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Coming to My Senses
- The Making of a Counterculture Cook
- Narrado por: Alice Waters
- Duración: 8 h y 59 m
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Reseñas editoriales
Editors Select, September 2017
To hear Alice Waters explain how she cooks feels like visiting the Sibyl at Delphi: an experience that’s intimate, authoritative, even a bit otherworldly. Her voice is both oracular and warm, imbued with decades of authority as a chef, but also the occasional breathiness of a mortal being looking back over the journey that made her a celebrity restaurateur, a pioneer of "California Cuisine" at Chez Panisse, and an activist for whole, organic food. Listening to Alice Waters humbled and inspired me, and renewed my devotion "to treat...food as a living thing." —Christina, Audible Editor
Resumen del Editor
The long-awaited memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant.
When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California, in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscape - Alice least of all. Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers.
In Coming to My Senses, Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the free speech movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded.
Dotted with stories, recipes, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.
Reseñas de la Crítica
"[Waters] does an artful job of showing how even the most apparently unrelated experiences helped lead her to her profession. She is also quite frank about her failures; her relationships with lovers, friends, and colleagues; and her pride in remaining a part of the 1960's counterculture that nourished her. An almost charmed restaurant life that exhales the sweet aromas of honesty and self-awareness." (Kirkus Reviews)
"Alice Waters's narration is so approachable that it's as if she walks up to your table wearing an apron, carrying an enticing plate of food, and says, 'Eat this while I tell you my story'.... Another person could have narrated her story, but if that were the case, we would have missed hearing her passion for lighting and lettuce, her fears and excitement, and her gentle laugh." (AudioFile)
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Food offers more than just sustenance: it’s a way to connect with others, to fine-tune a skillset, and to savor some of life’s simplest pleasures. Sharing a meal that you’ve put your heart into or gathering around a communal table offers a unique sense of warmth and togetherness that just can’t be replicated anywhere else. Whether you're looking for cooking inspiration or memoirs from your favorite chefs, these audiobooks are sure to satisfy.
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- Narrado por: Michael Ruhlman
- Duración: 7 h y 4 m
- Versión completa
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General
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Historia
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….
- De Jose Hurtado en 04-26-24
De: Michael Ruhlman
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A Place of My Own
- The Architecture of Daydreams
- De: Michael Pollan
- Narrado por: Michael Pollan
- Duración: 9 h y 42 m
- Versión completa
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General
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Narración:
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Historia
With this updated edition of his earlier book, A Place of My Own, listeners can revisit the inspired, intelligent, and often hilarious story of Pollan’s realization of a room of his own—a small, wooden hut, his “shelter for daydreams” — built with his admittedly unhandy hands. Inspired by both Thoreau and Mr. Blandings, A Place of My Own not only works to convey the history and meaning of all human building, it also marks the connections between our bodies, our minds, and the natural world.
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Pollan is the master of hipster porn
- De Darwin8u en 02-28-15
De: Michael Pollan
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Serious Eater
- A Food Lover's Perilous Quest for Pizza and Redemption
- De: Ed Levine, J. Kenji Lopez-Alt
- Narrado por: Ed Levine, Bill Oakley
- Duración: 10 h y 36 m
- Versión completa
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General
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Narración:
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Historia
In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs - the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen.
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Mike Greenfield - Founder of Pro Home Cooks
- De Mike Greenfield en 11-19-19
De: Ed Levine, y otros
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Blood, Bones & Butter
- The Inadvertent Education of a Reluctant Chef
- De: Gabrielle Hamilton
- Narrado por: Gabrielle Hamilton
- Duración: 10 h y 4 m
- Versión completa
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General
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Narración:
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Historia
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.
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A Little Prickly--But Yummy
- De Mel en 03-11-12
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We Are What We Eat
- A Slow Food Manifesto
- De: Alice Waters
- Narrado por: Alice Waters
- Duración: 5 h y 57 m
- Versión completa
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Historia
In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space - human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients.
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Good message, but take with a grain of salt
- De Carson en 02-16-23
De: Alice Waters
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40 Years of Chez Panisse: The Power of Gathering
- De: Alice Waters
- Narrado por: Alice Waters
- Duración: 6 h y 1 m
- Versión resumida
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General
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Narración:
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Historia
Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown, and harvested in ecologically sound ways by people who are taking care of the land for future generations. The quest for such ingredients has always determined the restaurant’s cuisine, and over the course of 40 years, Chez Panisse has helped create a community of local farmers and ranchers.
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Tasty. Sort of.
- De Aaron Elliott en 06-15-13
De: Alice Waters
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Ratio
- The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
- De: Michael Ruhlman
- Narrado por: Michael Ruhlman
- Duración: 7 h y 4 m
- Versión completa
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General
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Narración:
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Historia
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.
-
-
One of the best books for professionals as well as home cooks….
- De Jose Hurtado en 04-26-24
De: Michael Ruhlman
-
A Place of My Own
- The Architecture of Daydreams
- De: Michael Pollan
- Narrado por: Michael Pollan
- Duración: 9 h y 42 m
- Versión completa
-
General
-
Narración:
-
Historia
With this updated edition of his earlier book, A Place of My Own, listeners can revisit the inspired, intelligent, and often hilarious story of Pollan’s realization of a room of his own—a small, wooden hut, his “shelter for daydreams” — built with his admittedly unhandy hands. Inspired by both Thoreau and Mr. Blandings, A Place of My Own not only works to convey the history and meaning of all human building, it also marks the connections between our bodies, our minds, and the natural world.
-
-
Pollan is the master of hipster porn
- De Darwin8u en 02-28-15
De: Michael Pollan
-
Serious Eater
- A Food Lover's Perilous Quest for Pizza and Redemption
- De: Ed Levine, J. Kenji Lopez-Alt
- Narrado por: Ed Levine, Bill Oakley
- Duración: 10 h y 36 m
- Versión completa
-
General
-
Narración:
-
Historia
In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs - the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen.
-
-
Mike Greenfield - Founder of Pro Home Cooks
- De Mike Greenfield en 11-19-19
De: Ed Levine, y otros
-
Blood, Bones & Butter
- The Inadvertent Education of a Reluctant Chef
- De: Gabrielle Hamilton
- Narrado por: Gabrielle Hamilton
- Duración: 10 h y 4 m
- Versión completa
-
General
-
Narración:
-
Historia
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.
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A Little Prickly--But Yummy
- De Mel en 03-11-12
Lo que los oyentes dicen sobre Coming to My Senses
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- Namastellen
- 04-20-18
Not tight & crisp enough.
Alice is a formidable woman who has done so much to capture & refine American cuisine albeit with her Francophile sensibility. Her last book was more enjoyable because it was more thematic, organized, & disciplined. This book was a hot mess. It just careened from place to place in a rambling, repetitive, unorganized, & undisciplined way. There were bursts of interesting ideas & experiences concerning food & Chez Panisse, but they were few & far between long stretches of mind numbing dullness.I doubt she would cook something this muddled. I generally enjoy author narration, but it didn't work here. Too slow, too mumbly, too much emphasis on the wrong syllables or words.I believe it will have to be a hard nosed food journalist who writes the definitive Alice Waters book.
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- gail
- 09-24-17
Part of our history
An authentic window on the history of our times written and read by an important participant
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- Josh Sominski
- 05-06-19
Difficult to listen to
This is probably a better book when you read it versus listen to it. Alice Waters should not be narrating this...it’s very difficult to follow her. I took the advice of another reviewer and increased the playback speed; I still couldn’t handle it. I could not finish listening to this.
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- Elizabeth
- 01-14-20
Pretty good
Push past Waters’ voice, and you’ll love it. I’m a cook, and enjoyed her simple but relevant thoughts that led her to success. Makes me believe in my self.
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- Linda Jassim
- 09-09-18
Excellent Story
I love Alice Water's sensibility, it is so detailed and enlightening. I am fascinated by her journey and it is well told. Sometimes an author should not read their story. I love what Alice Waters has to say although the early history is a bit long winded. Her voice is not easy to listen to as it is sing/songy with no dramatic performance at powerful moments in her life. All the dramatic moments are told in the same pitch. A great actress would have made this a deeper listening experience.
I was interested in how she evolved into a counterculture chef/restauranteur. She is a good writer. I throughly enjoyed her book and do recommend it.
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- See Reverse
- 11-08-17
The Life of Alice Waters
Alice Waters narrates her life story from her early life to the eventual opening of her famous restaurant. She takes time to reflect and honor those in her life who have influenced her, and her dream of opening a counter culture restaurant.
This book isn't all what I expected - it was much more a human story than a hero's journey. It was a family story, the kind my parents and grandparents would tell as we worked in the kitchen. In the end I think this was her purpose in writing - a kind of counter-culture biography that cherishes a generation of experience and its influence on food.
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- Ddlighthouse
- 01-11-19
A good biographical tale.
I enjoyed hearing Alice Water's life story on how she came to own Chez Panisse.
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- BSH
- 07-23-18
Alice Waters is an American Treasure
A life well lived, and I loved that she read it. Sad when it was over, and can't wait to dine at Chez Panisse knowing the backstory of how it came to be.
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- Ellis D Vener
- 05-21-21
A true memoir:
It’s a memoir: An account who Ms. Waters sees herself to be and how she got there went there, what she thinks about the world (holistically) and it what way. Yes there are accounts of food, travel, drink, and love- but also of how she developed philosophy : never forget that food is alive and that cooking and eating are essential parts of life.” And her politics. So it’s really an account of how she thinks about the world and acts in in it. And it is lovely, sentimental, and amusing.
Ms.Waters also manages a neat trick: she reveals who she is without revealing too much.
It’s a great book. I hope you enjoy it as much as I did
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- Liza
- 07-10-20
Amazing storytelling!
For fans who love Alice Waters and enjoy learning from her, this is a must listen. I was always excited for a free moment to listen to this audiobook. She is such an amazing woman and glad she shared her journey with us.
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