The Book of Spice
From Anice to Zedoary
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Narrated by:
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Kyle Tait
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By:
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John O'Connell
About this listen
A tasty compendium of spices and a fascinating history and wide array of uses of the world’s favorite flavors - The Book of Spice: From Anise to Zedoary reveals the amazing history of spices both familiar and esoteric. John O’Connell’s erudite chapters combine history with insights into art, religion, medicine, science, and they’re richly seasoned with anecdotes and recipes.
Discover why Cleopatra bathed in saffron and mare’s milk, why wormwood-laced absinthe caused 18th-century drinkers to hallucinate, and how cloves harvested in remote Indonesian islands found their way into a kitchen in ancient Syria. Almost every kitchen contains a bottle of cloves or a stick of cinnamon; almost every dish, a pinch of something, whether chili or cumin. The Book of Spice is culinary history at its most appetizing.
©2016 John O'Connell (P)2020 Dreamscape Media, LLCListeners also enjoyed...
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- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
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A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
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EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
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Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
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Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
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For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
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Eating for England
- The Delights and Eccentricities of the British at Table
- By: Nigel Slater
- Narrated by: Nigel Slater
- Length: 6 hrs and 24 mins
- Unabridged
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The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? Eating for England is an entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating, and how they behave in restaurants.
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A Must-Hear!
- By Laura on 07-04-08
By: Nigel Slater
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The Healthiest Diet on the Planet
- Why the Foods You Love-Pizza, Pancakes, Potatoes, Pasta, and More-Are the Solution to Preventing Disease and Looking and Feeling Your Best
- By: John McDougall, Mary McDougall
- Narrated by: Stephen R. Thorne
- Length: 2 hrs and 22 mins
- Unabridged
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High in calories and cholesterol, animal fats and proteins too often leave you hungry and lead to overeating and weight gain. They are often the root causes of a host of avoidable health problems - from indigestion, ulcers, and constipation to obesity, diabetes, heart disease, and cancer. On the other hand, complex carbohydrates like whole grains, legumes, tubers, and other starches provide your body with essential proteins and nutrients that satisfy the appetite while simultaneously fighting illness.
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Informative and interesting
- By Tamazon on 11-23-17
By: John McDougall, and others
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The Taste of Empire
- How Britain's Quest for Food Shaped the Modern World
- By: Lizzie Collingham
- Narrated by: Jennifer M. Dixon
- Length: 12 hrs and 3 mins
- Unabridged
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In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.
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Overall really interesting and informative
- By Amazon Customer on 01-01-21
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The Official Bright Line Eating Cookbook
- Weight Loss Made Simple
- By: Susan Peirce Thompson PhD
- Narrated by: Susan Peirce Thompson PhD
- Length: 3 hrs and 56 mins
- Unabridged
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This book provides recipes, as well as tons of tips, tricks, and tools culled directly from the Bright Line Eating community, the "Bright Lifers" themselves! Because Bright Line Eating is unlike any food program out there, this cookbook will be unlike any seen before. It's broken down by warm bowls, cold bowls, and plates. There will be a large section on salad dressings - because Bright Lifers live and die by their dressing! Note: There will not be any "cheat" foods, because those foods keep addiction alive in the brain, slow weight loss, and leave you vulnerable to old habits.
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Go ahead and buy the audio version
- By becky on 10-26-19
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Natural Diet for Folks Who Eat
- Cookin’ with Mother Nature
- By: Dick Gregory
- Narrated by: Prentice Onayemi
- Length: 5 hrs and 26 mins
- Unabridged
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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.
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The basic truths still hit
- By ARC on 03-21-23
By: Dick Gregory
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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 Kitchen Counter Cooking School
- How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
- By: Kathleen Flinn
- Narrated by: Marguerite Gavin
- Length: 8 hrs and 48 mins
- Unabridged
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After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.
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Just as much a self-help book as a cookbook.
- By J. Locke on 03-07-13
By: Kathleen Flinn
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The Clever Gut Diet
- How to Revolutionize Your Body from the Inside Out
- By: Dr. Michael Mosley
- Narrated by: James A. Gillies
- Length: 4 hrs and 33 mins
- Unabridged
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People often joke about "going with their gut" but the truth is that this part of your body exercises an astonishing degree of control over your mood, hunger, and general health. Written with the latest research on the microbiome - the alien bacteria that lives in our guts - The Clever Gut Diet also clearly explains what goes on inside your stomach and intestines every day. Discover up-to-the-date science on hunger hormones and learn how our "second brain" communicates with the rest of the body, shaping our appetite and immune system.
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If you care about your health get this book
- By TiV on 10-08-17