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Grape, Olive, Pig
- Deep Travels Through Spain's Food Culture (Roads & Kingdoms Presents, Book 2)
- Narrated by: Will Damron
- Length: 8 hrs and 59 mins
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Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona's tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the 3,000-year-old hunt for bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain's most treasured ingredients. Delight in some of the world's most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world's finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia.
Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative. Whether you've visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.
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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”.
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recasting needed
- By Marco I on 09-09-18
By: Colman Andrews
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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
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Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.
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Superb Narration, Engrossing Tale
- By Robert R. on 10-22-13
By: Luke Barr
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
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Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
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Out of Line
- A Life of Playing with Fire
- By: Barbara Lynch
- Narrated by: Christina Delaine
- Length: 9 hrs and 48 mins
- Unabridged
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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.
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Hardheaded, arrogant, profane.
- By Minneapolis listener on 10-26-22
By: Barbara Lynch
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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
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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.
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Good listen for the aspiring food snob
- By thurman r. on 02-09-22
By: Edward Lee
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The Potlikker Papers
- A Food History of the Modern South
- By: John T. Edge
- Narrated by: John T. Edge
- Length: 10 hrs and 7 mins
- Unabridged
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The Potlikker Papers tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the civil rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.
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Best book of the year!
- By PD on 06-12-17
By: John T. Edge
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Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- By: Megan Kimble
- Narrated by: Sarah Mollo-Christensen
- Length: 12 hrs and 22 mins
- Unabridged
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In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.
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Very insightful
- By Anonymous User on 01-10-21
By: Megan Kimble
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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
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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.
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more of a history lesson than a culinary book
- By Scott Johnson on 09-02-15
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JGV
- A Life in 12 Recipes
- By: Jean-Georges Vongerichten, Michael Ruhlman
- Narrated by: Eric Yves Garcia
- Length: 7 hrs and 2 mins
- Unabridged
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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.
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Informative and fun!
- By David Stuk on 11-24-22
By: Jean-Georges Vongerichten, and others
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The Big Oyster
- History on the Half Shell
- By: Mark Kurlansky
- Narrated by: John H. Mayer
- Length: 9 hrs and 49 mins
- Unabridged
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Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants, the oyster, whose influence on the great metropolis remains unparalleled.
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history of the oyster in America
- By Andy on 01-01-20
By: Mark Kurlansky
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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
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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.
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A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
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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
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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.
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Informative - Engaging - Entertaining!
- By Rena on 09-01-14
By: David Sax
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Starts strong tapers off
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Very good historical novel.
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Over the few short decades that followed Christopher Columbus' first landing in the Caribbean in 1492, Spain conquered the two most powerful civilizations of the Americas: the Aztecs of Mexico and the Incas of Peru. Hernán Cortés, Francisco Pizarro, and the other explorers and soldiers who took part in these expeditions dedicated their lives to seeking political and religious glory, helping to build an empire unlike any the world had ever seen. But centuries later, these conquistadors have become the stuff of nightmares.
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A fresh mature perspective on the Spanish conquest
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Junk
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Spain's transition to democracy after Franco's long dictatorship was widely hailed as a success, ushering in three decades of unprecedented progress and prosperity. Yet over the past decade, its political consensus has been under severe strain. A stable two-party system has splintered, with disruptive new parties on the far left and far right. No government has had a majority since 2015. Michael Reid overturns the stereotypical view of Spain as a country haunted by its Francoist past.
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Ok book
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Rice, Noodle, Fish
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Ghosts of Spain
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The appearance, more than 60 years after the Spanish Civil War ended, of mass graves containing victims of Francisco Franco's death squads finally broke what Spaniards call "the pact of forgetting" - the unwritten understanding that their recent, painful past was best left unexplored. At this charged moment, Giles Tremlett embarked on a journey around the country and through its history to discover why some of Europe's most voluble people have kept silent so long.
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Smug Sensibilities
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Very good historical novel.
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A fresh mature perspective on the Spanish conquest
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Spain's position on Europe's southwestern corner has exposed it to cultural, political and actual winds blowing from all quadrants. Africa lies a mere nine miles to the south. The Mediterranean connects it to the civilisational currents of Phoenicians, Romans, Carthaginians and Byzantines as well as the Arabic lands of the Near East. Hordes from the Russian steppes were amongst the first to arrive. They would be followed by Visigoths, Arabs, Napoleonic armies and many more invaders and immigrants.
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Junk
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Dirt
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What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France.
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Non non non!
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The Ornament of the World
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Widely hailed as a revelation of a "lost" golden age, this history brings to vivid life the rich and thriving culture of medieval Spain, where, for more than seven centuries, Muslims, Jews, and Christians lived together in an atmosphere of tolerance, and literature, science, and the arts flourished.
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Excellent Book
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How to Say It: Words That Make a Difference
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Words. We use them all the time, every day, mostly without giving them much thought at all. We take for granted that they’re here at our disposal whenever we need them. But if you’ve ever wished you could communicate more effectively, words are the place to start. It’s incumbent upon you to choose the best words to accomplish your goals, because how you choose to communicate influences—well, everything! The power of communication shapes our professional goals, our relationships, and our lives—so the words we choose to use carry a great deal of power.
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Meh. Glad I didn't pay for it.
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By: Allison Friederichs Atkison, and others
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Walking with Sam
- A Father, a Son, and Five Hundred Miles Across Spain
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When Andrew McCarthy's eldest son began to take his first steps into adulthood, McCarthy found himself wishing time would slow down. Looking to create a more meaningful connection with Sam before he fled the nest, as well as recreate his own life-altering journey decades before, McCarthy decided the two of them should set out on a trek like few others: 500 miles across Spain's Camino de Santiago. Over the course of the journey, the pair traversed an unforgiving landscape, having more honest conversations in five weeks than they'd had in the preceding two decades.
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Interesting concept but...
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Taste
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Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them. Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York.
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Should include a pdf of recipes
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World Travel
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Overall
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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.
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Poor man’s version of Lonely Planet guidebooks
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By: Anthony Bourdain, and others
What listeners say about Grape, Olive, Pig
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- DancingGazelle
- 01-19-23
Very Exoticating
Listening to his love for food is like hearing the best kind of poetry. I hung on his every word. He clearly put his heart into these pages.
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- Austin Hudson
- 08-13-22
Tasty and educational
Like taking a culinary trip with friends. Ready for the next one! Cook, eat, travel. Great combination!
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- Amazon Customer
- 06-24-21
Food, history, & family
A great book about Spain’s food history and how it has been influenced over the years. Family and food. For me, this book is very personal, exciting, and powerful introduction to Spain. I really enjoyed it.
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- Jane Lee Winter
- 08-25-24
Stories of the local people.
These stories were engaging and brought me back to my early days in the 70s of traveling throughout Spain. I especially enjoyed the chapter on paella and have realized that I need to up my game.
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- A. D. Runcorn
- 04-23-23
Captivating!
I loved every word of this book - it was so well written and the narration was so pleasant to the ear. It made me hungry for more travel, good food, and memorable experiences.
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- Roger Navas-balladares
- 12-01-23
really...so many literary freedoms take.
As a chef, I found the book takes events ad stereotypicals. Translations taken literal. Example "Tocino del cielo" which translates to "heavenly pork belly" because it resembles pork belly....but there is no no pork. The author says it is a "pork flan"...so wrong!!!
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