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  1. 5.0 hrs • 7/23/2015 • Unabridged

    Americans pride themselves in their knack for innovation, and nowhere has America’s can-do attitude been more apparent than at the supermarket. Need a cheese that is virtually indestructible? Want to find a way to stretch a pound of hamburger into a hearty main course for a family of five? Hard pressed for time to throw together a home-cooked meal? In the early decades of the twentieth century, and from the world wars to the cold wars, food producers and everyday dreamers met these challenges with the same ingenuity and resourcefulness that launched the country to the moon and back, with groundbreaking packaging, new technologies, and improvements on Mother Nature. Better Than Homemade is food biographer Carolyn Wyman’s freewheeling and entertaining cultural history of the innovative packaged foods that changed the way we eat. With dozens of archival ads and original product shots of Hamburger Helper, Kraft Macaroni and Cheese, Minute Rice, Coffee-mate, Green Giant Canned Peas, Lipton Cup-a-Soup, Pillsbury Crescent Rolls—and many more revolutionary products—Better Than Homemade highlights the fascinating stories behind the food inventions; the histories behind the brands and icons that have become synonymous with them; the jingles that have made them such a large part of our popular culture; and the recipes that have tutored generations of homemakers and comfort food master chefs.

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    Better Than Homemade

    5.0 hrs • 7/23/15 • Unabridged
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  2. 8.4 hrs • 9/30/2014 • Unabridged

    The follow-up to the hugely bestselling Nourishing Traditions, which has sold over 500,000 copies, this time focusing on the immense health benefits of bone broth by the founder of the popular Weston A. Price Foundation  Nourishing Traditions examined where the modern food industry has hurt our nutrition and health through over-processed foods and fears of animal fats. Nourishing Broth continues to look at the culinary practices of our ancestors and explain the immense health benefits of homemade bone broth due to the gelatin and collagen that is present in real bone broth (versus broth made from powders). Nourishing Broth explores the science behind broth’s unique combination of amino acids, minerals, and cartilage compounds. Some of the benefits of such broth include quick recovery from illness and surgery, the healing of pain and inflammation, increased energy from better digestion, lessening of allergies, recovery from Crohn’s disease, and a lessening of eating disorders; the fully balanced nutritional program lessens the cravings that make most diets fail. Diseases that bone broth can help heal include Osteoarthritis, Osteoporosis, Psoriasis, Infectious Disease, digestive disorders, and even Cancer, and it can help our skin and bones stay young. In addition, the book will serve as a handbook for various techniques for making broths—from simple chicken broth to rich, clear consommé, to shrimp shell stock. A variety of interesting stock-based recipes for breakfast, lunch, and dinner from throughout the world will complete the collection and help everyone enhance their diet with more nutrition.

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    Nourishing Broth

    8.4 hrs • 9/30/14 • Unabridged
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  3. 1 reviews 0 5 4 4 out of 5 stars 4/5 (1)
    12.2 hrs • 5/13/2014 • Unabridged

    In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader’s hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman’s The Making of a Chef, this is an instant classic in food writing—one of the fastest growing and most popular subjects today.

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    The Soul of a Chef by Michael Ruhlman

    The Soul of a Chef

    12.2 hrs • 5/13/14 • Unabridged
    1 reviews 0 5 4 4 out of 5 stars 4/5 (1)
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  4. 20.3 hrs • 4/29/2013 • Unabridged

    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 or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work, parameters for safety, techniques for effective preservation, troubleshooting, and more. Featuring a foreword by Michael Pollan, The Art of Fermentation provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Listeners will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.

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    The Art of Fermentation

    20.3 hrs • 4/29/13 • Unabridged
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  5. 8.0 hrs • 3/25/2013 • Unabridged

    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 eighteen months immersed in the kitchen of James Beard Award winner Tony Maws’ restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Haas exposes the inner life of a chef, what it takes to make food people crave, and how to achieve greatness in a world that demands more than passion and a sharp set of knives. A lens into what motivates and inspires all chefs—including Thomas Keller and Andrew Carmellini, whose stories are also shared here—Back of the House will change the way you think about food—and about the complicated people who cook it and serve it.

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    Back of the House

    8.0 hrs • 3/25/13 • Unabridged
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  6. 1.1 hrs • 11/1/2012 • Audio Theater

    Join us in this exclusive audio program for candid conversations with luminaries in the food world. Kitchen Round Table brings you inside the homes and hearts of Lidia Bastianich, Madhur Jaffrey, Judith Jones, Betty Fussell, and Deb Perelman. We hear about their earliest food memories and how each slowly made their way into the kitchen and ultimately inspired generation upon generation of home cooks. We’ll learn how complicated recipes are translated for those of us who don’t dice and julienne in our sleep, but we’ll also hear about memorable gourmet feats and culinary fireworks, and unforgettable meals.  All the while, Kitchen Round Table never strays far from home, with intimate and loving details of recipes passed down through families and new recipes introduced to successive generations. After a long day at work, what do these renowned cooks prepare at home? It is at home that some of the best food is created. With frugal sensibilities, these gourmet greats tells us some of their favorite dishes created on a budget and entice you to explore your own.  Hosted by Marja Samsom, owner of the iconic Kitchen Club restaurant, a downtown New York City destination for twenty years, Marja prepares for us one of her loved family recipes as a dessert for this delicious audio feast.

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    Kitchen Round Table by

    Kitchen Round Table

    1.1 hrs • 11/1/12 • Audio Theater
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    Also: CD, Digital Rental
  7. 7.3 hrs • 11/16/2009 • Unabridged

    Heralded by New York magazine as one of the city’s most popular diets, macrobiotics has become the latest trend in dieting, thanks to high-profile supporters like Madonna and Gwyneth Paltrow. Speaking to the generation of young women looking to extend their healthy lifestyles beyond yoga and Pilates, macrobiotic chef and instructor Jessica Porter offers fresh, contemporary, and accessible insight into one of the world’s oldest—yet most popular—diets. She explains that by eating good quality whole foods, any woman can experience physical, sensory, emotional, and intellectual freedom. The effects of eating a macrobiotic diet can extend beyond basic health to weight loss, beauty, better sex, and peace of mind. Cooking tips and recipes are combined with Jessica’s no-nonsense philosophy and witty anecdotes to create a lifestyle book that will inspire women to hit the kitchen with an understanding of how to strengthen their minds and bodies through food.

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  8. 1.8 hrs • 4/14/2009 • Unabridged

    Based on one of the most wildly popular, fastest-growing free daily e-mail subscription services, this Hungry Girl original audiobook is filled with survival strategies for anyone who wants to make guilt-free eating choices, anywhere, anytime. Learn how to “chew the right thing” from any and every restaurant menu, on airplanes, and even from the hotel mini bar. Get the 411 on guilt-free cocktails and hors d’oeuvres, successful snacking at the office, and how to survive salad bars and brunch buffets. Hungry Girl: The Official Survival Guides is brimming with tips and tricks for making smarter food choices no matter where you are. Told with Hungry Girl’s inimitable wit and sassy style, Hungry Girl: The Official Survival Guides will help you tackle any and every food challenge. No problem.

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    Hungry Girl: The Official Survival Guides

    1.8 hrs • 4/14/09 • Unabridged
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  9. 10.6 hrs • 10/4/2007 • Unabridged

    In 2003, Kathleen Flinn, a thirty-six year old American living and working in London, returned from vacation to find that her corporate job had been eliminated. Ignoring her mother’s advice that she get another job immediately or “never get hired anywhere ever again,” Flinn instead cleared out her savings and moved to Paris to pursue a dream-a diploma from the famed Le Cordon Bleu. The Sharper Your Knife, the Less You Cry is the touching and remarkably funny account of Flinn’s transformation as she moves through the school’s intense program and falls deeply in love along the way. Flinn interweaves more than two dozen recipes with a unique look inside Le Cordon Bleu amid battles with demanding chefs, competitive classmates, and her “wretchedly inadequate” French. Flinn offers a vibrant portrait of Paris, one in which the sights and sounds of the city’s street markets and purveyors come alive in rich detail. The ultimate wish fulfillment book, her story is a true testament to pursuing a dream. Fans of Julie & Julia, My LIfe in France, and Eat, Pray, Love will be amused, inspired, and richly rewarded by this seductive tale of romance, Paris, and French food.

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