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The Dish
- The Story of One Restaurant Meal, from Farm to Kitchen to Table
- Narrated by: Michael Lomonaco
- Length: 7 hrs and 3 mins
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Publisher's summary
“A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story." —Wall Street Journal
Acclaimed “chef writer” Andrew Friedman introduces listeners to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain.
On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It’s an exchange that happens dozens, or hundreds, of times a night—the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago’s Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table.
As various components of this one dish are prepared by the kitchen team, Friedman introduces listeners to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room.
Listeners will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possible—they will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers.
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.
"Masterful. ... Friedman excels at bringing the dining room to boisterous life with vivid, telling details. ... This will sate gastronomes and casual foodies alike." — Publishers Weekly (starred review)
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- How Grains, Nuts, Kernels, Pulses & Pips Conquered the Plant Kingdom and Shaped Human History
- By: Thor Hanson
- Narrated by: Marc Vietor
- Length: 7 hrs and 30 mins
- Unabridged
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We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.
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Delightfully simplistic!
- By Adrian on 03-30-16
By: Thor Hanson
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History of Bourbon
- By: Ken Albala, The Great Courses
- Narrated by: Ken Albala
- Length: 3 hrs and 55 mins
- Original Recording
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Is bourbon the quintessential American liquor? Bourbon is not just alcohol - the amber-colored drink is deeply ingrained in American culture and tangled in American history. From the early days of raw corn liquor to the myriad distilleries that have proliferated around the country today, bourbon is a symbol of the United States. This course traces bourbon's entire history, from the 1700s, with Irish, Scottish, and French settlers setting up stills and making distilled spirits in the New World, through today's booming resurgence.
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Expected a lot more about bourbon
- By Wes on 04-14-20
By: Ken Albala, and others
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Puppy Training in 7 Easy Steps
- Everything You Need to Know to Raise the Perfect Dog
- By: Mark Van Wye, Zoom Room Dog Training
- Narrated by: Mark Van Wye
- Length: 3 hrs and 53 mins
- Unabridged
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If you’re anything like most new puppy parents, it won’t take long to realize that your fuzzy little bundle of joy can also bark, chew, jump, and mysteriously get into A LOT of trouble around the house. Don’t panic - slowly remove the shoe from your pup’s mouth and open this book, because it’s time to start successfully training.
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Straight forward and engaging
- By Katherine Rodman on 06-04-20
By: Mark Van Wye, and others
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Dog Smart
- Life-Changing Lessons in Canine Intelligence
- By: Jennifer S. Holland
- Narrated by: Cassandra Campbell
- Length: 9 hrs and 13 mins
- Unabridged
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This delightful narrative takes listeners on a powerful search to unlock the secrets of dog cognition, based on evidence from trainers, owners, behaviorists, and the animals themselves. With in-depth reporting and more than a few personal adventures, best-selling author Jennifer S. Holland digs into what intelligence really means.
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Understand your dog better
- By Rick on 06-24-24
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Secretariat
- By: William Nack
- Narrated by: Grover Gardner
- Length: 14 hrs and 34 mins
- Unabridged
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In 1973, Secretariat, the greatest champion in horse-racing history, won the Triple Crown. The only horse to ever grace the covers of Time, Newsweek, and Sports Illustrated in the same week, he also still holds the record for the fastest times in both the Kentucky Derby and the Belmont Stakes. He was also the only non-human chosen as one of ESPN's "50 Greatest Athletes of the Century".
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Loved It - But It Is Not Just About A Super Horse
- By Julie on 06-10-12
By: William Nack
What listeners say about The Dish
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- Mathias farnsworth
- 10-28-23
Makes me what Dine out with questions
This inside look into where you food comes from was interesting and entertaining. Would recommended if you like books about Food and where is comes from. The Chicago History was also interesting
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- Jane S. Lebkowski
- 10-28-23
Interesting
This book tells the story of the intricacies of what goes into preparing a dish in a Chicago restaurant. The book was interesting but often became mired in detail. I wish the author had narrated the book. He would have added a vibrancy to the book
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- Read With My Ears
- 03-05-24
It was fine, just fine.
I had every reason to want to read and enjoy this book, just as I have many others on subjects related to culinary arts and restaurant management. The concept struck me as fresh and appealing.
At times, it was a mildly engaging (never rivetting) read while at other moments, it seemed just to muddle along without a great sense of purpose. The personalities, the backstories and the discussion of their day-to-day existence and interconnectedness were neither turn-offs nor compelling.
I didn’t dislike the book so much as I felt unmoved by it. It fell short of its potential, or at least short of my expectations.
So it was fine, just fine.
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