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  1. 4.5 hrs • 8/10/2016 • Unabridged

    Reprint of “BOHEMIAN SAN FRANCISCO”, originally published in 1914. A Bohemian Guide to San Francisco Restaurants and their most famous recipes. What made San Francisco so charming, such a “Mecca for lovers of gustatory delights,” a city whose name “is known wherever men and women sit at table,” was the astonishing array of people from so many cultures, each with their own distinctive neighborhoods arranged side by side up and down the steep hillsides of the city. The ethnic neighborhoods transformed a stroll through the streets of San Francisco into a magic carpet ride around the world. Dedicated to all Chefs and Food Lovers.

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  2. 5.8 hrs • 2/2/2016 • Unabridged

    The charismatic radio personality from The Howard Stern Show celebrates what we love about American fast food, covering chains both national and regional and offering an opinionated view on restaurant history, secret menu items, and even drive-through strategy. Jon Hein is a fast-food maniac, with a themed Discovery Channel show under his belt to prove it, and in this book he covers each chain in-depth, rating its burgers, milkshakes, and fries; exploring its history; revealing secret menu items; taking a nostalgic look back at the best giveaways, games, and uniforms; and even providing expert drive-through strategy. With behind-the-counter looks at places like the Dunkin’ Donuts headquarters, Nathan’s original hot dog stand, Carvel, Steak ’n Shake, and In-N-Out Burger, this is the junk food lover’s definitive guide to some of America’s best-loved guilty pleasures.

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    Fast Food Maniac

    Read by Jon Hein
    5.8 hrs • 2/2/16 • Unabridged
  3. 10.9 hrs • 4/19/2005 • Unabridged

    Ruth Reichl’s bestselling memoir of her time as an undercover restaurant critic for the New York Times Ruth Reichl, world-renowned food critic and former editor in chief of Gourmet magazine, knows a thing or two about food. She also knows that as the most important food critic in the country, you need to be anonymous when reviewing some of the most high-profile establishments in the biggest restaurant town in the world—a charge she took very seriously, taking on the guise of a series of eccentric personalities. In Garlic and Sapphires, Reichl reveals the comic absurdity, artifice, and excellence to be found in the sumptuously appointed stages of the epicurean world and gives us—along with some of her favorite recipes and reviews—her remarkable reflections on how one’s outer appearance can influence one’s inner character, expectations, and appetites, not to mention the quality of service one receives.

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    Garlic and Sapphires

    10.9 hrs • 4/19/05 • Unabridged
  4. 5.8 hrs • 5/8/2001 • Unabridged

    Ranging far from his adopted Provence, Mayle now travels to every corner of France armed with knife, fork, and corkscrew. He takes us to tiny, out-of-the-way restaurants, starred Michelin wonders, local village markets, annual festivals, and blessed vineyards. We visit the Foire aux Escargots at Martigny-les-Bains—a whole weekend devoted to the lowly but revered snail. We observe the Marathon du Médoc, where runners passing through the great vineyards of Bordeaux refresh themselves en route with tastings of red wine (including Château Lafite-Rothschild). There is a memorable bouillabaisse in a beachside restaurant on the Côte d’Azur. And we go on a search for the perfect chicken that takes us to a fair in Bourg-en-Bresse. There is a Catholic mass in the village of Ri-cherenches, a sacred event at which thanks are given for the aromatic, mysterious, and breathtakingly expensive black truffle. We learn which is the most pungent cheese in France in Normandy, witness a debate on the secret of the perfect omelette, and pick up a few luscious recipes along the way. There is even an appreciation and celebration of an essential tool for any serious food-lover in France—the Michelin Guide. Here we have all the glory and pleasure of the French table in the most satisfying book yet from the delightfully entertaining Peter Mayle.

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    French Lessons

    5.8 hrs • 5/8/01 • Unabridged
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