Chefs, Drugs and Rock & Roll
How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
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 $7.99
No default payment method selected.
We are sorry. We are not allowed to sell this product with the selected payment method
-
Narrated by:
-
Roger Wayne
-
By:
-
Andrew Friedman
About this listen
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 behind the Quilted Giraffe, River Café, and other storied establishments.
Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid, memorable detail. As the '80s unspool, we watch the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a "chef nation" as chefs start crisscrossing the country for work and special events and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon.
A (mostly) oral history told primarily in the words of the people who lived it - from writers like Ruth Reichl to chefs like Jeremiah Tower and Jonathan Waxman - Chefs, Drugs and Rock & Roll treats listeners to an unparalleled 360-degree re-creation of the industry and the times through the perspectives not only of the pioneering chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.
©2018 Andrew Friedman (P)2018 HarperCollins PublishersListeners also enjoyed...
-
Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- By: Andrew Friedman
- Narrated by: Sean Runnette
- Length: 11 hrs and 6 mins
- Unabridged
-
Overall
-
Performance
-
Story
The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
-
-
Fascinating for Foodies
- By Linda Zimmerman on 02-07-12
By: Andrew Friedman
-
In the Weeds
- Around the World and Behind the Scenes with Anthony Bourdain
- By: Tom Vitale
- Narrated by: Tom Vitale
- Length: 8 hrs and 47 mins
- Unabridged
-
Overall
-
Performance
-
Story
In the nearly two years since Anthony Bourdain's death, no one else has come close to filling the void he left. His passion for and genuine curiosity about the people and cultures he visited made the world feel smaller and more connected. Despite his affable, confident, and trademark snarky TV persona, the real Tony was intensely private, deeply conflicted about his fame, and an enigma even to those close to him. Tony’s devoted crew knew him best, and no one else had a front-row seat for as long as his director and producer, Tom Vitale.
-
-
Even more than I expected
- By DA1234 on 11-25-21
By: Tom Vitale
-
Your Table Is Ready
- Tales of a New York City Maître D'
- By: Michael Cecchi-Azzolina
- Narrated by: Michael Cecchi-Azzolina
- Length: 9 hrs and 20 mins
- Unabridged
-
Overall
-
Performance
-
Story
From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.
-
-
Accurately crass and heart felt
- By Amazon Customer on 01-10-23
-
The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- By: Marco Pierre White, James Steen
- Narrated by: Timothy Bentinck
- Length: 9 hrs and 1 min
- Unabridged
-
Overall
-
Performance
-
Story
In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
-
-
A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
-
32 Yolks
- From My Mother's Table to Working the Line
- By: Eric Ripert, Veronica Chambers
- Narrated by: Peter Ganim
- Length: 7 hrs and 26 mins
- Unabridged
-
Overall
-
Performance
-
Story
In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.
-
-
Every aspiring cook needs to read this
- By PatrickV on 07-01-16
By: Eric Ripert, and others
-
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
-
Overall
-
Performance
-
Story
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.
-
-
A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
-
Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- By: Andrew Friedman
- Narrated by: Sean Runnette
- Length: 11 hrs and 6 mins
- Unabridged
-
Overall
-
Performance
-
Story
The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
-
-
Fascinating for Foodies
- By Linda Zimmerman on 02-07-12
By: Andrew Friedman
-
In the Weeds
- Around the World and Behind the Scenes with Anthony Bourdain
- By: Tom Vitale
- Narrated by: Tom Vitale
- Length: 8 hrs and 47 mins
- Unabridged
-
Overall
-
Performance
-
Story
In the nearly two years since Anthony Bourdain's death, no one else has come close to filling the void he left. His passion for and genuine curiosity about the people and cultures he visited made the world feel smaller and more connected. Despite his affable, confident, and trademark snarky TV persona, the real Tony was intensely private, deeply conflicted about his fame, and an enigma even to those close to him. Tony’s devoted crew knew him best, and no one else had a front-row seat for as long as his director and producer, Tom Vitale.
-
-
Even more than I expected
- By DA1234 on 11-25-21
By: Tom Vitale
-
Your Table Is Ready
- Tales of a New York City Maître D'
- By: Michael Cecchi-Azzolina
- Narrated by: Michael Cecchi-Azzolina
- Length: 9 hrs and 20 mins
- Unabridged
-
Overall
-
Performance
-
Story
From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.
-
-
Accurately crass and heart felt
- By Amazon Customer on 01-10-23
-
The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- By: Marco Pierre White, James Steen
- Narrated by: Timothy Bentinck
- Length: 9 hrs and 1 min
- Unabridged
-
Overall
-
Performance
-
Story
In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
-
-
A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
-
32 Yolks
- From My Mother's Table to Working the Line
- By: Eric Ripert, Veronica Chambers
- Narrated by: Peter Ganim
- Length: 7 hrs and 26 mins
- Unabridged
-
Overall
-
Performance
-
Story
In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.
-
-
Every aspiring cook needs to read this
- By PatrickV on 07-01-16
By: Eric Ripert, and others
-
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
-
Overall
-
Performance
-
Story
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.
-
-
A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
-
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
-
Overall
-
Performance
-
Story
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.
-
-
Surprisingly tender.
- By Sparkly on 10-09-12
By: Anthony Bourdain
-
Letters to a Young Chef
- By: Daniel Boulud
- Narrated by: Mario Brassard
- Length: 3 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food - an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place.
-
-
It is a easy reading book.
- By Pechika on 05-18-21
By: Daniel Boulud
-
The Dish
- The Story of One Restaurant Meal, from Farm to Kitchen to Table
- By: Andrew Friedman
- Narrated by: Michael Lomonaco
- Length: 7 hrs and 3 mins
- Unabridged
-
Overall
-
Performance
-
Story
The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that listeners never look at any restaurant meal the same way again.
-
-
It was fine, just fine.
- By Read With My Ears on 03-05-24
By: Andrew Friedman
-
The Apprentice
- My Life in the Kitchen
- By: Jacques Pépin
- Narrated by: Jacques Pépin, Michel Chevalier
- Length: 10 hrs and 6 mins
- Unabridged
-
Overall
-
Performance
-
Story
In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
-
-
Jacques Pépin never has disappointed
- By Peter on 10-03-20
By: Jacques Pépin
-
Eat a Peach
- A Memoir
- By: David Chang, Gabe Ulla
- Narrated by: David Chang
- Length: 9 hrs and 6 mins
- Unabridged
-
Overall
-
Performance
-
Story
From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. Full of grace, candor, grit, and humor, Eat a Peach chronicles David Chang’s switchback path. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.
-
-
So many threads coming into a wonderful tapstery.
- By Suzie on 09-12-20
By: David Chang, and others
-
Yes, Chef
- A Memoir
- By: Marcus Samuelsson
- Narrated by: Marcus Samuelsson
- Length: 11 hrs and 47 mins
- Unabridged
-
Overall
-
Performance
-
Story
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
-
-
A fun and inspiring civics lesson
- By loix on 06-27-12
-
Kitchen Confidential
- Adventures in the Culinary Underbelly
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 8 hrs and 19 mins
- Unabridged
-
Overall
-
Performance
-
Story
Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.
-
-
Kitchen Confidential
- By Holly on 02-20-03
By: Anthony Bourdain
-
Sous Chef
- 24 Hours on the Line
- By: Michael Gibney
- Narrated by: Fred Berman
- Length: 5 hrs and 42 mins
- Unabridged
-
Overall
-
Performance
-
Story
In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here listeners will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food - the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing listeners to briefly inhabit the hidden world behind the kitchen doors, in real time.
-
-
Only as good as your last plate.
- By Norma Miles on 02-21-19
By: Michael Gibney
-
Humble Pie
- By: Gordon Ramsay
- Narrated by: Gordon Ramsay
- Length: 3 hrs and 1 min
- Abridged
-
Overall
-
Performance
-
Story
This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today.
-
-
Do wish it was unabridged though. . .
- By Tiffini on 04-16-10
By: Gordon Ramsay
-
Bourdain
- The Definitive Oral Biography
- By: Laurie Woolever
- Narrated by: Laurie Woolever, Christopher Bourdain, José Andrés, and others
- Length: 11 hrs and 28 mins
- Unabridged
-
Overall
-
Performance
-
Story
When Anthony Bourdain died in June 2018, fans around the globe came together to celebrate the life of an inimitable man who had dedicated his life to traveling nearly everywhere (and eating nearly everything), shedding light on the lives and stories of others. His impact was outsized and his legacy has only grown since his death.
-
-
After listening to the bio of AB…
- By GwP on 09-30-21
By: Laurie Woolever
-
Blood, Bones & Butter
- The Inadvertent Education of a Reluctant Chef
- By: Gabrielle Hamilton
- Narrated by: Gabrielle Hamilton
- Length: 10 hrs and 4 mins
- Unabridged
-
Overall
-
Performance
-
Story
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.
-
-
A Little Prickly--But Yummy
- By Mel on 03-11-12
-
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
-
Overall
-
Performance
-
Story
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.
-
-
just okay
- By sjames on 10-14-06
By: Bill Buford
Related to this topic
-
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
-
Restaurant Man
- By: Joe Bastianich
- Narrated by: Joe Bastianich
- Length: 8 hrs and 9 mins
- Unabridged
-
Overall
-
Performance
-
Story
How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.
-
-
If you liked Kitchen Confidential you'll...
- By J.D. McPherson on 02-19-16
By: Joe Bastianich
-
Out of Line
- A Life of Playing with Fire
- By: Barbara Lynch
- Narrated by: Christina Delaine
- Length: 9 hrs and 48 mins
- Unabridged
-
Overall
-
Performance
-
Story
Out of Line describes Lynch's remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. It is also a love letter to South Boston and its vanishing culture, governed by Irish Catholic mothers and its own code of honor. Through her story, Lynch explores how the past - both what we strive to escape from and what we remain true to - can strengthen and expand who we are.
-
-
Hardheaded, arrogant, profane.
- By Minneapolis listener on 10-26-22
By: Barbara Lynch
-
Back of the House
- The Secret Life of a Restaurant
- By: Scott Haas
- Narrated by: Johnny Heller
- Length: 7 hrs and 59 mins
- Unabridged
-
Overall
-
Performance
-
Story
Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.
-
-
Truly horrible narration
- By Fidge on 03-28-15
By: Scott Haas
-
Provence, 1970
- M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
- By: Luke Barr
- Narrated by: John Rubinstein
- Length: 9 hrs and 7 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Superb Narration, Engrossing Tale
- By Robert R. on 10-22-13
By: Luke Barr
-
The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- By: Marco Pierre White, James Steen
- Narrated by: Timothy Bentinck
- Length: 9 hrs and 1 min
- Unabridged
-
Overall
-
Performance
-
Story
In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
-
-
A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
-
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
-
Restaurant Man
- By: Joe Bastianich
- Narrated by: Joe Bastianich
- Length: 8 hrs and 9 mins
- Unabridged
-
Overall
-
Performance
-
Story
How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.
-
-
If you liked Kitchen Confidential you'll...
- By J.D. McPherson on 02-19-16
By: Joe Bastianich
-
Out of Line
- A Life of Playing with Fire
- By: Barbara Lynch
- Narrated by: Christina Delaine
- Length: 9 hrs and 48 mins
- Unabridged
-
Overall
-
Performance
-
Story
Out of Line describes Lynch's remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. It is also a love letter to South Boston and its vanishing culture, governed by Irish Catholic mothers and its own code of honor. Through her story, Lynch explores how the past - both what we strive to escape from and what we remain true to - can strengthen and expand who we are.
-
-
Hardheaded, arrogant, profane.
- By Minneapolis listener on 10-26-22
By: Barbara Lynch
-
Back of the House
- The Secret Life of a Restaurant
- By: Scott Haas
- Narrated by: Johnny Heller
- Length: 7 hrs and 59 mins
- Unabridged
-
Overall
-
Performance
-
Story
Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.
-
-
Truly horrible narration
- By Fidge on 03-28-15
By: Scott Haas
-
Provence, 1970
- M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
- By: Luke Barr
- Narrated by: John Rubinstein
- Length: 9 hrs and 7 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Superb Narration, Engrossing Tale
- By Robert R. on 10-22-13
By: Luke Barr
-
The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- By: Marco Pierre White, James Steen
- Narrated by: Timothy Bentinck
- Length: 9 hrs and 1 min
- Unabridged
-
Overall
-
Performance
-
Story
In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
-
-
A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
-
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
-
Overall
-
Performance
-
Story
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.
-
-
A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
-
Cooking as Fast as I Can
- A Chef’s Story of Family, Food, and Forgiveness
- By: Cat Cora
- Narrated by: Cassandra Campbell
- Length: 7 hrs and 55 mins
- Unabridged
-
Overall
-
Performance
-
Story
In Cooking as Fast as I Can, Cat Cora reveals, for the first time, coming-of-age experiences from early childhood sexual abuse to the realities of life as a lesbian in the Deep South. She shares how she found her passion in the kitchen and went on to attend the prestigious Culinary Institute of America and apprentice under Michelin-star chefs in France. After her big break as a cohost on the Food Network's Melting Pot, Cat broke barriers by becoming the first-ever female Iron Chef.
-
-
Great listen for a chef
- By Nikki on 04-10-24
By: Cat Cora
-
Gordon Ramsay
- On Top of the World
- By: Neil Simpson
- Narrated by: Richard Aspel
- Length: 9 hrs and 10 mins
- Unabridged
-
Overall
-
Performance
-
Story
Best known as the host of Fox's Hell's Kitchen and Kitchen Nightmares, Gordon Ramsay is one of the most driven, successful, and irate chefs around. He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame.
-
-
Well Done
- By Stephanie curry on 01-30-15
By: Neil Simpson
-
Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- By: Andrew Friedman
- Narrated by: Sean Runnette
- Length: 11 hrs and 6 mins
- Unabridged
-
Overall
-
Performance
-
Story
The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
-
-
Fascinating for Foodies
- By Linda Zimmerman on 02-07-12
By: Andrew Friedman
-
Waiter to the Rich and Shameless
- Confessions of a Five Star Beverly Hills Server
- By: Paul Hartford
- Narrated by: James Patrick Cronin
- Length: 10 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
Waiter to the Rich and Shameless is not just a peek into the secretive inner workings of a legendary five-star restaurant; it is not just a celebrity tell-all or a scathing corporate analysis. It is a top-tier waiter's personal coming-of-age story, an intimate look into the complicated challenges of serving in the country's most elite, Hollywood-centric dining room while fighting to maintain a sense of self and purpose.
-
-
Not what I imagined
- By Autumn Larkin on 02-17-17
By: Paul Hartford
-
Hotbox
- Inside Catering, the Food World's Riskiest Business
- By: Matt Lee, Ted Lee
- Narrated by: Matt Lee, Ted Lee
- Length: 7 hrs and 16 mins
- Unabridged
-
Overall
-
Performance
-
Story
Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience.
-
-
Needs to be a series!
- By Sallyterra on 04-27-19
By: Matt Lee, and others
-
They Call Me Supermensch
- A Backstage Pass to the Amazing Worlds of Film, Food, and Rock'n'Roll
- By: Shep Gordon
- Narrated by: Shep Gordon
- Length: 9 hrs and 3 mins
- Unabridged
-
Overall
-
Performance
-
Story
In the course of his legendary career as a manager, an agent, and a producer, Shep Gordon has worked with and befriended some of the biggest names in the entertainment industry, from Alice Cooper to Bette Davis, Raquel Welch to Groucho Marx, Blondie to Jimi Hendrix, Sylvester Stallone to Salvador Dali, Luther Vandross to Teddy Pendergrass. He is also credited with inventing the "celebrity chef" and has worked with Nobu Matsuhisa, Emeril Lagasse, Wolfgang Puck, Roger Vergé, and many others.
-
-
It's like he's never seen the words before
- By Joe F. on 11-01-17
By: Shep Gordon
-
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
-
Overall
-
Performance
-
Story
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.
-
-
Interesting, but don't think the book's premise...
- By Jay Quintana on 09-15-17
By: Laura Shapiro
-
Ritz and Escoffier
- The Hotelier, The Chef, and the Rise of the Leisure Class
- By: Luke Barr
- Narrated by: Stefan Rudnicki
- Length: 8 hrs and 38 mins
- Unabridged
-
Overall
-
Performance
-
Story
In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes.
-
-
Like Cesar Ritz, a real dandy
- By BenYL on 04-24-18
By: Luke Barr
-
The Most Spectacular Restaurant in the World
- The Twin Towers, Windows on the World, and the Rebirth of New York
- By: Tom Roston
- Narrated by: Richard Ferrone
- Length: 13 hrs and 5 mins
- Unabridged
-
Overall
-
Performance
-
Story
In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors - a glittering sign that New York wasn't done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end.
-
-
New Yorkers Must Listen
- By Thomas on 09-20-19
By: Tom Roston
-
Paris to the Moon
- By: Adam Gopnik
- Narrated by: Adam Gopnik
- Length: 4 hrs and 44 mins
- Abridged
-
Overall
-
Performance
-
Story
Paris. The name alone conjures images of chestnut-lined boulevards, sidewalk cafés, breathtaking façades around every corner: in short, an exquisite romanticism that has captured the American imagination for as long as there have been Americans.
-
-
Wish this wasn't abridged!!
- By Sarah D. on 03-25-17
By: Adam Gopnik
-
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
People who viewed this also viewed...
-
What About Men?
- A Feminist Answers the Question
- By: Caitlin Moran
- Narrated by: Caitlin Moran
- Length: 8 hrs and 19 mins
- Unabridged
-
Overall
-
Performance
-
Story
Like anyone who discusses the problems of girls and women in public, Caitlin Moran has often been confronted with the question: “But what about men?” And at first, tbh, she dgaf. Boys, and men, are fine, right? Feminism doesn’t need to worry about them. However, around the time she heard an angry young man saying he was “boycotting” International Women’ Day because “It's easier to be a woman than a man these days,” she started to wonder: are unhappy boys, and men, also making unhappy women?
-
-
The book I'm going to recommend to my friends
- By Fishburn on 10-17-23
By: Caitlin Moran
-
The Gambler
- How Penniless Dropout Kirk Kerkorian Became the Greatest Deal Maker in Capitalist History
- By: William C. Rempel
- Narrated by: Fred Sanders
- Length: 13 hrs and 3 mins
- Unabridged
-
Overall
-
Performance
-
Story
The rags-to-riches story of one of America's wealthiest and least-known financial giants, self-made billionaire Kirk Kerkorian - the daring aviator, movie mogul, risk taker, and business tycoon who transformed Las Vegas and Hollywood to become one of the leading financiers in American business. Kerkorian combined the courage of a World War II pilot, the fortitude of a scrappy boxer, the cunning of an inscrutable poker player, and an unmatched genius for making deals.
-
-
Not enough detail on his business life
- By Zahid Jafry on 06-12-18
-
Protocol
- The Power of Diplomacy and How to Make It Work for You
- By: Capricia Penavic Marshall
- Narrated by: Capricia Penavic Marshall, Courtney Patterson
- Length: 16 hrs and 22 mins
- Unabridged
-
Overall
-
Performance
-
Story
History often appears to consist of big gestures and dramatic shifts. But for every peace treaty signed, someone set the stage and provided the pen. As social secretary to the Clintons for eight years, and more recently as chief of protocol under President Obama, Capricia Penavic Marshall has not just borne witness to history, she facilitated it. For Marshall, diplomacy runs on the invisible gesture: the micro-moves that affect the macro-shifts. Facilitation is power, and more often than not, it is the key to effective diplomacy.
-
-
16 hours of protocol...WOOHOO!
- By A. M. on 10-10-20
-
Anthony Bourdain, Eric Ripert, and Gabrielle Hamilton on 'How I Learned to Cook'
- By: Anthony Bourdain, Eric Ripert, Gabrielle Hamilton
- Narrated by: Michael Ruhlman
- Length: 1 hr and 25 mins
- Original Recording
-
Overall
-
Performance
-
Story
Anthony Bourdain, Gabrielle Hamilton, and Eric Ripert are all well established, accomplished chefs; they share their early cooking experiences, what influenced their cooking styles, and what made them want to be chefs forever. Bourdain is the executive chef at Brasserie Les Halles, the author of the best-selling book Kitchen Confidential: Adventures in the Culinary Underbelly, and the host of the popular Food Network series, A Cook's Tour.
-
-
gross noises
- By Slothflyer on 08-12-10
By: Anthony Bourdain, and others
-
The Contender
- The Story of Marlon Brando
- By: William J. Mann
- Narrated by: Will Damron
- Length: 21 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
The award-winning film biographer presents a deeply-textured, ambitious, and definitive portrait of the greatest movie actor of the 20th century, the elusive Marlon Brando, bringing his extraordinarily complex life into view as never before. The most influential movie actor of his era, Marlon Brando changed the way other actors perceived their craft. His approach was natural, honest, and deeply personal, resulting in performances - most notably in A Streetcar Named Desire and On the Waterfront - that are without parallel.
-
-
Psychobabble run amok
- By Dr. Susan Tice-Alicke on 06-07-20
By: William J. Mann
-
Why We Drive
- Toward a Philosophy of the Open Road
- By: Matthew B. Crawford
- Narrated by: Ron Butler
- Length: 10 hrs and 23 mins
- Unabridged
-
Overall
-
Performance
-
Story
Once we were drivers, the open road alive with autonomy, adventure, danger, trust, and speed. Today we are as likely to be in the back seat of an Uber as behind the wheel ourselves. Tech giants are hurling us toward a shiny, happy "self-driving" future, selling utopia but equally keen to advertise to a captive audience strapped into another expensive device. Are we destined, then, to become passengers, not drivers? Why We Drive reveals that much more may be at stake than we might think.
-
-
Another masterpiece by Crawford.
- By johnson on 08-19-20
-
What About Men?
- A Feminist Answers the Question
- By: Caitlin Moran
- Narrated by: Caitlin Moran
- Length: 8 hrs and 19 mins
- Unabridged
-
Overall
-
Performance
-
Story
Like anyone who discusses the problems of girls and women in public, Caitlin Moran has often been confronted with the question: “But what about men?” And at first, tbh, she dgaf. Boys, and men, are fine, right? Feminism doesn’t need to worry about them. However, around the time she heard an angry young man saying he was “boycotting” International Women’ Day because “It's easier to be a woman than a man these days,” she started to wonder: are unhappy boys, and men, also making unhappy women?
-
-
The book I'm going to recommend to my friends
- By Fishburn on 10-17-23
By: Caitlin Moran
-
The Gambler
- How Penniless Dropout Kirk Kerkorian Became the Greatest Deal Maker in Capitalist History
- By: William C. Rempel
- Narrated by: Fred Sanders
- Length: 13 hrs and 3 mins
- Unabridged
-
Overall
-
Performance
-
Story
The rags-to-riches story of one of America's wealthiest and least-known financial giants, self-made billionaire Kirk Kerkorian - the daring aviator, movie mogul, risk taker, and business tycoon who transformed Las Vegas and Hollywood to become one of the leading financiers in American business. Kerkorian combined the courage of a World War II pilot, the fortitude of a scrappy boxer, the cunning of an inscrutable poker player, and an unmatched genius for making deals.
-
-
Not enough detail on his business life
- By Zahid Jafry on 06-12-18
-
Protocol
- The Power of Diplomacy and How to Make It Work for You
- By: Capricia Penavic Marshall
- Narrated by: Capricia Penavic Marshall, Courtney Patterson
- Length: 16 hrs and 22 mins
- Unabridged
-
Overall
-
Performance
-
Story
History often appears to consist of big gestures and dramatic shifts. But for every peace treaty signed, someone set the stage and provided the pen. As social secretary to the Clintons for eight years, and more recently as chief of protocol under President Obama, Capricia Penavic Marshall has not just borne witness to history, she facilitated it. For Marshall, diplomacy runs on the invisible gesture: the micro-moves that affect the macro-shifts. Facilitation is power, and more often than not, it is the key to effective diplomacy.
-
-
16 hours of protocol...WOOHOO!
- By A. M. on 10-10-20
-
Anthony Bourdain, Eric Ripert, and Gabrielle Hamilton on 'How I Learned to Cook'
- By: Anthony Bourdain, Eric Ripert, Gabrielle Hamilton
- Narrated by: Michael Ruhlman
- Length: 1 hr and 25 mins
- Original Recording
-
Overall
-
Performance
-
Story
Anthony Bourdain, Gabrielle Hamilton, and Eric Ripert are all well established, accomplished chefs; they share their early cooking experiences, what influenced their cooking styles, and what made them want to be chefs forever. Bourdain is the executive chef at Brasserie Les Halles, the author of the best-selling book Kitchen Confidential: Adventures in the Culinary Underbelly, and the host of the popular Food Network series, A Cook's Tour.
-
-
gross noises
- By Slothflyer on 08-12-10
By: Anthony Bourdain, and others
-
The Contender
- The Story of Marlon Brando
- By: William J. Mann
- Narrated by: Will Damron
- Length: 21 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
The award-winning film biographer presents a deeply-textured, ambitious, and definitive portrait of the greatest movie actor of the 20th century, the elusive Marlon Brando, bringing his extraordinarily complex life into view as never before. The most influential movie actor of his era, Marlon Brando changed the way other actors perceived their craft. His approach was natural, honest, and deeply personal, resulting in performances - most notably in A Streetcar Named Desire and On the Waterfront - that are without parallel.
-
-
Psychobabble run amok
- By Dr. Susan Tice-Alicke on 06-07-20
By: William J. Mann
-
Why We Drive
- Toward a Philosophy of the Open Road
- By: Matthew B. Crawford
- Narrated by: Ron Butler
- Length: 10 hrs and 23 mins
- Unabridged
-
Overall
-
Performance
-
Story
Once we were drivers, the open road alive with autonomy, adventure, danger, trust, and speed. Today we are as likely to be in the back seat of an Uber as behind the wheel ourselves. Tech giants are hurling us toward a shiny, happy "self-driving" future, selling utopia but equally keen to advertise to a captive audience strapped into another expensive device. Are we destined, then, to become passengers, not drivers? Why We Drive reveals that much more may be at stake than we might think.
-
-
Another masterpiece by Crawford.
- By johnson on 08-19-20
-
A Chef's Christmas
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 1 hr
- Unabridged
-
Overall
-
Performance
-
Story
Anthony Bourdain, author of Kitchen Confidential, once again brings to light the inner workings of the "culinary underbelly" in his bold reinvention of the traditional Christmas story. At once risqué and charming, A Chef's Christmas is sure to bring holiday cheer to those who make dinner and those who only make reservations.
-
-
Typically gritty & fun
- By Anna on 03-29-03
By: Anthony Bourdain
-
The Dish
- The Story of One Restaurant Meal, from Farm to Kitchen to Table
- By: Andrew Friedman
- Narrated by: Michael Lomonaco
- Length: 7 hrs and 3 mins
- Unabridged
-
Overall
-
Performance
-
Story
The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that listeners never look at any restaurant meal the same way again.
-
-
It was fine, just fine.
- By Read With My Ears on 03-05-24
By: Andrew Friedman
-
Writer, Sailor, Soldier, Spy
- Ernest Hemingway's Secret Adventures, 1935-1961
- By: Nicholas Reynolds
- Narrated by: Fred Sanders
- Length: 9 hrs and 14 mins
- Unabridged
-
Overall
-
Performance
-
Story
While he was the curator of the CIA Museum, Nicholas Reynolds, a longtime military intelligence expert, began to discover tantalizing clues that suggested Ernest Hemingway's involvement in the Second World War was much more complex and dangerous than has been previously understood. Writer, Sailor, Soldier, Spy brings to light for the first time this riveting secret side of Hemingway's life - when he worked closely with both the American OSS and the Soviet NKVD to defeat Adolf Hitler and the Nazis.
-
-
So entertaining you'd think it was fiction
- By Austin on 03-16-17
-
The Apprentice
- My Life in the Kitchen
- By: Jacques Pépin
- Narrated by: Jacques Pépin, Michel Chevalier
- Length: 10 hrs and 6 mins
- Unabridged
-
Overall
-
Performance
-
Story
In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
-
-
Jacques Pépin never has disappointed
- By Peter on 10-03-20
By: Jacques Pépin
-
Oscar Wars
- A History of Hollywood in Gold, Sweat, and Tears
- By: Michael Schulman
- Narrated by: Charlie Thurston
- Length: 21 hrs
- Unabridged
-
Overall
-
Performance
-
Story
In Oscar Wars, Michael Schulman chronicles the remarkable, sprawling history of the Academy Awards and the personal dramas—some iconic, others never-before-revealed—that have played out on the stage and off camera. Unlike other books on the subject, each chapter takes a deep dive into a particular year, conflict, or even category that tells a larger story of cultural change, from Louis B. Mayer to Moonlight. Schulman examines how the red carpet runs through contested turf, and the victors aren't always as clear as the names drawn from envelopes.
-
-
Fascinating and FUN
- By Peter Riley on 06-11-23
By: Michael Schulman
-
The Cooking Gene
- A Journey Through African American Culinary History in the Old South
- By: Michael W. Twitty
- Narrated by: Michael W. Twitty
- Length: 15 hrs and 20 mins
- Unabridged
-
Overall
-
Performance
-
Story
Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story.
-
-
Thank you!
- By Jesse on 01-27-24
-
The Babysitter
- My Summers with a Serial Killer
- By: Liza Rodman, Jennifer Jordan
- Narrated by: Andi Arndt, Aida Reluzco
- Length: 9 hrs and 1 min
- Unabridged
-
Overall
-
Performance
-
Story
Growing up on Cape Cod in the 1960s, Liza Rodman was a lonely little girl. During the summers, while her mother worked days in a local motel and danced most nights in the Provincetown bars, her babysitter - the kind, handsome handyman at the motel where her mother worked - took her and her sister on adventures in his truck. He bought them popsicles and together, they visited his “secret garden” in the Truro woods. To Liza, he was one of the few kind, understanding, and safe adults in her life.
-
-
Very little Serial Killer; Child Sexual Situations
- By Hollee Olson on 05-13-21
By: Liza Rodman, and others
-
Unthinkable
- An Extraordinary Journey Through the World's Strangest Brains
- By: Helen Thomson
- Narrated by: Helen Thomson
- Length: 7 hrs and 19 mins
- Unabridged
-
Overall
-
Performance
-
Story
A prize-winning journalist with a background in neuroscience, Helen Thomson spent years tracking down people who live with the world's most extraordinary neurological disorders - like a man who tried to break his back because his legs no longer felt like his own, and another who believed that he was dead for nine years. Not content to simply read about these cases on paper, Thomson reached out to 10 people with these afflictions, and they agreed to tell her their stories.
-
-
Very interesting
- By Ruthi on 07-01-19
By: Helen Thomson
-
The Corporation
- An Epic Story of the Cuban American Underworld
- By: T. J. English
- Narrated by: Timothy Andrés Pabon
- Length: 19 hrs and 7 mins
- Unabridged
-
Overall
-
Performance
-
Story
By the mid 1980s, the criminal underworld in the United States had become an ethnic polyglot; one of the most powerful illicit organizations was none other than the Cuban mob. Known on both sides of the law as "the Corporation", the Cuban mob's power stemmed from a criminal culture embedded in south Florida's exile community - those who had been chased from the island by Castro's revolution and planned to overthrow the Marxist dictator and reclaim their nation.
-
-
uncle joey approved
- By Anonymous User on 04-14-18
By: T. J. English
-
Me and Paul
- Untold Stories of a Fabled Friendship
- By: Willie Nelson, David Ritz - contributor
- Narrated by: Webb Wilder
- Length: 4 hrs and 48 mins
- Unabridged
-
Overall
-
Performance
-
Story
Immortalized in Willie Nelson's road song "Me and Paul," Paul English was the towering figure who acted as Willie's drummer, bodyguard, accountant, partner in crime, and right-hand man for 70 years. Together, the two men roamed the country by putting on shows, getting into a few scrapes, and bringing the joy of their music to fans worldwide. Set against the backdrop of the exploding Americana music scene and told in Willie’s inimitable, colorful style, Me and Paul follows the two performers through their decades-long careers.
-
-
The history of Willie and Paul
- By Kindle Customer on 07-03-24
By: Willie Nelson, and others
-
Craig & Fred
- A Marine, a Stray Dog, and How They Rescued Each Other
- By: Craig Grossi
- Narrated by: Craig Grossi
- Length: 8 hrs and 5 mins
- Unabridged
-
Overall
-
Performance
-
Story
The uplifting and unforgettable true story of a US marine, the stray dog he met on an Afghan battlefield, and how they saved each other and now travel America together, "spreading the message of stubborn positivity".
-
-
Looks like a Fred
- By Paul Winker on 11-02-17
By: Craig Grossi
-
Sontag
- Her Life and Work
- By: Benjamin Moser
- Narrated by: Tavia Gilbert
- Length: 22 hrs and 4 mins
- Unabridged
-
Overall
-
Performance
-
Story
No writer is as emblematic of the American 20th century as Susan Sontag. Mythologized and misunderstood, lauded and loathed, a girl from the suburbs who became a proud symbol of cosmopolitanism, Sontag left a legacy of writing on art and politics, feminism and homosexuality, celebrity and style, medicine and drugs, radicalism and Fascism and Freudianism and Communism and Americanism, that forms an indispensable key to modern culture.
-
-
Cloying voice
- By Suzanne on 11-02-19
By: Benjamin Moser
What listeners say about Chefs, Drugs and Rock & Roll
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
-
Overall
-
Performance
-
Story
- Linda
- 04-22-18
I Was There
Would you recommend this audiobook to a friend? If so, why?
I would recommend this book to anyone interested in food and restaurants and food history. It's very well written, The food scene in LA was very exciting during this time.
What did you like best about this story?
I was in LA and part of the food, food writing and restaurant industry from the late 70's through the 80's. The book is well researched, but I can think of a couple of LA people that I'm sorry aren't included. Nevertheless, to read about the evolution of dining and eating as an art and the emergence of chefs as celebrities makes this book a fascinating page turner.
What didn’t you like about Roger Wayne’s performance?
I wish these narrators would do more research on pronunciation. I cringed every time I heard a person's name or food mispronounced...escpecially the French terms. How hard could it be to do a little checking before you get into the recording booth?
Was this a book you wanted to listen to all in one sitting?
No. It's too long, but very fun to listen to.
Any additional comments?
I bought the hard copy and was happy I did, because there are footnotes that are never part of the narration that enhance this author's work. Details that are interesting to the whole story and people involved are missing from the narration because of the lack of footnote narration.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
4 people found this helpful
-
Overall
-
Performance
-
Story
- Captain Carl
- 03-22-18
loved it
What a great trip down memory lane. I was in the kitchen at Michael's, Trumps, and Spago through all of that. It was a madhouse but what an adventure. the only thing I struggled with was the narrator's horrific pronunciations of French culinary terms. Noteworthy are poissionier, cuisinier and garde manger. Loved it nonetheless.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
4 people found this helpful
-
Overall
-
Performance
-
Story
- S. C. Johnson
- 10-20-23
Totally loved
Gave me insight into all the chefs I’ve grown to admire. It was intriguing to hear the stories behind the beginning of the celebrity chef scene.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- Michael B.
- 07-03-18
great
well written
great read
well done
very much enjoyed the true stories
cant wait to read the follow
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
2 people found this helpful
-
Overall
-
Performance
-
Story
- Salvatore Raguso
- 01-31-22
Good Book
For me, the book itself is awesome. The narration, on the other hand, leaves something to be desired. I know I'm probably nit-picking, but some prep on the part of the narrator and producers is necessary. Mispronunciation throughout drove me crazy; names of people, places and dishes inclusive. That said, I enjoyed this book very much.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- Tara Ransfer
- 10-16-22
Great History
I enjoyed this throughly! Unfortunate title right now, in the era of younger chefs that won’t pick it up thinking it’s going to glorify an unhealthy culinary life. I learned a lot from the 70’s and 80’s and actually lived the 90’s (actually still do what I do) in the San Francisco Bay Area. I knew the real people and it was a joy to see the history they built on from New York. I forgotten more than I realized. This is the era right before Food Network built celebrity chefs.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- Amazon Customer
- 03-06-21
The reading performance is very hard to ignore
The stories are meaningful, entertaining, & seem well documented for an oral history.
Before purchasing this recording, I assumed the reviewers were nitpicking with their commentary on the performer's pronunciation & characterizations. I owe those reviewers a public apology.
It is stunning that any editorial team would allow this recording to be released. The author should pursue legal action.
I am a chef of the age of those profiled. I have known & still count several of the protagonists as friends. The spirit of those times is well captured. The events described , at least the ones I have first-hand knowledge of, are reported accurately. However, most of the main characters come off as far better people and in some cases better chefs than they actually were/are. As seems to be the case in most walks of life, it is hard to be a ground breaking success without being a bit of an animal. I think the author glosses over this idea due to a mild case of hero worship.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- Colin Snyder
- 10-04-20
the industry in it's early years
if you have any hopes of making it in the service industry... be it chef, server, bartender...etc. it is good to know where the humble beginnings started and paved the way for you! this book can give those insights. amongst countless other
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- Tyler Kyle Boyle
- 04-17-24
Amazing book!!
An absolutely fantastic book on American chefs from the 70’s and 80’s. As a chef I find my self constantly returning to this book for inspiration.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- auser
- 09-15-18
Interesting history, ok reading performance
The story is interesting, if you care about the subject. There’s a bit of repetition of quotations, close in time, which strikes the listener as odd, because they’re all specifically worded. (Maybe they were too good to use just once?) But otherwise the book takes a nice twisting path through contemporary American restaurant history.
The performance is just fine. All of the women’s “voices” are essentially identical and a little whiny. Accents drop out here and there, and some are unidentifiable. Names are sometimes mispronounced. All fine. But the cooking terms and food names are often wrong (e.g., abalone becomes a-beh-lon). This is a book partially about food, and you get the feeling the performer didn’t bother even to look up the words he didn’t know. Some of common English words are also mispronounced—very strange for professional voice work, and somewhat jarring for the listener.
In sum, the story is good and the performance passable. I’m not sorry I bought it and spent time on it.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
1 person found this helpful