-
Restaurant Man
- Narrated by: Joe Bastianich
- Length: 8 hrs and 9 mins
Failed to add items
Add to Cart failed.
Add to Wish List failed.
Remove from wishlist failed.
Adding to library failed
Follow podcast failed
Unfollow podcast failed
Get 2 free audiobooks during trial.
Buy for $20.00
No default payment method selected.
We are sorry. We are not allowed to sell this product with the selected payment method
Publisher's 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.
Listeners also enjoyed...
-
Humble Pie
- By: Gordon Ramsay
- Narrated by: Gordon Ramsay
- Length: 3 hrs and 1 min
- Abridged
-
Overall
-
Performance
-
Story
This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today.
-
-
Do wish it was unabridged though. . .
- By Tiffini on 04-16-10
By: Gordon Ramsay
-
Restaurant Success by the Numbers, Second Edition
- A Money-Guy's Guide to Opening the Next New Hot Spot
- By: Roger Fields
- Narrated by: Jonathan Yen
- Length: 14 hrs and 46 mins
- Unabridged
-
Overall
-
Performance
-
Story
A one-stop start-up guide from an accountant-turned-restaurateur. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats - money-guy, restaurant owner, and restaurant consultant - Roger Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories (including many of the author's own), this comprehensive how-to walks listeners through the logistics of opening a restaurant: concept, location, menu, staff, and, most important, profit.
-
-
Everything mentioned I learned as I ran restaurant
- By steve on 01-24-19
By: Roger Fields
-
Gordon Ramsay
- On Top of the World
- By: Neil Simpson
- Narrated by: Richard Aspel
- Length: 9 hrs and 10 mins
- Unabridged
-
Overall
-
Performance
-
Story
Best known as the host of Fox's Hell's Kitchen and Kitchen Nightmares, Gordon Ramsay is one of the most driven, successful, and irate chefs around. He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame.
-
-
Well Done
- By Stephanie curry on 01-30-15
By: Neil Simpson
-
Restaurant & Bar Marketing
- The No Bulls#it Guide to Improving Guest Counts
- By: Erik Shellenberger
- Narrated by: Erik Shellenberger
- Length: 1 hr and 54 mins
- Unabridged
-
Overall
-
Performance
-
Story
A real, raw, and relevant look at the reality of marketing your bar or restaurant in today’s noisy online world. Learn why social media marketing has lost its effectiveness over the years and how content marketing can give you a simple, much-needed edge.
-
-
Ehh try something else
- By Chris on 09-06-20
-
Where I Come From
- Life Lessons from a Latino Chef
- By: Aarón Sánchez
- Narrated by: Aarón Sánchez
- Length: 9 hrs and 9 mins
- Unabridged
-
Overall
-
Performance
-
Story
Before Chef Aaron Sanchez rose to fame on shows like MasterChef and Chopped, he was a restless Mexican-American son, raised by a fiercely determined and talented woman who was a successful chef and restaurateur in her own right. In this memoir, Sanchez delves into his formative years with remarkable candor, injecting his story with adrenaline and revealing how he fell in love with cooking and started a career in the fast-paced culinary world.
-
-
Swearing unnecessary
- By Kindle Customer on 01-24-20
By: Aarón Sánchez
-
Kitchen Confidential
- Adventures in the Culinary Underbelly
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 8 hrs and 19 mins
- Unabridged
-
Overall
-
Performance
-
Story
Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." 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.
-
-
Kitchen Confidential
- By Holly on 02-20-03
By: Anthony Bourdain
-
Humble Pie
- By: Gordon Ramsay
- Narrated by: Gordon Ramsay
- Length: 3 hrs and 1 min
- Abridged
-
Overall
-
Performance
-
Story
This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today.
-
-
Do wish it was unabridged though. . .
- By Tiffini on 04-16-10
By: Gordon Ramsay
-
Restaurant Success by the Numbers, Second Edition
- A Money-Guy's Guide to Opening the Next New Hot Spot
- By: Roger Fields
- Narrated by: Jonathan Yen
- Length: 14 hrs and 46 mins
- Unabridged
-
Overall
-
Performance
-
Story
A one-stop start-up guide from an accountant-turned-restaurateur. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats - money-guy, restaurant owner, and restaurant consultant - Roger Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories (including many of the author's own), this comprehensive how-to walks listeners through the logistics of opening a restaurant: concept, location, menu, staff, and, most important, profit.
-
-
Everything mentioned I learned as I ran restaurant
- By steve on 01-24-19
By: Roger Fields
-
Gordon Ramsay
- On Top of the World
- By: Neil Simpson
- Narrated by: Richard Aspel
- Length: 9 hrs and 10 mins
- Unabridged
-
Overall
-
Performance
-
Story
Best known as the host of Fox's Hell's Kitchen and Kitchen Nightmares, Gordon Ramsay is one of the most driven, successful, and irate chefs around. He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame.
-
-
Well Done
- By Stephanie curry on 01-30-15
By: Neil Simpson
-
Restaurant & Bar Marketing
- The No Bulls#it Guide to Improving Guest Counts
- By: Erik Shellenberger
- Narrated by: Erik Shellenberger
- Length: 1 hr and 54 mins
- Unabridged
-
Overall
-
Performance
-
Story
A real, raw, and relevant look at the reality of marketing your bar or restaurant in today’s noisy online world. Learn why social media marketing has lost its effectiveness over the years and how content marketing can give you a simple, much-needed edge.
-
-
Ehh try something else
- By Chris on 09-06-20
-
Where I Come From
- Life Lessons from a Latino Chef
- By: Aarón Sánchez
- Narrated by: Aarón Sánchez
- Length: 9 hrs and 9 mins
- Unabridged
-
Overall
-
Performance
-
Story
Before Chef Aaron Sanchez rose to fame on shows like MasterChef and Chopped, he was a restless Mexican-American son, raised by a fiercely determined and talented woman who was a successful chef and restaurateur in her own right. In this memoir, Sanchez delves into his formative years with remarkable candor, injecting his story with adrenaline and revealing how he fell in love with cooking and started a career in the fast-paced culinary world.
-
-
Swearing unnecessary
- By Kindle Customer on 01-24-20
By: Aarón Sánchez
-
Kitchen Confidential
- Adventures in the Culinary Underbelly
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 8 hrs and 19 mins
- Unabridged
-
Overall
-
Performance
-
Story
Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." 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.
-
-
Kitchen Confidential
- By Holly on 02-20-03
By: Anthony Bourdain
-
The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- By: Marco Pierre White, James Steen
- Narrated by: Timothy Bentinck
- Length: 9 hrs and 1 min
- Unabridged
-
Overall
-
Performance
-
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.
-
-
A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
-
Your Table Is Ready
- Tales of a New York City Maître D'
- By: Michael Cecchi-Azzolina
- Narrated by: Michael Cecchi-Azzolina
- Length: 9 hrs and 20 mins
- Unabridged
-
Overall
-
Performance
-
Story
From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.
-
-
Accurately crass and heart felt
- By Amazon Customer on 01-10-23
-
Setting the Table
- The Transforming Power of Hospitality in Business
- By: Danny Meyer
- Narrated by: Danny Meyer
- Length: 5 hrs and 33 mins
- Abridged
-
Overall
-
Performance
-
Story
Danny Meyer started Union Square Cafe when he was 27, with a good idea and scant experience. He is now the CEO of one of the world's most dynamic restaurant organizations, one that includes 11 unique dining establishments, each at the top of its game. How did he do it? How has he consistently beaten the odds in one of the toughest trades around?
-
-
ABRIDGED VERSION!?
- By Gregg Strader on 02-19-18
By: Danny Meyer
-
Medium Raw
- A Bloody Valentine to the World of Food and the People Who Cook
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 8 hrs and 59 mins
- Unabridged
-
Overall
-
Performance
-
Story
In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's 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.
-
-
Surprisingly tender.
- By Sparkly on 10-09-12
By: Anthony Bourdain
-
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
-
Overall
-
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.
-
-
A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
-
Eat a Peach
- A Memoir
- By: David Chang, Gabe Ulla
- Narrated by: David Chang
- Length: 9 hrs and 6 mins
- Unabridged
-
Overall
-
Performance
-
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.
-
-
So many threads coming into a wonderful tapstery.
- By Suzie on 09-12-20
By: David Chang, and others
-
32 Yolks
- From My Mother's Table to Working the Line
- By: Eric Ripert, Veronica Chambers
- Narrated by: Peter Ganim
- Length: 7 hrs and 26 mins
- Unabridged
-
Overall
-
Performance
-
Story
In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.
-
-
Every aspiring cook needs to read this
- By PatrickV on 07-01-16
By: Eric Ripert, and others
-
Yes, Chef
- A Memoir
- By: Marcus Samuelsson
- Narrated by: Marcus Samuelsson
- Length: 11 hrs and 47 mins
- Unabridged
-
Overall
-
Performance
-
Story
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
-
-
A fun and inspiring civics lesson
- By loix on 06-27-12
-
Your Restaurant Sucks!
- Embrace the Suck. Unleash Your Restaurant. Become Outstanding
- By: Donald Burns
- Narrated by: Sean Pratt
- Length: 8 hrs and 13 mins
- Unabridged
-
Overall
-
Performance
-
Story
With the horrific failure rates of restaurants, how can you ensure yours will not only survive but grow and thrive? If your restaurant sucks, it is because you suck at running it; 100 percent. Donald Burns, author of Your Restaurant Sucks has created a methodology and mindset honed from his Special Operations training in the US Air Force. As a Pararescueman, his training developed a keen sense of purposeful and fast decision making. In the military, he learned the phrase, "embrace the suck".
-
-
A must for restaurants!
- By William on 10-07-21
By: Donald Burns
-
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
-
Overall
-
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.
-
-
the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
-
Notes from a Young Black Chef
- A Memoir
- By: Kwame Onwuachi, Joshua David Stein
- Narrated by: Kwame Onwuachi
- Length: 7 hrs and 37 mins
- Unabridged
-
Overall
-
Performance
-
Story
By the time he was 27 years old, Kwame Onwuachi had opened - and closed - one of the most talked-about restaurants in America. He had launched his own catering company with $20,000 that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age.
-
-
DC should be proud to have Chef Kwame
- By Jesse Wetzel on 04-26-19
By: Kwame Onwuachi, and others
-
A Life in Parts
- By: Bryan Cranston
- Narrated by: Bryan Cranston
- Length: 8 hrs and 53 mins
- Unabridged
-
Overall
-
Performance
-
Story
Bryan Cranston landed his first role at seven, when his father, a struggling actor and director, cast him in a United Way commercial. Soon Bryan was haunting the local movie theater, memorizing and reenacting favorite scenes with his older brother. Acting was clearly the boy's destiny - until one day his father disappeared. Suddenly destiny took a backseat to survival. Seeking something more stable, perhaps subconsciously trying to distance himself from his absent father, Cranston decided on a career in law enforcement.
-
-
They're all good parts.
- By Shopsfromeverywhere on 10-23-16
By: Bryan Cranston
Related to this topic
-
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
-
Overall
-
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.
-
-
the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
-
Out of Line
- A Life of Playing with Fire
- By: Barbara Lynch
- Narrated by: Christina Delaine
- Length: 9 hrs and 48 mins
- Unabridged
-
Overall
-
Performance
-
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.
-
-
Hardheaded, arrogant, profane.
- By Minneapolis listener on 10-26-22
By: Barbara Lynch
-
Waiter to the Rich and Shameless
- Confessions of a Five Star Beverly Hills Server
- By: Paul Hartford
- Narrated by: James Patrick Cronin
- Length: 10 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
Waiter to the Rich and Shameless is not just a peek into the secretive inner workings of a legendary five-star restaurant; it is not just a celebrity tell-all or a scathing corporate analysis. It is a top-tier waiter's personal coming-of-age story, an intimate look into the complicated challenges of serving in the country's most elite, Hollywood-centric dining room while fighting to maintain a sense of self and purpose.
-
-
Not what I imagined
- By Autumn Larkin on 02-17-17
By: Paul Hartford
-
They Call Me Supermensch
- A Backstage Pass to the Amazing Worlds of Film, Food, and Rock'n'Roll
- By: Shep Gordon
- Narrated by: Shep Gordon
- Length: 9 hrs and 3 mins
- Unabridged
-
Overall
-
Performance
-
Story
In the course of his legendary career as a manager, an agent, and a producer, Shep Gordon has worked with and befriended some of the biggest names in the entertainment industry, from Alice Cooper to Bette Davis, Raquel Welch to Groucho Marx, Blondie to Jimi Hendrix, Sylvester Stallone to Salvador Dali, Luther Vandross to Teddy Pendergrass. He is also credited with inventing the "celebrity chef" and has worked with Nobu Matsuhisa, Emeril Lagasse, Wolfgang Puck, Roger Vergé, and many others.
-
-
It's like he's never seen the words before
- By Joe F. on 11-01-17
By: Shep Gordon
-
Back of the House
- The Secret Life of a Restaurant
- By: Scott Haas
- Narrated by: Johnny Heller
- Length: 7 hrs and 59 mins
- Unabridged
-
Overall
-
Performance
-
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.
-
-
Truly horrible narration
- By Fidge on 03-28-15
By: Scott Haas
-
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
-
Overall
-
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.
-
-
A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
-
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
-
Overall
-
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.
-
-
the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
-
Out of Line
- A Life of Playing with Fire
- By: Barbara Lynch
- Narrated by: Christina Delaine
- Length: 9 hrs and 48 mins
- Unabridged
-
Overall
-
Performance
-
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.
-
-
Hardheaded, arrogant, profane.
- By Minneapolis listener on 10-26-22
By: Barbara Lynch
-
Waiter to the Rich and Shameless
- Confessions of a Five Star Beverly Hills Server
- By: Paul Hartford
- Narrated by: James Patrick Cronin
- Length: 10 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
Waiter to the Rich and Shameless is not just a peek into the secretive inner workings of a legendary five-star restaurant; it is not just a celebrity tell-all or a scathing corporate analysis. It is a top-tier waiter's personal coming-of-age story, an intimate look into the complicated challenges of serving in the country's most elite, Hollywood-centric dining room while fighting to maintain a sense of self and purpose.
-
-
Not what I imagined
- By Autumn Larkin on 02-17-17
By: Paul Hartford
-
They Call Me Supermensch
- A Backstage Pass to the Amazing Worlds of Film, Food, and Rock'n'Roll
- By: Shep Gordon
- Narrated by: Shep Gordon
- Length: 9 hrs and 3 mins
- Unabridged
-
Overall
-
Performance
-
Story
In the course of his legendary career as a manager, an agent, and a producer, Shep Gordon has worked with and befriended some of the biggest names in the entertainment industry, from Alice Cooper to Bette Davis, Raquel Welch to Groucho Marx, Blondie to Jimi Hendrix, Sylvester Stallone to Salvador Dali, Luther Vandross to Teddy Pendergrass. He is also credited with inventing the "celebrity chef" and has worked with Nobu Matsuhisa, Emeril Lagasse, Wolfgang Puck, Roger Vergé, and many others.
-
-
It's like he's never seen the words before
- By Joe F. on 11-01-17
By: Shep Gordon
-
Back of the House
- The Secret Life of a Restaurant
- By: Scott Haas
- Narrated by: Johnny Heller
- Length: 7 hrs and 59 mins
- Unabridged
-
Overall
-
Performance
-
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.
-
-
Truly horrible narration
- By Fidge on 03-28-15
By: Scott Haas
-
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
-
Overall
-
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.
-
-
A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
-
Cooking as Fast as I Can
- A Chef’s Story of Family, Food, and Forgiveness
- By: Cat Cora
- Narrated by: Cassandra Campbell
- Length: 7 hrs and 55 mins
- Unabridged
-
Overall
-
Performance
-
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.
-
-
Great listen for a chef
- By Nikki on 04-10-24
By: Cat Cora
-
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
-
Overall
-
Performance
-
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”.
-
-
recasting needed
- By Marco I on 09-09-18
By: Colman Andrews
-
The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- By: Marco Pierre White, James Steen
- Narrated by: Timothy Bentinck
- Length: 9 hrs and 1 min
- Unabridged
-
Overall
-
Performance
-
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.
-
-
A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
-
The Most Spectacular Restaurant in the World
- The Twin Towers, Windows on the World, and the Rebirth of New York
- By: Tom Roston
- Narrated by: Richard Ferrone
- Length: 13 hrs and 5 mins
- Unabridged
-
Overall
-
Performance
-
Story
In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors - a glittering sign that New York wasn't done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end.
-
-
New Yorkers Must Listen
- By Thomas on 09-20-19
By: Tom Roston
-
Gordon Ramsay
- On Top of the World
- By: Neil Simpson
- Narrated by: Richard Aspel
- Length: 9 hrs and 10 mins
- Unabridged
-
Overall
-
Performance
-
Story
Best known as the host of Fox's Hell's Kitchen and Kitchen Nightmares, Gordon Ramsay is one of the most driven, successful, and irate chefs around. He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame.
-
-
Well Done
- By Stephanie curry on 01-30-15
By: Neil Simpson
-
Raise the Bar
- An Action-Based Method for Maximum Customer Reactions
- By: Jon Taffer, Karen Kelly
- Narrated by: Luke Daniels
- Length: 7 hrs and 14 mins
- Unabridged
-
Overall
-
Performance
-
Story
If there’s anyone who can prevent a bar or restaurant from going belly-up, it’s Jon Taffer. Widely considered the greatest authority in the food and beverage, hotel, and hospitality industries, he runs the biggest trade show in the business and has turned around nearly 1,000 bars and at least that many restaurants.
-
-
Wish Jon was the narrator!!
- By Bonnie on 03-04-15
By: Jon Taffer, and others
-
South Toward Home
- Adventures and Misadventures in My Native Land
- By: Julia Reed, Jon Meecham - foreword
- Narrated by: Julia Reed, Dan Bittner - introduction
- Length: 5 hrs and 20 mins
- Unabridged
-
Overall
-
Performance
-
Story
In thinking about her native land, Julia Reed quotes another Southern writer, Willie Morris, who said, “It’s the juxtapositions that get you down here.” These juxtapositions are, for Julia Reed, the soul of the South and in her warmhearted and funny new audiobook, South Toward Home, she chronicles her adventures through the highs and the lows of Southern life - the Delta hot tamale festival, a masked ball, a rollicking party in a boat on a sand bar, scary Christian billboards, and the southern affection for the lowly possum.
-
-
Julia Reed IS the SOUTH
- By toni on 05-23-20
By: Julia Reed, and others
-
Andy Rooney
- 60 Years of Wisdom and Wit
- By: Andy Rooney
- Narrated by: J. Paul Guimont
- Length: 10 hrs and 6 mins
- Unabridged
-
Overall
-
Performance
-
Story
Chairs. Neat people. Ugliness. War. Over six decades of intrepid reporting and elegant essays, Andy Rooney has proven a shrewd cultural analyst. Andy Rooney: 60 Years of Wisdom and Wit brings together the best of more than a half-century of work (including long-out-of-print pieces from his early years) in an unforgettable celebration of one of America’s funniest men. Like Mark Twain, Finley Peter Dunne (Mister Dooley) and Will Rogers, Andy Rooney is a classic chronicler of America, a writer for the ages.
-
-
A good style
- By Denise L. Holtz on 11-04-16
By: Andy Rooney
-
Hotbox
- Inside Catering, the Food World's Riskiest Business
- By: Matt Lee, Ted Lee
- Narrated by: Matt Lee, Ted Lee
- Length: 7 hrs and 16 mins
- Unabridged
-
Overall
-
Performance
-
Story
Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience.
-
-
Needs to be a series!
- By Sallyterra on 04-27-19
By: Matt Lee, and others
-
Be a Man
- The Ultimate Guide
- By: The Be a Man Guy
- Narrated by: The Be a Man Guy, John Fiore
- Length: 3 hrs and 56 mins
- Unabridged
-
Overall
-
Performance
-
Story
On Tik Tok, Instagram, and his podcast, The Be a Man Guy discusses what it takes to be a man. Now, this funny and insightful book showcases all new stories, vignettes, anecdotes, and pearls of wisdom.
-
-
I didn't find much lasting value.
- By I Ate Your Pug For Lunch and It was Tasty on 07-07-23
By: The Be a Man Guy
-
Hot Mess
- By: Emily Belden
- Narrated by: Amanda Ronconi
- Length: 13 hrs and 3 mins
- Unabridged
-
Overall
-
Performance
-
Story
Twenty-something Allie Simon is used to playing by the rules - until Chicago's most sought-after, up-and-coming culinary genius, Benji Zane, walks into her world and pulls her into his. The only thing more renowned than Benji's mouthwatering masterpieces and equally luscious good looks? His struggle with addiction and his reckless tendency to live life on the edge, no matter the havoc he wreaks along the way. But loving someone means supporting him no matter what, or so Allie tells herself.
-
-
Just finished...
- By Joanne Cunningham on 01-08-19
By: Emily Belden
-
The Juice
- Vinous Veritas: Essays
- By: Jay McInerney
- Narrated by: Jay McInerney
- Length: 8 hrs and 56 mins
- Unabridged
-
Overall
-
Performance
-
Story
For more than a decade, Jay McInerney’s vinous essays, now featured in The Wall Street Journal, have been praised by restaurateurs (“Filled with small courses and surprising and exotic flavors, educational and delicious at the same time” —Mario Batali), by esteemed critics (“Brilliant, witty, comical, and often shamelessly candid and provocative” —Robert M. Parker Jr.), and by the media (“His wine judgments are sound, his anecdotes witty, and his literary references impeccable” — The New York Times).
-
-
eye opener
- By FlGatorsGuy on 11-16-15
By: Jay McInerney
People who viewed this also viewed...
-
Humble Pie
- By: Gordon Ramsay
- Narrated by: Gordon Ramsay
- Length: 3 hrs and 1 min
- Abridged
-
Overall
-
Performance
-
Story
This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today.
-
-
Do wish it was unabridged though. . .
- By Tiffini on 04-16-10
By: Gordon Ramsay
-
Profit First for Restaurants
- Transform Your Money-Eating Restaurant into a Cash-Making Machine
- By: Kasey Anton
- Narrated by: Kasey Anton
- Length: 6 hrs and 56 mins
- Unabridged
-
Overall
-
Performance
-
Story
People don’t open restaurants just because they want to start a business. People open restaurants because they are building a dream. You can create the restaurant of your dreams. You can also be profitable, pay your vendors, your staff, and yourself, and savor the joys of hospitality without stress and uncertainty.
-
-
Highly recommend read for Food & Hospitality Industry
- By RANDY M. LUCAS on 07-25-24
By: Kasey Anton
-
Restaurant Success by the Numbers, Second Edition
- A Money-Guy's Guide to Opening the Next New Hot Spot
- By: Roger Fields
- Narrated by: Jonathan Yen
- Length: 14 hrs and 46 mins
- Unabridged
-
Overall
-
Performance
-
Story
A one-stop start-up guide from an accountant-turned-restaurateur. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats - money-guy, restaurant owner, and restaurant consultant - Roger Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories (including many of the author's own), this comprehensive how-to walks listeners through the logistics of opening a restaurant: concept, location, menu, staff, and, most important, profit.
-
-
Everything mentioned I learned as I ran restaurant
- By steve on 01-24-19
By: Roger Fields
-
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
-
Overall
-
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.
-
-
the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
-
How to Start, Run, & Grow a Successful Restaurant Business: A Lean Startup Guide
- By: Tim Hoffman
- Narrated by: Dan Hankiewicz
- Length: 3 hrs and 5 mins
- Unabridged
-
Overall
-
Performance
-
Story
Let’s start your restaurant legacy right now, right here! National chains and single independent restaurants all started with an individual and an idea. A concept. A dream. Small ideas can grow into big business. Who would have thought that a guy with a milkshake machine could start a hamburger empire? A pizza made in a garage would start today’s pizza wars? A guy with a pressure-cooker would start a fried chicken phenomena? Business ownership has always been part of the all-American dream. Restaurants are the largest entrepreneurial opportunity in America for starting the dream.
-
-
great book
- By Alfonso Molino on 04-06-18
By: Tim Hoffman
-
The New Restaurant Manager
- How to Get Ahead, Avoid Rookie Mistakes, and Still Have a Life
- By: John Self
- Narrated by: John Self
- Length: 5 hrs and 42 mins
- Unabridged
-
Overall
-
Performance
-
Story
The New Restaurant Manager is for new managers who want to avoid the mistakes that most beginning managers make. This refreshing how-to guide is written in a practical, down-to-earth style, like having coffee with your mentor.
-
-
Great book
- By Maria Dzhugdanova on 07-03-23
By: John Self
-
Humble Pie
- By: Gordon Ramsay
- Narrated by: Gordon Ramsay
- Length: 3 hrs and 1 min
- Abridged
-
Overall
-
Performance
-
Story
This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today.
-
-
Do wish it was unabridged though. . .
- By Tiffini on 04-16-10
By: Gordon Ramsay
-
Profit First for Restaurants
- Transform Your Money-Eating Restaurant into a Cash-Making Machine
- By: Kasey Anton
- Narrated by: Kasey Anton
- Length: 6 hrs and 56 mins
- Unabridged
-
Overall
-
Performance
-
Story
People don’t open restaurants just because they want to start a business. People open restaurants because they are building a dream. You can create the restaurant of your dreams. You can also be profitable, pay your vendors, your staff, and yourself, and savor the joys of hospitality without stress and uncertainty.
-
-
Highly recommend read for Food & Hospitality Industry
- By RANDY M. LUCAS on 07-25-24
By: Kasey Anton
-
Restaurant Success by the Numbers, Second Edition
- A Money-Guy's Guide to Opening the Next New Hot Spot
- By: Roger Fields
- Narrated by: Jonathan Yen
- Length: 14 hrs and 46 mins
- Unabridged
-
Overall
-
Performance
-
Story
A one-stop start-up guide from an accountant-turned-restaurateur. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats - money-guy, restaurant owner, and restaurant consultant - Roger Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories (including many of the author's own), this comprehensive how-to walks listeners through the logistics of opening a restaurant: concept, location, menu, staff, and, most important, profit.
-
-
Everything mentioned I learned as I ran restaurant
- By steve on 01-24-19
By: Roger Fields
-
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
-
Overall
-
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.
-
-
the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
-
How to Start, Run, & Grow a Successful Restaurant Business: A Lean Startup Guide
- By: Tim Hoffman
- Narrated by: Dan Hankiewicz
- Length: 3 hrs and 5 mins
- Unabridged
-
Overall
-
Performance
-
Story
Let’s start your restaurant legacy right now, right here! National chains and single independent restaurants all started with an individual and an idea. A concept. A dream. Small ideas can grow into big business. Who would have thought that a guy with a milkshake machine could start a hamburger empire? A pizza made in a garage would start today’s pizza wars? A guy with a pressure-cooker would start a fried chicken phenomena? Business ownership has always been part of the all-American dream. Restaurants are the largest entrepreneurial opportunity in America for starting the dream.
-
-
great book
- By Alfonso Molino on 04-06-18
By: Tim Hoffman
-
The New Restaurant Manager
- How to Get Ahead, Avoid Rookie Mistakes, and Still Have a Life
- By: John Self
- Narrated by: John Self
- Length: 5 hrs and 42 mins
- Unabridged
-
Overall
-
Performance
-
Story
The New Restaurant Manager is for new managers who want to avoid the mistakes that most beginning managers make. This refreshing how-to guide is written in a practical, down-to-earth style, like having coffee with your mentor.
-
-
Great book
- By Maria Dzhugdanova on 07-03-23
By: John Self
-
32 Yolks
- From My Mother's Table to Working the Line
- By: Eric Ripert, Veronica Chambers
- Narrated by: Peter Ganim
- Length: 7 hrs and 26 mins
- Unabridged
-
Overall
-
Performance
-
Story
In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.
-
-
Every aspiring cook needs to read this
- By PatrickV on 07-01-16
By: Eric Ripert, and others
-
How to Rock Restaurant Management
- 5 Ingredients to Leading a Successful Team
- By: Katelyn Silva
- Narrated by: Megan Hudgins
- Length: 1 hr and 58 mins
- Unabridged
-
Overall
-
Performance
-
Story
In this straightforward and tips-filled audiobook, Katelyn Silva presents her approach and strategies for not only building a team, but leading them effectively to have smoother shifts, happier guests and team members, and, ultimately, more money. How to Rock Restaurant Management will equip you with all the tools you need to build a team of all-stars that become your secret weapon to success in your management career.
-
-
Great read for any level of management
- By Hasani Jahi Washington on 05-22-24
By: Katelyn Silva
-
Setting the Table
- The Transforming Power of Hospitality in Business
- By: Danny Meyer
- Narrated by: Danny Meyer
- Length: 5 hrs and 33 mins
- Abridged
-
Overall
-
Performance
-
Story
Danny Meyer started Union Square Cafe when he was 27, with a good idea and scant experience. He is now the CEO of one of the world's most dynamic restaurant organizations, one that includes 11 unique dining establishments, each at the top of its game. How did he do it? How has he consistently beaten the odds in one of the toughest trades around?
-
-
ABRIDGED VERSION!?
- By Gregg Strader on 02-19-18
By: Danny Meyer
-
Gordon Ramsay
- On Top of the World
- By: Neil Simpson
- Narrated by: Richard Aspel
- Length: 9 hrs and 10 mins
- Unabridged
-
Overall
-
Performance
-
Story
Best known as the host of Fox's Hell's Kitchen and Kitchen Nightmares, Gordon Ramsay is one of the most driven, successful, and irate chefs around. He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame.
-
-
Well Done
- By Stephanie curry on 01-30-15
By: Neil Simpson
-
Running a Restaurant for Dummies
- By: Michael Garvey, Heather Dismore, Andrew G. Dismore
- Narrated by: Shawn Compton
- Length: 13 hrs and 18 mins
- Unabridged
-
Overall
-
Performance
-
Story
Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant - and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant for Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed.
-
-
DECENT OVERVIEW
- By Shane K. on 06-12-24
By: Michael Garvey, and others
-
Medium Raw
- A Bloody Valentine to the World of Food and the People Who Cook
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 8 hrs and 59 mins
- Unabridged
-
Overall
-
Performance
-
Story
In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's 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.
-
-
Surprisingly tender.
- By Sparkly on 10-09-12
By: Anthony Bourdain
-
Ten Restaurants That Changed America
- By: Paul Freedman
- Narrated by: Keith Szarabajka
- Length: 13 hrs and 6 mins
- Unabridged
-
Overall
-
Performance
-
Story
Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.
-
-
Worthwhile listen, cringe-worthy pronunciations
- By Tag Christof on 09-01-20
By: Paul Freedman
-
The Surprise Restaurant Manager
- By: Ken McGarrie
- Narrated by: Fabio Viviani, Ken McGarrie
- Length: 5 hrs and 25 mins
- Unabridged
-
Overall
-
Performance
-
Story
Surprise - you’re in charge now! Steady money and new opportunities awaited as you moved up from server or bartender to front-of-house manager. But too often, restaurant management find themselves leading with minimal training, a ton of responsibilities, and no clue how to improve. You’ve run the Friday night rush, you’ve juggled expectations of staff and guests - but have you figured out how to improve while keeping the restaurant profitable?
-
-
A must have for managers
- By antonius h van vuurden on 08-29-24
By: Ken McGarrie
-
The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- By: Marco Pierre White, James Steen
- Narrated by: Timothy Bentinck
- Length: 9 hrs and 1 min
- Unabridged
-
Overall
-
Performance
-
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.
-
-
A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
-
Your Restaurant Sucks!
- Embrace the Suck. Unleash Your Restaurant. Become Outstanding
- By: Donald Burns
- Narrated by: Sean Pratt
- Length: 8 hrs and 13 mins
- Unabridged
-
Overall
-
Performance
-
Story
With the horrific failure rates of restaurants, how can you ensure yours will not only survive but grow and thrive? If your restaurant sucks, it is because you suck at running it; 100 percent. Donald Burns, author of Your Restaurant Sucks has created a methodology and mindset honed from his Special Operations training in the US Air Force. As a Pararescueman, his training developed a keen sense of purposeful and fast decision making. In the military, he learned the phrase, "embrace the suck".
-
-
A must for restaurants!
- By William on 10-07-21
By: Donald Burns
-
Burn the Ice
- The American Culinary Revolution and Its End
- By: Kevin Alexander
- Narrated by: Holter Graham
- Length: 10 hrs and 29 mins
- Unabridged
-
Overall
-
Performance
-
Story
Over the past decade, Kevin Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. Traditional ramen shops opened in Oklahoma City. Craft cocktail speakeasies appeared in Boise. Poke bowls sprung up in Omaha.
-
-
Story Too Long, Substance Too Little
- By Kevin Connors on 10-20-24
By: Kevin Alexander
-
Yes, Chef
- A Memoir
- By: Marcus Samuelsson
- Narrated by: Marcus Samuelsson
- Length: 11 hrs and 47 mins
- Unabridged
-
Overall
-
Performance
-
Story
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
-
-
A fun and inspiring civics lesson
- By loix on 06-27-12
What listeners say about Restaurant Man
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
-
Overall
-
Performance
-
Story
- Curt Kluth
- 04-16-14
Was Unsure at First
Where does Restaurant Man rank among all the audiobooks you’ve listened to so far?
I was unsure about this book at first. Being in the restaurant business over 20 years, I didn't want to just hear a book of rhetoric and buzzwords, but this book tells a great story about an historic New York restaurant icon. It was a very easy and enjoyable listen.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- Anonymous User
- 11-18-15
Love it
Listening to ResturantMan had given me the authentic feeling the author and me share table talking open hurt, no b**it no nice guy. However, if ResturantMan had tried fooling me into thinking he is being honest, he'd really succeeded.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- Suzanne E.
- 06-20-21
Eye opening+
I enjoyed the peek behind the curtain. I loved his always honest tone too.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- KEVIN KENDALL
- 02-06-21
You want to know the back story?
So relatable and brilliantly told the story of the restaurant business.
I thought this was well put together and very interesting behind the scenes intel.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- Jessica
- 01-21-15
Really good book, OK narration.
Would you listen to Restaurant Man again? Why?
I am planning to definitely listen to this again. There are a ton of gems in this book and you cannot absorb all of them on one reading, I'm sure!
Any additional comments?
The narrator is also the author and in this case he was fine, not great. He is not an actor and that is what I liked about him narrating it because it shows his real New York tough-guy personality. You can tell he began to loosen up as time went on and he really grew on me. Some people have said that they were hoping to learn more about running a restaurant and I suggest those people think again about "running a restaurant." There is a lot of valuable real life experience provided to us and nowhere in the title does it say "learn to run a successful restaurant!" Obviously this was not meant as an instructional piece so look elsewhere if that is what you want. However, this does provide some really good information on how to act towards your customers and what it really takes to become someone as successful and reliable as Joe. A good book overall for sure!
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
4 people found this helpful
-
Overall
-
Performance
-
Story
- gino
- 01-16-14
This guy knows what the f$&* he is talking about !
Would you consider the audio edition of Restaurant Man to be better than the print version?
Only used audio version I own a restaurant so audio was the best because it's his voice and you can here's emotions throughout the story .
What did you like best about this story?
It's all real my dad started in the business in 1960 . And it sucked me in also .
Which scene was your favorite?
All of it . It made me want to do better in my restaurant .
Was this a book you wanted to listen to all in one sitting?
For sure . But running a restaurant takes a lot of time !
Any additional comments?
I even bought a few copies for my employees CD ! And my Dad !
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
1 person found this helpful
-
Overall
-
Performance
-
Story
- Jessica Jacobs
- 08-19-16
Great book. Very interesting.
I loved this book. I am about to open a restaurant. I like the writers way of doing things.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- Emmett Hart III
- 09-30-20
Absolute FANTASTIC book!!
I’m not a foodie or even work in the hospitality industry. My wife does and I watch Master Chef because of her. There always something about Joe I liked on the show and after hearing his book, I like him even more.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- quaison carter
- 06-25-15
The Restaurant God
Inspiring and engaging. You feel his deep knowledge of the subject and want the experience.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- Andrea Clifford
- 07-23-24
Really interesting
Joe Bastianich gives a firsthand account of his family’s history in the restaurant industry in New York City. There’s plenty of history about his restaurants, Batali, his famous mother and her role in his life, as well as his father‘s role. If you’re interested in food or restaurants or even a little bit of New York history this is the book for you. I found a really inspiring. It’s raw and real. No smoke and mirrors. He’s a tad arrogant, but not in a way that put me off, I get it!
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!