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Heat
- An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
- Narrateur(s): Michael Kramer
- Durée: 12 h et 15 min
- Version intégrale Livre audio
- Catégories: Maison et jardin, Nourriture et vin
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Explorer
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Dirt
- Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
- Auteur(s): Bill Buford
- Narrateur(s): Bill Buford
- Durée: 16 h et 51 min
- Version intégrale
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Au global
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Performance
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Histoire
What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France.
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An amazing journey
- Écrit par gentlereader le 2021-07-09
Auteur(s): Bill Buford
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Anthony Bourdain, Eric Ripert, and Gabrielle Hamilton on 'How I Learned to Cook'
- Auteur(s): Anthony Bourdain, Eric Ripert, Gabrielle Hamilton
- Narrateur(s): Michael Ruhlman
- Durée: 1 h et 25 min
- Production originale
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Au global
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Performance
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Histoire
Anthony Bourdain, Gabrielle Hamilton, and Eric Ripert are all well established, accomplished chefs; they share their early cooking experiences, what influenced their cooking styles, and what made them want to be chefs forever. Bourdain is the executive chef at Brasserie Les Halles, the author of the best-selling book Kitchen Confidential: Adventures in the Culinary Underbelly, and the host of the popular Food Network series, A Cook's Tour.
Auteur(s): Anthony Bourdain, Autres
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Sous Chef
- 24 Hours on the Line
- Auteur(s): Michael Gibney
- Narrateur(s): Fred Berman
- Durée: 5 h et 42 min
- Version intégrale
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Au global
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Performance
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Histoire
In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here listeners will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food - the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing listeners to briefly inhabit the hidden world behind the kitchen doors, in real time.
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An immersive experience
- Écrit par vinnie le 2021-09-22
Auteur(s): Michael Gibney
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Eat a Peach
- A Memoir
- Auteur(s): David Chang, Gabe Ulla
- Narrateur(s): David Chang
- Durée: 9 h et 6 min
- Version intégrale
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Au global
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Performance
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Histoire
As a young, unspectacular cook, David Chang opened a noodle restaurant in Manhattan’s East Village that should not have survived its first, misbegotten year. But, through sheer stubbornness and a series of utterly reckless choices, he became a chef who the New York Times once described as “the modern equivalent of Norman Mailer or Muhammad Ali”. In this memoir, Chang lays bare his self-doubt and ruminates on mental health.
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Life lessons for any business person
- Écrit par Aydin le 2021-04-17
Auteur(s): David Chang, Autres
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32 Yolks
- From My Mother's Table to Working the Line
- Auteur(s): Eric Ripert, Veronica Chambers
- Narrateur(s): Peter Ganim
- Durée: 7 h et 26 min
- Version intégrale
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Au global
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Performance
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Histoire
In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.
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hot off the grill
- Écrit par Dwght Lemaire le 2021-07-10
Auteur(s): Eric Ripert, Autres
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World Travel
- An Irreverent Guide
- Auteur(s): Anthony Bourdain, Laurie Woolever
- Narrateur(s): Laurie Woolever, Shep Gordon, Christopher Bourdain, Autres
- Durée: 12 h et 12 min
- Version intégrale
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Au global
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Performance
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Histoire
Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty and the stunning desert solitude of Oman’s Empty Quarter - and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives listeners an introduction to some of his favorite places - in his own words.
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Will have to go back and get details.
- Écrit par Transit Guy. le 2021-07-10
Auteur(s): Anthony Bourdain, Autres
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Dirt
- Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
- Auteur(s): Bill Buford
- Narrateur(s): Bill Buford
- Durée: 16 h et 51 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France.
-
-
An amazing journey
- Écrit par gentlereader le 2021-07-09
Auteur(s): Bill Buford
-
Anthony Bourdain, Eric Ripert, and Gabrielle Hamilton on 'How I Learned to Cook'
- Auteur(s): Anthony Bourdain, Eric Ripert, Gabrielle Hamilton
- Narrateur(s): Michael Ruhlman
- Durée: 1 h et 25 min
- Production originale
-
Au global
-
Performance
-
Histoire
Anthony Bourdain, Gabrielle Hamilton, and Eric Ripert are all well established, accomplished chefs; they share their early cooking experiences, what influenced their cooking styles, and what made them want to be chefs forever. Bourdain is the executive chef at Brasserie Les Halles, the author of the best-selling book Kitchen Confidential: Adventures in the Culinary Underbelly, and the host of the popular Food Network series, A Cook's Tour.
Auteur(s): Anthony Bourdain, Autres
-
Sous Chef
- 24 Hours on the Line
- Auteur(s): Michael Gibney
- Narrateur(s): Fred Berman
- Durée: 5 h et 42 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here listeners will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food - the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing listeners to briefly inhabit the hidden world behind the kitchen doors, in real time.
-
-
An immersive experience
- Écrit par vinnie le 2021-09-22
Auteur(s): Michael Gibney
-
Eat a Peach
- A Memoir
- Auteur(s): David Chang, Gabe Ulla
- Narrateur(s): David Chang
- Durée: 9 h et 6 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
As a young, unspectacular cook, David Chang opened a noodle restaurant in Manhattan’s East Village that should not have survived its first, misbegotten year. But, through sheer stubbornness and a series of utterly reckless choices, he became a chef who the New York Times once described as “the modern equivalent of Norman Mailer or Muhammad Ali”. In this memoir, Chang lays bare his self-doubt and ruminates on mental health.
-
-
Life lessons for any business person
- Écrit par Aydin le 2021-04-17
Auteur(s): David Chang, Autres
-
32 Yolks
- From My Mother's Table to Working the Line
- Auteur(s): Eric Ripert, Veronica Chambers
- Narrateur(s): Peter Ganim
- Durée: 7 h et 26 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.
-
-
hot off the grill
- Écrit par Dwght Lemaire le 2021-07-10
Auteur(s): Eric Ripert, Autres
-
World Travel
- An Irreverent Guide
- Auteur(s): Anthony Bourdain, Laurie Woolever
- Narrateur(s): Laurie Woolever, Shep Gordon, Christopher Bourdain, Autres
- Durée: 12 h et 12 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty and the stunning desert solitude of Oman’s Empty Quarter - and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives listeners an introduction to some of his favorite places - in his own words.
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Will have to go back and get details.
- Écrit par Transit Guy. le 2021-07-10
Auteur(s): Anthony Bourdain, Autres
Description
From one of our most interesting literary figures - former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs - a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.
Expanding on his James Beard Award-winning New Yorker article, Bill Buford gives us a richly evocative chronicle of his experience as “slave” to Mario Batali in the kitchen of Batali’s three-star New York restaurant, Babbo.
In a fast-paced, candid narrative, Buford describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from “kitchen bitch” to line cook...his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters...and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria.
Heat is a marvelous hybrid: a memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savor.
Ce que les critiques en disent
"Terrific culinary writing.... A wonderfully detailed and highly amusing book." (Publishers Weekly)
"Buford's mastery of the stove is exceeded only by his deft handling of English prose." (Booklist)
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Ce que les auditeurs disent de Heat
Moyenne des évaluations de clientsÉvaluations – Cliquez sur les onglets pour changer la source des évaluations.
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- tom
- 2021-09-09
Not nearly as good as dirt
A confused and rambling story . Not very engaging or enjoyable. I don't recommend this book.
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- Nicki S
- 2021-01-05
Be careful what you order....
I guess I've heard horror stories about restaurant kitchens before, but I think I'd rather eat in Tuscany than New York. But overall an interesting look at the workings of kitchens large and small. HOWEVER, the narrator's attempts at a British accent were incredibly bad and distracted from some of the most interesting anecdotes.
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- Sean Veaudry
- 2020-06-04
Great Book
This is a fantastic book and gives you a great look at what it is like to work in a real kitchen and also gives you a look at the real Mario Batali
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- Brianna Humphrey
- 2019-01-03
great!
was a great listen through a load of prep. makes the grind much easier. listen to it!
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- Brett
- 2018-08-17
Peek Behind The Curtain
I felt like I was experiencing life as a line cook in a Michelin star restaurant. So compelling!
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- Dr Woo
- 2012-06-10
If you're a foodie - you must read this book.
Would you consider the audio edition of Heat to be better than the print version?
This is a unique story from extended research from the author. It is very educational and entertaining. It'll keep you interested. I read the book and then later listened to the audiobook. The audiobook, as usual, was a much richer experience. Story telling is so much more entertaining.
What did you like best about this story?
The adventures in Italy were very interesting and enlightening.
Any additional comments?
Highly recommended and certainly worth the time and credit.
5 les gens ont trouvé cela utile
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- Grant
- 2010-07-08
One of my favorite food books to date.
The stories in this book, as well as the food/restaurant insights, are fascinating. Thoroughly enjoyable.
5 les gens ont trouvé cela utile
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- chris
- 2007-09-10
Enthralled
I loved this book. The subject, about the ins and outs of restaurants, and a voyage to Italy to learn butchering among other things kept me glued to this audiobook. I think it's very good quality and will re-listen to it again I'm sure. Probably one of my favorite audible downloads so far.
5 les gens ont trouvé cela utile
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- Michael
- 2013-07-28
A Foodie's Delight
Any additional comments?
Foodies will find Bill Buford's story of working in Mario Batali's New York restaurant kitchen as a journalist "tourist", to be very entertaining. He clearly becomes entranced by what he experiences and spends much more time learning the craft than was needed for a magazine article. The story of the time he spends in Italy, in particular, learning how to make pasta and how to be a butcher is both touching and entertaining, and the entire book contains just the right amount of wry humor. If you enjoyed Anthony Bourdain's Kitchen Confidential you will find Heat to be an enjoyable companion piece.
I agree with other reviewers that the narrator could have been better. He does attempt to convey emotion as needed, and does a fairly good job of it. He has difficulty with foreign pronunciations, though, and even a few words in English are mispronounced. I don't expect a narrator to be multi-lingual, but if narration is the profession you have selected, at least learn the pronunciation of the foreign languages whose words appear frequently, in their original form, in English - such as Spanish, French, and Italian. He also had trouble keeping several characters' accents consistent, particularly restaurateur Marco Pierre White, who was narrated with several different accents. I consider that to be just plainly sloppy work. Lastly, I would describe the narration style as sounding like a parody of Phil Hartman (SNL) doing a parody of a narrator reading a '40s detective novel, arched eyebrow included.
Overall, even given the narrator's shortcomings, I found "Heat" to be a very entertaining listen, and recommend it for anyone with a deep interest in food and the chaotic and passionate lifestyle behind it.
4 les gens ont trouvé cela utile
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- Elisacac
- 2015-11-16
How did we wind up here??
This is a story about how a New York author who, probably supported his wife, doesn't really work, and travels back and forth to Italy. Mario Batali is mentioned slightly more often than Marco Pierre White and while he does hold a position in the kitchen, in the end, all the author really wants to be is an author. Mario offers to open a restaurant for him and he turns it down. No doubt he really has "so much more to learn, to bring his concepts to their fullest."
As far as the reader goes, at any given time I am waiting for him to finish every sentence with "Ya see... Ya Ya....." Like an old mobster from the 20's. The story line has you in a kitchen one minute then seconds later you are in Italy and you wonder how the hell you got there. Very jerky jerky. Aside from those two things, it was just an Okay story.
3 les gens ont trouvé cela utile
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- carlos
- 2020-05-05
Really nice journey into Italian Cooking/Restauran
Really nice journey into Italian Cooking/Restaurants. Mario Batali, Micheal Pierre White, Tuscan Butcher (God) Dario, Pasta Legends, chefs in white and much love for food.
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- beverly burke
- 2015-11-23
Funny and informative
If you could sum up Heat in three words, what would they be?
Engaging, self-reflective, heartelt
What did you like best about this story?
This is a true story about a food wise man, who wishes to improve knowledge and skill of food and its preparation. He accepts the lowest rung on the kitchen ladder without complaint, even though his age works against him. As a writer he is well ahead of the game to provide both entertainment and knowledge to his reader.
Did you have an extreme reaction to this book? Did it make you laugh or cry?
It made me laugh a lot, yet tugged at my hearstrings at the end. Mr. Buford ended the story masterfully. I'm very disappointed he hasnt more offerings.
Any additional comments?
I boughtt a new set of tongs after finishing Heat. I feel in tough with Mr. Buford and all chefs with these in hand.
1 personne a trouvé cela utile
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- Bob
- 2011-08-16
Great Book! Awful Awful reading!
The book is riveting! Tons of information and extremely candid. The narrator is just awful. Incredibly smug in tone which belies the self deprecating tone of the book. Worst of all, the narrator grossly mispronounces Italian and French words while trying to overdo the accent for each word. Also, when he reads quotes from Marco Pierre White, he uses a bad Scottish accent instead of a British accent. I have listened to this multiple times because of the wealth of information in it but the narration is just torture. The author would have been a great reader - he's very animated when I've seen him be interviewed. It looks like the author did indead read the abridged version. I really wished that he did this one, too.
5 les gens ont trouvé cela utile
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- Ben
- 2011-04-24
Fantastic - Funny and Informative
Absolutely enjoyable and I learned a ton about what it is like to become a cook by working in some of the world's best kitchens. Lots of funny stories and anecdotes. Highly recommended.
2 les gens ont trouvé cela utile
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- Lori
- 2009-08-08
Foodies will LOVE this!
This is definitely a "foodie" book. From his beginning as a line cook for Mario Batali to his explorations in Tuscany to learn to make home-made pasta, we follow the author on his quest to learn more about the food for which he has always had such passion. His zeal for his subject is contagious and will have your mouth watering, though I have read reviews from non-cooks who could not handle the rather extensive exegesis on short ribs and I must agree that he does get obsessive at times. I'm into cooking and food prep and Italy for that matter, so I followed him every step of the way and enjoyed the journey.
There was some language thrown in that I thought was unnecessary, not overly excessive, just more than I would like. Overall, I enjoyed the book so much that I bought 3 copies for my brothers and brother-in-law who are all chefs and foodies too.
2 les gens ont trouvé cela utile