The Food & Wine category has 865 audiobooks on Listento.it, with an average listener rating of 4.4★ across 3,228 ratings. The most-rated is Kitchen Confidential.
Kitchen Confidential
Summary
Recently, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared no one's appetite in this tell-all about what happens behind the kitchen door. Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike. From his first oyster in the Gironde, to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown, from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable. Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please. Anthony Bourdain is the author of the novels Bone in the Throat and Gone Bamboo. This is his first work of nonfiction. He is the executive chef at Brasserie Les Halles in New York City.
©51 2000 Anthony Bourdain (P)2000 Random House, Inc.
Medium Raw
Summary
The long-awaited follow-up to the mega-best-seller Kitchen Confidential In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out - from Monday fish to the breadbasket conspiracy - much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, moving back and forth from the author's bad old days to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food. Beginning with a secret and highly illegal after-hours gathering of powerful chefs that he compares to a mafia summit, Bourdain pulls back the curtain, but never pulls his punches, on the modern gastronomical revolution, as only he can. Cutting right to the bone, Bourdain sets his sights on some of the biggest names in the foodie world, including David Chang, the young superstar chef who has radicalized the fine-dining landscape; the revered Alice Waters, whom he treats with unapologetic frankness; the Top Chef winners and losers; and many more. Always he returns to the question "Why cook?" Or the more difficult "Why cook well?" Medium Raw is the deliciously funny and shockingly delectable journey to those answers, sure to delight philistines and gourmands alike.
©2010 Anthony Bourdain (P)2010 HarperCollins Publishers
Caffeine
Summary
Michael Pollan, known for his best-selling nonfiction audio, including The Omnivores Dilemma and How to Change Your Mind, conceived and wrote Caffeine: How Caffeine Created the Modern World as an Audible Original. In this controversial and exciting listen, Pollan explores caffeine’s power as the most-used drug in the world - and the only one we give to children (in soda pop) as a treat. Pollan takes us on a journey through the history of the drug, which was first discovered in a small part of East Africa and within a century became an addiction affecting most of the human species. Caffeine, it turns out, has changed the course of human history - won and lost wars, changed politics, dominated economies. What’s more, the author shows that the Industrial Revolution would have been impossible without it. The science of how the drug has evolved to addict us is no less fascinating. And caffeine has done all these things while hiding in plain sight! Percolated with Michael Pollan’s unique ability to entertain, inform, and perform, Caffeine is essential listening in a world where an estimated two billion cups of coffee are consumed every day.
©2019 Michael Pollan (P)2020 Audible Originals, LLC.
Food: A Cultural Culinary History
Summary
Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man." In fact, civilization itself began in the quest for food. Humanity's transition to agriculture was not only the greatest social revolution in history, but it directly produced the structures and institutions we call "civilization." In 36 fascinating lectures, award-winning Professor Albala puts this extraordinary subject on the table, taking you on an enthralling journey into the human relationship to food. With this innovative course, you'll travel the world discovering fascinating food lore and culture of all regions and eras - as an eye-opening lesson in history as well as a unique window on what we eat today. PLEASE NOTE: When you purchase this title, the accompanying reference material will be available in your Library section along with the audio.
©2013 The Teaching Company, LLC (P)2013 The Great Courses
The Omnivore's Dilemma
Summary
The best-selling author of The Botany of Desire explores the ecology of eating to unveil why we consume what we consume in the 21st century. "What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't, which mushrooms should be avoided, for example, and which berries we can enjoy. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance. The cornucopia of the modern American supermarket and fast-food outlet has thrown us back on a bewildering landscape where we once again have to worry about which of those tasty-looking morsels might kill us. At the same time we're realizing that our food choices also have profound implications for the health of our environment. The Omnivore's Dilemma is best-selling author Michael Pollan's brilliant and eye-opening exploration of these little-known but vitally important dimensions of eating in America. We are indeed what we eat, and what we eat remakes the world. A society of voracious and increasingly confused omnivores, we are just beginning to recognize the profound consequences of the simplest everyday food choices, both for ourselves and for the natural world. The Omnivore's Dilemma is a long-overdue book and one that will become known for bringing a completely fresh perspective to a question as ordinary and yet momentous as "What shall we have for dinner?"
©2006 Michael Pollan (P)2006 Penguin Audio
Whiskey in a Teacup
Summary
Academy award-winning actress, producer, and entrepreneur Reese Witherspoon invites you into her world, where she infuses the Southern style, parties, and traditions she loves with contemporary flair and charm. Reese Witherspoon’s grandmother Dorothea always said a combination of beauty and strength made Southern women “whiskey in a teacup”. We may be delicate and ornamental on the outside, she said, but inside, we’re strong and fiery. Reese’s Southern heritage informs her whole life, and she loves sharing the joys of Southern living with practically everyone she meets. She takes the South wherever she goes with bluegrass, big holiday parties, and plenty of Dorothea’s fried chicken. It’s reflected in how she entertains, decorates her home, and makes holidays special for her kids - not to mention how she talks, dances, and does her hair (in this audiobook, you will learn Reese’s fail-proof, only slightly insane hot-roller technique). Reese loves sharing Dorothea’s most delicious recipes as well as her favorite Southern traditions, from midnight barn parties to backyard bridal showers, magical Christmas mornings to rollicking honky-tonks. It’s easy to bring a little bit of Reese’s world into your home, no matter where you live. After all, there’s a Southern side to every place in the world, right? PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
©2018 Reese Witherspoon (P)2018 Simon & Schuster Audio
A History of the World in 6 Glasses
Summary
Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay wages. In ancient Greece, wine became the main export of her vast seaborne trade, helping spread Greek culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying seamen on long voyages and oiling the pernicious slave trade. Although coffee originated in the Arab world, it stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. And hundreds of years after the Chinese began drinking tea, it became especially popular in Britain, with far-reaching effects on British foreign policy. Finally, though carbonated drinks were invented in 18th-century Europe, they became a 20th-century phenomenon, and Coca-Cola in particular is the leading symbol of globalization. For Tom Standage, each drink is a different kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations. You may never look at your favorite beverage the same way again.
©2005 Tom Standage (P)2011 Tantor
It Burns
Summary
Winner of the Silver Narrative/Documentary Podcast Trophy at the 2020 New York Festivals Radio Awards Nominated for the 2019 Rose D’Or award for Audio Entertainment Please note: contains mature themes and graphic imagery. Written and hosted by Marc Fennell, It Burns is the story of a 10-year scandal-plagued international competition that will take listeners from the Australian Coast to South Carolina (via an Indian Research Facility). It’s a war filled with larger than life characters. There will be sledging, accusations of cheating, theft and performance enhancing drugs. And allegations that Australia was cheated out of a Guinness World Record. In the process of charting the scandal-plagued race to breed the world’s hottest chilli, the audio documentary lifts the lid on the subculture of ‘Chilli-heads’, hardcore chilli fans spread across the globe who compete in chilli eating and breeding competitions. The internet is filled with videos of grown men being reduced to tears by a square millimetre of chilli. The docu-series asks: what motivates someone to breed and eat a demonic nugget that is so hot it no longer has flavour? At what point does this stop being cuisine and start being an endurance sport? This humorous series shows that all this has never really been about chilli. It’s been about how people use pain to shape themselves, define themselves and make themselves feel alive. This is an Audible Original Podcast. Free for members. You can download all 5 episodes to your Library now.
©2019 Audible Australia Pty Ltd. (P)2019 Audible Australia Pty Ltd.
Queer Eye
Summary
From the Fab Five - the beloved hosts of Netflix's viral hit Queer Eye - comes an audiobook that is at once a behind-the-scenes exclusive, a practical guide to living and celebrating your best life, and a symbol of hope. Feeling your best is about far more than deciding what color to paint your accent wall or how to apply nightly moisturizer. It's also about creating a life that's well-rounded, filled with humor and understanding - and most importantly, that suits you. At a cultural moment when we are all craving people to admire, Queer Eye offers hope and acceptance. After you get to know the Fab Five, together they will guide you through five practical chapters that go beyond their designated areas of expertise (food and wine, fashion, grooming, home decor, and culture), touching on topics like wellness, entertaining, and defining your personal brand, and complete with bite-sized Hip Tips for your everyday quandaries. Above all else, Queer Eye aims to help you create a happy and healthy life, rooted in self-love and authenticity. Read by the Fab Five: Antoni Porowski, Tan France, Jonathan Van Ness, Bobby Berk, and Karamo Brown. Includes a bonus PDF of recipes from the book. PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
©2018 Antoni Porowski, Tan France, Jonathan Van Ness, Bobby Berk, Karamo Brown (P)2018 Random House Audio
Salt, Fat, Acid, Heat
Summary
Samin Nosrat reads "The Four Elements of Good Cooking", part one of her New York Times best seller Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking 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. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary yet simple philosophy. Master the use of just four elements - salt, which enhances flavor; fat, which delivers flavor and generates texture; acid, which balances flavor; and heat, which ultimately determines the texture of food - and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. PLEASE NOTE: When you purchase this title, the accompanying reference material will be available in your Library section along with the audio.
©2017 Samin Nosrat. All rights reserved. (P)2017 Simon & Schuster, Inc. All rights reserved.
Salt
Summary
So much of our human body is made up of salt that we'd be dead without it. The fine balance of nature, the trade of salt as a currency of many nations and empires, the theme of a popular Shakespearean play... Salt is best selling author Mark Kurlansky's story of the only rock we eat. From its single origin, to the other discoveries made because of it, fascinating tales of salt and the people who have been involved with it through the ages are interwoven here. Fifteen recipes are included that will meet with every taste. Mark Kurlansky has produced a kaleidoscope of history, a multi-layered masterpiece that blends economic, scientific, political, religious, and culinary records into a rich and memorable tale.
©2002 Mark Kurlansky (P)2002 New Millenium Audio, All Rights Reserved
Save Me the Plums
Summary
New York Times Best Seller Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet. “A must for any food lover... Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. You’ll tear through this memoir.” [Refinery29 (The Best New Books of April 2019)] Named one of the best books of the year by Real Simple, Good Housekeeping, Town & Country. When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Listeners will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media - the last spendthrift gasp before the internet turned the magazine world upside down. Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams - even when she ends up in a place she never expected to be. Praise for Save Me the Plums: “Poignant and hilarious...simply delicious... Each serving of magazine folklore is worth savoring. In fact, Reichl’s story is juicier than a Peter Luger porterhouse. Dig in.” (The New York Times Book Review) “In this smart, touching, and dishy memoir...Ruth Reichl recalls her years at the helm of Gourmet magazine with clear eyes, a sense of humor, and some very appealing recipes.” [Town & Country (The Must-Read Books of Spring 2019)] “If you haven’t picked up food writing queen Ruth Reichl’s new book, Save Me the Plums, I highly recommend you fix that problem.... Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.” (Soleil Ho, San Francisco Chronicle)
©2019 Ruth Reichl (P)2019 Random House Audio
I Hear She's a Real B*tch
Summary
A sharp and candid memoir from a star in the restaurant world and an up-and-coming literary voice. Toronto restaurateur Jen Agg, the woman behind the popular The Black Hoof, Cocktail Bar, Rhum Corner, and Agrikol restaurants, is known for her frank, crystal-sharp, and often hilarious observations and ideas on the restaurant industry and the world around her. I Hear She's a Real B*tch, her first book, is caustic yet intimate and wryly observant - an unforgettable glimpse into the life of one of the most interesting, smart, trail-blazing voices of this moment.
©2017 Jen Agg (P)2017 Penguin Random House Canada
The Measure of My Powers
Summary
Instant national best seller and shortlisted for the 2019 Taste Canada Awards and the Rakuten Kobo Emerging Writer Prize. For fans of Eat Pray Love, Wild, and H is for Hawk, The Measure of My Powers is the story of one woman's search for self-love, experienced through food and travel. "With searing vulnerability and unflinching honesty, Jackie Kai Ellis takes us on an intense and immersive journey from her darkest moments to the redemption she finds through her love of food, Paris, and ultimately, herself." (Jen Waite, best-selling author of A Beautiful, Terrible Thing) On the surface, Jackie Kai Ellis' life was the one that she and every woman wanted. She was in her late 20s and married to a handsome man, she had a successful career as a designer, and she had a beautiful home. But instead of feeling fulfilled, happy, and loved, each morning she'd wake up dreading the day ahead, searching for a way out. Depression clouded every moment, the feelings of inadequacy that had begun in childhood now consumed her, and her marriage was slowly transforming into one between strangers - unfamiliar, childless, and empty. In the darkness, she could only find one source of light: the kitchen. It was the place where Jackie escaped, finding peace, comfort, and acceptance. This is the story of one woman's journey to find herself. Armed with nothing but a love of food and the words of the 20th-century food writer M.F.K. Fisher, she travels from France to Italy, then the Congo, and back again. Along the way, she goes to pastry school in Paris, eats the most perfect apricots over the Tuscan hills, watches a family of gorillas grazing deep in the Congolese brush, has her heart broken one last time on a bridge in Lyon, and, ultimately, finds a path to life and joy. Told with insight and intimacy, and radiating with warmth and humor, The Measure of My Powers is an inspiring memoir, and an unforgettable experience of the senses. PLEASE NOTE: When you purchase this title, the accompanying reference material will be available in your Library section along with the audio.
©2018 Jackie Kai Ellis (P)2018 Appetite by Random House
Cooked
Summary
Fire, water, air, earth - our most trusted food expert recounts the story of his culinary education In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he 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. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook. Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The listener learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. PLEASE NOTE: When you purchase this title, the accompanying material will be available in your Library section along with the audio.
©2013 Michael Pollan (P)2013 Penguin Audio
Food: A Love Story
Summary
“What are my qualifications to write this book? None really. So why should you read it? Here’s why: I’m a little fat. If a thin guy were to write about a love of food and eating I’d highly recommend that you do not read his book." Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet ("choking on bacon is like getting murdered by your lover") and decrying the worst offenders ("kale is the early morning of foods"). Fans flocked to his New York Times best-selling book Dad Is Fat to hear him riff on fatherhood, but now, in his second book, he will give them what they really crave - his thoughts on all things culinary(ish). Insights such as: why he believes coconut water was invented to get people to stop drinking coconut water, why pretzel bread is number three on his most important inventions of humankind (behind the wheel and the computer), and the answer to the age-old question "which animal is more delicious: the pig, the cow, or the bacon cheeseburger?"
©2014 Jim Gaffigan (P)2014 Random House Audio
Cork Dork
Summary
Instant New York Times best-seller and a New York Times critics' pick. “Thrilling...[told] with gonzo élan.... When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a shade closer.” (Jennifer Senior, The New York Times) Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine - until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession and whether she, too, could become a “cork dork”. With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the listener inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist’s fMRI machine as she attempts to answer the most nagging question of all: What’s the big deal about wine? What she learns will change the way you drink wine - and, perhaps, the way you live - forever. “Think: Eat, Pray, Love meets Somm.” (TheSkimm) “As informative as it is, well, intoxicating.” (Fortune)
©2017 Bianca Bosker (P)2017 Penguin Audio
Dirt
Summary
A hilariously self-deprecating, highly obsessive account of the author's adventures, in the world of French haute cuisine, for anyone whose ever found joy in cooking and eating food with their family - from the author of the best-selling, widely acclaimed Heat. A New York Times Critics' Top Book of 2020 A New York Times Book Review Editors' Choice Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking - or at least get to the bottom of why it is so revered - he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, DC. But when Buford (quickly) realizes that a stage in France is necessary, he goes - this time with his wife and three-year-old twin sons in tow - to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed - with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian. With his signature humor, sense of adventure, and masterly ability to immerse himself - and us - in his surroundings, Bill Buford has crafted what is sure to be the food-lover's book of the year.
©2020 Bill Buford (P)2020 Random House Audio
Restaurant Man
Summary
How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners - his mother, Lidia Bastianich, and Mario Batali.
Joe first learned the ropes of the restaurant business from his father, Felice Bastianich, the original Restaurant Man, the ultrapragmatic and sharp-eyed owner of a popular red-sauce joint. But years of cleaning chickens and other kitchen drudgery convinced Joe that his destiny lay elsewhere. After a year on Wall Street, however, he realized that his love of food was by now too deeply ingrained, and after buying a one-way ticket to Italy, he spent over a year working in restaurants and vineyards there, developing his own taste and learning everything he could about Italian cuisine.
Upon his return to New York, he partnered with his mother to open Becco and soon after joined forces with Mario Batali, an alliance that not only created a string of critically acclaimed and popular restaurants but redefined Italian food in America.
Restaurant Man is not only a compelling ragù-to-riches chronicle but a look behind the scenes at what it really takes to run a restaurant in New York City, the most demanding, fickle, and passionate market in America, from dealing with shady vendors, avaricious landlords, and vitriolic food critics, to day-to-day issues like the cost of linens (“the number-one evil”) and bread and butter.
Writing vividly in an authentic New York style that is equal parts rock ’n’ roll and hard-ass, bottom-line business reality, Joe shares lessons learned from a lifetime spent in restaurants (“Anything you give away for free is bad”), while recounting the stories of his own establishments - including how Del Posto managed to overcome a menu that was initially so ambitious that it could not be executed, to ultimately become the only four-star Italian restaurant in America.
Joe speaks frankly about friends and foes, but at the heart of the book is the mythical hero Restaurant Man, the old-school, blue-collar guy who stays true to the real secret of his success - watching costs but ferociously dedicating himself to exceeding his customers’ expectations and delivering the best dining experience in the world.
©2012 Joe Bastianich (P)2012 Brilliance Audio, Inc.
The Cheese Trap
Summary
New York Times best-selling author Dr. Neal Barnard reveals the shocking truth about cheese - the dangerous addiction that is harming your health - and presents a radical program to lose weight and feel great. We've been told that dairy does a body good, but the truth is that cheese can be dangerous. Loaded with calories, fat, and cholesterol, cheese can make you gain weight and leads to a host of health problems like high blood pressure and arthritis. Worse, it contains mild opiates that make it addictive, triggering the same brain receptors as heroin and morphine. In The Cheese Trap, Dr. Neal Barnard presents a comprehensive program to help listeners break free of their cheese addiction so they can lose weight, boost energy, and improve their overall health. This easy-to-follow diet features a treasury of healthy recipes that will tame even the toughest cravings - from pizza to lasagna to ice cream and cheesecake. PLEASE NOTE: When you purchase this title, the accompanying reference material will be available in your Library section along with the audio.
©2017 Neal D. Barnard (P)2017 Hachette Audio