Steak
One Man's Search for the World's Tastiest Piece of Beef
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 $21.49
No default payment method selected.
We are sorry. We are not allowed to sell this product with the selected payment method
-
Narrated by:
-
Mike Lenz
-
By:
-
Mark Schatzker
About this listen
The definitive book on steak has never been written - until now.
"Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen. His journey takes him to all the legendary sites of steak excellence - Texas, France, Scotland, Italy, Japan, Argentina, and Idaho's Pahsimeroi Valley - where he discovers the lunatic lengths steak lovers will go to consume the perfect cut. After contemplating the merits of Black Angus, Kobe, Chianina, and the prehistoric aurochs - a breed revived by the Nazis after 400 years of extinction - Schatzker adopts his own heifer, fattens her on fruit, acorns, and Persian walnuts, and then grapples with ambivalence when this near-pet appears on his plate.
Reminiscent of both Bill Bryson's and Bill Buford's writing, Steak is a warm, humorous, and wide-ranging book that introduces a wonderful new travel and food writer to the common table.
©2010 Mark Schatzker (P)2020 TantorListeners also enjoyed...
-
The End of Craving
- Recovering the Lost Wisdom of Eating Well
- By: Mark Schatzker
- Narrated by: Gibson Frazier
- Length: 6 hrs and 45 mins
- Unabridged
-
Overall
-
Performance
-
Story
For the last fifty years, we have been fighting a losing war on food. We have cut fat, reduced carbs, eliminated sugar, and attempted every conceivable diet only to find that eighty-eight million American adults are prediabetic, more than a hundred million have high blood pressure, and nearly half now qualify as obese. The harder we try to control what we eat, the unhealthier we become. Why?
-
-
Useful new concepts, well presented
- By Nat on 11-10-21
By: Mark Schatzker
-
The Dorito Effect
- The Surprising New Truth About Food and Flavor
- By: Mark Schatzker
- Narrated by: Chris Patton
- Length: 8 hrs and 17 mins
- Unabridged
-
Overall
-
Performance
-
Story
In The Dorito Effect, Mark Schatzker shows us how our approach to the nation's number-one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs. Instead we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition.
-
-
In the shadow of Salt, Sugar, Fat by Michael Moss
- By Graham on 09-08-15
By: Mark Schatzker
-
The Food Lab
- Better Home Cooking Through Science
- By: J. Kenji Lopez-Alt
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Unabridged
-
Overall
-
Performance
-
Story
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
-
-
Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
-
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
-
A Bold Return to Giving a Damn
- One Farm, Six Generations, and the Future of Food
- By: Will Harris
- Narrated by: Will Harris
- Length: 10 hrs and 23 mins
- Unabridged
-
Overall
-
Performance
-
Story
Raised as a fourth-generation farmer, when Will Harris inherited White Oak Pastures he was a full-time commodity cowboy who played hard and fast with every tool the system offered–chemicals, antibiotics, steroids, and more. His ancestors had built a highly profitable, conventionally run machine, but over time he found himself disgusted with the excess, cruelty, and smalltown devastation this system entailed. So he bet the farm on forging a different way of doing things. One that works with nature not against it, and bridges the quickly widening delta between consumers and their food.
-
-
Lie after lie. Complete NARCISSIST!!! Don’t waste your time
- By Roni Crone on 11-24-23
By: Will Harris
-
Ingredients
- The Strange Chemistry of What We Put in Us and on Us
- By: George Zaidan
- Narrated by: George Zaidan
- Length: 6 hrs and 55 mins
- Unabridged
-
Overall
-
Performance
-
Story
Cheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won’t, and why - explained with high-octane hilarity, hysterical hijinks, and other things that don’t begin with the letter H. Ingredients offers the perspective of a chemist on the stuff we eat, drink, inhale, and smear on ourselves. Apart from the burning question of whether you should eat that Cheeto, Zaidan explores a range of topics.
-
-
Disappointed in the nutrition conclusion
- By Cristi on 01-30-22
By: George Zaidan
-
The End of Craving
- Recovering the Lost Wisdom of Eating Well
- By: Mark Schatzker
- Narrated by: Gibson Frazier
- Length: 6 hrs and 45 mins
- Unabridged
-
Overall
-
Performance
-
Story
For the last fifty years, we have been fighting a losing war on food. We have cut fat, reduced carbs, eliminated sugar, and attempted every conceivable diet only to find that eighty-eight million American adults are prediabetic, more than a hundred million have high blood pressure, and nearly half now qualify as obese. The harder we try to control what we eat, the unhealthier we become. Why?
-
-
Useful new concepts, well presented
- By Nat on 11-10-21
By: Mark Schatzker
-
The Dorito Effect
- The Surprising New Truth About Food and Flavor
- By: Mark Schatzker
- Narrated by: Chris Patton
- Length: 8 hrs and 17 mins
- Unabridged
-
Overall
-
Performance
-
Story
In The Dorito Effect, Mark Schatzker shows us how our approach to the nation's number-one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs. Instead we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition.
-
-
In the shadow of Salt, Sugar, Fat by Michael Moss
- By Graham on 09-08-15
By: Mark Schatzker
-
The Food Lab
- Better Home Cooking Through Science
- By: J. Kenji Lopez-Alt
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Unabridged
-
Overall
-
Performance
-
Story
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
-
-
Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
-
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
-
A Bold Return to Giving a Damn
- One Farm, Six Generations, and the Future of Food
- By: Will Harris
- Narrated by: Will Harris
- Length: 10 hrs and 23 mins
- Unabridged
-
Overall
-
Performance
-
Story
Raised as a fourth-generation farmer, when Will Harris inherited White Oak Pastures he was a full-time commodity cowboy who played hard and fast with every tool the system offered–chemicals, antibiotics, steroids, and more. His ancestors had built a highly profitable, conventionally run machine, but over time he found himself disgusted with the excess, cruelty, and smalltown devastation this system entailed. So he bet the farm on forging a different way of doing things. One that works with nature not against it, and bridges the quickly widening delta between consumers and their food.
-
-
Lie after lie. Complete NARCISSIST!!! Don’t waste your time
- By Roni Crone on 11-24-23
By: Will Harris
-
Ingredients
- The Strange Chemistry of What We Put in Us and on Us
- By: George Zaidan
- Narrated by: George Zaidan
- Length: 6 hrs and 55 mins
- Unabridged
-
Overall
-
Performance
-
Story
Cheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won’t, and why - explained with high-octane hilarity, hysterical hijinks, and other things that don’t begin with the letter H. Ingredients offers the perspective of a chemist on the stuff we eat, drink, inhale, and smear on ourselves. Apart from the burning question of whether you should eat that Cheeto, Zaidan explores a range of topics.
-
-
Disappointed in the nutrition conclusion
- By Cristi on 01-30-22
By: George Zaidan
-
Neurofitness
- A Brain Surgeon's Secrets to Boost Performance & Unleash Creativity
- By: Dr. Rahul Jandial
- Narrated by: Graham Winton
- Length: 6 hrs and 54 mins
- Unabridged
-
Overall
-
Performance
-
Story
This fascinating book draws on Dr. Jandial's broad-spectrum expertise and brings together the best of various fields - surgery, science, brain structure, the conscious mind - all to explain the bigger picture of brain health and rejuvenation. It is a journey into his operating room, around the world on his surgical missions, inside his laboratory, and to the outer edges of neuroscience to reveal the latest brain breakthroughs that are turning science fiction into reality, translating their implications for everyday life.
-
-
excellent description of the state of Neuroscience
- By voxy on 07-28-19
-
Meat Eater
- Adventures from the Life of an American Hunter
- By: Steven Rinella
- Narrated by: Steven Rinella
- Length: 7 hrs and 1 min
- Unabridged
-
Overall
-
Performance
-
Story
Meat Eater chronicles Rinella’s lifelong relationship with nature and hunting through the lens of ten hunts, beginning when he was an aspiring mountain man at age ten and ending as a thirty-seven-year-old Brooklyn father who hunts in the remotest corners of North America.
-
-
Meat Beaters has yet to put out a bad book
- By Mountain Man on 11-21-24
By: Steven Rinella
-
Brain Energy
- A Revolutionary Breakthrough in Understanding Mental Health—and Improving Treatment for Anxiety, Depression, OCD, PTSD, and More
- By: Christopher M. Palmer MD
- Narrated by: Christopher M. Palmer MD
- Length: 12 hrs and 18 mins
- Unabridged
-
Overall
-
Performance
-
Story
We are in the midst of a global mental health crisis, and mental illnesses are on the rise. But what causes mental illness? And why are mental health problems so hard to treat? Drawing on decades of research, Harvard psychiatrist Dr. Chris Palmer outlines a revolutionary new understanding that for the first time unites our existing knowledge about mental illness within a single framework: mental disorders are metabolic disorders of the brain. Brain Energy will transform the field of mental health, and the lives of countless people around the world.
-
-
Arguing brain health theory to medical profession
- By Maya H Saric on 03-10-23
-
Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
-
Overall
-
Performance
-
Story
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
-
-
A bit bland
- By Mark on 12-12-14
By: Michael Pollan
-
Defending Beef
- The Case for Sustainable Meat Production
- By: Nicolette Hahn Niman
- Narrated by: Nicolette Hahn Niman
- Length: 10 hrs and 39 mins
- Unabridged
-
Overall
-
Performance
-
Story
For decades, it has been nearly universal dogma among environmentalists and health advocates that cattle and beef are public enemy number one. But is the matter really so clear? Hardly, argues environmental lawyer turned rancher Nicolette Hahn Niman in her new book, Defending Beef. The public has long been led to believe that livestock, especially cattle, erode soils, pollute air and water, damage riparian areas, and decimate wildlife populations. In Defending Beef, Hahn Niman argues that cattle are not inherently bad for either the Earth or our own nutritional health.
-
-
Good Facts
- By DeeperSeeker on 04-25-19
-
Carnivore Cure
- Meat-Based Nutrition: The Ultimate Elimination Diet to Attain Optimal Health
- By: Judy Cho
- Narrated by: Judy Cho
- Length: 11 hrs and 18 mins
- Unabridged
-
Overall
-
Performance
-
Story
Carnivore Cure is the first elimination protocol to explain how to adopt a meat-based diet to bring about healing. Get back to optimal health by finding the perfect foods to fuel your individual body. Most elimination diets work to an extent, but fail to consider all the individual, physical symptoms, and food sensitivities. Most elimination diets remove processed foods and additives, but fail to remove plant-based toxins that can contribute to disease. Until now. Introducing Carnivore Cure.
-
-
Amazing!
- By Ashley Beaty on 05-24-21
By: Judy Cho
-
Salt Sugar Fat
- How the Food Giants Hooked Us
- By: Michael Moss
- Narrated by: Scott Brick
- Length: 14 hrs and 34 mins
- Unabridged
-
Overall
-
Performance
-
Story
From a Pulitzer Prize-winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back.
-
-
This is all too real, and YOU are the victim.
- By Michael on 03-03-13
By: Michael Moss
-
Metabolical
- The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine
- By: Robert H. Lustig
- Narrated by: Charles Constant
- Length: 12 hrs and 3 mins
- Unabridged
-
Overall
-
Performance
-
Story
The New York Times best-selling author of Fat Chance explains the eight pathologies that underlie all chronic disease, documents how processed food has impacted them to ruin our health, economy, and environment over the past 50 years, and proposes an urgent manifesto and strategy to cure both us and the planet.
-
-
painfully political
- By jonathan blake on 06-06-21
By: Robert H. Lustig
-
Lies My Doctor Told Me
- Medical Myths That Can Harm Your Health
- By: Dr. Ken Berry
- Narrated by: Geoff Sugiyama
- Length: 6 hrs and 41 mins
- Unabridged
-
Overall
-
Performance
-
Story
This updated and expanded edition of Dr. Berry’s best seller Lies My Doctor Told Me exposes the truth behind all kinds of “lies” told by well-meaning but misinformed medical practitioners. Nutritional therapy is often overlooked in medical school, and the information provided to physicians is often outdated. However, the negative consequences on your health remain the same. Advice to avoid healthy fats and stay out of the sun has been proven to be detrimental to longevity and can wreak havoc on your system.
-
-
Weak Narrator
- By Josh Cecil on 10-10-19
By: Dr. Ken Berry
-
The Clot Thickens
- The Enduring Mystery of Heart Disease
- By: Dr Malcolm Kendrick
- Narrated by: Matthew Lloyd Davies
- Length: 11 hrs and 46 mins
- Unabridged
-
Overall
-
Performance
-
Story
This is a 150-year detective story with a cast of unrecognized heroes who may, finally, become known for their work on the true causes of heart disease. Exploring the truth about cholesterol—the apparently tried, and convicted, cause of millions of deaths from heart disease—with billions spent each year on lowering cholesterol with diet and drugs.
-
-
Seriously the best book I read in 2022!
- By Cory Brickner on 02-17-23
-
Eating to Extinction
- The World's Rarest Foods and Why We Need to Save Them
- By: Dan Saladino
- Narrated by: Dan Saladino
- Length: 16 hrs and 14 mins
- Unabridged
-
Overall
-
Performance
-
Story
Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly 6,000 different plants once consumed by human beings, only nine remain major staples today. Just three of these - rice, wheat, and corn - now provide 50 percent of all our calories. Dig deeper and the trends are more worrisome still.
-
-
Must read
- By Morgan German on 10-06-22
By: Dan Saladino
-
This Is Your Mind on Plants
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 7 hrs and 37 mins
- Unabridged
-
Overall
-
Performance
-
Story
Of all the things humans rely on plants for - sustenance, beauty, medicine, fragrance, flavor, fiber - surely the most curious is our use of them to change consciousness: to stimulate or calm, fiddle with or completely alter, the qualities of our mental experience. Take coffee and tea: People around the world rely on caffeine to sharpen their minds. But we do not usually think of caffeine as a drug, or our daily use as an addiction, because it is legal and socially acceptable.
-
-
This is a clip show.
- By Jeff on 07-07-21
By: Michael Pollan
Related to this topic
-
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
-
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
-
Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- By: Megan Kimble
- Narrated by: Sarah Mollo-Christensen
- Length: 12 hrs and 22 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Very insightful
- By Anonymous User on 01-10-21
By: Megan Kimble
-
Meathooked
- The History and Science of Our 2.5-Million-Year Obsession with Meat
- By: Marta Zaraska
- Narrated by: Emily Durante
- Length: 8 hrs and 24 mins
- Unabridged
-
Overall
-
Performance
-
Story
One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbecued, and fried delights that tempt us.
-
-
A very interesting book on why we crave meat.
- By Amazon Customer on 05-23-16
By: Marta Zaraska
-
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
-
The Way We Eat Now
- How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World
- By: Bee Wilson
- Narrated by: Bee Wilson
- Length: 12 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps.
-
-
Slow, doesn't get to the point-20% info, 80% fluff
- By DrSarah on 11-13-19
By: Bee Wilson
-
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
-
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
-
Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- By: Megan Kimble
- Narrated by: Sarah Mollo-Christensen
- Length: 12 hrs and 22 mins
- Unabridged
-
Overall
-
Performance
-
Story
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.
-
-
Very insightful
- By Anonymous User on 01-10-21
By: Megan Kimble
-
Meathooked
- The History and Science of Our 2.5-Million-Year Obsession with Meat
- By: Marta Zaraska
- Narrated by: Emily Durante
- Length: 8 hrs and 24 mins
- Unabridged
-
Overall
-
Performance
-
Story
One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbecued, and fried delights that tempt us.
-
-
A very interesting book on why we crave meat.
- By Amazon Customer on 05-23-16
By: Marta Zaraska
-
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
-
The Way We Eat Now
- How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World
- By: Bee Wilson
- Narrated by: Bee Wilson
- Length: 12 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps.
-
-
Slow, doesn't get to the point-20% info, 80% fluff
- By DrSarah on 11-13-19
By: Bee Wilson
-
My Place at the Table
- A Recipe for a Delicious Life in Paris
- By: Alexander Lobrano
- Narrated by: Robert Fass
- Length: 8 hrs and 6 mins
- Unabridged
-
Overall
-
Performance
-
Story
A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano’s “little black book,” an insider’s guide to his thirty all-time-favorite Paris restaurants.
-
-
Great foodie talk, great palate
- By daily walker on 07-02-21
-
Farm City
- The Education of an Urban Farmer
- By: Novella Carpenter
- Narrated by: Karen White
- Length: 9 hrs and 53 mins
- Unabridged
-
Overall
-
Performance
-
Story
Novella Carpenter loves cities - the culture, the crowds, the energy. At the same time, she can't shake the fact that she is the daughter of two back-to-the-land hippies who taught her to love nature and eat vegetables. Ambivalent about repeating her parents' disastrous mistakes, yet drawn to the idea of backyard self-sufficiency, Carpenter decided that it might be possible to have it both ways.
-
-
Hmmm.
- By THoward on 09-30-09
-
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
-
Milk!
- A 10,000-Year Food Fracas
- By: Mark Kurlansky
- Narrated by: Brian Sutherland
- Length: 12 hrs and 38 mins
- Unabridged
-
Overall
-
Performance
-
Story
Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.
-
-
Horrible narration nearly kills Kurlansky
- By Scarlatti's Muse on 05-15-18
By: Mark Kurlansky
-
Mycophilia
- Revelations From the Weird World of Mushrooms
- By: Eugenia Bone
- Narrated by: Aimee Jolson
- Length: 11 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.
-
-
Absolutely awful, insufferable, racist author
- By Rs 🦇 on 11-25-19
By: Eugenia Bone
-
Lesser Beasts
- A Snout-to-Tail History of the Humble Pig
- By: Mark Essig
- Narrated by: Joe Barrett
- Length: 7 hrs and 18 mins
- Unabridged
-
Overall
-
Performance
-
Story
As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What's more, he argues, we ignore our historic partnership with these astonishing animals at our peril.
-
-
Virtuous Carnivors?
- By David on 04-14-16
By: Mark Essig
-
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
-
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
-
Overall
-
Performance
-
Story
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.
-
-
Best book of the year!
- By PD on 06-12-17
By: John T. Edge
-
Hippie Food
- How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
- By: Jonathan Kauffman
- Narrated by: George Newbern
- Length: 9 hrs and 13 mins
- Unabridged
-
Overall
-
Performance
-
Story
Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.
-
-
If you grew up eating health food you'll love it
- By Susie Wyshak on 05-09-18
-
A Certain Hunger
- By: Chelsea G. Summers
- Narrated by: Hillary Huber
- Length: 10 hrs and 44 mins
- Original Recording
-
Overall
-
Performance
-
Story
Eat Pray Love meets American Psycho in a seductive and sinister debut literary thriller. Food critic Dorothy Daniels indulges in her homicidal urges by murdering her lovers and devouring their organs in this intense, visceral, and lushly told tale of food, sex, power, and the pursuit of a very particular taste set between New York and Italy. Please Note: A Certain Hunger contains adult language and depictions of violence. Discretion is advised.
-
-
Ugh.
- By Kimberly on 02-03-20
-
The Brewer's Tale
- A History of the World According to Beer
- By: William Bostwick
- Narrated by: Christopher Sutton
- Length: 8 hrs and 6 mins
- Unabridged
-
Overall
-
Performance
-
Story
The Brewer's Tale is a beer-filled journey into the past: the story of brewers gone by and one brave writer's quest to bring them - and their ancient, forgotten beers - back to life, one taste at a time. This is the story of the world according to beer, a toast to flavors born of necessity and place - in Belgian monasteries, rundown farmhouses, and the basement nanobrewery next door. So pull up a barstool and raise a glass to 5,000 years of fermented magic.
-
-
Good insights!
- By Michael on 03-08-16
By: William Bostwick
-
Natural Diet for Folks Who Eat
- Cookin’ with Mother Nature
- By: Dick Gregory
- Narrated by: Prentice Onayemi
- Length: 5 hrs and 26 mins
- Unabridged
-
Overall
-
Performance
-
Story
First published in 1974 and even more relevant today, a natural and whole foods guide the voice of Black consciousness, cultural icon Dick Gregory, the incomparable satirist, human rights and environmental activist, health advocate, social justice champion, and author of the NAACP Image Award-winning Defining Moments in Black History: Reading Between the Lies.
-
-
The basic truths still hit
- By ARC on 03-21-23
By: Dick Gregory
What listeners say about Steak
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
-
Overall
-
Performance
-
Story
- An
- 10-17-24
A great book to learn about steak
As a steak lover, this book inspired me to start eating grass feed beef and to learn more about the cattle industry.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- Amazon Customer
- 06-15-22
For meat lovers!
Mark has done it again. Everything he writes is informative but more importantly it’s a great story and the style makes you feel like your along for the journey. I really enjoyed this book.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- John Madany
- 10-08-20
Journey into a deeper appreciation for beef
I had a very pleasant day today listening to this book from “cover to cover“ while getting my garden ready for fall. I enjoyed the travels with Mark and appreciate his excellent ability with words. Since I read this book a number of years ago I have had opportunity to meet a few of the people he met his travels. For me this lent authenticity to the book. I believe in flavor and I believe in soil and Mark highlights both.
Good narrator.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
1 person found this helpful