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  1. 13.1 hrs • 9/20/2016 • Unabridged

    From Delmonico’s to Sylvia’s to Chez Panisse, a daring and original history of dining out in America as told through ten legendary restaurants Combining a historian’s rigor with a foodie’s palate, 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 fabled the Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered on-the-road dining, only to be swept aside by McDonald’s. Ten Restaurants That Changed America is a significant and highly entertaining social history.

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    Ten Restaurants That Changed America by Paul Freedman

    Ten Restaurants That Changed America

    Introduction by Danny Meyer
    13.1 hrs • 9/20/16 • Unabridged
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  2. 7.7 hrs • 6/7/2016 • Unabridged

    When Paul Graham was suddenly diagnosed with a serious wheat allergy at the age of thirty-six, he was forced to say goodbye to traditional pasta, pizza, sandwiches, and more. Gone, too, were some of his favorite hobbies, including brewing beer with a buddy and gorging on his wife’s homemade breads. Struggling to understand why he and so many others had become allergic to wheat, barley, rye, oats, and other dietary staples, Graham researched the production of modern wheat and learned that not only has the grain been altered from ancestral varieties but it’s also commonly added to thousands of processed foods.      In writing that is effortless and engaging, Paul explores why incidence of the disease is on the rise while also grappling with an identity crisis—given that all his favorite pastimes involved wheat in some form. His honest, unflinching, and at times humorous journey towards health and acceptance makes an inspiring read.

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    In Memory of Bread

    7.7 hrs • 6/7/16 • Unabridged
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  3. 6.4 hrs • 5/31/2016 • Unabridged

    From the writers of acclaimed blog Pen & Palate, a humorous coming-of-age (and mastering-the-art-of-home-cooking) memoir of friendship, told through stories, recipes, and beautiful illustrations. Getting through life in your twenties isn’t easy—especially if you’re broke, awkward, and prone to starting small grease fires in your studio apartment. For best friends Lucy Madison and Tram Nguyen, cooking was an escape from the daily humiliation that is being a twenty-something woman in a big city. Pen & Palate traces the course of Lucy and Tram’s devoted friendship through miserable jobs and tiny apartments, first loves and ill-advised flings, successes and setbacks—always with a shared love of food at the center of the narrative. A modern take on Laurie Colwin’s classic Home Cooking, this coming-of-age memoir for the Girls set weaves together comical (mis)adventures and recipes meant to be shared with a best friend and bottle of wine.

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    Pen & Palate

    6.4 hrs • 5/31/16 • Unabridged
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  4. 8.7 hrs • 5/5/2015 • Unabridged

    For years Mark Bittman has taught us to cook better and more simply. Since 2011, as a New York Times opinion columnist, he has helped us cut through the noise and rhetoric of food politics to become better consumers and citizens, joining a pantheon of food influencers, including Michael Pollan and Eric Schloss, who shape the way we talk about food. Mark Bittman made headlines three years ago when it was revealed that, for the first time, the New York Times opinion page would feature a food writer to help us make sense of the tangled webs of food, health, environment, politics, and culture. Mark was the teacher who helped us cut through the pretense of cooking. And as an opinion columnist, Mark has delighted us, enraged us, and inspired us to do more for ourselves and our world in the same no-nonsense style. In the tradition of his New York Times bestselling Food Matters, this book collects the best of his columns, updated to reflect the latest research and tied together with new material to give context. But this isn’t just a simple collection. Bittman is grouping pieces to show each of them in a new light—in some cases to show us how far we’ve come in just a few years and in some cases to show us the slow unfolding of stories as they have happened over time. What emerges is a collection that shows us the story of who we are as a nation of cooks, eaters, and voters, right now.

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    A Bone to Pick

    8.7 hrs • 5/5/15 • Unabridged
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  5. 8.6 hrs • 5/1/2015 • Unabridged

    Simon Majumdar is probably not your typical idea of an immigrant. As he says, “I’m well rested, not particularly poor, and the only time I ever encounter ‘huddled masses’ is in line at Costco.” But immigrate he did, and thanks to a Homeland Security agent who asked if he planned to make it official, the journey chronicled in Fed, White, and Blue was born. In it, Simon sets off on a trek across the United States to find out what it really means to become an American, using what he knows best: food. Simon stops in Plymouth, Massachusetts, to learn about what the pilgrims ate (and that playing Wampanoag football with large men is to be avoided); a Shabbat dinner in Kansas; Wisconsin to make cheese (and get sprayed with hot whey); and LA to cook at a Filipino restaurant in the hope of making his in-laws proud. Simon attacks with gusto the food cultures that make up America—brewing beer, farming, working at a food bank, and even finding himself at a tailgate. Full of heart, humor, history, and of course, food, Fed, White, and Blue is a warm, funny, and inspiring portrait of becoming American.

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    Fed, White, and Blue

    8.6 hrs • 5/1/15 • Unabridged
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  6. 8.4 hrs • 3/3/2015 • Unabridged

    Sasha Martin set herself a rather ambitious goal: to cook—and eat—her way around the world with 196 recipes from 196 countries in 196 weeks. Enter Global Table Adventure, a project that proves to be more than just a culinary challenge as Sasha attempts to navigate the vicissitudes of marriage, motherhood, and life’s failures and successes, all inextricably linked to her troubled past. For Sasha, food and cooking unlock the memories of a difficult childhood and the loss and heartbreak that came with it. She and her brother lived with their mother in Boston before being placed in foster care with a family in Europe. Among the hard moments of her young life, the most difficult occurred when Sasha was just twelve years old—she witnessed her brother’s suicide. As she mines her past to make sense of her childhood, food allows Sasha to find her own place in the world—and create the home she has been craving her whole life. This is a story about food from around the globe but also about how food can transform us, about being a mother and a wife, about loving the world, and about learning to love ourselves.

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    Life from Scratch by Sasha Martin

    Life from Scratch

    8.4 hrs • 3/3/15 • Unabridged
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  7. 1 reviews 0 5 5 5 out of 5 stars 5/5 (1)
    7.2 hrs • 1/6/2015 • Unabridged

    A heartbreakingly honest, endearing memoir of incredible weight loss by a young food blogger who battles body image issues and overcomes food addiction to find self-acceptance. All her life, Andie Mitchell had eaten lustily and mindlessly. Food was her babysitter, her best friend, her confidant, and it provided a refuge from her fractured family. But when she stepped on the scale on her twentieth birthday and it registered a shocking 268 pounds, she knew she had to change the way she thought about food and herself; her life was at stake. It Was Me All Along takes Andie from working class Boston to the romantic streets of Rome, from morbidly obese to half her size, from seeking comfort in anything that came cream-filled and two-to-a-pack to finding balance in exquisite (but modest) bowls of handmade pasta. This story is about much more than a woman who loves food and abhors her body. It is about someone who made changes when her situation seemed too far gone and how she discovered balance in an off-kilter world. More than anything, though, it is the story of her finding beauty in acceptance and learning to love all parts of herself.

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    It Was Me All Along

    7.2 hrs • 1/6/15 • Unabridged
    1 reviews 0 5 5 5 out of 5 stars 5/5 (1)
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  8. 7.5 hrs • 10/14/2014 • Unabridged

    What if you could make everything you eat more delicious? As creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You’re Eating It Wrong, Dan Pashman is obsessed with doing just that. Eat More Better weaves science and humor into a definitive, illustrated guidebook for anyone who loves food. But this book isn’t for foodies. It’s for eaters. In the bestselling tradition of Alton Brown’s Good Eats and M. F. K. Fisher’s The Art of Eating, Pashman analyzes everyday foods in extraordinary detail to answer some of the most pressing questions of our time, including: Is a cheeseburger better when the cheese is on the bottom, closer to your tongue, to accentuate cheesy goodness? What are the ethics of cherry-picking specific ingredients from a snack mix? And what role does surface-area-to-volume ratio play in fried food enjoyment and ice cube selection? Written with an infectious blend of humor and smarts, Eat More Better is a tongue-in-cheek textbook that teaches readers to eat for maximum pleasure. Chapters are divided into subjects like engineering, philosophy, economics, and physical science, and illustrate key concepts like The Porklift—a bacon lattice structure placed beneath a pancake stack to elevate it off the plate, thus preventing the bottom pancake from becoming soggy with syrup and imbuing the bacon with maple-based deliciousness. Eat More Better combines Pashman’s award-winning writing with his unparalleled field research, collected over thirty-seven years of eating at least three times a day. It delivers entertaining, fascinating, and practical insights that will satisfy your mind and stomach, and change the way you look at food forever. Listen to this book and every bite you take will be better.

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    Eat More Better

    7.5 hrs • 10/14/14 • Unabridged
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  9. 6.3 hrs • 10/1/2014 • Unabridged

    Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food. Why do we eat toast for breakfast and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like “rich” and “crispy,” zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky’s insight, words like ketchup, macaron, and even salad become living fossils containing the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky’s unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.

    Available Formats: Download, CD

    The Language of Food

    6.3 hrs • 10/1/14 • Unabridged
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  10. 3.7 hrs • 6/10/2014 • Unabridged

    Fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves, from the founder of Slow Food USA We have evolved as meat eaters, proclaims Patrick Martins, and it’s futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. In fifty short chapters, Martins cuts through organized zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. With wit, and insight, and no small amount of provocation, The Carnivore’s Manifesto is both a revolutionary call to arms and a rollicking good read that will inspire, engage, and challenge anyone interested in the way we eat today.

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    The Carnivore’s Manifesto

    Foreword by Alice Waters 
    Read by Mike Edison
    3.7 hrs • 6/10/14 • Unabridged
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  11. 12.6 hrs • 12/7/2013 • Unabridged

    No Experience Necessary is Chef Norman Van Aken’s joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs—including the fateful job advertisement in the local paper for a short-order cook with “no experience necessary.” 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. From a graveyard shift grunt at an all-night barbeque joint to a James Beard Award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture—and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain’s Kitchen Confidential, and populated by a rogues’ gallery of colorful characters—including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter—No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.

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    No Experience Necessary

    12.6 hrs • 12/7/13 • Unabridged
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  12. 8.5 hrs • 11/14/2013 • Unabridged

    New Yorker writer Dana Goodyear combines the style of Mary Roach with the on-the-ground food savvy of Anthony Bourdain in a rollicking narrative look at the shocking extremes of the contemporary American food world.

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    Anything That Moves

    8.5 hrs • 11/14/13 • Unabridged
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  13. 4.9 hrs • 8/6/2013 • Unabridged

    Becky Johnson and her daughter Rachel Randolph come from a long line of laughter. The female side of her family tree is dotted with funny storytellers, prolific authors, hospitable home cooks, and champion chatters. In We Love, We Laugh, We Cook, Becky, a butter and bacon loving mama, and Rachel, a vegan bean eating daughter, share stories of their crazy, wonderful, and sometimes challenging lives as Rachel becomes a mother herself. Becky is messy; Rachel craves order. Becky forgets what month it is; Rachel is an organizational genius—at least before baby arrives. Sprinkled throughout are the lip-smacking, nourishing recipes they love to make and share. From food for a family reunion of thirty to lunch for a party of one in a high chair to a hot meal for a sick friend, the authors demonstrate grace, acceptance, and love to others through the bonding gifts of humor, attentive listening, and cooking, whether diners prefer beef or tofu in their stew.

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    We Laugh, We Cry, We Cook

    4.9 hrs • 8/6/13 • Unabridged
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  14. 11.7 hrs • 8/5/2013 • Unabridged

    In On the Noodle Road, a food writer travels the Silk Road, immersing herself in a moveable feast of foods and cultures and discovering some surprising truths about commitment, independence, and love.

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    On the Noodle Road

    11.7 hrs • 8/5/13 • Unabridged
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  15. 7.8 hrs • 7/11/2013 • Unabridged

    An intoxicating memoir of an American who discovers a passion for French wine and gambles everything to chase a dream of owning a vineyard in Burgundy. Ray Walker had a secure career in finance until a wine-tasting vacation ignited a passion that he couldn’t stifle. Ray neglected his work, spending hours poring over ancient French wine-making texts, learning the techniques and the language, and daydreaming about vineyards. After Ray experienced his first taste of wine from Burgundy, he could wait no longer. He quit his job and went to France to start a winery—with little money, a limited command of French, and virtually no wine-making experience. Fueled by determination and joie de vivre, he immersed himself in the extraordinary history of Burgundy’s vineyards and began honing his skills. Ray became a pioneer in his use of ancient techniques in modern times and founded Maison Ilan. In 2009, Ray became the first non-French winemaker to purchase grapes and produce a wine from Le Chambertin, long considered to be one of the most revered and singular vineyards in the world. Along with his struggle to capture his wine’s distinct terroir, Ray shares enthralling stories of late-night tastings, flying down the Route National on a vintage Peugeot bicycle with no brakes, and his journey to secure both the trust of his insular Burgundian neighbors and the region’s most coveted grapes. Capturing the sunlight, the smell of the damp soil, and the taste of superlative wine, The Road to Burgundy is a glorious celebration of finding one’s true path in life, and taking a chance—whatever the odds.

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    The Road to Burgundy

    7.8 hrs • 7/11/13 • Unabridged
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  16. 10.8 hrs • 7/9/2013 • Unabridged

    This memoir derives from Kate’s popular foodcentric blog, in which she shares scenes from an unusual upbringing and an unusually happy present-day life, providing an audience for this book that is already primed. That it is written by Kate Christensen means it will be a delicious reading experience in every sense, a compulsively readable account of a knockabout life, full of sorrows and pleasures, many of the latter of the sensual, appetitive variety.

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    Blue Plate Special

    10.8 hrs • 7/9/13 • Unabridged
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