Out of Line
A Life of Playing with Fire
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Out of Line
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Narrated by:
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Christina Delaine
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By:
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Barbara Lynch
About this listen
Celebrated chef Barbara Lynch credits the defiant spirit of her upbringing in tough, poor "Southie", a neighborhood ruled by the notorious Whitey Bulger gang, with helping her bluff her way into her first professional cooking jobs; develop a distinct culinary style through instinct and sheer moxie; then dare to found an empire of restaurants ranging from a casual but elegant "clam shack" to Boston's epitome of modern haute cuisine.
One of seven children born to an overworked single mother, Lynch was raised in a housing project. She earned a daredevil reputation for boosting vehicles (even a city bus), petty theft, drinking and doing drugs, and narrowly escaping arrest - haunted all the while by a painful buried trauma.
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.
Download the accompanying reference guide.©2017 Barbara Lynch (P)2017 TantorListeners also enjoyed...
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Critic reviews
"If you have an appetite for culinary adventure, you'll devour the feisty and fun memoir by James Beard award-winning chef and philanthropist Barbara Lynch." (Elle)
"Christina Delaine narrates this audiobook with effervescent joy. Her enthusiasm for the cooking, dining, and restaurant experiences of chef Barbara Lynch makes her narration especially satisfying." (AudioFile)
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the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
-
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
-
Overall5 out of 5 stars 1,407
-
Performance5 out of 5 stars 1,226
-
Story4.5 out of 5 stars 1,223
In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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5 out of 5 stars
-
A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
-
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
-
Overall4 out of 5 stars 1,347
-
Performance4 out of 5 stars 1,256
-
Story4 out of 5 stars 1,261
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.
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2 out of 5 stars
-
Not what I imagined
- By C Larkin on 02-17-17
By: Paul Hartford
-
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
-
Overall4.5 out of 5 stars 123
-
Performance4.5 out of 5 stars 106
-
Story4.5 out of 5 stars 105
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.
-
5 out of 5 stars
-
Needs to be a series!
- By Sallyterra on 04-27-19
By: Matt Lee, and others
-
Back of the House
- The Secret Life of a Restaurant
- By: Scott Haas
- Narrated by: Johnny Heller
- Length: 7 hrs and 59 mins
- Unabridged
-
Overall4 out of 5 stars 84
-
Performance4 out of 5 stars 65
-
Story4 out of 5 stars 67
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.
-
1 out of 5 stars
-
Truly horrible narration
- By Fidge on 03-28-15
By: Scott Haas
-
Restaurant Man
- By: Joe Bastianich
- Narrated by: Joe Bastianich
- Length: 8 hrs and 9 mins
- Unabridged
-
Overall4.5 out of 5 stars 848
-
Performance4.5 out of 5 stars 746
-
Story4.5 out of 5 stars 746
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.
-
4 out of 5 stars
-
If you liked Kitchen Confidential you'll...
- By J.D. McPherson on 02-19-16
By: Joe Bastianich
-
Lunch in Paris
- A Love Story, with Recipes
- By: Elizabeth Bard
- Narrated by: Ann Marie Lee
- Length: 7 hrs and 43 mins
- Unabridged
-
Overall4 out of 5 stars 88
-
Performance4 out of 5 stars 78
-
Story4 out of 5 stars 80
In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.
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2 out of 5 stars
-
ok to pass the time
- By Robin on 03-25-13
By: Elizabeth Bard
-
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
-
Overall4.5 out of 5 stars 717
-
Performance4.5 out of 5 stars 616
-
Story5 out of 5 stars 618
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.
-
5 out of 5 stars
-
A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
-
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 181
-
Performance4.5 out of 5 stars 158
-
Story4 out of 5 stars 159
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
-
The Way Life Should Be
- A Novel
- By: Christina Baker Kline
- Narrated by: Caitlin Davies
- Length: 7 hrs and 19 mins
- Unabridged
-
Overall4 out of 5 stars 184
-
Performance4 out of 5 stars 166
-
Story4 out of 5 stars 163
Angela can feel the clock ticking. She is single in New York City, stuck in a job she doesn't want and a life that seems to have somehow just happened. She inherited a flair for Italian cooking from her grandmother, but she never seems to have the time for it - these days, her oven holds only sweaters. Tacked to her office bulletin board is a photo from a magazine of a tidy cottage on the coast of Maine - a charming reminder of a life that could be hers if she could only muster the courage to go after it.
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4 out of 5 stars
-
Simple story
- By Dianna Bogart on 06-09-15
-
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
-
Overall4.5 out of 5 stars 186
-
Performance4 out of 5 stars 146
-
Story4.5 out of 5 stars 148
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
-
recasting needed
- By Marco I on 09-09-18
By: Colman Andrews
-
Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- By: Edward Lee
- Narrated by: David Shih
- Length: 8 hrs and 53 mins
- Unabridged
-
Overall4.5 out of 5 stars 69
-
Performance4.5 out of 5 stars 59
-
Story4.5 out of 5 stars 59
American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
-
4 out of 5 stars
-
Good listen for the aspiring food snob
- By thurman r. on 02-09-22
By: Edward Lee
-
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
-
Overall4.5 out of 5 stars 107
-
Performance4.5 out of 5 stars 93
-
Story5 out of 5 stars 93
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.
-
5 out of 5 stars
-
Julia Reed IS the SOUTH
- By toni on 05-23-20
By: Julia Reed, and others
-
Housebroken
- Admissions of an Untidy Life
- By: Laurie Notaro
- Narrated by: Laurie Notaro
- Length: 6 hrs and 12 mins
- Unabridged
-
Overall4 out of 5 stars 134
-
Performance4 out of 5 stars 122
-
Story4 out of 5 stars 122
Number-one New York Times best-selling author Laurie Notaro isn't exactly a domestic goddess - unless that means she fully embraces her genetic hoarding predisposition, sneaks peeks at her husband's daily journal, or has made a list of the people she wants on her Apocalypse Survival team (her husband's not on it). Notaro chronicles her chronic misfortune in the domestic arts, including cooking, cleaning, and putting on Spanx while sweaty (which should technically qualify as an Olympic sport).
-
5 out of 5 stars
-
Wonderful
- By Carlie on 07-28-16
By: Laurie Notaro
-
Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- By: Andrew Friedman
- Narrated by: Sean Runnette
- Length: 11 hrs and 6 mins
- Unabridged
-
Overall4 out of 5 stars 62
-
Performance4 out of 5 stars 44
-
Story4 out of 5 stars 44
The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
-
4 out of 5 stars
-
Fascinating for Foodies
- By Linda Zimmerman on 02-07-12
By: Andrew Friedman
-
Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- By: Michael Booth
- Narrated by: Ralph Lister
- Length: 10 hrs and 9 mins
- Unabridged
-
Overall4.5 out of 5 stars 83
-
Performance4.5 out of 5 stars 70
-
Story4.5 out of 5 stars 70
Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
-
4 out of 5 stars
-
Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
-
Bruno's Challenge
- And Other Stories of the French Countryside
- By: Martin Walker
- Narrated by: Robert Ian Mackenzie
- Length: 8 hrs and 3 mins
- Unabridged
-
Overall4.5 out of 5 stars 106
-
Performance5 out of 5 stars 85
-
Story4.5 out of 5 stars 85
Martin Walker presents his first collection of Bruno stories featuring all the familiar characters from the novels, the glories of the Périgord, and ample helpings of food and wine.
-
2 out of 5 stars
-
Outtakes and Ephemera
- By SW Clemens on 03-23-22
By: Martin Walker
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Good listen for the aspiring food snob
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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.
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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
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What listeners say about Out of Line
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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Overall5 out of 5 stars
-
Performance3 out of 5 stars
-
Story5 out of 5 stars
- Andrew Skalaban
- 12-09-17
Loved The Book, Performance Okay
This was a fascinating story of growing up in the projects to opening a restaurant empire. Wish it was ready by the other to get that Southie accent, or at least someone who has worked in the industry. The narrator kind of ruined it for me: a lot of the culinary terms were mispronounced like the T in robot coupe and the T in filet were both provinces as just 2 examples and any word outside of English was way OVERLY annunciated in accents.
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Overall3 out of 5 stars
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Performance3 out of 5 stars
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Story3 out of 5 stars
- Shane K.
- 08-16-24
Not the best but not the worst
For Chef biographies this one is middle of the road. Some parts were enjoyable and some just dragged and seemed aimless. Lynch spends more time talking about random interpersonal drama than her career what is what some are signing on for I suppose. While Lynch is a phenomenal chef personally I find her story telling style not really my flavor although I will still suggest this book for people who like "reality" style storytelling.
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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
- david gulak
- 10-22-22
fantastic
food meets passion meets entertainment meets emotion, not a dull moment. highly recommend to any variety of reader, foodie or not
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Overall5 out of 5 stars
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Performance5 out of 5 stars
-
Story5 out of 5 stars
- Joan M. McNamara
- 09-11-23
Fantastic loved this book
Hey. I’m from Boston so maybe that could be why I loved this book so effin much but it was great. I also spent many years waitressing in the Boston restaurants during this time so all of it rings true. You rock Barbara Lynch!
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Overall1 out of 5 stars
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Performance1 out of 5 stars
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Story1 out of 5 stars
- Minneapolis listener
- 10-26-22
Hardheaded, arrogant, profane.
I was not impressed by Lynch’s childhood juvenile delinquency, for which she never suffered, and I’m not impressed by her as an adult.
She is hard, mean and acquisitive and I wouldn’t want to know her in real life. Her ambition is more important than anything else. I have read more than 10 chef memoirs in the past few months, and this is probably the worst. Read Eric Rippert or Amy Thielen.
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