Showing results for "John" in Food & Wine
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Chef Tell
- The Biography of America's Pioneer TV Showman Chef
- Written by: Ronald Joseph Kule
- Narrated by: John McLain
- Length: 12 hrs and 36 mins
- Unabridged
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Before the heyday of the Food Network, there was Chef Tell - TV persona of Friedemann Paul Erhardt, America's first TV showman chef. Big on personality and flavor, Chef Tell was once called by Philadelphia magazine the "affably roguish Bad Boy of the Philadelphia restaurant world." Chef Tell explores how a young German American chef became America's biggest TV celebrity chef of his time. Most of Chef Tell's forty million baby boomer viewers - a number comparable to Julia Child's - never knew his fascinating, hardscrabble life story. Until now.
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Chef Tell
- The Biography of America's Pioneer TV Showman Chef
- Narrated by: John McLain
- Length: 12 hrs and 36 mins
- Release Date: 01-09-13
- Language: English
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₹836.00 or free with 30-day trial
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Mushrooms
- River Cottage Handbook, Book 1
- Written by: John Wright
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Length: 6 hrs and 26 mins
- Unabridged
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The handbook is completed by more than 30 simple and delicious mushroom recipes from the River Cottage team. With a user-friendly Key and an introduction by Hugh Fearnley-Whittingstall, the River Cottage Mushroom Handbook is a comprehensive and collectable guide, destined to be an indispensable household reference.
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Mushrooms
- River Cottage Handbook, Book 1
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Series: River Cottage Handbook
- Length: 6 hrs and 26 mins
- Release Date: 30-05-24
- Language: English
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₹531.00 or free with 30-day trial
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Drink Beer, Think Beer
- Getting to the Bottom of Every Pint
- Written by: John Holl
- Narrated by: John Holl
- Length: 7 hrs and 7 mins
- Unabridged
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From an award-winning journalist and beer expert, a thoughtful and witty guide to understanding and enjoying beer Right here, right now is the best time in the history of mankind to be a beer drinker. America now has more breweries than at any time since prohibition, and globally, beer culture...
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Drink Beer, Think Beer
- Getting to the Bottom of Every Pint
- Narrated by: John Holl
- Length: 7 hrs and 7 mins
- Release Date: 04-09-18
- Language: English
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₹500.00 or free with 30-day trial
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Dancing on Eggshells
- Kitchen, Ballroom & the Messy Inbetween
- Written by: John Whaite
- Narrated by: John Whaite
- Length: 6 hrs and 12 mins
- Unabridged
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Well-known as the winner of the third series of The Great British Bake Off and runner up of Strictly Come Dancing with his same-sex dance partner Johannes Radebe, John Whaite's personal story is a complicated narrative of contradictions, highs and lows, told with tenderness, joy, insight and wit, but also unflinching honesty.
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Dancing on Eggshells
- Kitchen, Ballroom & the Messy Inbetween
- Narrated by: John Whaite
- Length: 6 hrs and 12 mins
- Release Date: 24-08-23
- Language: English
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₹500.00 or free with 30-day trial
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What Is Queer Food?
- How We Served a Revolution
- Narrated by: Adi Cabral
- Length: 8 hrs and 44 mins
- Release Date: 03-06-25
- Language: English
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₹469.00 or free with 30-day trial
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Secret Ingredients
- The New Yorker Book of Food and Drink
- Written by: David Remnick, David Remnick - editor
- Narrated by: Mark Bramhall, Mark Deakens, Susan Denaker,
- Length: 24 hrs and 57 mins
- Unabridged
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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.
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Secret Ingredients
- The New Yorker Book of Food and Drink
- Narrated by: Mark Bramhall, Mark Deakens, Susan Denaker, Kimberly Farr, Stephen Hoye, John Lee, Don Leslie, Arthur Morey
- Length: 24 hrs and 57 mins
- Release Date: 04-12-07
- Language: English
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₹1,633.00 or free with 30-day trial
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Growing Seasons
- Heartfelt Recipes, DIY Style and Decor, and Inspiration to Help You Find Beauty and Wonder in Each Day
- Written by: Kristin Johns
- Narrated by: Kristin Johns
- Length: 3 hrs and 17 mins
- Unabridged
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Pull up a chair and gather in close with entrepreneur and content creator Kristin Johns as she shares her best-kept secrets: mouthwatering recipes, design inspiration, and ways we all can grow, celebrate, and find nourishment in every season of life. Kristin Johns long dreamed of putting...
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Growing Seasons
- Heartfelt Recipes, DIY Style and Decor, and Inspiration to Help You Find Beauty and Wonder in Each Day
- Narrated by: Kristin Johns
- Length: 3 hrs and 17 mins
- Release Date: 28-11-23
- Language: English
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₹1,361.00 or free with 30-day trial
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The John Oberg Podcast
- Written by: John Oberg
- Original Recording
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Welcome to the John Oberg Podcast! John Oberg, a vegan and animal rights activist for 15 years, introduces his new podcast aimed at discussing all aspects of veganism. The show features bi-weekly discussions with experts, scholars, and enthusiasts on the importance of saving animals and promoting better eating habits. The goal is to extend the conversation beyond the vegan community and instigate societal change by highlighting the significance of protecting animals and empowering their voices.
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The Potlikker Papers
- A Food History of the Modern South
- Written by: John T. Edge
- Narrated by: John T. Edge
- Length: 10 hrs and 7 mins
- Unabridged
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A people's history of Southern food that reveals how the region came to be at the forefront of American culinary culture and how issues of race have shaped Southern cuisine over the last six decades THE POTLIKKER PAPERS tells the story of food and politics in the South over the last half century...
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The Potlikker Papers
- A Food History of the Modern South
- Narrated by: John T. Edge
- Length: 10 hrs and 7 mins
- Release Date: 16-05-17
- Language: English
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₹1,131.00 or free with 30-day trial
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Delizia!
- The Epic History of the Italians and Their Food
- Written by: John Dickie
- Narrated by: Simon Vance
- Length: 12 hrs and 3 mins
- Unabridged
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Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities.
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Delizia!
- The Epic History of the Italians and Their Food
- Narrated by: Simon Vance
- Length: 12 hrs and 3 mins
- Release Date: 02-05-23
- Language: English
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₹703.00 or free with 30-day trial
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Hedgerow
- River Cottage Handbook, Book 7
- Written by: John Wright
- Narrated by: Hugh Fearnley-Whittingstall, Kristin Atherton
- Length: 6 hrs and 5 mins
- Unabridged
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Hedgerows, moors, meadows and woods - these hold a veritable feast for the forager. In this hugely informative and witty handbook, John Wright reveals how to spot the free and delicious pickings to be found in the British countryside, and how to prepare and cook them.
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Hedgerow
- River Cottage Handbook, Book 7
- Narrated by: Hugh Fearnley-Whittingstall, Kristin Atherton
- Series: River Cottage Handbook
- Length: 6 hrs and 5 mins
- Release Date: 30-05-24
- Language: English
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₹531.00 or free with 30-day trial
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Edible Seashore
- River Cottage Handbook
- Written by: John Wright
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Length: 6 hrs and 6 mins
- Unabridged
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For the forager, the seashore holds surprising culinary potential. In this authoritative, witty book John Wright takes us on a trip to the seaside. But before introducing us to the various species to be harvested, he touches on such practicalities as conservation and the ethics of foraging; safety from tides, rocks and food poisoning; the law and access to the shore, our right to fish, landing sizes and seasons; and equipment such as nets, pots and hooks.
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Edible Seashore
- River Cottage Handbook
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Series: River Cottage Handbook
- Length: 6 hrs and 6 mins
- Release Date: 25-04-24
- Language: English
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₹531.00 or free with 30-day trial
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Fuckable Foods
- Written by: John Kilo
- Original Recording
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Food, Porn, and internet culture, hosted by Pornstar John Kilo interview other pornstars, sex workers, food influencers, and internet relevant people. Each Friday is a new topic in which the guests will discuss at length to explore the questions that everyone has about their favorite, but most common indulgences: food and sex. Want to know what the sexiest Veggietale is?Want to hear how to perform rope bondage on a chicken?What to know what the most fuckable pasta is?Want to hear about how to internet memes and brainrot are actually a form of renaissance art in the darkest time of human ...
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What's The Chat? with Alison Craig and John Wood
- Written by: Alison Craig and John Wood
- Original Recording
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Join award winning broadcasters Alison Craig and John Wood in their freewheeling chat about encounters with rock stars, comedians, clackers, politicians, actors, friends, family, Fireball XL5 and more.Live calls, occasional guests and a general stream of consciousness all provingthese two pillocks are older and none the wiser. John and Alison also present The Sunday Zoo a weekly radio program in Scotland every week 10am - 1pm on They don't so much come of age as slide towards decrepitude and incontinence, laughing all the way. It wouldn't be the same without you so email us at ...
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Cheddar Gorge
- A Book of English Cheeses
- Written by: John Squire
- Narrated by: Robert Portal
- Length: 3 hrs and 34 mins
- Unabridged
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This classic and charming book, a timeless love letter to English cheeses, was first published in 1937, newly rediscovered. It is a treasure trove of wonderful anecdotes including the tale of the monstrous cheese big enough to hold a 13-year-old inside, the Stilton that purred like a cat and the famous cheese maker in Manchester who selected which Cheshire cheese to sell based on where the mice had been nibbling, ‘as they were the best judges of a good cheese’.
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Cheddar Gorge
- A Book of English Cheeses
- Narrated by: Robert Portal
- Length: 3 hrs and 34 mins
- Release Date: 18-10-18
- Language: English
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₹994.00 or free with 30-day trial
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The Chef John Podcast
- Written by: Chef John Mitzewich & Andrew Scrivani
- Original Recording
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Chef John Mitzewich and acclaimed food photographer Andrew Scrivani share their stories about food, life and all the crazy things in between. Join us for many memorable tales from the food world that are sure to make you smile.
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Drink Beer, Think Beer With John Holl
- Written by: John Holl
- Original Recording
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Drink Beer, Think Beer is a weekly conversation with brewers, growers, and other brewing industry professionals that explores the art, culture, and business of beer. Hosted by John Holl and recorded on location, this podcast gets to the bottom of every pint and offers insight into the dynamic world of beer.
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Global Bites
- Written by: John Ibrahim
- Original Recording
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Welcome to "McFlavors Around the World"! In this episode, we explore the bold flavors of the Philippines—from sweet and savory McSpaghetti to crispy Chicken McDo and refreshing tropical desserts. Learn how McDonald’s adapts global classics to Filipino tastes, creating comfort food rooted in culture. We share stories about local favorites, food traditions, and how McDo has become part of everyday life. Join us for a tasty look at how flavors connect people, culture, and community in every delicious bite.
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Big Boyz BBQ Bytes - Honest lessons from a guy still figuring it out—one chicken leg at a time.
- Written by: John Glenn Thomas
- Original Recording
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Where the smoke is thick, the money’s tight, and the lessons are the kind you wish someone told you sooner. Join John Thomas—KCBS pitmaster, Montana dad, and BBQ underdog—as he dishes out bite-sized stories, common-sense tips, and head-smacking lessons from the world of competition barbecue. This podcast isn’t for the pros with a $50k rig and a sauce sponsorship—it’s for the rest of us: the new teams, the small crews, the weekend warriors trying to figure it out without blowing the budget. No brisket flexing. Just real talk, rookie mistakes, and hopefully some insights that help.
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