Cooking Audiobooks | Non-Fiction

Ways of Eating: Exploring Food through History and Culture

What we learn when an anthropologist and a historian talk about food. From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating introduces listeners to world food history and food anthropology. Through engaging stories and historical deep dives, Benjamin A. Wurgaft and Merry I. White offer new ways to understand food in relation to its natural and cultural histories and the social rules that shape our meals. Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nuoc cham, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.

Benjamin Aldes Wurgaft, Merry White (Author), Benjamin Aldes Wurgaft (Narrator)

Audiobook

[Spanish] - Los sorrentinos

Hace poco más de un siglo, una familia partió de Sorrento y se instaló en la ciudad argentina de Mar del Plata para abrir un hotel y luego una trattoria cerca de la playa. Podría tratarse de una familia cualquiera de las tantas que inmigraron por esos años, pero esta tuvo una participación especial en la cultura argentina: inventó los sorrentinos, una pasta que hoy se come en todo el país. La trattoria pasó de las manos de los padres a las de los hijos, y del hermano mayor al menor, el Chiche, un hombre que amaba el cine, la porcelana comprada en Europa y la buena conversación, alguien para el que el mal gusto era un rasgo imperdonable y que, apenas con una ocurrencia, podía convertir una situación banal en una anécdota que se contara por años en las sobremesas. Virginia Higa recogió las piezas de un relato familiar para escribir una novela sobre este personaje inolvidable, y sobre mujeres y hombres de aparente sencillez que protagonizan amores eternos y soledades profundas, muertes, traiciones y canciones, anhelos de costas lejanas y profecías de videntes, mientras celebran el idioma común de un clan inquebrantable. Como en las mejores comedias –especialmente las italianas–, en Los sorrentinos todo se mezcla y se confunde: la risa con el llanto, el destino de una familia con el de un país y la vida bien vivida con la más afortunada de las herencias "Virginia Higa desciende por vía materna de italianos y por parte del padre, de japoneses. En esta novela ha trabajado la línea materna, más precisamente las vicisitudes de Chiche, radicado en Mar del Plata e inventor de los sorrentinos. Por ella desfilan parientes, clientes, competidores, amigos y enemigos, y sorprenden en ella la pintura de personajes, el humor y la sabiduría en las transiciones. Esta novela se lee de un tirón y no nos deja de sorprender". Hebe Uhart "Leve, precisa, tierna, delicada y luminosa. La historia de cómo se inventaron los sorrentinos y de la familia que los inventó. Y en el centro de esa historia: Chiche, un personaje único, lleno de aristas, uno de esos personajes que recordaremos para siempre". Federico Falco

Virginia Higa (Author), Dolores Reynals (Narrator)

Audiobook

Beneath the Peel: Balancing Taste, Health, and Ethics in the Fruit World

Immerse yourself in a world where the ordinary becomes extraordinary with 'Beneath the Peel: Balancing Taste, Health, and Ethics in the Fruit World.' This Audible audiobook, narrated with earnest passion, transforms your daily commutes, chores, and moments of leisure into a captivating journey through the fascinating world of fruits. While the voiceover may carry a simple charm without the polish, the focus isn’t on the perfection of the delivery but on the richness of the content that unfolds with each spoken word. As you traverse through the chapters, let the audiobook be your companion in traffic jams, on long flights, or during solitary walks. Let it turn the mundane into an adventure, as author ARBOR MUCH guides you through the stories, histories, and secrets nestled within the skins and seeds of fruits. From the myth-shrouded apples of Eden to the vibrant mango orchards of the tropics, each tale is an invitation to explore and marvel. 'Beneath the Peel' is a celebration of fruits, not just as mere components of our diet, but as vital, living elements of our history, culture, and ethics. It's a narrative that weaves the sensory pleasure of fruit tasting with the moral and environmental consciousness of our times. Whether you’re a culinary enthusiast, an environmental advocate, or someone curious about the natural world, this audiobook offers a multitude of perspectives to ponder and enjoy. Join ARBOR MUCH on this auditory expedition and let 'Beneath the Peel' be the soundtrack to your personal exploration into the world of fruits. It’s more than just an audiobook; it’s a companion for life's journeys, a guide through the orchards of knowledge and wisdom.

Arbor Much (Author), Zephyr Lune Echo (Narrator)

Audiobook

Grow a New Body Cookbook: Upgrade Your Brain and Heal Your Gut with 90+ Plant-Based Recipes

A cookbook rooted in shamanic wisdom of 90+ plant-based recipes that will help you grow stronger, healthier, and younger, and reverse the loss of vitality associated with aging. Growing older is inevitable. Aging is preventable. In Grow a New Body Cookbook, 90+ delicious, nutrient-dense, plant-based recipes will help you go back to an ancient way of eating that promises to help you on the road to lifelong health. Shamanic practitioner Alberto Villoldo will show you how to turn your kitchen into a shaman's laboratory so that you can grow potent probiotics to upgrade the health of your biome. Alberto dives deep into the science of why how we eat now is wreaking such havoc on us—and how we can reverse the damage. Finally, eating the foods recommended in this book will allow you to grow a new brain that supports you in forging a profound connection with Nature and experiencing a renewed sense of purpose in life. The delicious recipes, beautifully photographed by James Beard nominee Paul Brissman and developed by celebrated chef Conny Andersson, feature superfoods that will begin to repair your body and brain from years of wear and tear. The plant-based, nutrient-dense, antioxidant-rich broth, beverage, mezze, and main dish recipes include: - silky white bean soup with tomato basil relish - chlorophyll moringa broth - matcha energy tonic - activated charcoal latte - chickpea crepe with spicy tomato chutney and coconut yogurt - tasted sorghum risotto and mushrooms - grilled zucchini 'vindaloo' with kachumber salad This audio product contains a PDF with supporting material, and the PDF is available to download. Download the accompanying PDF by visiting hayhouse.com/downloads and entering the following: Product ID - 2844 Download Code - PDF

Alberto Villoldo, Conny Andersson (Author), Peter Straub (Narrator)

Audiobook

The Way of Chai: Recipes for a Meaningful Life

In this celebration of the comfort and community to be found in a warm, well-made cup of chai, Kevin Wilson offers readers his famous chai recipes alongside meditations on how to live a simple yet full life. Dubbed "the CEO of Chai" by Bon Appétit magazine, Kevin Wilson is an expert on all things chai. When Wilson was a teenager, his family in Sri Lanka applied to come to America, but his was the only visa approved. A world away from his country and so many of his loved ones, he stayed connected to his culture and his family through chai. One day Wilson made a TikTok about how to make the perfect cup of chai-carefully crushing cardamom, cloves, peppercorns, and cinnamon bark, boiling them in milk, adding tea leaves, and stirring until he saw what he describes as "the color of a happy brown boy." The video went viral and earned Wilson many fans who come for the useful guidance on how to make chai but stay for his wise meditations on how the perfect "cuppa" can soothe and sustain us-even in the most trying of times. In this book, Wilson shares his most popular recipes and introduces readers to making chai as a spiritual practice that involves patience and attunement to meld just the right combination of spices. In The Way of Chai Wilson beautifully describes how something as simple as a well-made cup of tea can bring us solace amid our struggles. While a steaming cup of chai can't solve everything, it can help us tap into the power of patience, clarity, and intention. * This audiobook edition includes a downloadable PDF that contains chai recipes from the book.

Kevin Wilson (Author), Kevin Wilson (Narrator)

Audiobook

The World in a Wineglass: The Insider's Guide to Artisanal, Sustainable, Extraordinary Wines to Drin

Food & Wine editor Ray Isle does for wine what Michael Pollan's The Omnivore's Dilemma did for food—showing readers how to choose more delicious, interesting, and environmentally friendly wines without breaking the bank. So much of today's wine is mass-produced, industrially farmed, corporate-owned, and essentially, ordinary. In The World in a Wineglass, veteran wine writer Ray Isle explains that the way a wine is made, and who made it, can make a huge difference when you drink it—and why that information matters much more than knowing it scored 90 points. Or that it tastes like blueberries. Or "hints of violets and black pepper." Drawing on his deep knowledge and genuine appreciation of winemaking, Isle takes us on a tour of several hundred independently owned wineries around the world—everywhere from France's Burgundy to Oregon's Willamette Valley to the Itata Valley in the southern reaches of Chile—bringing the local vintners to life and describing the different wines they produce in vivid detail. Isle's enthusiasm for the grape growers and winemakers who are working sustainably or organically shines through as he shares his love for the way a glass of wine can express the place it comes from and capture the essence of the person who made it. Focusing on wines people can afford, rather than $500 rarities, Isle shows us where and how to find the most interesting bottles out there today. Whether you prefer a hearty cabernet, a crisp chardonnay, or something more off the beaten path, Ray Isle's affable, accessible guide to finding unusual or undiscovered varieties offers a window into a whole new fascinating world for wine lovers everywhere.

Ray Isle (Author), Kevin R. Free (Narrator)

Audiobook

From Terrain to Brain: Forays into the Many Sciences of Wine

In From Terrain to Brain, Professor Erika Szymanski makes wine science accessible to non-experts. Rather than approach wine science as body of facts about wine, Szymanski explores how wine science can open up multiple ways of seeing, understanding, and appreciating wine. Too often, wine science is presented as a comprehensive body of knowledge that enthusiasts aiming to become experts should memorize. This book instead uses scientific research to explore wine as an endlessly rich cultural phenomenon. By foregrounding recent research and developments in wine science, From Terrain to Brain presents wine science as a work-in-progress rather than a codified body of knowledge. Each chapter takes listeners on a journey or 'foray' through a topic in wine science, such as minerality, climate, microbiome, and yeast. Chapters are organized from 'terrain' (geography, terroir, soil) and cell 'membrane' (microbiology) through 'brain' (the experience of tasting) and 'drain' (sustainability). Throughout, From Terrain to Brain emphasizes that wine science, wine culture, and tradition are interconnected and places scientific research in social and historical context.

Erika Szymanski (Author), Amy Landon (Narrator)

Audiobook

Oz Clarke’s Story of Wine: 8000 years, 100 bottles

Uncork Oz Clarke’s Story of Wine – this fully revised and updated edition brings the rich history of winemaking to the present day, to give you the perfect gift for any wine lover. Winemaking is as old as civilization itself. For thousands of years, from its origins in ancient Mesopotamia to its current status as a global industry, the history of wine has been directly related to major social, cultural, religious and economic changes. Oz Clarke takes a look at more than 100 bottles that mark an evolution in the story of wine, capturing the innovations and discoveries that have had the biggest impact along the way. Oz explores the flavours, the labels, the vineyards and the people who have influenced wine through the centuries from the medieval Cistercian monks of Burgundy, to scientists like Pasteur and Peynaud, who improved key technical aspects of winemaking and 20th-century giants like Robert Mondavi and Robert Parker Jr. Oz talks about famous vintages – from the 1727 Rüdesheimer Apostelwein to the first Montana Marlborough Sauvignon Blanc in 1979 and today’s cult wines from Bordeaux and California – and discusses the impact of changing climate on winemaking around the world. These stories are told to make wine more alive, to bring wine's wonders closer to you, and also to make you think, to ask you to ponder wine's past – where it comes from; wine's present – where it is now; and wine's future – where it is going. Going from 6000BC and the probable birth of a wine culture in ancient Georgia, through the fact and fiction of Persia, Egypt, Greece and Rome and then on along the fascinating cluttered trail right up to the trends and tribulations of now, Oz shares over a hundred stories, and woven into these tales are probably a hundred more about the rich history of ‘bottled poetry’.

Oz Clarke (Author), Oz Clarke (Narrator)

Audiobook

[Italian] - Eccellenze Culinarie Dell'Umbria

L'Umbria è una regione ricca di storia, cultura, paesaggi mozzafiato, ma soprattutto di sapori unici. La cucina umbra è stata influenzata da molte culture, ma ha mantenuto intatta la sua identità, caratterizzata da piatti semplici, ma dal sapore intenso e genuino. L'Umbria è una regione ricca di storia, cultura, paesaggi mozzafiato, ma soprattutto di sapori unici. La cucina umbra è stata influenzata da molte culture, ma ha mantenuto intatta la sua identità, caratterizzata da piatti semplici, ma dal sapore intenso e genuino. In questo libro, vi accompagneremo alla scoperta della cucina umbra, proponendo una selezione di ricette tipiche, dalla bruschetta al tartufo alla pasta alla norcina, fino alla zuppa di farro e alla porchetta. Inoltre, suggeriremo i vini più adatti per accompagnare ogni piatto, guidandovi alla scoperta delle cantine umbre e dei loro tesori enologici. Ma questo libro non vuole essere solo una guida alla cucina umbra. Vuole essere anche un viaggio alla scoperta dell'Umbria e delle sue bellezze naturali, culturali e gastronomiche. Viaggiate con noi alla scoperta delle città d'arte, dei borghi medievali, delle colline ricoperte di vigneti e degli uliveti, assaggiando i prodotti tipici delle aziende agricole locali. Con questo libro, vogliamo invitarvi ad un'esperienza culinaria unica, fatta di sapori autentici e di tradizioni secolari. Siamo certi che dopo aver letto queste pagine, non vedrete l'ora di mettere in pratica le ricette proposte e di assaporare i vini dell'Umbria, in una tavola imbandita con i tesori del territorio. PUBLISHER: TEKTIME

J. Bastiani (Author), Marcellino Vicari (Narrator)

Audiobook

[Spanish] - Los misterios de la taberna Kamogawa 1

La novela más apetitosa que escucharás jamás. Una historia deliciosa que combina misterios y cocina y que triunfa en Japón y en todo el mundo. Los misterios de la taberna Kamogawa es una de las novelas más apetitosas que vas a escuchar jamás. Una historia llena de ternura sobre una pareja de detectives formada por el padre y la hija del Kamogawa Shokudo, un restaurante escondido en Kioto, que siempre está lleno. El éxito entre la clientela radica en que este dúo singular se ha especializado en preparar exactamente el plato que el público anhela y recuerda de su pasado y no es capaz de reproducir o encontrar. Y lo hacen investigando la historia de la persona en cuestión. Kamogawa Koishi y su padre Nagare, antiguo detective, escuchan las confidencias de sus comensales, que anhelan revivir un momento mágico, y recrean los platos cocinados por sus seres queridos, en una novela deliciosa en todos los sentidos. La crítica ha dicho: «Una pequeña obra maestra.» El Correo «Una joya que nadie con un mínimo de buen gusto debería perderse.» Ideal de Granada «Un libro emocional y exquisito.» Esquire «Hisashi Kashiwai ha revolucionado el mercado editorial mundial con esta historia de detectives que combina el misterio y la gastronomía.» El Mundo «Un libro delicioso en todos los sentidos que es mejor no leer con hambre.» El País Babelia «Una historia llena de ternura.» El Correo

Hisashi Kashiwai (Author), Masumi Mutsuda (Narrator)

Audiobook

Not That Fancy: Simple Lessons on Living, Loving, Eating, and Dusting Off Your Boots

The best things in life are really not that fancy. This audiobook featuring all-things-Reba invites you to get back to the basics of life: fun, food, friends, and family. In her first book in over two decades, actress and country music legend Reba McEntire takes you behind the scenes and shares the stories, recipes, and Oklahoma-style truths that guide her life. Read by Reba herself the audiobook includes exclusive, behind-the-scenes conversations with Reba and her family and friends! These interviews are available only to audio listeners. You'll hear from: - Dolly Parton - Ronnie Dunn - Kix Brooks - Carrie Underwood - Lauren Daigle - Vince Gill - Luke Bryan - Kristin Chenoweth - Reba's siblings - Carly Pearce - Tony Brown - Terri Clark - Hillary Scott FROM REBA: 'To me, there's nothing better than sitting on the back porch looking out at the land that goes on for miles. A beautiful sunset and then me, just sipping on a glass of iced tea (or whiskey and Sprite) with my friends and family. I don't know what heaven's going to look like, but I hope it feels like Oklahoma. Throw in some beans and cornbread, and I'm all set. 'Okies know that the secret to a good life is to keep things simple and be thankful for what the good Lord's given you. That's what I want to get back to. Simple fun, hard work, good food, and laughing with those you love. Everything I'm doing in my life from here on out-personal or professional, doesn't matter-I'm going to have fun. 'That's what I'm sharing in this book-some simple, not-that-fancy truths I live by and a bunch of good stories, photos, and recipes that go along with them. So if you're looking to slow down, get back to basics, and have a heckuva lot of fun, I think we're going to have a good time together. Come on in, kick off your boots (or leave them on, I don't care), and learn how to bring a little bit of my downhome-inspired life into your own.' FROM THE PUBLISHER: Not That Fancy includes: - Never-before-told stories from rodeoing with her family to pranks with Brooks & Dunn to falling in love over a plate of tater tots - Behind-the-scenes anecdotes from her music and acting career, with inspiration on how to follow your passion, trust your gut, and take a chance on yourself - Lighthearted lifestyle tips on how to achieve Reba's signature hairstyle, plan a down-to-earth date night, throw an effortless dinner party, and more - An audiobook companion PDF download that includes nearly 200 photographs from Reba's childhood, career, and personal life-many of which are straight from Reba's phone-and more than 60 recipes for appetizers, mains, sides, desserts, and cocktails from Reba's personal kitchen, from friends and family, and from her restaurant, Reba's Place Not That Fancy is ideal for Reba fans, country music lovers, or anyone who enjoys an easygoing Western lifestyle.

Reba Mcentire (Author), Carly Pearce, Carrie Underwood, Dolly Parton, Full Cast, Kix Brooks, Reba Mcentire, Ronnie Dunn, Vince Gill (Narrator)

Audiobook

The Dish: The Lives and Labor Behind One Plate of Food

Acclaimed “chef writer” Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain. On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It’s an exchange that happens dozens, or hundreds, of times a night—the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago’s Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table. As various components of this one dish are prepared by the kitchen team, Friedman introduces readers to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room. Readers will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possible—they will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers. The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that readers never look at any restaurant meal the same way again.

Andrew Friedman (Author), Michael Lomonaco (Narrator)

Audiobook

Cooking Audiobooks in Non-Fiction