Showing titles in Gastronomy
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Enough
- Notes from a Woman Who Has Finally Found It
- Written by: Shauna M. Ahern
- Narrated by: Shauna M. Ahern
- Length: 5 hrs and 11 mins
- Unabridged
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Like so many American women, Shauna M. Ahern spent decades feeling not good enough about her body, about money, and about her worth in this culture. For a decade, with the help of her husband, she ran a successful food blog, wrote award-winning cookbooks, and raised two children. In the midst of this, at age 48, she suffered a mini-stroke. Tests revealed she would recover fully, but when her doctor impressed upon her that emotional stress can cause physical damage, she dove deep inside herself to understand and let go of a lifetime of damaging patterns of thought.
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Enough
- Notes from a Woman Who Has Finally Found It
- Narrated by: Shauna M. Ahern
- Length: 5 hrs and 11 mins
- Release Date: 12-12-19
- Language: English
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Regular price: ₹586.00 or 1 Credit
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My First Popsicle
- An Anthology of Food and Feelings
- Written by: Zosia Mamet - editor
- Narrated by: Zosia Mamet, Sian Clifford, Ted Danson,
- Length: 6 hrs and 58 mins
- Unabridged
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With an incredible list of celebrated contributors including DAVID SEDARIS, NAOMI FRY, PATTI SMITH, SIAN CLIFFORD and JIA TOLENTINO, My First Popsicle revels in the delights of food in all its forms. Edited by ZOSIA MAMET—Shoshanna in Girls—this is a riotous, mouth-watering celebration of jelly, mac and cheese, donuts, the best sandwich in the entire world—and much more.
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My First Popsicle
- An Anthology of Food and Feelings
- Narrated by: Zosia Mamet, Sian Clifford, Ted Danson, Andrew Rannells, Patti Smith, Tony Hale, Rosie Perez, Hamish Linklater, Gabourey Sidibe, Busy Philipps, Kaley Cuoco, Katie Holmes, Matt Flanders
- Length: 6 hrs and 58 mins
- Release Date: 15-12-22
- Language: English
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Regular price: ₹569.00 or 1 Credit
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The Making of a Chef
- Mastering Heat at the Culinary Institute of America
- Written by: Michael Ruhlman
- Narrated by: Jeff Riggenbach
- Length: 12 hrs and 14 mins
- Unabridged
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Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.
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The Making of a Chef
- Mastering Heat at the Culinary Institute of America
- Narrated by: Jeff Riggenbach
- Length: 12 hrs and 14 mins
- Release Date: 10-12-00
- Language: English
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Regular price: ₹773.00 or 1 Credit
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Distilled
- A Natural History of Spirits
- Written by: Rob DeSalle, Ian Tattersall
- Narrated by: Asa Siegel
- Length: 13 hrs and 45 mins
- Unabridged
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In this follow-up book to A Natural History of Wine and A Natural History of Beer, authors Rob DeSalle and Ian Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history.
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Distilled
- A Natural History of Spirits
- Narrated by: Asa Siegel
- Length: 13 hrs and 45 mins
- Release Date: 24-05-22
- Language: English
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Regular price: ₹703.00 or 1 Credit
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Work Clean
- The Life-Changing Power of Mise-en-Place to Organize Your Life, Work and Mind
- Written by: Dan Charnas
- Narrated by: Dan Charnas
- Length: 8 hrs and 50 mins
- Unabridged
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Night after night chefs and their crews are able to multitask and produce in a way that puts deskbound workers to shame. In Work Clean, Dan Charnas uncovers their secret: mise-en-place - the organizational system that transforms the lives of its practitioners through focus and self-discipline.
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Work Clean
- The Life-Changing Power of Mise-en-Place to Organize Your Life, Work and Mind
- Narrated by: Dan Charnas
- Length: 8 hrs and 50 mins
- Release Date: 05-05-16
- Language: English
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Regular price: ₹683.00 or 1 Credit
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Cooked
- A Natural History of Transformation
- Written by: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
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In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
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A book for food lovers
- By chandan pandey on 25-03-22
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Cooked
- A Natural History of Transformation
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Release Date: 23-04-13
- Language: English
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Regular price: ₹1,131.00 or 1 Credit
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Chop Suey
- A Cultural History of Chinese Food in the United States
- Written by: Andrew Coe
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Unabridged
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In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
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Chop Suey
- A Cultural History of Chinese Food in the United States
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Release Date: 20-07-18
- Language: English
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Regular price: ₹836.00 or 1 Credit
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The Flavour of Spice
- Journeys, Stories, Recipes
- Written by: Marryam H Reshii
- Narrated by: Jasleen Bhalla
- Length: 9 hrs and 11 mins
- Unabridged
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Throughout a career spanning 30 years, well-known food critic and writer (and little-known collector of spice grinders of eclectic origin) Marryam H. Reshii has had a relentless love affair with spices. Such has been her passion that she has travelled across the country and to various corners of the world - crushing, grinding, frying and tasting - in a bid to understand every aspect of these magnificent ingredients.
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Spice book
- By vimalraj on 21-08-20
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The Flavour of Spice
- Journeys, Stories, Recipes
- Narrated by: Jasleen Bhalla
- Length: 9 hrs and 11 mins
- Release Date: 26-06-20
- Language: English
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Regular price: ₹668.00 or 1 Credit
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Always Too Much and Never Enough
- Written by: Jasmin Singer
- Narrated by: Jasmin Singer
- Length: 11 hrs and 2 mins
- Unabridged
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From the extra pounds and bullies that left her eating lunch alone at school to the low self-esteem that left her both physically and emotionally vulnerable to abuse, Jasmin Singer's weight defined her life. Even after she embraced a vegan lifestyle and a passion for animal rights advocacy, she defied any skinny vegan stereotypes by getting heavier. It was only after she committed to juice fasts and a diet of whole foods that she lost almost a hundred pounds and realized what it means to be truly full.
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Always Too Much and Never Enough
- Narrated by: Jasmin Singer
- Length: 11 hrs and 2 mins
- Release Date: 02-02-16
- Language: English
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Regular price: ₹1,407.00 or 1 Credit
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Whiskey Master Class
- The Ultimate Guide to Understanding Scotch, Bourbon, Rye, and More
- Written by: Lew Bryson, Bill Lumsden - foreword
- Narrated by: Lew Bryson
- Length: 7 hrs and 9 mins
- Unabridged
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Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey. In Whiskey Master Class, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more (yes, there are tasty Canadian and Irish whiskeys!).
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Whiskey Master Class
- The Ultimate Guide to Understanding Scotch, Bourbon, Rye, and More
- Narrated by: Lew Bryson
- Length: 7 hrs and 9 mins
- Release Date: 14-06-22
- Language: English
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Regular price: ₹586.00 or 1 Credit
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Molecular Gastronomy
- Exploring the Science of Flavor
- Written by: Herve This
- Narrated by: Dennis Holland
- Length: 12 hrs and 50 mins
- Unabridged
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This book will appeal to foodies and those who are deprived of cookbooks in audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.
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Molecular Gastronomy
- Exploring the Science of Flavor
- Narrated by: Dennis Holland
- Length: 12 hrs and 50 mins
- Release Date: 21-10-08
- Language: English
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Regular price: ₹836.00 or 1 Credit
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Slow Noodles
- A Cambodian Memoir of Love, Loss, and Family Recipes
- Written by: Chantha Nguon
- Narrated by: Kim Green, Clara Kim
- Length: 10 hrs and 58 mins
- Unabridged
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A haunting and beautiful memoir from a Cambodian refugee who lost her country and her family during Pol Pot's genocide in the 1970s but who finds hope by reclaiming the recipes she tasted in her mother's kitchen.
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Slow Noodles
- A Cambodian Memoir of Love, Loss, and Family Recipes
- Narrated by: Kim Green, Clara Kim
- Length: 10 hrs and 58 mins
- Release Date: 20-02-24
- Language: English
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Regular price: ₹500.00 or 1 Credit
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Why Food Matters
- Written by: Paul Freedman
- Narrated by: Jack de Golia
- Length: 5 hrs and 29 mins
- Unabridged
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Paul Freedman makes the case for food’s vital importance, stressing its crucial role in the evolution of human identity and human civilizations. Freedman presents a highly enjoyable and illuminating account of food’s unique role in our lives, a way of expressing community and celebration, but also divisive with regard to race, cultural difference, gender, and geography. This wide-ranging book will be a must-listen for food lovers and all those interested in how cultures and identities are formed and maintained.
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Why Food Matters
- Narrated by: Jack de Golia
- Length: 5 hrs and 29 mins
- Release Date: 28-09-21
- Language: English
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Regular price: ₹820.00 or 1 Credit
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Ritz and Escoffier
- The Hotelier, The Chef, and the Rise of the Leisure Class
- Written by: Luke Barr
- Narrated by: Stefan Rudnicki
- Length: 8 hrs and 38 mins
- Unabridged
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In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes.
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Ritz and Escoffier
- The Hotelier, The Chef, and the Rise of the Leisure Class
- Narrated by: Stefan Rudnicki
- Length: 8 hrs and 38 mins
- Release Date: 03-04-18
- Language: English
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Regular price: ₹879.00 or 1 Credit
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Culinary Reactions
- The Everyday Chemistry of Cooking
- Written by: Simon Quellen Field
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Unabridged
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When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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Culinary Reactions
- The Everyday Chemistry of Cooking
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Release Date: 07-02-17
- Language: English
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Regular price: ₹703.00 or 1 Credit
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Small Fires
- An Epic in the Kitchen
- Written by: Rebecca May Johnson
- Narrated by: Rebecca May Johnson
- Length: 4 hrs and 58 mins
- Unabridged
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The spatter of sauce in a pan, a cook's subtle deviation from a recipe, the careful labour of cooking for loved ones: these are not often the subjects of critical enquiry. Cooking, we are told, has nothing to do with serious thought; the path to freedom and fulfilment, especially for women, leads directly out of the kitchen. In this invigorating, revelatory book, Rebecca May Johnson rewrites the kitchen as a space of infinite variety and infinite potential.
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Small Fires
- An Epic in the Kitchen
- Narrated by: Rebecca May Johnson
- Length: 4 hrs and 58 mins
- Release Date: 08-02-23
- Language: English
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Regular price: ₹502.00 or 1 Credit
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It Was Me All Along
- A Memoir
- Written by: Andie Mitchell
- Narrated by: Andie Mitchell
- Length: 7 hrs and 14 mins
- Unabridged
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All her life, Andie Mitchell had eaten lustily and mindlessly. Food was her babysitter, her best friend, her confidant, and it provided a refuge from her fractured family. But when she stepped on the scale on her 20th birthday and it registered a shocking 268 pounds, she knew she had to change the way she thought about food and herself; that her life was at stake.
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It Was Me All Along
- A Memoir
- Narrated by: Andie Mitchell
- Length: 7 hrs and 14 mins
- Release Date: 06-01-15
- Language: English
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Regular price: ₹879.00 or 1 Credit
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Dusty Booze
- In Search of Vintage Spirits
- Written by: Aaron Goldfarb
- Narrated by: Dean Gallagher
- Length: 10 hrs
- Unabridged
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In Dusty Booze: In Search of Vintage Spirits, journalist Aaron Goldfarb goes on an adventure in vintage spirits. This is an intoxicating story of obsessives on the hunt for old bottles of whiskey, tequila, rum, chartreuse—you name it—from estate sales, grandpa's liquor cabinet, and out-of-the-way and inner-city liquor stores that may just have a case or a few bottles lying around in the basement.
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Dusty Booze
- In Search of Vintage Spirits
- Narrated by: Dean Gallagher
- Length: 10 hrs
- Release Date: 26-03-24
- Language: English
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Regular price: ₹586.00 or 1 Credit
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Curry
- Eating, Reading, and Race
- Written by: Naben Ruthnum
- Narrated by: Naben Ruthnum
- Length: 3 hrs and 16 mins
- Unabridged
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Curry is a dish that doesn't quite exist, but, as this wildly funny and sharp essay points out, a dish that doesn't properly exist can have infinite, equally authentic variations. By grappling with novels, recipes, travelogues, pop culture, and his own upbringing, Naben Ruthnum depicts how the distinctive taste of curry has often become maladroit shorthand for brown identity. Ruthnum sinks his teeth into the story of how the beloved flavor calcified into an aesthetic genre that limits the imaginations of writers, readers, and eaters.
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Curry
- Eating, Reading, and Race
- Narrated by: Naben Ruthnum
- Length: 3 hrs and 16 mins
- Release Date: 12-03-19
- Language: English
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Regular price: ₹468.00 or 1 Credit
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The Language of Food
- A Linguist Reads the Menu
- Written by: Dan Jurafsky
- Narrated by: Steven Menasche
- Length: 6 hrs and 15 mins
- Unabridged
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Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a micro-universe of marketing language on the back of a bag of potato chips.
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The Language of Food
- A Linguist Reads the Menu
- Narrated by: Steven Menasche
- Length: 6 hrs and 15 mins
- Release Date: 22-10-14
- Language: English
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Regular price: ₹656.00 or 1 Credit
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