Meathead
The Science of Great Barbecue and Grilling
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
Prime members: New to Audible?Get 2 free audiobooks during trial.
Meathead
Buy for $21.49
No default payment method selected.
We are sorry. We are not allowed to sell this product with the selected payment method
-
Narrated by:
-
Jim Seybert
About this listen
For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, amazingribs.com, Meathead Goldwyn applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
With the help of physicist and food scientist Professor Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
©2016 AmazingRibs.com (P)2021 TantorListeners also enjoyed...
-
Franklin Barbecue
- A Meat-Smoking Manifesto - A Cookbook
- By: Aaron Franklin, Jordan Mackay
- Narrated by: Aaron Franklin, Jordan Mackay
- Length: 8 hrs and 10 mins
- Unabridged
-
Overall5 out of 5 stars 109
-
Performance5 out of 5 stars 90
-
Story5 out of 5 stars 90
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world) - and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue and share years’ worth of hard-won knowledge.
-
5 out of 5 stars
-
Mi apreciación
- By Junior Owens on 07-13-22
By: Aaron Franklin, and others
-
The Food Lab
- Better Home Cooking Through Science
- By: J. Kenji Lopez-Alt
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Unabridged
-
Overall4.5 out of 5 stars 202
-
Performance4.5 out of 5 stars 164
-
Story4.5 out of 5 stars 160
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.
-
5 out of 5 stars
-
Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
-
Rodney Scott's World of BBQ
- Every Day Is a Good Day: A Cookbook
- By: Rodney Scott, Lolis Eric Elie
- Narrated by: Rodney Scott
- Length: 4 hrs and 25 mins
- Unabridged
-
Overall4.5 out of 5 stars 43
-
Performance4.5 out of 5 stars 36
-
Story5 out of 5 stars 36
Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just 11 years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special.
-
5 out of 5 stars
-
Tasty Daang Book
- By VAJ on 06-14-21
By: Rodney Scott, and others
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall5 out of 5 stars 1,735
-
Performance4.5 out of 5 stars 1,468
-
Story5 out of 5 stars 1,452
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
-
4 out of 5 stars
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
Black Smoke
- African Americans and the United States of Barbecue
- By: Adrian Miller
- Narrated by: JD Jackson
- Length: 11 hrs and 36 mins
- Unabridged
-
Overall5 out of 5 stars 10
-
Performance5 out of 5 stars 9
-
Story5 out of 5 stars 9
Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?
-
5 out of 5 stars
-
Great Historically Accurate Information
- By Minnie H on 07-28-23
By: Adrian Miller
-
The Wok
- Recipes and Techniques
- By: J. Kenji Lopez-Alt
- Narrated by: Eric Jason Martin
- Length: 19 hrs and 44 mins
- Unabridged
-
Overall4.5 out of 5 stars 21
-
Performance4 out of 5 stars 18
-
Story4.5 out of 5 stars 17
J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.
-
3 out of 5 stars
-
Does not work as an audio book
- By Anonymous User on 04-22-22
-
Franklin Barbecue
- A Meat-Smoking Manifesto - A Cookbook
- By: Aaron Franklin, Jordan Mackay
- Narrated by: Aaron Franklin, Jordan Mackay
- Length: 8 hrs and 10 mins
- Unabridged
-
Overall5 out of 5 stars 109
-
Performance5 out of 5 stars 90
-
Story5 out of 5 stars 90
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world) - and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue and share years’ worth of hard-won knowledge.
-
5 out of 5 stars
-
Mi apreciación
- By Junior Owens on 07-13-22
By: Aaron Franklin, and others
-
The Food Lab
- Better Home Cooking Through Science
- By: J. Kenji Lopez-Alt
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Unabridged
-
Overall4.5 out of 5 stars 202
-
Performance4.5 out of 5 stars 164
-
Story4.5 out of 5 stars 160
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.
-
5 out of 5 stars
-
Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
-
Rodney Scott's World of BBQ
- Every Day Is a Good Day: A Cookbook
- By: Rodney Scott, Lolis Eric Elie
- Narrated by: Rodney Scott
- Length: 4 hrs and 25 mins
- Unabridged
-
Overall4.5 out of 5 stars 43
-
Performance4.5 out of 5 stars 36
-
Story5 out of 5 stars 36
Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just 11 years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special.
-
5 out of 5 stars
-
Tasty Daang Book
- By VAJ on 06-14-21
By: Rodney Scott, and others
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall5 out of 5 stars 1,735
-
Performance4.5 out of 5 stars 1,468
-
Story5 out of 5 stars 1,452
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
-
4 out of 5 stars
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
Black Smoke
- African Americans and the United States of Barbecue
- By: Adrian Miller
- Narrated by: JD Jackson
- Length: 11 hrs and 36 mins
- Unabridged
-
Overall5 out of 5 stars 10
-
Performance5 out of 5 stars 9
-
Story5 out of 5 stars 9
Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?
-
5 out of 5 stars
-
Great Historically Accurate Information
- By Minnie H on 07-28-23
By: Adrian Miller
-
The Wok
- Recipes and Techniques
- By: J. Kenji Lopez-Alt
- Narrated by: Eric Jason Martin
- Length: 19 hrs and 44 mins
- Unabridged
-
Overall4.5 out of 5 stars 21
-
Performance4 out of 5 stars 18
-
Story4.5 out of 5 stars 17
J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.
-
3 out of 5 stars
-
Does not work as an audio book
- By Anonymous User on 04-22-22
-
Franklin Smoke
- Wood. Fire. Food. (A Cookbook)
- By: Aaron Franklin, Jordan Mackay
- Narrated by: Aaron Franklin, Jordan Mackay
- Length: 6 hrs and 26 mins
- Unabridged
-
Overall5 out of 5 stars 10
-
Performance5 out of 5 stars 8
-
Story5 out of 5 stars 8
Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight—and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements.
-
5 out of 5 stars
-
Perfect for the BBQ enthusiast.
- By Amazon Customer on 07-23-23
By: Aaron Franklin, and others
-
Food Truck Business Guide for Beginners
- Simple Strategic Plan to Build and Maintain a Successful Mobile Business
- By: Shaun M. Durrant
- Narrated by: Skyler Morgan
- Length: 5 hrs and 9 mins
- Unabridged
-
Overall4.5 out of 5 stars 97
-
Performance4.5 out of 5 stars 84
-
Story4.5 out of 5 stars 83
A modest investment in a food truck can result in an income stream of $250k to $500k a year. Couple that with the incredible freedom and flexibility offered by not only starting a business, but starting a mobile business, and it’s easy to see why so many people are drawn to the idea of starting up a food truck.
-
4 out of 5 stars
-
great general knowledge
- By Dave Andrews on 08-10-21
By: Shaun M. Durrant
-
Essential Poker Math, Expanded Edition
- Fundamental No-Limit Hold'em Mathematics You Need to Know
- By: Alton Hardin
- Narrated by: Joshua Alexander
- Length: 5 hrs and 5 mins
- Unabridged
-
Overall4.5 out of 5 stars 147
-
Performance4.5 out of 5 stars 120
-
Story4.5 out of 5 stars 118
Poker math is a vitally important aspect to no-limit hold'em poker, but it's often overlooked or simply not used because many poker players fear it's too difficult to learn. I'm here to tell you it is not. In fact, fundamental poker math is very easy to learn. After listening to this book, you'll have mastered fundamental no-limit hold'em mathematics. You'll have gained a huge skill advantage over your opponents and will be able to effectively use math at the poker table to make profitable moves. Most importantly, you'll become a much better and profitable poker player!
-
5 out of 5 stars
-
I am a Filthy casual...
- By Alan McGraw on 02-02-20
By: Alton Hardin
-
Scientific Principles of Hypertrophy Training
- Renaissance Periodization, Book 1
- By: Dr. Mike Israetel, Dr. James Hoffmann, Dr. Melissa Davis, and others
- Narrated by: Dr. James Hoffmann
- Length: 10 hrs and 10 mins
- Unabridged
-
Overall5 out of 5 stars 167
-
Performance5 out of 5 stars 143
-
Story5 out of 5 stars 137
The Scientific Principles of Hypertrophy Training is a fundamental analysis of what your training should look like if muscle growth is your main goal, or even just one of your goals. The book takes you on a grand tour of all of the main seven training principles and how to apply them to one's training - no matter your experience level, diet phase, or sport.
-
5 out of 5 stars
-
Fot hypertrophy nerds
- By Amazon Customer on 08-17-21
By: Dr. Mike Israetel, and others
-
Smokelore
- A Short History of Barbecue in America
- By: Jim Auchmutey
- Narrated by: Chris Abernathy
- Length: 5 hrs and 26 mins
- Unabridged
-
Overall4.5 out of 5 stars 11
-
Performance5 out of 5 stars 11
-
Story4.5 out of 5 stars 11
Barbecue: It's America in a mouthful. The story of barbecue touches almost every aspect of our history. It involves indigenous culture, the colonial era, slavery, the Civil War, the settling of the West, the coming of immigrants, the Great Migration, the rise of the automobile, the expansion of suburbia, the rejiggering of gender roles. It encompasses every region and demographic group. It is entwined with our politics and tangled up with our race relations. Jim Auchmutey follows the delicious and contentious history of barbecue in America....
-
5 out of 5 stars
-
the history of bbq
- By Bobbyo on 04-07-24
By: Jim Auchmutey
-
BBQ Secrets
- Become a Barbecue Expert by Learning How to Grill and Smoke Meat and Seafood the Right Way
- By: Neil Snyder, Cole Haynes
- Narrated by: Kevin Wagner
- Length: 3 hrs and 9 mins
- Unabridged
-
Overall0 out of 5 stars 0
-
Performance0 out of 5 stars 0
-
Story0 out of 5 stars 0
It always seems like the perfect plan: grill some nice cuts on a hot summer day, together with some cold beers and your best friends. But more often than not, the meat always tastes a bit disappointing. You might have tried to get a better barbeque, more expensive briquettes, or higher quality meat, without any real success. And yes, spending more money will sometimes help with getting better results while grilling. But how do you take it to the next level, so you can get smoked meat that roars off your plate with flavor?
By: Neil Snyder, and others
-
Running a Restaurant for Dummies
- By: Michael Garvey, Heather Dismore, Andrew G. Dismore
- Narrated by: Shawn Compton
- Length: 13 hrs and 18 mins
- Unabridged
-
Overall4.5 out of 5 stars 17
-
Performance4.5 out of 5 stars 14
-
Story4.5 out of 5 stars 14
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.
-
4 out of 5 stars
-
DECENT OVERVIEW
- By Shane K. on 06-12-24
By: Michael Garvey, and others
-
Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- By: Michael Brenner, Pia Sörensen, David Weitz
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Unabridged
-
Overall4.5 out of 5 stars 19
-
Performance4.5 out of 5 stars 16
-
Story5 out of 5 stars 16
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
-
5 out of 5 stars
-
A good book - with some winning points
- By Chris L. on 07-17-21
By: Michael Brenner, and others
-
Culinary Reactions
- The Everyday Chemistry of Cooking
- By: Simon Quellen Field
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Unabridged
-
Overall4.5 out of 5 stars 188
-
Performance4.5 out of 5 stars 157
-
Story4 out of 5 stars 158
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.
-
2 out of 5 stars
-
Culinary Reactions - The Chemical Formulas to Cook
- By Vicente Gard on 06-06-19
-
Prepper’s Canning Guide
- Simple Tips and Tricks to Mixing Vegetable Canning for Beginners
- By: June Woolery
- Narrated by: Ben Herold
- Length: 3 hrs and 27 mins
- Unabridged
-
Overall5 out of 5 stars 26
-
Performance5 out of 5 stars 25
-
Story5 out of 5 stars 25
Prepping means ensuring you have enough food to see you through an emergency. FEMA recommends having enough food and water to last you for two weeks, but figuring out what foods will be safe, healthy, and shelf-stable for this long (and more) can prove challenging.
-
5 out of 5 stars
-
LOVE IT
- By yuvan drug on 01-03-23
By: June Woolery
-
The Art of Fermentation
- An In-Depth Exploration of Essential Concepts and Processes from Around the World
- By: Sandor Ellix Katz
- Narrated by: Sean Crisden
- Length: 20 hrs and 16 mins
- Unabridged
-
Overall4.5 out of 5 stars 344
-
Performance4.5 out of 5 stars 285
-
Story4.5 out of 5 stars 283
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut, and in-depth enough to provide greater understanding for experienced practitioners. While Katz contextualizes fermentation in terms of biological and cultural evolution, nutrition, and even economics, this is primarily a compendium of practical information.
-
3 out of 5 stars
-
Not what I thought
- By Russell Keller on 01-11-19
-
Gastric Sleeve Cookbook: Top 50 Delicious Mexican Cuisine Recipes.
- By: Rosie Carrier
- Narrated by: William Bahl
- Length: 1 hr and 47 mins
- Unabridged
-
Overall5 out of 5 stars 25
-
Performance5 out of 5 stars 25
-
Story5 out of 5 stars 25
To ensure your surgery is a success, audiobooks like this that offer, delicious step-by-step recipes, guaranteed results, and eliminate all boredom when choosing the new foods that are necessary to have at your side. Worrying about what you can and can’t eat shouldn’t have to be something you think about. When you buy this audiobook, those worries will be a thing of the past! Getting healthy and taking care of your body is all you should have to worry about, and that’s what this book is guaranteed to do.
-
5 out of 5 stars
-
Que Fantastico!!!
- By Dollie Ring on 07-18-20
By: Rosie Carrier
People who viewed this also viewed...
-
Franklin Barbecue
- A Meat-Smoking Manifesto - A Cookbook
- By: Aaron Franklin, Jordan Mackay
- Narrated by: Aaron Franklin, Jordan Mackay
- Length: 8 hrs and 10 mins
- Unabridged
-
Overall5 out of 5 stars 109
-
Performance5 out of 5 stars 90
-
Story5 out of 5 stars 90
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world) - and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue and share years’ worth of hard-won knowledge.
-
5 out of 5 stars
-
Mi apreciación
- By Junior Owens on 07-13-22
By: Aaron Franklin, and others
-
Culinary Reactions
- The Everyday Chemistry of Cooking
- By: Simon Quellen Field
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Unabridged
-
Overall4.5 out of 5 stars 188
-
Performance4.5 out of 5 stars 157
-
Story4 out of 5 stars 158
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.
-
2 out of 5 stars
-
Culinary Reactions - The Chemical Formulas to Cook
- By Vicente Gard on 06-06-19
-
Rodney Scott's World of BBQ
- Every Day Is a Good Day: A Cookbook
- By: Rodney Scott, Lolis Eric Elie
- Narrated by: Rodney Scott
- Length: 4 hrs and 25 mins
- Unabridged
-
Overall4.5 out of 5 stars 43
-
Performance4.5 out of 5 stars 36
-
Story5 out of 5 stars 36
Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just 11 years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special.
-
5 out of 5 stars
-
Tasty Daang Book
- By VAJ on 06-14-21
By: Rodney Scott, and others
-
The Kitchen Counter Cooking School
- How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
- By: Kathleen Flinn
- Narrated by: Marguerite Gavin
- Length: 8 hrs and 48 mins
- Unabridged
-
Overall4 out of 5 stars 213
-
Performance4 out of 5 stars 185
-
Story4.5 out of 5 stars 184
After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.
-
5 out of 5 stars
-
Just as much a self-help book as a cookbook.
- By J. Locke on 03-07-13
By: Kathleen Flinn
-
The Wok
- Recipes and Techniques
- By: J. Kenji Lopez-Alt
- Narrated by: Eric Jason Martin
- Length: 19 hrs and 44 mins
- Unabridged
-
Overall4.5 out of 5 stars 21
-
Performance4 out of 5 stars 18
-
Story4.5 out of 5 stars 17
J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.
-
3 out of 5 stars
-
Does not work as an audio book
- By Anonymous User on 04-22-22
-
The Food Lab
- Better Home Cooking Through Science
- By: J. Kenji Lopez-Alt
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Unabridged
-
Overall4.5 out of 5 stars 202
-
Performance4.5 out of 5 stars 164
-
Story4.5 out of 5 stars 160
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.
-
5 out of 5 stars
-
Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
-
Franklin Barbecue
- A Meat-Smoking Manifesto - A Cookbook
- By: Aaron Franklin, Jordan Mackay
- Narrated by: Aaron Franklin, Jordan Mackay
- Length: 8 hrs and 10 mins
- Unabridged
-
Overall5 out of 5 stars 109
-
Performance5 out of 5 stars 90
-
Story5 out of 5 stars 90
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world) - and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue and share years’ worth of hard-won knowledge.
-
5 out of 5 stars
-
Mi apreciación
- By Junior Owens on 07-13-22
By: Aaron Franklin, and others
-
Culinary Reactions
- The Everyday Chemistry of Cooking
- By: Simon Quellen Field
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Unabridged
-
Overall4.5 out of 5 stars 188
-
Performance4.5 out of 5 stars 157
-
Story4 out of 5 stars 158
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.
-
2 out of 5 stars
-
Culinary Reactions - The Chemical Formulas to Cook
- By Vicente Gard on 06-06-19
-
Rodney Scott's World of BBQ
- Every Day Is a Good Day: A Cookbook
- By: Rodney Scott, Lolis Eric Elie
- Narrated by: Rodney Scott
- Length: 4 hrs and 25 mins
- Unabridged
-
Overall4.5 out of 5 stars 43
-
Performance4.5 out of 5 stars 36
-
Story5 out of 5 stars 36
Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just 11 years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special.
-
5 out of 5 stars
-
Tasty Daang Book
- By VAJ on 06-14-21
By: Rodney Scott, and others
-
The Kitchen Counter Cooking School
- How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
- By: Kathleen Flinn
- Narrated by: Marguerite Gavin
- Length: 8 hrs and 48 mins
- Unabridged
-
Overall4 out of 5 stars 213
-
Performance4 out of 5 stars 185
-
Story4.5 out of 5 stars 184
After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.
-
5 out of 5 stars
-
Just as much a self-help book as a cookbook.
- By J. Locke on 03-07-13
By: Kathleen Flinn
-
The Wok
- Recipes and Techniques
- By: J. Kenji Lopez-Alt
- Narrated by: Eric Jason Martin
- Length: 19 hrs and 44 mins
- Unabridged
-
Overall4.5 out of 5 stars 21
-
Performance4 out of 5 stars 18
-
Story4.5 out of 5 stars 17
J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.
-
3 out of 5 stars
-
Does not work as an audio book
- By Anonymous User on 04-22-22
-
The Food Lab
- Better Home Cooking Through Science
- By: J. Kenji Lopez-Alt
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Unabridged
-
Overall4.5 out of 5 stars 202
-
Performance4.5 out of 5 stars 164
-
Story4.5 out of 5 stars 160
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.
-
5 out of 5 stars
-
Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall5 out of 5 stars 1,735
-
Performance4.5 out of 5 stars 1,468
-
Story5 out of 5 stars 1,452
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
-
4 out of 5 stars
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
-
Overall4.5 out of 5 stars 2,575
-
Performance4.5 out of 5 stars 2,266
-
Story4.5 out of 5 stars 2,263
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
-
4 out of 5 stars
-
A bit bland
- By Mark on 12-12-14
By: Michael Pollan
-
Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- By: Michael Brenner, Pia Sörensen, David Weitz
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Unabridged
-
Overall4.5 out of 5 stars 19
-
Performance4.5 out of 5 stars 16
-
Story5 out of 5 stars 16
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
-
5 out of 5 stars
-
A good book - with some winning points
- By Chris L. on 07-17-21
By: Michael Brenner, and others
-
Ingredienti
- Marcella's Guide to the Market
- By: Marcella Hazan, Victor Hazan
- Narrated by: Elizabeth Wiley
- Length: 4 hrs and 55 mins
- Unabridged
-
Overall4.5 out of 5 stars 28
-
Performance4.5 out of 5 stars 28
-
Story4.5 out of 5 stars 28
When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking". But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients - Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.
-
5 out of 5 stars
-
Once again, Marcella Says
- By Victoria on 07-23-16
By: Marcella Hazan, and others
-
Ten Restaurants That Changed America
- By: Paul Freedman
- Narrated by: Keith Szarabajka
- Length: 13 hrs and 6 mins
- Unabridged
-
Overall4.5 out of 5 stars 312
-
Performance4.5 out of 5 stars 271
-
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.
-
5 out of 5 stars
-
Worthwhile listen, cringe-worthy pronunciations
- By Tag Christof on 09-01-20
By: Paul Freedman
-
Franklin Smoke
- Wood. Fire. Food. (A Cookbook)
- By: Aaron Franklin, Jordan Mackay
- Narrated by: Aaron Franklin, Jordan Mackay
- Length: 6 hrs and 26 mins
- Unabridged
-
Overall5 out of 5 stars 10
-
Performance5 out of 5 stars 8
-
Story5 out of 5 stars 8
Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight—and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements.
-
5 out of 5 stars
-
Perfect for the BBQ enthusiast.
- By Amazon Customer on 07-23-23
By: Aaron Franklin, and others
What listeners say about Meathead
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
-
Overall4 out of 5 stars
- David
- 04-20-21
great first half, second half is a lot of recipes.
the first half is crazy informative but the second part being recipes is kind of a dry listen when driving. It is nice though if you listen to it while cooking in a small kitchen.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
2 people found this helpful
-
Overall4 out of 5 stars
-
Performance2 out of 5 stars
-
Story5 out of 5 stars
- Sal G.
- 09-05-23
Content great/ reader annoying
The information is very valuable.
The reader sounds like he’s reporting on the lunar landing in the 70’s.
The hardcover book is much less
grating.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall4 out of 5 stars
-
Performance5 out of 5 stars
-
Story4 out of 5 stars
- Old Pink 1944
- 09-11-21
Made me hongry
Made me hongry: 💙Meathead has ways of describing BBQ that stimulate salivary glands and the the desperation to grill grill grill! Even at 3:30 in morning which it currently is right now!!! Only problems are local wild dogs and coyotes fighting for meat 🥩 and waking neighbors. Oops here come the cops. No big deal but they eat a lot!
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
1 person found this helpful
-
Overall5 out of 5 stars
-
Performance5 out of 5 stars
-
Story5 out of 5 stars
- Wittyvitty
- 07-03-24
Everything you need to know about grilling and bbq
I never realized there was so much science into grilling and bbq. Meathead is all you need to learn about grilling in depth. Simply amazing, he gets into common sense and science. Simply amazing!
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!