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The Main Dish
- Narrated by: Kevin T. Collins
- Length: 1 hr and 11 mins
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The Main Dish
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Publisher's summary
Michael Ruhlman, author of best-selling books about professional cooking and chefs and best-selling cookbooks with such chefs as Thomas Keller, Eric Ripert, and Michael Symon, turns his reporter's eye and engaging style on himself to answer the question "how on earth did I get here?" In an unlikely and unplanned series of chance connections, and work often motivated primarily by fear of poverty, he managed to carve a unique place for himself in the increasingly obsessive world of restaurants, chefs, and writers. In this audiobook, Ruhlman charts his unlikely course from child cook-writer, to writer, to neophyte at The Culinary Institute of America, to his arrival in the kitchen of The French Laundry, one of the finest restaurants in America, and beyond.
Michael Ruhlman is the author of nine nonfiction books and two cookbooks and the coauthor of eight cookbooks. He has been a regular contributor to The New York Times and the Los Angeles Times and a frequent judge on Food Network's Iron Chef America and writes a popular blog at www.ruhlman.com.
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I Can't Complain
- (All Too) Personal Essays
- By: Elinor Lipman
- Narrated by: Elinor Lipman
- Length: 3 hrs and 50 mins
- Unabridged
-
Overall4.5 out of 5 stars 31
-
Performance4.5 out of 5 stars 29
-
Story4.5 out of 5 stars 29
Elinor Lipman has populated her fictional universe with characters so utterly real that we feel like they're old friends. Now she shares an even more intimate world with us - her own - in essays that offer a candid, charming take on modern life. Looking back and forging ahead, she considers the subjects that matter most: childhood and condiments, long marriage and solo living, career and politics. Here you'll find the lighthearted: a celebration of four decades of All My Children, a reflection on being Jewish in heavily Irish-Catholic Lowell on St. Patrick's Day, a hilariously unflinching account of her tiptoe into online dating.
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5 out of 5 stars
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Fabulous!
- By Louise on 09-15-19
By: Elinor Lipman
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And So It Goes
- Kurt Vonnegut: A Life
- By: Charles J. Shields
- Narrated by: Fred Berman
- Length: 17 hrs and 30 mins
- Unabridged
-
Overall4 out of 5 stars 83
-
Performance4 out of 5 stars 77
-
Story4.5 out of 5 stars 79
New York Times best-selling author and biographer Charles J. Shields crafts this fascinating portrait of literary icon Kurt Vonnegut. The first authorized biography of the influential American writer, And So It Goes examines Vonnegut’s life, from his childhood to his death in 2007, and explores how the author changed the conversation of American literature.
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3 out of 5 stars
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Probably only for die hard Vonnegut fans
- By Watery M on 12-22-12
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She Made Me Laugh
- My Friend Nora Ephron
- By: Richard Cohen
- Narrated by: Christopher Lane
- Length: 10 hrs and 26 mins
- Unabridged
-
Overall4 out of 5 stars 114
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Performance4.5 out of 5 stars 93
-
Story4.5 out of 5 stars 94
Award-winning journalist Richard Cohen, wrote this about his "third-person memoir": "I call this book a third-person memoir. It is about my closest friend, Nora Ephron, and the lives we lived together and how her life got to be bigger until, finally, she wrote her last work, the play, Lucky Guy, about a newspaper columnist dying of cancer while she herself was dying of cancer. I have interviewed many of her other friends - Mike Nichols, Tom Hanks, Steven Spielberg, Meryl Streep, Arianna Huffington.
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5 out of 5 stars
-
Loved it!
- By Leigh Lerro on 10-27-17
By: Richard Cohen
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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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Overall4.5 out of 5 stars 714
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Performance4.5 out of 5 stars 613
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Story5 out of 5 stars 615
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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5 out of 5 stars
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A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, 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
-
Overall4.5 out of 5 stars 29
-
Performance4.5 out of 5 stars 27
-
Story4.5 out of 5 stars 27
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.
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4 out of 5 stars
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A good style
- By Denise L. Holtz on 11-04-16
By: Andy Rooney
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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
-
Overall4.5 out of 5 stars 63
-
Performance4.5 out of 5 stars 54
-
Story4.5 out of 5 stars 56
In Cooking as Fast as I Can, Cat Cora reveals, for the first time, coming-of-age experiences from early childhood sexual abuse to the realities of life as a lesbian in the Deep South. She shares how she found her passion in the kitchen and went on to attend the prestigious Culinary Institute of America and apprentice under Michelin-star chefs in France. After her big break as a cohost on the Food Network's Melting Pot, Cat broke barriers by becoming the first-ever female Iron Chef.
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5 out of 5 stars
-
Great listen for a chef
- By Nikki on 04-10-24
By: Cat Cora
-
Draft No. 4
- On the Writing Process
- By: John McPhee
- Narrated by: John McPhee
- Length: 6 hrs and 49 mins
- Unabridged
-
Overall4.5 out of 5 stars 248
-
Performance4.5 out of 5 stars 208
-
Story4.5 out of 5 stars 209
Draft No. 4 is an elucidation of the writer's craft by a master practitioner. In a series of playful but expertly wrought essays, John McPhee shares insights he's gathered over his career and refined during his long-running course at Princeton University, where he has launched some of the most esteemed writers of several generations. McPhee offers a definitive guide to the crucial decisions regarding structure, diction, and tone that shape nonfiction pieces and presents extracts from some of his best-loved work, subjecting them to wry scrutiny.
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4 out of 5 stars
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McPhee is the Craft
- By Darwin8u on 09-19-17
By: John McPhee
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Laughing Without an Accent
- Adventures of an Iranian American, at Home and Abroad
- By: Firoozeh Dumas
- Narrated by: Firoozeh Dumas
- Length: 5 hrs and 51 mins
- Unabridged
-
Overall4 out of 5 stars 306
-
Performance4.5 out of 5 stars 175
-
Story4.5 out of 5 stars 177
In the best-selling memoir Funny in Farsi, Firoozeh Dumas recounted her adventures growing up Iranian American in Southern California. Now she again mines her rich Persian heritage in Laughing Without an Accent, sharing stories both tender and humorous on being a citizen of the world, on her well-meaning family, and on amusing cultural conundrums, all told with insights into the universality of the human condition. (Hint: It may have to do with brushing and flossing daily.)
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1 out of 5 stars
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Sigh
- By Sara on 01-29-14
By: Firoozeh Dumas
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Gordon Ramsay
- On Top of the World
- By: Neil Simpson
- Narrated by: Richard Aspel
- Length: 9 hrs and 10 mins
- Unabridged
-
Overall4 out of 5 stars 196
-
Performance4 out of 5 stars 179
-
Story4.5 out of 5 stars 178
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.
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5 out of 5 stars
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Well Done
- By Stephanie curry on 01-30-15
By: Neil Simpson
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
-
Overall4.5 out of 5 stars 140
-
Performance4 out of 5 stars 129
-
Story4.5 out of 5 stars 127
Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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3 out of 5 stars
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the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
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The Memoir Project
- A Thoroughly Non-Standardized Text For Writing & Life
- By: Marion Roach Smith
- Narrated by: Marion Roach Smith
- Length: 3 hrs and 34 mins
- Unabridged
-
Overall4.5 out of 5 stars 196
-
Performance4.5 out of 5 stars 169
-
Story4.5 out of 5 stars 167
Whether or not one has lived an exceptional or dramatic life, we inherently understand that writing memoir—whether it’s a book, blog, or just a letter to a child - is the single greatest portal to self-examination. Stop treading water in writing exercises or hiding behind “writer’s block” and learn how to write with intent. Marion Roach Smith’s disarmingly frank but wildly fun tactics offer you simple and effective guidelines that work. Your legacy beings now.
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5 out of 5 stars
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amazing what you can learn from brevity
- By Schwartz-Burrill on 09-15-11
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The Last Love Song
- A Biography of Joan Didion
- By: Tracy Daugherty
- Narrated by: Bernadette Dunne
- Length: 26 hrs and 43 mins
- Unabridged
-
Overall4.5 out of 5 stars 82
-
Performance4.5 out of 5 stars 69
-
Story4.5 out of 5 stars 69
Joan Didion lived a life in the public and private eye with her late husband, writer John Gregory Dunne, whom she met while the two were working in New York City, when Didion was at Vogue and Dunne was writing for Time. They became wildly successful writing partners when they moved to Los Angeles and cowrote screenplays and adaptations together. Didion is well known for her literary journalistic style in both fiction and nonfiction.
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5 out of 5 stars
-
Riveted for 1591 miles
- By Kaysi12 on 04-11-16
By: Tracy Daugherty
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Every Love Story Is a Ghost Story
- A Life of David Foster Wallace
- By: D. T. Max
- Narrated by: Malcolm Hillgartner
- Length: 12 hrs and 25 mins
- Unabridged
-
Overall4.5 out of 5 stars 383
-
Performance4.5 out of 5 stars 342
-
Story4.5 out of 5 stars 341
David Foster Wallace was the leading literary light of his generation, a man who not only captivated readers with his prose but also mesmerized them with his brilliant mind. In this, the first biography of the writer, D. T. Max sets out to chart Wallace’s tormented, anguished, and often triumphant battle to succeed as a novelist as he fights off depression and addiction to emerge with his masterpiece, Infinite Jest.
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3 out of 5 stars
-
Max avoids hagiography or a sycophant's biography
- By Darwin8u on 06-11-13
By: D. T. Max
-
Provence, 1970
- M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
- By: Luke Barr
- Narrated by: John Rubinstein
- Length: 9 hrs and 7 mins
- Unabridged
-
Overall4 out of 5 stars 179
-
Performance4.5 out of 5 stars 156
-
Story4 out of 5 stars 157
Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.
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5 out of 5 stars
-
Superb Narration, Engrossing Tale
- By Robert R. on 10-22-13
By: Luke Barr
-
Flesh Wounds
- By: Richard Glover
- Narrated by: Richard Glover
- Length: 7 hrs and 12 mins
- Unabridged
-
Overall4.5 out of 5 stars 35
-
Performance4.5 out of 5 stars 34
-
Story4.5 out of 5 stars 34
A mother who invented her past, a father who was often absent, a son who wondered if this could really be his family...Richard Glover's favourite dinner-party game is called 'Who's Got the Weirdest Parents?' It's a game he always thinks he'll win. There was his mother, a deluded snob who made up large swathes of her past and who ran away with Richard's English teacher, a Tolkien devotee, nudist and stuffed toy collector.
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5 out of 5 stars
-
Such a Meaningful Reflection
- By Awarenessing on 11-28-15
By: Richard Glover
-
The Unspeakable
- And Other Subjects of Discussion
- By: Meghan Daum
- Narrated by: Meghan Daum
- Length: 6 hrs and 48 mins
- Unabridged
-
Overall4 out of 5 stars 120
-
Performance4.5 out of 5 stars 102
-
Story4 out of 5 stars 102
It's a report tempered by hard times. In "Matricide", Daum unflinchingly describes a parent's death and the uncomfortable emotions it provokes; and in "Diary of a Coma" she relates her own journey to the twilight of the mind. But Daum also operates in a comic register. With perfect precision, she reveals the absurdities of the marriage-industrial complex, of the New Age dating market, and of the peculiar habits of the young and digital.
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2 out of 5 stars
-
Complaining about her dead mom.
- By Erik Hermansen on 11-23-14
By: Meghan Daum
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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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Interesting material that the narrator dumbs down
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Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.
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Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.
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Flavors and Tastes
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In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.
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5 out of 5 stars
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recasting needed
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By: Colman Andrews
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From Scratch
- 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over
- By: Michael Ruhlman
- Narrated by: Michael Ruhlman
- Length: 7 hrs and 21 mins
- Unabridged
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Overall4.5 out of 5 stars 13
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Performance4.5 out of 5 stars 10
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Story4.5 out of 5 stars 10
From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. Includes an audio extra featuring discussion with the author/narrator and best-selling author, Ann Hood.
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5 out of 5 stars
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The cooking continuum
- By Atabei on 10-09-24
By: Michael Ruhlman
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Ten Restaurants That Changed America
- By: Paul Freedman
- Narrated by: Keith Szarabajka
- Length: 13 hrs and 6 mins
- Unabridged
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Overall4.5 out of 5 stars 312
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Performance4.5 out of 5 stars 271
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Story4.5 out of 5 stars 268
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.
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5 out of 5 stars
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Worthwhile listen, cringe-worthy pronunciations
- By Tag Christof on 09-01-20
By: Paul Freedman
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Grocery
- The Buying and Selling of Food in America
- By: Michael Ruhlman
- Narrated by: Jonathan Todd Ross
- Length: 11 hrs and 3 mins
- Unabridged
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Overall4.5 out of 5 stars 220
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Performance4.5 out of 5 stars 197
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Story4.5 out of 5 stars 198
In a culture obsessed with food - how it looks, what it tastes like, where it comes from, what is good for us - there are often more questions than answers. Michael Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight - in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen's as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food.
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3 out of 5 stars
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Surprised by diet advice
- By Amazon Customer on 12-23-21
By: Michael Ruhlman
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The Food Lab
- Better Home Cooking Through Science
- By: J. Kenji Lopez-Alt
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Unabridged
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Overall4.5 out of 5 stars 199
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Performance4.5 out of 5 stars 162
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Story4.5 out of 5 stars 158
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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5 out of 5 stars
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Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
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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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Overall4.5 out of 5 stars 1,395
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Performance4.5 out of 5 stars 1,216
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Story4.5 out of 5 stars 1,211
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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5 out of 5 stars
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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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Culinary Reactions
- The Everyday Chemistry of Cooking
- By: Simon Quellen Field
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Unabridged
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Overall4.5 out of 5 stars 186
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Performance4.5 out of 5 stars 155
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Story4 out of 5 stars 156
When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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2 out of 5 stars
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Culinary Reactions - The Chemical Formulas to Cook
- By Vicente Gard on 06-06-19
What listeners say about The Main Dish
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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Overall5 out of 5 stars
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Performance5 out of 5 stars
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Story5 out of 5 stars
- dudette
- 03-24-24
Interesting details
I loved The Making of a Chef and this book provides enjoyable extra info & details
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Overall5 out of 5 stars
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Performance5 out of 5 stars
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Story5 out of 5 stars
- Shane K.
- 01-19-24
A QUICK BUT ENJOYABLE LISTEN
I certainly suggest reading/listening to The Making of a Chef and The Soul of a Chef before this one as it gives you the back ground events of those books. I am glad I decided to give it a listen as I typically prefer longer titles. I highly suggest including it when reading/listening to the series
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Overall5 out of 5 stars
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Performance5 out of 5 stars
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Story5 out of 5 stars
- Meowley
- 03-26-24
Awesome!
Figured I'd start with the short one, see how it went; went WAY better than expected. Now I want to listen to his other CIA books.
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Overall5 out of 5 stars
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Performance4 out of 5 stars
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Story5 out of 5 stars
- Christopher Smith
- 11-02-20
Wish it was longer!
I’ve enjoyed everything Michael Ruhlman has written. This was a nice sneak peek behind the curtain of some of his famous works.
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Overall3 out of 5 stars
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Performance4 out of 5 stars
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Story3 out of 5 stars
- A. Yoshida
- 05-27-18
Nothing New
I bought this book because I enjoyed "The Making of a Chef" and "Soul of a Chef." Unfortunately, there isn't much new in this Kindle single. Michael Ruhlman is a talented writer in chronicling the food industry but not so much in other areas. This book reflects that... it jumps around focused on his struggles as a poor writer with a wife and toddler in tow. Also, since his wife choose to stay home to raise their daughter, it was tiresome to hear about how they were running low on money. Ruhlman should have stuck with writing cookbooks and about the lives of chefs, not his own life.
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