-
The Soul of a Chef
- The Journey Toward Perfection
- Narrated by: Donald Corren
- Length: 12 hrs and 14 mins
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Publisher's summary
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.
Like Ruhlman's The Making of a Chef, this is an instant classic in food writing—one of the fastest growing and most popular subjects today.
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- Narrated by: Ann Marie Lee
- Length: 7 hrs and 43 mins
- Unabridged
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In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.
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ok to pass the time
- By Robin on 03-25-13
By: Elizabeth Bard
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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
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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.
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Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
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Angelina's Bachelors
- A Novel, with Food
- By: Brian O'Reilly
- Narrated by: Xe Sands
- Length: 7 hrs and 22 mins
- Unabridged
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Far too young to be a widow, Angelina D’Angelo suddenly finds herself facing a life without her beloved husband, Frank. Late one night shortly after the funeral, she makes her way down to the kitchen and pours all of her grief and anger into the only outlet she has left - her passion for cooking.
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A Mouthwatering Comfort Listen
- By Blee Medel on 01-30-12
By: Brian O'Reilly
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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
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Overall
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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.
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A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
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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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Overall
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Performance
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Story
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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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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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.
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Superb Narration, Engrossing Tale
- By Robert R. on 10-22-13
By: Luke Barr
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The Story of Sushi
- An Unlikely Saga of Raw Fish and Rice
- By: Trevor Corson
- Narrated by: Brian Nishii
- Length: 10 hrs and 6 mins
- Unabridged
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Overall
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Performance
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Story
Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in 19th-century Tokyo as a cheap fast food.
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Lame, Lame, Lame
- By hermanous on 10-02-10
By: Trevor Corson
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The Way Life Should Be
- A Novel
- By: Christina Baker Kline
- Narrated by: Caitlin Davies
- Length: 7 hrs and 19 mins
- Unabridged
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Overall
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Performance
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Story
Angela can feel the clock ticking. She is single in New York City, stuck in a job she doesn't want and a life that seems to have somehow just happened. She inherited a flair for Italian cooking from her grandmother, but she never seems to have the time for it - these days, her oven holds only sweaters. Tacked to her office bulletin board is a photo from a magazine of a tidy cottage on the coast of Maine - a charming reminder of a life that could be hers if she could only muster the courage to go after it.
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Simple story
- By Dianna Bogart on 06-09-15
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Eight Flavors
- The Untold Story of American Cuisine
- By: Sarah Lohman
- Narrated by: Sarah Lohman
- Length: 8 hrs and 33 mins
- Unabridged
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Overall
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Performance
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Story
The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
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Great read... Terrible accents
- By S. Macklin on 12-14-18
By: Sarah Lohman
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The Making of a Chef
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Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.
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Interesting subject, terrible presentation.
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The cooking continuum
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Life, on the Line
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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.
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A Tasteless World?
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Cooking as Fast as I Can
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- Narrated by: Cassandra Campbell
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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.
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Great listen for a chef
- By Nikki on 04-10-24
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- By: Edward Lee
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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
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Ferran
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- By: Colman Andrews
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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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The Making of a Chef
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- Length: 12 hrs and 14 mins
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Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.
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Interesting subject, terrible presentation.
- By JLouis on 07-22-07
By: Michael Ruhlman
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From Scratch
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- By: Michael Ruhlman
- Narrated by: Michael Ruhlman
- Length: 7 hrs and 21 mins
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Overall
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From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. Includes an audio extra featuring discussion with the author/narrator and best-selling author, Ann Hood.
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The cooking continuum
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Life, on the Line
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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.
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A Tasteless World?
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Cooking as Fast as I Can
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- Narrated by: Cassandra Campbell
- Length: 7 hrs and 55 mins
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Overall
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Performance
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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.
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Great listen for a chef
- By Nikki on 04-10-24
By: Cat Cora
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
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- Narrated by: David Shih
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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
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recasting needed
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Consider the Fork
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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
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
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The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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A good book - with some winning points
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By: Michael Brenner, and others
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Culinary Reactions
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Overall
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Performance
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Story
When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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Culinary Reactions - The Chemical Formulas to Cook
- By Vicente Gard on 06-06-19
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The Food Lab
- Better Home Cooking Through Science
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Overall
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Performance
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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.
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Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
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The Main Dish
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Overall
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Michael Ruhlman, author of best-selling books about professional cooking and chefs and best-selling cookbooks with such chefs as Thomas Keller, Eric Ripert, and Michael Symon, turns his reporter's eye and engaging style on himself to answer the question "how on earth did I get here?" In an unlikely and unplanned series of chance connections, and work often motivated primarily by fear of poverty, he managed to carve a unique place for himself in the increasingly obsessive world of restaurants, chefs, and writers.
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Awesome!
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By: Michael Ruhlman
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Ratio
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Overall
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Performance
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Story
When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.
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One of the best books for professionals as well as home cooks….
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By: Michael Ruhlman
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Back of the House
- The Secret Life of a Restaurant
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Overall
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Performance
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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.
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Truly horrible narration
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The Flavor Equation
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Overall
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Performance
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Story
Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.
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Boring details about things that need no explanation
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Real Food, Fake Food
- Why You Don't Know What You're Eating and What You Can Do About It
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- Unabridged
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Overall
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Performance
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Story
You've seen the headlines: Parmesan cheese made from sawdust. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn't. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.
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Disappointed in how few foods were covered.
- By Perry Gallagher on 01-13-17
By: Larry Olmsted
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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
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- Unabridged
-
Overall
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Performance
-
Story
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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Eat a Peach
- A Memoir
- By: David Chang, Gabe Ulla
- Narrated by: David Chang
- Length: 9 hrs and 6 mins
- Unabridged
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Overall
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Performance
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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.
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So many threads coming into a wonderful tapstery.
- By Suzie on 09-12-20
By: David Chang, and others
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The Wok
- Recipes and Techniques
- By: J. Kenji Lopez-Alt
- Narrated by: Eric Jason Martin
- Length: 19 hrs and 44 mins
- Unabridged
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Overall
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Performance
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Story
J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.
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Does not work as an audio book
- By Anonymous User on 04-22-22
What listeners say about The Soul of a Chef
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- RFRMAC
- 02-08-17
Something New For the Cook in Me
I didn't know what to expect when I purchased this book. I like to cook so I bought it. I found it very interesting and picked up a few cooking tips to boot. The book is about the mind set of people who live to cook and their different approaches and histories. I loved the authors pace and his approach to covering these people. Nice job.
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- ER
- 12-24-22
Loved It!
Stories, recipes, so many great descriptions you can taste the words! I can't wait to do more cooking, and enjoying the food of others. A+
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- Toni
- 12-15-16
Made Me Want to Stop Driving and Cook
Everything about the book was perfect!
So very inspiring. Hope to visit Per Se on an upcoming trip.
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- Anonymous User
- 04-11-21
Excellent book
I loved every minute of this book. Must Read, I couldn't believe how in depth he gets in each story.
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- Sandy
- 05-12-21
Better than the first one!
I didn’t write a negative review about the first (The Making of a Chef) because the content was rather good, but the reader was downright awful. Changing readers for the second book made all the difference and the content was just as interesting and enjoyable as the first one was.
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- KenJG62
- 05-20-20
Ruhlman finally gets the narrator he deserves.
Having been so terribly disappointed with the uninformed monotone of the narration of Michael Ruhlman’s “the Making of a Chef” I was hesitant to try his second in the series “the Soul of a Chef”. Donald Cotten was tremendous. Just a fun, fun listen. I recommend this book to anyone who likes the modern era of food network, celebrity chef, locavore dining....and especially those like myself who cling desperately to the Old School, A. Escoffier classic cuisine, without which none of the modern era culinary universe would be meaningful. Thanks Audible.
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- Bror Erickson
- 03-09-17
The American Work Ethic Meets Food And Wine
According to Ecclesiastes, there are four things that God gives to man to make life enjoyable: bread, wine, the work of your hands and sex. In America, the protestant work ethic has emphasized the one to its own detriment. But here, where bread, that is food in all its forms, is the focus of the protestant work ethic, well then we begin to see life become enjoyable again.
The book starts with the CMC test at the Culinary Institute of America. It tracks six chefs taking this beast of a test and documents their triumphs and failures as well as the pros and cons of the test. The book then turns to look at other chefs running restaurants. Some of these chefs have taken the CMC others have not. It talks about their successes. It makes you want to eat. It makes you want to cook. It makes you want to travel and spend money on food.
Most especially, it makes you want to visit the French Laundry in Napa Valley California. Much of this book centers on Thomas Keller and the menu at the French Laundry. It becomes rather autobiographical concerning him and his pursuit of perfection in the kitchen that led to the success of this famed restaurant. This is definitely the American (protestant) work ethic meets food and wine in a rags-to-glory-story that is encouraging and inspiring.
I enjoyed the book. It was fun to learn the ins and outs of restaurant cooking, and what goes into becoming a chef. Most of the book concentrates on French and French-influenced cooking. This is something I knew a lot less about before reading this book and it makes me want to try a few things and learn more in this avenue.
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- elsa pauline watkins
- 04-29-21
So intriguing to know what chefs do.
I Loved the French Laundry section. Wow!!! I want to go now and eat there!!
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- Erik Zuniga
- 03-29-21
Fascinating
What a great book, I really loved it, the story of the different chefs is beautiful.
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- Mr. & Mrs. R. Barkoski
- 03-03-15
Great!
I loved this, found myself telling my wife about the various life experiences in this work. Very well narrated!
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3 people found this helpful