Cooking Audiobooks | Non-Fiction

Somewhere in between Fast Food Nation and The Omnivore's Dilemma, between eating at McDonald's and killing a pig for dinner, there is a need for an audiobook that will probe more deeply and provide greater understanding and insight into the psychological factors that influence decisions about what we eat and why - and how these choices affect our lives, animals' lives, and the environment. In this revelatory work, Jeffrey Moussaieff Masson, the best-selling author of When Elephants Weep, does just that, showing how food affects our moral selves, our health, and the environment. The Face on Your Plate raises questions that make us conscious of the decisions behind every bite we take: How does the health of animals affect the health of our planet and of our bodies? What effect does eating animals have on our land, on our waters, and even on global warming? What are the results of farming practices - debeaking chickens and separating calves from their mothers - on animals and humans? As a psychoanalyst, Masson uniquely investigates how denial keeps us from recognizing the animal at the end of our fork - think pig, not bacon - and each culture's distinction among animals considered food and those that are forbidden. The Face on Your Plate brings together Masson's intellectual, psychological, and emotional expertise over the last twenty years into the pivotal book of the food revolution. Anyone who wants to be open-eyed about their food choices - vegans, vegetarians, and meat eaters - will welcome this timely work.

Jeffrey Moussaieff Masson (Author), Fred Stella (Narrator)

Audiobook

I Love Pie

Did your mother forget to teach you to make pie crust? Have you always sought the secrets of biscuits? Here's the chance to join the slow-food trend toward making your own pies and biscuits. In this audio program, Ann Tudor, calling on some fifty years of making-from-scratch experience, shares everything she knows about pie crust, homemade lard, biscuits, pinwheels, and strawberry shortcake. And just in case you feel that she thinks she knows it all, the last track on this program is a humiliating but hilarious account of one of her spectacular failures.

Ann Tudor (Author), Ann Tudor (Narrator)

Audiobook

Wine for Dummies 4th Edition

The plain-English guide that demystifies wine Choose good, affordable wines from the United States, Europe, Chile, Australia, and elsewhere This down-to-earth guide cuts through wine snobbery and tells you what's in, what's out, and what's new in wine. This update of the bestselling For Dummies' classic covers everything from established and emerging wine regions to pairing wine with food to collecting wine. Here's to fun, relaxed wine exploration and enjoyment! Discover how to: Understand grape varieties and wine styles Decipher wine lists and wine labels Select, store, open, pour, and enjoy wine

Ed McCarthy, Ed Mccarthy, Mary Ewing-Mulligan, Mary Mulligan (Author), Brett Barry (Narrator)

Audiobook

Tales From My Table

Tales from My Table is a collection of twelve true stories about food. Bittersweet, funny, and thought-provoking, the stories explore the way food influences our lives and our memories. We learn about relationships, about life, and about the thrill of eating what you love to eat and cooking what you love to cook. Imagine Anne Lamott and Garrison Keillor meeting under a full moon for a midnight picnic. As author Ann Tudor says: "I value food prepared and served with love. And I value the memories that we store in our taste buds. Not all those memories are welcome ones. It would not serve us to recall only the times of sweet plenty and glorious love. We need also to taste bitterness and to feel our salt tears. We taste the salt, we taste the bitter. And then we find the sweet."

Ann Tudor (Author), Ann Tudor (Narrator)

Audiobook

The Billionaire's Vinegar

It was the most expensive bottle of wine ever sold.In 1985, at a heated auction by Christie's of London, a 1787 bottle of Château Lafite Bordeaux one of a cache of bottles unearthed in a bricked-up Paris cellar and supposedly owned by Thomas Jefferson went for $156,000 to a member of the Forbes family. The discoverer of the bottle was pop-band manager turned wine collector Hardy Rodenstock, who had a knack for finding extremely old and exquisite wines. But rumors about the bottle soon arose. Why wouldn't Rodenstock reveal the exact location where it had been found? Was it part of a smuggled Nazi hoard? Or did his reticence conceal an even darker secret?It would take more than two decades for those questions to be answered and involve a gallery of intriguing players among them Michael Broadbent, the bicycle-riding British auctioneer who speaks of wines as if they are women and staked his reputation on the record-setting sale; Serena Sutcliffe, Broadbent's elegant archrival, whose palate is covered by a hefty insurance policy; and Bill Koch, the extravagant Florida tycoon bent on exposing the truth about Rodenstock. Pursuing the story from Monticello to London to Zurich to Munich and beyond, Benjamin Wallace also offers a mesmerizing history of wine, complete with vivid accounts of subterranean European laboratories where old vintages are dated and of Jefferson's colorful, wine-soaked days in France, where he literally drank up the culture.Suspenseful, witty, and thrillingly strange, The Billionaire's Vinegar is the vintage tale of what could be the most elaborate con since the Hitler diaries. It is also the debut of an exceptionally powerful new voice in narrative non-fiction. From the Hardcover edition.

Benjamin Wallace (Author), Dennis Boutsikaris (Narrator)

Audiobook

Secret Ingredients: The New Yorker Book of Food and Drink

Since its earliest days, The New Yorker has been a tastemaker, literally. As the home of A. J. Liebling, Joseph Wechsberg, and M. F. K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink, from every age of its fabled eighty-year history. There are memoirs, short stories, tell-alls, and poems, ranging in tone from sweet to sour and in subject from soup to nuts. M. F. K. Fisher pays homage to 'cookery witches,' those mysterious cooks who possess 'an uncanny power over food,' while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl's famous story 'Taste,' in which a wine snob's palate comes in for some unwelcome scrutiny, and Julian Barnes's ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan's tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city's foremost fisherman-chef. Selected from the magazine's plentiful larder, SECRET INGREDIENTS celebrates all forms of gustatory delight. From the Compact Disc edition.

David Remnick (Author), Various, Various Artists (Narrator)

Audiobook

The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice

Michael Krondl (Author), Todd McLaren (Narrator)

Audiobook

The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooki

In 2003, Kathleen Flinn, a 36-year-old American living and working in London, returned from vacation to find that her corporate job had been eliminated. Ignoring her mother's advice that she get another job immediately or "never get hired anywhere ever again", Flinn instead cleared out her savings and moved to Paris to pursue a dream: a diploma from the famed Le Cordon Bleu cooking school. The Sharper Your Knife, the Less You Cry is the touching and remarkably funny account of Flinn's transformation as she moves through the school's intense program and falls deeply in love along the way. Flinn interweaves more than two dozen recipes with a unique look inside Le Cordon Bleu amid battles with demanding chefs, competitive classmates, and her "wretchedly inadequate" French. Flinn offers a vibrant portrait of Paris, one in which the sights and sounds of the city's street markets and purveyors come alive in rich detail. The ultimate wish-fulfillment audiobook, her story is a true testament to pursuing a dream. Fans of Julie & Julia, Almost French, and Eat, Pray, Love will be amused, inspired, and richly rewarded by this seductive tale of romance, Paris, and French food.

Kathleen Flinn (Author), Cassandra Campbell (Narrator)

Audiobook

Secret Ingredients: The New Yorker Book of Food and Drink

Since its earliest days, The New Yorker has been a tastemaker–literally. As the home of A. J. Liebling, Joseph Wechsberg, and M. F. K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink, from every age of its fabled eighty-year history. There are memoirs, short stories, tell-alls, and poems–ranging in tone from sweet to sour and in subject from soup to nuts. M. F. K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan’s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city’s foremost fisherman-chef. Selected from the magazine’s plentiful larder, SECRET INGREDIENTS celebrates all forms of gustatory delight.

David Remnick (Author), Various, Various Artists, Various Narrators (Narrator)

Audiobook

Eating for England: The Delights and Eccentricities of the British at Table

Written in a style similar to that of Nigel Slater's multi-award-winning food memoir 'Toast', this is a celebration of the glory, humour, eccentricities and embarrassments that are The British at Table. The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? 'Eating for England' is an entertaining, detailed and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating and how they behave in restaurants, with chapters on - amongst other things - dinner parties, funeral teas, Indian restaurants, dieting and eating whilst under the influence. Written in Nigel Slater's trademark readable style, 'Eating for England' highlights our idiosyncratic attitude towards the fine art of dining.

Nigel Slater (Author), Nigel Slater (Narrator)

Audiobook

I Like You: Hospitality Under the Influence

Are you lacking direction in how to whip up a swanky soiree for lumberjacks? A dinner party for white-collar workers? A festive gathering for the grieving? Don't despair.Take a cue from entertaining expert Amy Sedaris and host an unforgettable fete that will have your guests raving. No matter the style or size of the gathering -from the straightforward to the bizarre- I LIKE YOU provides jackpot recipes and solid advice laced with Amy's blisteringly funny take on entertaining, plus four-color photos and enlightening sidebars on everything it takes to pull off a party with extraordinary flair.You don't even need to be a host or hostess to benefit -Amy offers tips for guests, too! Readers will discover unique dishes to serve alcoholics (Broiled Frozen Chicken Wings with Applesauce), the secret to a successful children's party (a half-hour time limit, games included), plus an appendix chock-full of arts and crafts ideas (a mini pantihose plant-hanger), and much, much more!

Amy Sedaris (Author), Amy Sedaris (Narrator)

Audiobook

Humble Pie

Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his real story... This is Gordon Ramsay's autobiography - the first time he has told the full story of how he became the world's most famous and infamous chef: his difficult childhood, his brother's heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today. Gordon talks frankly about: his tough childhood: his father's alcoholism and violence and the effects on his relationships with his mother and siblings his first career as a footballer: how the whole family moved to Scotland when he was signed by Glasgow Rangers at the age of fifteen, and how he coped when his career was over due to injury just three years later his brother's heroin addiction. Gordon's early career: learning his trade in Paris and London; how his career developed from there: his time in Paris under Albert Roux and his seven Michelin-starred restaurants. kitchen life: Gordon spills the beans about life behind the kitchen door, and how a restaurant kitchen is run in Anthony Bourdain-style. and how he copes with the impact of fame on himself and his family: his television career, the rapacious tabloids, and his own drive for success.

Gordon Ramsay (Author), Gordon Ramsay (Narrator)

Audiobook

Cooking Audiobooks in Non-Fiction