-
The Making of a Chef
- Mastering Heat at the Culinary Institute of America
- Narrated by: Jeff Riggenbach
- Length: 12 hrs and 14 mins
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A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
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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
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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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recasting needed
- By Marco I on 09-09-18
By: Colman Andrews
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Out of Line
- A Life of Playing with Fire
- By: Barbara Lynch
- Narrated by: Christina Delaine
- Length: 9 hrs and 48 mins
- Unabridged
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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.
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Hardheaded, arrogant, profane.
- By Minneapolis listener on 10-26-22
By: Barbara Lynch
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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
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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.
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Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
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The Story of Sushi
- An Unlikely Saga of Raw Fish and Rice
- By: Trevor Corson
- Narrated by: Brian Nishii
- Length: 10 hrs and 6 mins
- Unabridged
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Overall
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Performance
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Story
Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in 19th-century Tokyo as a cheap fast food.
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Lame, Lame, Lame
- By hermanous on 10-02-10
By: Trevor Corson
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Stir
- My Broken Brain and the Meals That Brought Me Home
- By: Jessica Fechtor
- Narrated by: Jessica Fechtor
- Length: 6 hrs and 21 mins
- Unabridged
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Overall
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Performance
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Story
At 28, Jessica Fechtor was happily immersed in graduate school and her young marriage and thinking about starting a family. Then one day she went for a run, and an aneurysm burst in her brain. She nearly died. She lost her sense of smell and the sight in her left eye and was forced to the sidelines of the life she loved. Jessica's journey to recovery began in the kitchen as soon as she was able to stand at the stovetop and stir. There, she drew strength from the restorative power of cooking and baking.
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Wonderful powerful read
- By Amazon Customer on 01-13-24
By: Jessica Fechtor
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The Way Life Should Be
- A Novel
- By: Christina Baker Kline
- Narrated by: Caitlin Davies
- Length: 7 hrs and 19 mins
- Unabridged
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Overall
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Performance
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Story
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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Simple story
- By Dianna Bogart on 06-09-15
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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
-
Overall
-
Performance
-
Story
In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
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Eight Flavors
- The Untold Story of American Cuisine
- By: Sarah Lohman
- Narrated by: Sarah Lohman
- Length: 8 hrs and 33 mins
- Unabridged
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Overall
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Performance
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Story
The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
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Great read... Terrible accents
- By S. Macklin on 12-14-18
By: Sarah Lohman
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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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Overall
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Performance
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Story
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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For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
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A good book - with some winning points
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Life, on the Line
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Awesome!
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Great listen for a chef
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A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
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Just as much a self-help book as a cookbook.
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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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Boring details about things that need no explanation
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Props to the narrator, and amazing book
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Truly horrible narration
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Ratio
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Overall
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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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One of the best books for professionals as well as home cooks….
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Real Food, Fake Food
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You've seen the headlines: Parmesan cheese made from sawdust. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn't. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.
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Disappointed in how few foods were covered.
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Sous Chef
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Overall
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In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here listeners will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food - the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing listeners to briefly inhabit the hidden world behind the kitchen doors, in real time.
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Only as good as your last plate.
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What Einstein Didn't Know
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How does soap know what's dirt? How do magnets work? Why do ice cubes crackle in your glass? And how can you keep them quiet? These are questions that torment us all. Now Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh, provides definitive - and amazingly simple - explanations for the mysteries of everyday life.
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A funny thing happened on the way to a great book
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Humble Pie
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This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today.
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Do wish it was unabridged though. . .
- By Tiffini on 04-16-10
By: Gordon Ramsay
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Stir
- My Broken Brain and the Meals That Brought Me Home
- By: Jessica Fechtor
- Narrated by: Jessica Fechtor
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Overall
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Performance
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Story
At 28, Jessica Fechtor was happily immersed in graduate school and her young marriage and thinking about starting a family. Then one day she went for a run, and an aneurysm burst in her brain. She nearly died. She lost her sense of smell and the sight in her left eye and was forced to the sidelines of the life she loved. Jessica's journey to recovery began in the kitchen as soon as she was able to stand at the stovetop and stir. There, she drew strength from the restorative power of cooking and baking.
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Wonderful powerful read
- By Amazon Customer on 01-13-24
By: Jessica Fechtor
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No Experience Necessary
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- By: Norman Van Aken
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- Length: 12 hrs and 34 mins
- Unabridged
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Overall
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Story
Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine.
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Another Great Chef Memoir
- By Linda on 03-17-14
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What listeners say about The Making of a Chef
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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Overall
- dbldeac
- 06-17-10
Wonderful material, terrible narration
Back when you could actually buy books that were Kindle "text to speech" enabled, I listened to them all the time. "Doesn't the computer voice bother you?" everyone asked. It didn't, not a bit. I say this to offer proof that I have a very high tolerance for a range of narration styles.
That said, this narrator is driving me crazy. His voice is so monotonous that I have trouble telling where his sentences end and another begins. Look through his other work, you will see that he tends to narrate history books. Enough said.
I will struggle through this book based solely on my interest in the topic.
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- Ferguson
- 09-04-11
Great content, didn't like the narration
I really liked this book but I found the narrator irritating. He has a voice better suited for reading news.The problem is that since this book was published, Michael Ruhlman has become a well know food celebrity. He should do this audio book over and read it himself. He has a great voice. I bought Medium Raw and if anyone but Tony Bourdain had read it I would have been very disappointed. It wasn't a horrible experience but it always took me a few minutes to get used to the voice when rejoining the book. If Ruhlman read this book I would buy it a second time for sure.
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- Yenrab Namrehs
- 12-19-20
Fun, interesting book--terrible narration
The book's subject--a writer going thru Culinary Institute training--is great and the story is interesting. Plus you get some fun cooking tips! The narration is awful--over-articulated and lacking emotion. The guy reading this should stick to technical manuals.
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- AJ
- 01-02-22
Maybe from a nurse’s perspective, loved his shared journey.
This would be a great book for teens before entering specific training. The art of customer service applies to any field.
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- YH Chen
- 01-16-22
Great book. Not so great narrator.
Really enjoyed the content, but found the narrator barely tolerable: you might enjoy it more in non-audio form better.
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- MaBiche
- 01-26-23
Fascinating but probably needs updating
I played this at 1.3x. Any slower would have bored me. There’s lots of information I can use in my cooking and writing but would probably consult the book further for details I couldn’t catch in the audio.
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- A Butterfield
- 01-26-23
An Excellent listen for the Culinary Curious
Cooking Under Fire set my then 6yrold son on the path to the cooking excellence
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- Dewcodered2
- 01-10-24
mind of a chef
I downloaded this book cuz I started watching the the bear on Hulu and I really wanted to get the full meaning and hear the mind of a chef and what goes through them and the trials and tribulations in this book did not disappoint
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Overall
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Performance
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Story
- Blindogsports
- 03-14-24
Fascinating
Very well read. Great insight to a world many people brush up against but know nothing about. Really enjoyed it.
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Overall
- Jan
- 12-02-09
Be careful...
I quite enjoyed hearing all the little details that go into the making of a chef at the CIA but I don't think it is for everyone. Even if you think you are interested please listen to the preview as I had a difficult time listening to the narrator. VERY DRY, took me a couple of hours to get passed the narrators monotone emotionless voice.
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7 people found this helpful