Cooking Audiobooks | Non-Fiction

The Olive Oil Enthusiast: A Guide from Tree to Table, with Recipes

A comprehensive, practical introduction to the often misunderstood world of olive oil-with recipes for appetizers, pasta, sauces, and desserts-from the founders and producers of the acclaimed EXAU Olive Oil brand. Humans have produced and enjoyed olive oil for thousands of years, but education about olive oil is woefully lacking. After meeting and falling in love with an American on holiday, then moving to the U.S., Giuseppe Morisani was shocked to discover that quality olive oil was not appreciated or even available in many parts of the United States. He was raised among his family's seaside olive groves in Calabria, Italy, so when he and his wife, Skyler Mapes, decided to demystify the industry, they moved to Calabria and began harvesting, producing, packaging, and exporting high-quality Italian olive oil. The Olive Oil Enthusiast is a clear, approachable guide to the world of olive oil, starting with a walk through the olive groves during growing season to harvesting the olives to the milling and production processes. There are tips for shopping for, tasting, using, and storing olive oil. Mapes and Morisani also include twenty recipes for dishes that showcase olive oil, such as Crocchette di Patate (fried potato croquettes), Pasta Aglio e Olio (pasta with garlic and olive oil), Olive Oil Brownies, and tasty Bruschetta. With charming illustrations and passionate author expertise, readers will discover a new appreciation for a classic ingredient. * This audiobook edition includes a downloadable PDF of useful visuals and recipes from the book.

Giuseppe Morisani, Skyler Mapes (Author), Gina Daniels (Narrator)

Audiobook

Vines In a Cold Climate: The People Behind the English Wine Revolution

The definitive story of the extraordinary and surprising success of English wine - and the people who transformed our reputation on the global stage from that of a joke to world-class in 30 years. From an amateur affair made by retirees to a multi-million-pound industry with quality to rival Champagne, the rise of English wine has been one of the more unexpected wine stories of the past 30 years. In this illuminating and accessible account, award-winning drinks writer Henry Jeffreys takes you behind the scenes of the English wine revolution. It's a story about changing climate and technology but most of all it's about men and women with vision, determination and more than a little bloody-mindedness. From secretive billionaires to the single mother farming a couple of hectares in Kent, these are the people making wine in a cold climate.

Henry Jeffreys (Author), Henry Jeffreys, TBD (Narrator)

Audiobook

[Italian] - Cappelletti all'uso di Romagna

Pellegrino Artusi (Author), Valerio Di Stefano (Narrator)

Audiobook

Invitation to a Banquet: The Story of Chinese Food

Brought to you by Penguin. The epic tale of the world's most sophisticated gastronomic culture, brilliantly told through thirty dishes at a Chinese banquet Chinese was the first truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved food cultures and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking has ensured that few foreigners experienced anything of the richness or sophistication of China's local food traditions - but today that is beginning to change. In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the culture, history and philosophy informing real Chinese cookery. Taking the form of a banquet menu, each chapter embarks on a deep dive into a particular dish that expresses a singular aspect of Chinese gastronomy, before finishing with a recipe. Starting with sweet-and-sour pork, that classic of British Chinese takeaway cooking, Dunlop examines the ways in which Chinese food has been understood and misunderstood in the West since its earliest days as an immigrant cuisine. Then the real feast begins: a journey into Chinese food as it is made, cooked, eaten and considered in China itself, through a diverse series of dishes including Mapo Tofu, Dongbo Pork, Knife-scraped Noodles and Pomelo Pith with Shrimp Eggs. Weaving together history, mouthwatering descriptions of food and on-the-ground research conducted over the course of twenty-five years, Invitation to a Banquet is a lively tribute to the pleasures and mysteries of Chinese cuisine. ©2023 Fuchsia Dunlop (P)2023 Penguin Audio

Fuchsia Dunlop (Author), Fuchsia Dunlop (Narrator)

Audiobook

Italian Wine: The History, Regions, and Grapes of an Iconic Wine Country

An introduction to the wines of Italy by region and grape, telling the story of how the history of the country shaped Italian wines and how modern winemakers are looking to the past to revive the industry. From award-winning sommelier Shelley Lindgren, who has long been recognized (and now knighted!) for her promotion of lesser-known Italian wines, and acclaimed cookbook author Kate Leahy comes a user-friendly and beautiful guide to Italian wines two decades in the making. The dynamic storytelling duo takes you through a beautifully photographed and delightfully comprehensive journey to understand what Italian wine looks like today: the makers shaping the industry, the innovative ways farmers are adapting to climate change, and the history that paved the path for this current movement. Travel vicariously through all twenty regions with Leahy and Lindgren and expand your palate beyond Chianti, Pinot Grigio, and Lambrusco. Immerse yourself in the untold stories of how ancient winemaking techniques, the shifts of power and the movement of families, and the terrain and climate have influenced modern Italian winemaking. The curiosity and passion Lindgren and Leahy have is infectious and inviting, and you'll leave with a buzz and a richer understanding of the country's wines. Let Italian Wine be your in-depth and fun guide into this endlessly fascinating, diverse world of wine. * This audiobook edition includes a downloadable PDF of maps and resources from the book.

Kate Leahy, Shelley Lindgren (Author), Carlotta Brentan (Narrator)

Audiobook

The Ark of Taste: Delicious and Distinctive Foods That Define the United States

Explore the heritage foods that give the United States its culinary identity, in this visual encyclopedia for curious eaters and gardeners. The Ark of Taste is a living catalog of our nation's food heritage preserving treasures passed down for generations-some rare, some endangered, all delicious. Created by Slow Food USA, the Ark shines light on history, identity, and taste through these unique food products, featuring recipes and the stories of how they reach our tables In these pages you'll learn about: - Carolina Gold rice - Wellfleet oysters - Cherokee Purple tomatoes - Tupelo honey - The Moon and Stars watermelon - Black Republican cherries - Candy Roaster squash, and more These foods reflect our country's diversity. By championing them, we keep them in production and on our plates, while promoting a more equitable alternative to industrial agriculture. The Ark of Taste is a vital resource for all of us who spend the summer searching for that perfectly ripe peach or heirloom tomato-or who are simply looking for the next good thing to eat.

David S Shields, Giselle Kennedy Lord (Author), Melissa Miranda (Narrator)

Audiobook

Color Taste Texture: Recipes for Picky Eaters, Those with Food Aversion, and Anyone Who's Ever Cring

An accessible family cookbook that offers solutions rather than tricks to empower the food-averse, autistic, and picky eater, with 46 recipes. This much-needed cookbook combines tips and techniques with a dash of understanding about food aversion and how to help your kids-and yourself-cook beautiful meals in an empowering way, and is a groundbreaking resource for anyone who has ever been called "picky" or "discerning." Learn how to alter the texture or taste profile of a dish, or even fit it within a specific palette with a unique color-coded guide. Delicious, nutritious, and easily tailored recipes (including for gluten-free and vegan eaters) include: - the perfect smashed cheeseburger - Italian sausage and potato soup - the best omelet - stuffed focaccia - chocolate pinwheels - and dozens more Professional chef Matthew Broberg-Moffitt's advice is broken down by category (The Five Tastes, Texture, Color, Aroma, Presentation, and Plating) in order to address each and every aspect of food aversion, and a Food Preference Profile and Worksheet is included for you and your child to quickly identify and summarize their preferences. Instead of leading to mistrust by disguising or slipping in foods your kids don't want to eat, this cookbook supports caretakers in a way that maintains a healthy relationship with food, and a joyful, less stressful experience around the table. * This audiobook edition includes a downloadable PDF of recipes from the cookbook.

Matthew Broberg-Moffitt (Author), Avi Roque (Narrator)

Audiobook

[Vietnamese] - Cuộc Cách Mạng Một Quả Chuối: Bí Quyết Ăn Chay Trường Sướng Giữa Đời Thường Với Plant

Ăn chay không chỉ là một xu thế, mà còn là sự trở về với tự nhiên. Đã có nhiều nghiên cứu khoa học chỉ ra nhiều lợi ích lớn lao của ăn chay với sức khỏe, trí tuệ, bảo vệ động vật cho tới môi trường. Thế nhưng, người ăn chay vẫn gặp nhiều rào cản. Làm sao ăn chay khoa học, không lo thiếu chất? Làm sao lựa chọn thực phẩm lành mạnh? Đặc biệt, làm sao hài hoà với mọi người xung quanh? Đó là những câu hỏi hai tác giả đã trăn trở nhiều năm. Họ đã không chỉ tìm ra lời giải đáp, mà còn ứng dụng để gặt hái những kết quả tuyệt vời. Fususu Trường chay hơn 10 năm từ 7/2012, tác giả của hàng chục đầu sách. Phương đã sống lối sống mơ ước của mình từ rất sớm: vừa du lịch, vừa viết lách, đóng góp cho đời. Anh cũng là nhà huấn luyện, đã giúp nhiều tác giả xuất bản cuốn sách mơ ước của họ. Giang Rita Trường chay từ 12/2021. Chỉ sau 1 năm, cuộc sống của cô thay đổi hoàn toàn. Không chỉ đảm đương tốt công việc ở một ngân hàng lớn, Giang còn có nhiều đóng tích cực cho cộng đồng Toastmasters Việt Nam với vai trò sáng lập câu lạc bộ, và giám đốc khu vực. Cuốn sách là sự kết hợp kinh nghiệm thực tế hơn 10 năm ăn chay trường từ Fususu, với khoa học dinh dưỡng mà Giang đã học hỏi từ Plant-based Nutrition, khóa học dinh dưỡng thuần thực vật hàng đầu thế giới của tiến sĩ T. Colin Campbell. Nếu bạn muốn bảo vệ bản thân khỏi làn sóng bệnh tật, nếu bạn muốn ăn uống khoa học, hài hòa với tự nhiên, hãy sở hữu ngay cuốn sách! Hãy sẵn sàng để thay cách ăn, đổi cuộc đời, và... cứu thế giới!

Fususu, Giang Rita (Author), đặng Thùy Giang (Narrator)

Audiobook

[Portuguese] - Fumeiro

Roberto Pinto (Author), Marcos Damigo (Narrator)

Audiobook

[Portuguese] - Dalva e dito e Cardápio à brasileira - Edinho, Mara e Alex

Dalva e Dito: Misto de restaurante, mercadinho, bar e espaço de eventos, o Dalva & Dito, no coração dos Jardins, em São Paulo (esquina das ruas Barão de Capanema e Padre João Manoel), também abriga a produção de bases e preparos do templo de Alex Atala, o D.O.M., situado a 50 metros de distância. Cardápio à brasileira: 'Na primeira parte dessa narrativa, você conheceu restaurantes de três chefs brasileiros que atuaram como catalisadores de um movimento nascido, no fim dos anos 1980, com o tímido apelido de Cozinha Bossa Nova:'

Roberto Pinto (Author), Marcos Damigo (Narrator)

Audiobook

[Portuguese] - Elogio do restaurante Trinidade

O Trindade e o Alma serão, seguramente, pilares da modernização culinária mineira. Roberta defende uma culinária que é, ao mesmo tempo, fruto da experimentação empírica e de muito trabalho, isto é, de muita tentativa e erro, além do tratamento intelectual sofisticado de matérias-primas as mais banais.

Carlos Alberto Dória (Author), Gerson Esteves (Narrator)

Audiobook

[Portuguese] - A Volta à África através do cuscuz

A nossa lida histórica com o cuscuz é bastante curiosa. Ele nos chegou como prato, vindo do Magreb (Argélia, Tunísia e Marrocos), trazido por mercadores portugueses e, ao que tudo indica, penetrou a colônia a partir da Capitania de São Vicente. Historicamente, os fonds da culinária francesa derivaram dos vários tipos de pot-au-feu. São a essência deles, filtrados e apurados. Os brasileiros podem ser definidos como 'comedores de feijão', como há povos que se definem como 'comedores de formigas'.

Carlos Alberto Dória (Author), Gerson Esteves (Narrator)

Audiobook

Cooking Audiobooks in Non-Fiction