgow
Failed to add items
Add to Cart failed.
Add to Wish List failed.
Remove from wishlist failed.
Adding to library failed
Follow podcast failed
Unfollow podcast failed
Get 2 free audiobooks during trial.
Buy for $3.95
No default payment method selected.
We are sorry. We are not allowed to sell this product with the selected payment method
-
Narrated by:
-
Tanya Brown
-
By:
-
Alex Ramsy
About this listen
Ten must-visit restaurants in Glasgow.
©2018 Alex Ramsy (P)2018 Alex RamsyListeners also enjoyed...
-
Mediterranean Diet Meal Prep
- The Complete Guide for a Healthy Lifestyle. Make Your Delicious and Tasty Eating Meal Plan with 50 Original Mediterranean Diet Recipes.
- By: Julene Dash
- Narrated by: Macey Wilmoth
- Length: 4 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
Would you wish to lose weight, feel fantastic, and look amazing? Then, all you need is this book tagged as the complete guide for a healthy lifestyle. Learn to make your delicious and tasty eating meal plan with 50 original Mediterranean diet recipes. Can the Mediterranean diet excite you with its fantastic tastes? Are you prepared to try out some wonderful recipes? The Mediterranean diet has been hailed as one of the most well-balanced diets from round the world.
By: Julene Dash
-
Keto Diet for Beginners: The Ultimate Meal Plan & Eating Out Guide for Effective Low Carb Weight Loss & Healthy Living Using Ketosis
- By: Jason Michaels
- Narrated by: Matt Assel
- Length: 3 hrs and 26 mins
- Unabridged
-
Overall
-
Performance
-
Story
Meal prepping is an easy way to stay on track with your diet. Even if it looks complicated at first, it’s dead simple once you get into the swing of things. Plus, it can save you up to four hours a week and can shave up to $100 off your grocery bill. So, whether you’re a bodybuilder on a cut, trying to lose a few extra pounds before summer, or just want a way to eat healthy that doesn’t involve slaving away in the kitchen after work...then we’ve got you covered.
By: Jason Michaels
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
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
-
Overall
-
Performance
-
Story
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.
-
-
Disappointing
- By JWS on 08-09-06
-
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
-
Overall
-
Performance
-
Story
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.
-
-
For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
-
The Soul of a Chef
- The Journey Toward Perfection
- By: Michael Ruhlman
- Narrated by: Donald Corren
- Length: 12 hrs and 14 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Good Fun, Even if You Don't Cook!
- By Gillian on 12-02-16
By: Michael Ruhlman
-
Mediterranean Diet Meal Prep
- The Complete Guide for a Healthy Lifestyle. Make Your Delicious and Tasty Eating Meal Plan with 50 Original Mediterranean Diet Recipes.
- By: Julene Dash
- Narrated by: Macey Wilmoth
- Length: 4 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
Would you wish to lose weight, feel fantastic, and look amazing? Then, all you need is this book tagged as the complete guide for a healthy lifestyle. Learn to make your delicious and tasty eating meal plan with 50 original Mediterranean diet recipes. Can the Mediterranean diet excite you with its fantastic tastes? Are you prepared to try out some wonderful recipes? The Mediterranean diet has been hailed as one of the most well-balanced diets from round the world.
By: Julene Dash
-
Keto Diet for Beginners: The Ultimate Meal Plan & Eating Out Guide for Effective Low Carb Weight Loss & Healthy Living Using Ketosis
- By: Jason Michaels
- Narrated by: Matt Assel
- Length: 3 hrs and 26 mins
- Unabridged
-
Overall
-
Performance
-
Story
Meal prepping is an easy way to stay on track with your diet. Even if it looks complicated at first, it’s dead simple once you get into the swing of things. Plus, it can save you up to four hours a week and can shave up to $100 off your grocery bill. So, whether you’re a bodybuilder on a cut, trying to lose a few extra pounds before summer, or just want a way to eat healthy that doesn’t involve slaving away in the kitchen after work...then we’ve got you covered.
By: Jason Michaels
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
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
-
Overall
-
Performance
-
Story
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.
-
-
Disappointing
- By JWS on 08-09-06
-
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
-
Overall
-
Performance
-
Story
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.
-
-
For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
-
The Soul of a Chef
- The Journey Toward Perfection
- By: Michael Ruhlman
- Narrated by: Donald Corren
- Length: 12 hrs and 14 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Good Fun, Even if You Don't Cook!
- By Gillian on 12-02-16
By: Michael Ruhlman
-
World Travel
- An Irreverent Guide
- By: Anthony Bourdain, Laurie Woolever
- Narrated by: Laurie Woolever, Shep Gordon, Christopher Bourdain, and others
- Length: 12 hrs and 12 mins
- Unabridged
-
Overall
-
Performance
-
Story
Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty and the stunning desert solitude of Oman’s Empty Quarter - and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives listeners an introduction to some of his favorite places - in his own words.
-
-
Poor man’s version of Lonely Planet guidebooks
- By KC on 04-23-21
By: Anthony Bourdain, and others
-
I Like You
- Hospitality Under the Influence
- By: Amy Sedaris
- Narrated by: Amy Sedaris
- Length: 3 hrs and 40 mins
- Unabridged
-
Overall
-
Performance
-
Story
Are you lacking direction in how to whip up a swanky soiree for lumberjacks? A dinner party for white-collar workers? A festive gathering for the grieving? Don't despair. Take a cue from entertaining expert Amy Sedaris and host an unforgettable fete that will have your guests raving.
-
-
A Goldmine
- By bkitty on 10-19-06
By: Amy Sedaris
-
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
-
Overall
-
Performance
-
Story
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.
-
-
more of a history lesson than a culinary book
- By Scott Johnson on 09-02-15
-
French Women for All Seasons
- A Year of Secrets, Recipes, and Pleasure
- By: Mireille Guiliano
- Narrated by: Mireille Guiliano
- Length: 2 hrs and 9 mins
- Abridged
-
Overall
-
Performance
-
Story
French women not only stay slim while relishing life to the fullest, they also have the longest life expectancy in the Western world. Now Mireille shows us how they attune themselves to the rhythms of the year. Here are four seasons' worth of strategies for shopping, cooking, and exercising, as well as some pointers for looking effortlessly chic.
-
-
Better as a physical book
- By R. Strauss on 05-04-13
-
The Sharper Your Knife, the Less You Cry
- Love, Laughter, and Tears at the World's Most Famous Cooking School
- By: Kathleen Flinn
- Narrated by: Cassandra Campbell
- Length: 10 hrs and 33 mins
- Unabridged
-
Overall
-
Performance
-
Story
In 2003, Kathleen Flinn, a 36-year-old American living and working in London, returned from vacation to find that her corporate job had been eliminated. Ignoring her mother's advice that she get another job immediately or "never get hired anywhere ever again", Flinn instead cleared out her savings and moved to Paris to pursue a dream: a diploma from the famed Le Cordon Bleu cooking school.
-
-
Autobiography of the Woman Next Door
- By Fleming on 05-07-08
By: Kathleen Flinn
-
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
-
Overall
-
Performance
-
Story
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”.
-
-
recasting needed
- By Marco I on 09-09-18
By: Colman Andrews
-
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
-
Overall
-
Performance
-
Story
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.
-
-
Just as much a self-help book as a cookbook.
- By J. Locke on 03-07-13
By: Kathleen Flinn
-
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
-
Overall
-
Performance
-
Story
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.
-
-
How is Jon Hein still alive?
- By Big Timmy Jim Tim on 03-12-17
By: Jon Hein
-
My Kitchen Year
- 136 Recipes That Saved My Life
- By: Ruth Reichl
- Narrated by: Ruth Reichl
- Length: 6 hrs and 43 mins
- Unabridged
-
Overall
-
Performance
-
Story
In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. "I did what I always do when I'm confused, lonely, or frightened," she writes. "I disappeared into the kitchen."
-
-
RR reads well
- By kgohl on 10-23-15
By: Ruth Reichl
-
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
-
Overall
-
Performance
-
Story
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.
-
-
Enough with the Whining
- By Robert R. on 11-20-13
By: Ann Mah
-
Eight Flavors
- The Untold Story of American Cuisine
- By: Sarah Lohman
- Narrated by: Sarah Lohman
- Length: 8 hrs and 33 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Great read... Terrible accents
- By S. Macklin on 12-14-18
By: Sarah Lohman
-
Delancey
- A Man, a Woman, a Restaurant, a Marriage
- By: Molly Wizenberg
- Narrated by: Caroline Shaffer
- Length: 6 hrs and 20 mins
- Unabridged
-
Overall
-
Performance
-
Story
When Molly Wizenberg married Brandon Pettit, he was a trained composer with a handful of offbeat interests: Espresso machines, wooden boats, violin-building, and ice cream-making. So when Brandon decided to open a pizza restaurant, Molly was supportive—not because she wanted him to do it but because the idea was so far-fetched she didn't think he would. Before she knew it, he'd signed a lease on a space. The restaurant, Delancey, was going to be a reality, and all of Molly's assumptions about her marriage were about to change.
-
-
Very Interesting!
- By pamela on 10-26-19
By: Molly Wizenberg
Related to this topic
-
Ten Restaurants That Changed America
- By: Paul Freedman
- Narrated by: Keith Szarabajka
- Length: 13 hrs and 6 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Worthwhile listen, cringe-worthy pronunciations
- By Tag Christof on 09-01-20
By: Paul Freedman
-
JGV
- A Life in 12 Recipes
- By: Jean-Georges Vongerichten, Michael Ruhlman
- Narrated by: Eric Yves Garcia
- Length: 7 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Informative and fun!
- By David Stuk on 11-24-22
By: Jean-Georges Vongerichten, and others
-
Eight Flavors
- The Untold Story of American Cuisine
- By: Sarah Lohman
- Narrated by: Sarah Lohman
- Length: 8 hrs and 33 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Great read... Terrible accents
- By S. Macklin on 12-14-18
By: Sarah Lohman
-
World Travel
- An Irreverent Guide
- By: Anthony Bourdain, Laurie Woolever
- Narrated by: Laurie Woolever, Shep Gordon, Christopher Bourdain, and others
- Length: 12 hrs and 12 mins
- Unabridged
-
Overall
-
Performance
-
Story
Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty and the stunning desert solitude of Oman’s Empty Quarter - and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives listeners an introduction to some of his favorite places - in his own words.
-
-
Poor man’s version of Lonely Planet guidebooks
- By KC on 04-23-21
By: Anthony Bourdain, and others
-
Ingredienti
- Marcella's Guide to the Market
- By: Marcella Hazan, Victor Hazan
- Narrated by: Elizabeth Wiley
- Length: 4 hrs and 55 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Once again, Marcella Says
- By Victoria on 07-23-16
By: Marcella Hazan, and others
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
Ten Restaurants That Changed America
- By: Paul Freedman
- Narrated by: Keith Szarabajka
- Length: 13 hrs and 6 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Worthwhile listen, cringe-worthy pronunciations
- By Tag Christof on 09-01-20
By: Paul Freedman
-
JGV
- A Life in 12 Recipes
- By: Jean-Georges Vongerichten, Michael Ruhlman
- Narrated by: Eric Yves Garcia
- Length: 7 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Informative and fun!
- By David Stuk on 11-24-22
By: Jean-Georges Vongerichten, and others
-
Eight Flavors
- The Untold Story of American Cuisine
- By: Sarah Lohman
- Narrated by: Sarah Lohman
- Length: 8 hrs and 33 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Great read... Terrible accents
- By S. Macklin on 12-14-18
By: Sarah Lohman
-
World Travel
- An Irreverent Guide
- By: Anthony Bourdain, Laurie Woolever
- Narrated by: Laurie Woolever, Shep Gordon, Christopher Bourdain, and others
- Length: 12 hrs and 12 mins
- Unabridged
-
Overall
-
Performance
-
Story
Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty and the stunning desert solitude of Oman’s Empty Quarter - and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives listeners an introduction to some of his favorite places - in his own words.
-
-
Poor man’s version of Lonely Planet guidebooks
- By KC on 04-23-21
By: Anthony Bourdain, and others
-
Ingredienti
- Marcella's Guide to the Market
- By: Marcella Hazan, Victor Hazan
- Narrated by: Elizabeth Wiley
- Length: 4 hrs and 55 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Once again, Marcella Says
- By Victoria on 07-23-16
By: Marcella Hazan, and others
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
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
-
Overall
-
Performance
-
Story
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.
-
-
Just as much a self-help book as a cookbook.
- By J. Locke on 03-07-13
By: Kathleen Flinn
-
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
-
Overall
-
Performance
-
Story
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.
-
-
How is Jon Hein still alive?
- By Big Timmy Jim Tim on 03-12-17
By: Jon Hein
-
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
-
Overall
-
Performance
-
Story
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.
-
-
Starts strong tapers off
- By Craig Bryan on 01-02-21
By: Matt Goulding
-
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
-
Overall
-
Performance
-
Story
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.
-
-
more of a history lesson than a culinary book
- By Scott Johnson on 09-02-15
-
Chop Suey
- A Cultural History of Chinese Food in the United States
- By: Andrew Coe
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Wanted to like this
- By Irene on 02-13-21
By: Andrew Coe
-
Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- By: Edward Lee
- Narrated by: David Shih
- Length: 8 hrs and 53 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Good listen for the aspiring food snob
- By thurman r. on 02-09-22
By: Edward Lee
-
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
-
Overall
-
Performance
-
Story
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.
-
-
Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
-
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
-
Overall
-
Performance
-
Story
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.
-
-
For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
-
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
-
Overall
-
Performance
-
Story
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”.
-
-
recasting needed
- By Marco I on 09-09-18
By: Colman Andrews
-
Eating for England
- The Delights and Eccentricities of the British at Table
- By: Nigel Slater
- Narrated by: Nigel Slater
- Length: 6 hrs and 24 mins
- Unabridged
-
Overall
-
Performance
-
Story
The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? Eating for England is an entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating, and how they behave in restaurants.
-
-
A Must-Hear!
- By Laura on 07-04-08
By: Nigel Slater
-
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
-
Overall
-
Performance
-
Story
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.
-
-
Disappointed
- By TS on 08-17-21
By: Adrian Miller
-
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
-
Overall
-
Performance
-
Story
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.
-
-
Informative - Engaging - Entertaining!
- By Rena on 09-01-14
By: David Sax