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  1. 7.0 hrs • 10/28/2014 • Unabridged

    In the populist tradition of Andrea Immer Robinson, New York City’s first female whiskey sommelier translates today’s hottest spirit for a new generation of imbibers. Whiskey is in the midst of a huge renaissance. Ten years ago the United States housed sixty-nine craft distillers; today there are more than four hundred. Exports of Scotch whisky grew 12 percent just last year. Sales are skyrocketing, and specialty bars are popping up around the country. Yet whiskey drinkers—especially novices—are more confused than ever. Over the past decade, whiskey expert Heather Greene has been bombarded with thousands of questions such as, Can I have ice in my whiskey? Why is it sometimes spelled whisky? and What makes bourbon different? As New York City’s first female whiskey sommelier, Greene introduces audiences to the spirit’s charms, challenges, the boys’-club sensibilities that have made whiskey seem inaccessible, and surprising new research that shows the crucial importance of nosing whiskey. Through lively tastings, speaking engagements, and classes such as the popular Whiskey as an Aphrodisiac, Greene has been demystifying whiskey the way Andrea Immer Robinson did wine a decade ago. In this lively and authoritative guide, Greene uses the familiar vocabulary of wine to teach readers about whiskey and encourage them to make their own evaluations. Peppered with wry anecdotes drawn from her unusual life—and including recipes for delicious cocktails by some of today’s most celebrated mixologists—Whiskey Distilled will be enthusiastically greeted by the whiskey curious as well as by journeymen whiskey drinkers thirsty to learn more about their beloved tipple.

    Available Formats: Download, CD, MP3 CD
    Whiskey Distilled by Heather Greene

    Whiskey Distilled

    7.0 hrs • 10/28/14 • Unabridged
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    Also: CD, MP3 CD
  2. 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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    Also: CD
  3. 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.

    Available Formats: Download

    The Art of Fermentation

    20.3 hrs • 4/29/13 • Unabridged
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  4. 1.5 hrs • 10/5/2010 • Unabridged

    This is the simplest guide to great wine. The objective is to have you focus on what you like, have fun, learn the basics, and saves tons of money by buying good wine at bargain prices. The audiobook starts off by emphasizing how you will save anxiety, time, and trouble too. The mystery is taken out of what wines to choose, how to do so simply on your own and at restaurants, while saving money at the same time—and, when necessary, how to impress those you wish to do so with. The audiobook briefly addresses the history of wine in the US that led to all of the anxiety and issues that the Europeans don't have and how you can sidestep those problems. The most important practical section shows you how to create your short list of types of wine to select from, brands and price points within those that will work for you. There are brief tracks on the appropriate way to open bottles as well as an extensive section on core knowledge of wines: the basic 12 varieties and road map addressing each one and the types within each variety. How to deal with the so called experts, the value plateaus in wines, and a brief summary about how to stay focused on enjoying wine not being anxious about it.

    Available Formats: Download, Digital Rental

    Wine on the Run

    1.5 hrs • 10/5/10 • Unabridged
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    Also: Digital Rental
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