-
The Making of a Chef
- Mastering Heat at the Culinary Institute of America
- Narrated by: Jeff Riggenbach
- Length: 12 hrs and 14 mins
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A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
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Ferran
- The Inside Story of El Bulli and the Man Who Reinvented Food
- By: Colman Andrews
- Narrated by: Don Hagen
- Length: 10 hrs and 33 mins
- Unabridged
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Overall
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Performance
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Story
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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Out of Line
- A Life of Playing with Fire
- By: Barbara Lynch
- Narrated by: Christina Delaine
- Length: 9 hrs and 48 mins
- Unabridged
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Overall
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Performance
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Story
Out of Line describes Lynch's remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. It is also a love letter to South Boston and its vanishing culture, governed by Irish Catholic mothers and its own code of honor. Through her story, Lynch explores how the past - both what we strive to escape from and what we remain true to - can strengthen and expand who we are.
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Hardheaded, arrogant, profane.
- By Minneapolis listener on 10-26-22
By: Barbara Lynch
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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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Overall
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Performance
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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.
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Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
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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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Stir
- My Broken Brain and the Meals That Brought Me Home
- By: Jessica Fechtor
- Narrated by: Jessica Fechtor
- Length: 6 hrs and 21 mins
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Performance
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At 28, Jessica Fechtor was happily immersed in graduate school and her young marriage and thinking about starting a family. Then one day she went for a run, and an aneurysm burst in her brain. She nearly died. She lost her sense of smell and the sight in her left eye and was forced to the sidelines of the life she loved. Jessica's journey to recovery began in the kitchen as soon as she was able to stand at the stovetop and stir. There, she drew strength from the restorative power of cooking and baking.
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Wonderful powerful read
- By Amazon Customer on 01-13-24
By: Jessica Fechtor
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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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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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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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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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Overall
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Performance
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Story
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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A good book - with some winning points
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Truly horrible narration
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Awesome!
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Props to the narrator, and amazing book
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Hardheaded, arrogant, profane.
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Salt, Fat, Acid, Heat
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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...
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By: Samin Nosrat
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The Devil in the Kitchen
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- By: Marco Pierre White, James Steen
- Narrated by: Timothy Bentinck
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Overall
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Performance
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Story
In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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A chef / restaurateur must.
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Ratio
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- By: Michael Ruhlman
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Overall
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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….
- By Jose Hurtado on 04-26-24
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What listeners say about The Making of a Chef
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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Overall
- William
- 01-02-04
An Experience I Was Glad to Share
As a graduate of the Culinary Institute of America, and having read both "The Making of a Chef" and "The Soul of a Chef," I can attest to the validity of the inner-workings of the Culinary. This book is not only accurate in nearly every detail, but I had the honor of learning under many of the same Chefs talked about in the book. When I learned that I had been accepted to the Culinary, I ran out and bought a copy of this book as research. Now, after having graduated several years later, I took the opporotunity to listen to the book again, surprised at the authenticity. I encourage anyone interested in either going to culinary school or learning about what it takes to be a chef, pay close attention to this book. It will give you a delightful insight into a cloaked world, one usually covered in tomato sauce.
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- Leslie McKenzie
- 04-19-17
Pretty good
I had to read this book for a paper I had to write in one of my culinary classes. At first I thought this book was extremely boring. I even hated it, but as I read on I started to actually enjoy it. I liked the way it was written and it made me feel as if I was in the kitchen. Over all it's a pretty good book and it's good to read if you have an interest in cooking. Even if you don't want to be a chef it's still good to read.
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- Paul C. Icatar
- 05-12-20
Ruhlman rules, but the narrator doesn’t.
This intro to Ruhlman stands up to the quickly approaching 20yrs since it was published. Techniques and rationale will have changed from the late 90’s era (“Oriental cooking”), but it still captures the experience well.
The only thing that took me out of the reading was the reader’s odd choices of pronouncing ingredients - Gnocchi read as “knocky”, shallots as “shal-outs”, etc. Flat affect, but otherwise okay.
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- Suzanne E.
- 02-28-19
Great content, sterile narration
I have always wished to go to culinary school. I love reading books about it, listening to chef interviews, experimenting with foods in my own limited, but game , way. I was so excited to find this audiobook, as I spend 90 min on my commute to and from work each day. What a chore to get through! All due to narration. The story was fascinating, but what flat, robotic delivery! Also the editing was atrocious. He finished a sentences and then stated "Chapter 3" (pick your chapter), all in the same breath- very jarring. Then there would be a long, dramatic pause to the point that I thought my phone had malfunctioned, only to be followed by a mundane sentence. WRONG narrator for the book, he sounded like a video I had to watch on how to use a new IV pump.
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- Amazon Customer
- 03-07-23
Loved it.
If you love food and culinary memoirs, it’s a great inside look at the CIA.
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- Marcia
- 06-18-24
The beginning of my addiction
I read The Making of a Chef when it was first published and it was literally the start of my ADDICTION to cooking & restaurant stories. Absolutely loved it! Michael Ruhlman does an amazing job of making you feel like you're actually experiencing what he writes. Like you're actually there in the kitchen, with sweat on your brow!
I loved being able to listen to it again, now on Audible! I really enjoyed the narrator's voice but I think this might have been done in the early days of audio b/c it does sound a little AI and numerous words are mispronounced.
Regardless, 10 stars from me!
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Overall
- Jenny
- 12-16-04
Excellent book, mediocre recording
I read the hardcover version of this a few years ago, and loved it. I'm enjoying listening to it, but the recording itself can be a little irritating. Would have been much better if Ruhlman himself would have recorded it. This particular narrator mispronounces words a lot, and even pronounced the same word two different ways within a few seconds. There are some strange gaps in the recording, too, which are an editing problem, not a narrating problem. This book and its author are widely respected among professionals, and I'm disappointed that more care was not taken in its presentation. Other than the mispronunciations and gaps, the narrator does a decent job and doesn't display any other annoying tendencies.
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5 people found this helpful
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Overall
- Sandra
- 06-12-06
Good Info, hard to care
This book would be a great primer for those considering jumping in, checkbook in hand, to a culinary program. It is written about one of my favorite subjects - the culinary field and the people who chose it (I'm a personal chef). But, the narration and the story itself is plodding. I don't need to read about famous chefs and their experiences in culinary school (if they even attended culinary school)to find it interesting, but this was definitely needed "something". It was lacking spice and a reason why I should care about what the author went through in his quest for knowledge. Some stories "read" better when NOT told by the person who wrote the story. Not everyone can use their voice to simulate emotion and inflection, and just because the author lived the story and wrote the book does not qualify him to read it back to others in such a way that they would want to hear it. I really, really wish I had found this more interesting, I desperately wanted to!
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3 people found this helpful
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Overall
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Performance
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Story
- Kdsuite
- 01-14-21
Pronunciation much?
I liked the overall purpose of this book, however the narrator could have at least tried to sound like he knew what he was talking about.
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Overall
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Performance
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Story
- Jackie Johnson
- 07-13-21
Good Book, So-So Narration
For anyone interested in cooking and the food service industry this book is very interesting and informative. The only problem is the narrator. He always uses the most awkward pauses where they don’t belong which leads to a narration that is far from smooth. Otherwise, great book experience.
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