Cooking Audiobooks | Non-Fiction

NPR Kitchen Moments: Celebrating Food: Radio Stories That Cook

You're preparing to share the food you love with the friends and family that you love - while stories from NPR provide the inspiration. You're enjoying a Kitchen Moment. NPR celebrates the joyful, inspiring, and downright delicious culture of food with this smorgasbord of radio stories, featuring visits with celebrity chefs and famous foodies Gastón Acurio, Mark Bittman, Alton Brown, Julia Child, Amanda Cohen, Dana Goodyear, Dorie Greenspan, Jeff Henderson, Christopher Kimball, Maricel Presilla, Ruth Reichl, Marcus Samuelsson, William Sitwell and many others. This collection, both savory and sweet, is a veritable feast of unique and rewarding food stories, eating experiences and cooking insights that will capture the imaginations and whet the appetites of food lovers everywhere. Featuring: • Julia Child: An American, Forever in Paris • Ruth Reichl: Dining in Disguise and Going "Gourmet" • Alton Brown: Foodie Wannabe? Here's How to Fake It • Chef Jeff Henderson Collects Soul Food Through the Generations • Marcus Samuelsson: The Fight for the Right to Hear "Yes, Chef" and many more!

Linda Homles, Stephen Thompson (Author), Various Readers, Various Readers (Narrator)

Audiobook

Beer: Tap into the Art and Science of Brewing

Written by one of the world's leading authorities and hailed by American Brewer as "brilliant" and "by a wide margin the best reference now available," Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer, especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed information on prohibition, Sierra Nevada, life as a maltster, hopgrowing in the Northwestern U.S., and how cans and bottle are made. Finally, the book includes new sections on beer in relation to food; contrasting attitudes towards beer in Europe and America; how beer is marketed, distributed, and retailed in the U.S.; and modern ways of dealing with yeast.

Charles Bamforth (Author), Chris Sorensen (Narrator)

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The Dirty Guide to Wine: Following Flavor from Ground to Glass

Still drinking Cabernet after that one bottle you liked five years ago? It can be overwhelming if not intimidating to branch out from your go-to grape, but everyone wants their next wine to be new and exciting. How to choose the right one? Award-winning wine critic Alice Feiring presents an all-new way to look at the world of wine. While grape variety is important, a lot can be learned about wine by looking at the source: the ground in which it grows. A surprising amount of information about a wine's flavor and composition can be gleaned from a region's soil, and this guide makes it simple to find the wines you'll love. Featuring a foreword by Master Sommelier Pascaline Lepeltier, who contributed her vast knowledge throughout the book, The Dirty Guide to Wine organizes wines not by grape, not by region, not by New or Old World, but by soil. If you enjoy a Chardonnay from Burgundy, you might find the same winning qualities in a deep, red Rioja. Feiring also provides a clarifying account of the traditions and techniques of wine-tasting, demystifying the practice and introducing a whole new way to enjoy wine to sommeliers and novice drinkers alike.

Alice Feiring (Author), Callie Beaulieu (Narrator)

Audiobook

The The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog

Whole hog barbecue is a culinary art form that is both disappearing and experiencing a renaissance. In The One True Barbecue, Rien Fertel chronicles the uniquely southern art of whole hog barbecue-America's original barbecue-through the professional pitmasters who make a living firing, smoking, flipping, and cooking 200-plus pound pigs. More than one hundred years have passed since a small group of families in the Carolinas and Tennessee started roasting a whole pig over a smoky, fiery pit. Descendants of these original pitmasters are still cooking, passing down the recipes and traditions across generations to those willing to take on the grueling, dangerous task. This isn't your typical backyard pig roast, and it's definitely not for the faint of heart. Fertel finds the gatekeepers of real southern barbecue to tell their stories and pays homage to the diversity and beauty of this culinary tradition. For anyone who has enjoyed the heavenly taste of tender, smoky, tangy whole hog, The One True Barbecue illuminates the origins and nuances of America's one true cuisine, and is an eye-opening and deeply enjoyable look at the fascinating and complex makeup of southern heritage and tradition.

Rien Fertel (Author), George Newbern (Narrator)

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Ingredienti: Marcella's Guide to the Market

When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking." But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients-Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi. Before you know how to cook, you must know how to shop. From Artichokes to Zucchini, Anchovies to Ziti, Ingredienti offers succinct and compelling advice on how to choose vegetables, pasta, olive oil, Parmigiano Reggiano, prosciutto, and all of the key elements of Marcella's classic meals. Organic isn't necessarily best, boxed pasta can be better than fresh. Marcella's authoritative wisdom and surprising tips will change the way you cook.

Marcella Hazan, Victor Hazan (Author), Elizabeth Wiley (Narrator)

Audiobook

Ancient Brews: Rediscovered and Re-created

Patrick E. McGovern takes us on a fascinating journey through time to the dawn of brewing when our ancestors might well have made a Palaeo-Brew of wild fruits, honey, cereals, and botanicals. Early beverage-makers must have marveled at the magical process of fermentation. Their amazement grew as they drank the mind-altering drinks, which were to become the medicines, religious symbols, and social lubricants of later cultures. McGovern recounts how the re-created Ancient Ales and Spirits of Dogfish Head came about as he circles the globe-to China, Turkey, Egypt, Italy, Scandinavia, Honduras, Peru, and Mexico. He interweaves archaeology and science and tells the stories and struggles in making the most authentic versions possible of these liquid time capsules. Accompanying homebrew interpretations-brimming with unusual spicy, fruity, and malty aromas and tastes-help bring the past alive, as our senses and imaginations travel "Back to the Future."

Patrick E. McGovern (Author), Tom Perkins (Narrator)

Audiobook

Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat

One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbecued, and fried delights that tempt us. What makes us crave animal protein, and what makes it so hard to give up? And if consuming meat is truly unhealthy for human beings, why didn't evolution turn us all into vegetarians in the first place? In Meathooked, science writer Marta Zaraska explores what she calls the "meat puzzle": our love of meat, despite its harmful effects. Zaraska takes us on a witty tour of meat cultures around the word, stopping in India's unusual steakhouses, animal sacrifices at temples in Benin, and labs in the Netherlands that grow meat in petri dishes. From the power of evolution to the influence of the meat lobby, and from our genetic makeup to the traditions of our foremothers, she reveals the interplay of forces that keep us hooked on animal protein.

Marta Zaraska (Author), Emily Durante (Narrator)

Audiobook

The Fermented Man: A Year on the Front Lines of a Food Revolution

On January 1, 2014, homebrewer and writer Derek Dellinger began a journey that would change nearly everything he thought he knew about fermented food and beverage-and as a beer expert, he knew a lot. For an entire year, Dellinger would eat or drink only products that had been created by microbes. Exploring the vast world of fermentation, Dellinger became the living embodiment of its cultural and nutritional power-he became the Fermented Man. In this entertaining and informative narrative, Dellinger catalogs his year spent on this unorthodox diet, revealing insights about the science of fermentation, as well as its cultural history, culinary value, and nutritional impact along the way. He goes beyond yogurt and sauerkraut to show us how fermentation occurs in a wide range of foods we might never have expected, and is at the root of many unique delicacies around the world. From foraging for living bacteria in the modern American grocery store, to sampling mucousy green Century Eggs in Chinatown, to an epic winter quest to Iceland for rotten shark meat, Dellinger investigates a realm of forgotten foods that is endlessly complex and surprisingly flavorful.

Derek Dellinger (Author), Sean Crisden (Narrator)

Audiobook

Save Room for Pie

As a lifelong eater, Roy Blount always got along easy with food?he didn't have to think, he just ate. But food doesn't exist in a vacuum; there's the global climate and the global economy to consider, not to mention Blount's chronic sinusitis, which constricts his sense of smell, and consequently his taste buds. So while he's always frowned on eating with an ulterior motive, times have changed. Save Room for Pie grapples with these and other food-related questions in Blount's signature style. Here you'll find lively meditations on everything from bacon froth to grapefruit, Kobe beef to biscuits. You'll also find defenses of gizzards, mullet, okra, cane syrup, watermelon, and boiled peanuts; an imagined dialogue between Adam and Eve in the Garden of Eden; input from Louis Armstrong, Frederick Douglass, and Blaze Starr; and of course some shampooed possums and carjacking turkeys. In poems and songs, limericks and fake (or sometimes true) news stories, Blount talks about food in surprising and innovative ways, with all the wit and verve that prompted Garrison Keillor, in The Paris Review, to say: 'Blount is the best. He can be literate, uncouth, and soulful all in one sentence.'

Jr. Blount (Author), Roy Blount (Narrator)

Audiobook

Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World

Foreword by: Yuval Noah Harari Paul Shapiro gives you a front-row seat for the wild story of the race to create and commercialize cleaner, safer, sustainable meat-real meat-without the animals. From the entrepreneurial visionaries to the scientists' workshops to the big business boardrooms-Shapiro details that quest for clean meat and other animal products and examines the debate raging around it. Since the dawn of Homo sapiens some quarter million years ago, animals have satiated our species' desire for meat. But with a growing global population and demand for meat, eggs, dairy, leather, and more, raising such massive numbers of farm animals is woefully inefficient and takes an enormous toll on the planet, public health, and certainly the animals themselves. But what if we could have our meat and eat it, too? The next great scientific revolution is underway-discovering new ways to create enough food for the world's ever-growing, ever-hungry population. Enter clean meat-real, actual meat grown (or brewed!) from animal cells-as well as other clean foods that ditch animal cells altogether and are simply built from the molecule up. Whereas our ancestors domesticated wild animals into livestock, today we're beginning to domesticate their cells, leaving the animals out of the equation. From one single cell of a cow, you could feed an entire village. And the story of this coming "second domestication" is anything but tame.

Paul Shapiro (Author), George Newbern (Narrator)

Audiobook

Stirring the Pot with Benjamin Franklin: A Founding Father's Culinary Adventures

In this remarkable culinary biography, Rae Katherine Eighmey presents Benjamin Franklin's experimentation with food throughout his life. At age sixteen, he began dabbling in vegetarianism. In his early twenties, citing the health benefits of water over alcohol, he convinced his printing press colleagues to abandon their traditional breakfast of beer and bread for "water gruel," a kind of porridge he enjoyed. Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen: he even conducted an electrical experiment to try to cook a turkey.Later in life, on his diplomatic missions-he lived fifteen years in England and nine in France-Franklin ate like a local. Eighmey discovers the meals served at his London home-away-from-home and analyzes his account books from Passy, France, for tips to his diet there. Yet he also longed for American foods; his wife Deborah sent over some favorites including cranberries, which amazed the London kitchen staff. He saw food as key to the developing culture of the United States, penning two essays presenting maize as the defining grain of America. Eighmey revives and re-creates recipes from each chapter in his life. Stirring the Pot with Benjamin Franklin conveys all of Franklin's culinary adventures, demonstrating how Franklin's love of food shaped not only his life, but also the character of the young nation he helped build. **Contact Customer Service for Additional Material**

Rae Katherine Eighmey (Author), Pam Ward (Narrator)

Audiobook

A Fork on the Road, Vol. 1

Emmy Award-winning comedian and Travel Channel host Mark DeCarlo and his wife Yeni Alvarez, the Traveling Diva, talk to celebrities, chefs, performers, and anyone who eats and travels for a living. Each week they seek out the best new trips, recipes, and characters, meeting and interviewing the most interesting and entertaining people in America. Contents:Summer Festivals: Mark and Yeni talk to Joe Mantegna, Competitive Eating Guru George Shea, "Wing King" Drew Cerza, and foodie filmmaker Mark KleebeckEurope: Mark and Yeni discuss traveling in Europe with Alain Bulow in Venice, Claudio Meli in Florence, Samantha Brown in ... her very own house, and dish about Robert DeNiro, Tommy Lee Jones, and Michelle Pfeiffer with Jimmy PalumboRoad Trip USA: Mark tries to explain to Yeni why road trips are fun with the help of Cow Chip Throwing organizer Tammy Klein, Route 66 expert Carolyn Graham, Sturgis Motorcycle Rally poobah Christina Steele, and Janelle Wood from Got-RV.comSports, Shows & Food: Yeni and Mark explain how best to visit bucket list locales at the perfect time of year, with Spring Training experts Graham Knight and Nick Gandy, Grammy-winning musician Derek Trucks, and founder of Border Grill and Food Channel host Susan FenigerAdventure Travel: Mark and Yeni get off their poolside chaises and seek the best adventure travel aroundOut of This World Travel: Yeni and Mark blast off to infinity and beyond with guests Steven Attenborough of Virgin Galactic, Dame Helen Mirren, "Mile High" Captain Dave, and NASA's planet hunter Dr. Sara SeagarJazzfest: Yeni and Mark give you everything you need to know about 'Festing at the New Orleans Jazz and Heritage Festival like a pro.Comic-Con: Mark and Yeni discuss insider hacks to make your trip to San Diego's massive Comic-Con cost-effective and exciting, with guests Emmy-winning animation icon Rob Paulsen and Ms. Senior America, Carolyn Corlew

Mark DeCarlo, Yeni Álvarez (Author), Mark DeCarlo, Yeni Álvarez (Narrator)

Audiobook

Cooking Audiobooks in Non-Fiction