Gratuit avec l'essai de 30 jours
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- Narrateur(s): Samin Nosrat
- Durée: 5 h et 57 min
Échec de l'ajout au panier.
Échec de l'ajout à la liste d'envies.
Échec de la suppression de la liste d’envies.
Échec du suivi du balado
Ne plus suivre le balado a échoué
Acheter pour 21,30$
Aucun mode de paiement valide enregistré.
Nous sommes désolés. Nous ne pouvons vendre ce titre avec ce mode de paiement
Explorer
-
The Food Lab
- Better Home Cooking Through Science
- Auteur(s): J. Kenji Lopez-Alt
- Narrateur(s): Mike Chamberlain
- Durée: 21 h et 22 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
-
-
Amazing!
- Écrit par leesh le 2020-06-08
Auteur(s): J. Kenji Lopez-Alt
-
Culinary Reactions
- The Everyday Chemistry of Cooking
- Auteur(s): Simon Quellen Field
- Narrateur(s): Sean Pratt
- Durée: 4 h et 29 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
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.
Auteur(s): Simon Quellen Field
-
Matty Matheson: A Cookbook
- Auteur(s): Matty Matheson
- Narrateur(s): Matty Matheson
- Durée: 6 h et 37 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love.
-
-
Matty “Buffaloaf” Matheson
- Écrit par Woodman le 2022-07-20
Auteur(s): Matty Matheson
-
Kitchen Confidential
- Adventures in the Culinary Underbelly
- Auteur(s): Anthony Bourdain
- Narrateur(s): Anthony Bourdain
- Durée: 8 h et 19 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.
-
-
A must hear / Must read.
- Écrit par Justin le 2020-09-01
Auteur(s): Anthony Bourdain
-
The Wok
- Recipes and Techniques
- Auteur(s): J. Kenji Lopez-Alt
- Narrateur(s): Eric Jason Martin
- Durée: 19 h et 44 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.
Auteur(s): J. Kenji Lopez-Alt
-
Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- Auteur(s): Michael Brenner, Pia Sörensen, David Weitz
- Narrateur(s): Donna Postel
- Durée: 9 h et 12 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
Auteur(s): Michael Brenner, Autres
-
The Food Lab
- Better Home Cooking Through Science
- Auteur(s): J. Kenji Lopez-Alt
- Narrateur(s): Mike Chamberlain
- Durée: 21 h et 22 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
-
-
Amazing!
- Écrit par leesh le 2020-06-08
Auteur(s): J. Kenji Lopez-Alt
-
Culinary Reactions
- The Everyday Chemistry of Cooking
- Auteur(s): Simon Quellen Field
- Narrateur(s): Sean Pratt
- Durée: 4 h et 29 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
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.
Auteur(s): Simon Quellen Field
-
Matty Matheson: A Cookbook
- Auteur(s): Matty Matheson
- Narrateur(s): Matty Matheson
- Durée: 6 h et 37 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love.
-
-
Matty “Buffaloaf” Matheson
- Écrit par Woodman le 2022-07-20
Auteur(s): Matty Matheson
-
Kitchen Confidential
- Adventures in the Culinary Underbelly
- Auteur(s): Anthony Bourdain
- Narrateur(s): Anthony Bourdain
- Durée: 8 h et 19 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.
-
-
A must hear / Must read.
- Écrit par Justin le 2020-09-01
Auteur(s): Anthony Bourdain
-
The Wok
- Recipes and Techniques
- Auteur(s): J. Kenji Lopez-Alt
- Narrateur(s): Eric Jason Martin
- Durée: 19 h et 44 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.
Auteur(s): J. Kenji Lopez-Alt
-
Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- Auteur(s): Michael Brenner, Pia Sörensen, David Weitz
- Narrateur(s): Donna Postel
- Durée: 9 h et 12 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
Auteur(s): Michael Brenner, Autres
-
Medium Raw
- A Bloody Valentine to the World of Food and the People Who Cook
- Auteur(s): Anthony Bourdain
- Narrateur(s): Anthony Bourdain
- Durée: 8 h et 59 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.
-
-
it might be just the utter respect for the legend
- Écrit par camilo le 2020-08-03
Auteur(s): Anthony Bourdain
-
Franklin Barbecue
- A Meat-Smoking Manifesto - A Cookbook
- Auteur(s): Aaron Franklin, Jordan Mackay
- Narrateur(s): Aaron Franklin, Jordan Mackay
- Durée: 8 h et 10 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world) - and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue and share years’ worth of hard-won knowledge.
Auteur(s): Aaron Franklin, Autres
-
My Life in France
- Auteur(s): Julia Child, Alex Prud'Homme
- Narrateur(s): Kimberly Farr
- Durée: 11 h et 17 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
This memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia Child embraced so wholeheartedly. Above all, she reveals the kind of spirit and determination, the sheer love of cooking, and the drive to share that with her fellow Americans that made her the extraordinary success she became.
-
-
The book was beautiful, the French was not.
- Écrit par Rachel le 2022-03-16
Auteur(s): Julia Child, Autres
-
Humble Pie
- Auteur(s): Gordon Ramsay
- Narrateur(s): Gordon Ramsay
- Durée: 3 h et 1 min
- Version abrégée
-
Au global
-
Performance
-
Histoire
Shortlisted for the British Book Awards, Biography of the Year, 2007.
Longlisted for the Audiobook Download of the Year, 2007.
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. He also discusses his difficult childhood, his brother's heroin addiction, and his failed first career as a footballer.
-
-
Explains Gordans temper
- Écrit par Eric le 2022-11-05
Auteur(s): Gordon Ramsay
-
The Art of Fermentation
- An In-Depth Exploration of Essential Concepts and Processes from Around the World
- Auteur(s): Sandor Ellix Katz
- Narrateur(s): Sean Crisden
- Durée: 20 h et 16 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut, and in-depth enough to provide greater understanding for experienced practitioners. While Katz contextualizes fermentation in terms of biological and cultural evolution, nutrition, and even economics, this is primarily a compendium of practical information.
-
-
Engaging, fun and informative
- Écrit par Labelles le 2019-07-16
Auteur(s): Sandor Ellix Katz
-
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
-
Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
- Auteur(s): Grant Achatz, Nick Kokonas
- Narrateur(s): Johnny Heller
- Durée: 12 h et 51 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
-
-
an exceptional story of inspiration in cuisine
- Écrit par Amazon Customer le 2020-12-30
Auteur(s): Grant Achatz, Autres
-
Cooked
- A Natural History of Transformation
- Auteur(s): Michael Pollan
- Narrateur(s): Michael Pollan
- Durée: 13 h et 25 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
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.
-
-
he must be getting paid by the word
- Écrit par A le 2021-03-30
Auteur(s): Michael Pollan
-
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.
-
-
Will have to go back and get details.
- Écrit par Transit Guy. le 2021-07-10
Auteur(s): Anthony Bourdain, Autres
-
The Third Plate
- Field Notes on the Future of Food
- Auteur(s): Dan Barber
- Narrateur(s): Dan Barber
- Durée: 14 h et 30 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
Today’s optimistic farm-to-table food culture has a dark secret: The local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times best-selling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”.
-
-
Fantastic
- Écrit par Utilisateur anonyme le 2023-05-13
Auteur(s): Dan Barber
-
Shakespeare
- The World as Stage
- Auteur(s): Bill Bryson
- Narrateur(s): Bill Bryson
- Durée: 5 h et 29 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
William Shakespeare, the most celebrated poet in the English language, left behind nearly a million words of text, but his biography has long been a thicket of wild supposition arranged around scant facts. With a steady hand and his trademark wit, Bill Bryson sorts through this colorful muddle to reveal the man himself.
-
-
Wonderful
- Écrit par PDubya le 2021-05-16
Auteur(s): Bill Bryson
Description
Samin Nosrat reads "The Four Elements of Good Cooking", part one of her New York Times best seller Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary yet simple philosophy. Master the use of just four elements - salt, which enhances flavor; fat, which delivers flavor and generates texture; acid, which balances flavor; and heat, which ultimately determines the texture of food - and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.
Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone.
PLEASE NOTE: When you purchase this title, the accompanying reference material will be available in your Library section along with the audio.
Ce que les critiques en disent
"Samin Nosrat's narration of her innovative cooking guide is informative and conversational. Nosrat is a helpful friend by your side in the kitchen, cheerfully imparting culinary wisdom through a combination of accessible scientific explanations and tales of past cooking disasters - and triumphs - of her own." (AudioFile)
Ce que les auditeurs disent de Salt, Fat, Acid, Heat
Moyenne des évaluations de clientsÉvaluations – Cliquez sur les onglets pour changer la source des évaluations.
-
Au global
-
Performance
-
Histoire
- JacquieB
- 2020-11-03
A home cook must have
I loved this book, I have it in hard copy and audio. It has changed the way I view chicken breast.
Love, love love this book.
1 personne a trouvé cela utile
-
Au global
-
Performance
-
Histoire
- Utilisateur anonyme
- 2018-09-16
Best cookbook for folks don't follow recipes
If you are one of the folks like me, can never follow a recipe without making many substitutes, this is the best cookbook for you. One focus on explaining elements of good cooking and liberates one from buying more cookbooks. Even though it's bad for business, selling more books, it's good for the reader, we get to learn how to master the elements of good cooking and put together something great every time with what you have at home. #Audible1
1 personne a trouvé cela utile
-
Au global
-
Performance
-
Histoire
- Eric
- 2021-01-07
Good book
Good theoretical intro I don’t really know hard science when it came to cooking but this gave me a good overview to expand my abilities without following recipes so closely and often messing up
-
Au global
-
Performance
-
Histoire

- KJNuri
- 2018-01-23
EXCELLENT, BUT...
Would you listen to Salt, Fat, Acid, Heat again? Why?
No. The author reads the book and does a poor job. It is very hard to keep the unnatural, cadence and intonation from being a major distraction to the excellent content. I consoled myself by remembering that I have purchased the book and can re-read it later.
What didn’t you like about Samin Nosrat’s performance?
Her intonation. She does't talk to us. She "reads with expression," as a third grader does before finding her natural voice.
Did you have an extreme reaction to this book? Did it make you laugh or cry?
This books explains the theory of cooking in a way that affirms the way I cook and which will make me a better cook because of explaining the how and why of these essential elements of a dish.
Any additional comments?
I highly recommend buying the book. I suggest that Audible have it produced with a different reader.
55 les gens ont trouvé cela utile
-
Au global
-
Performance
-
Histoire

- Daniel
- 2017-11-13
Great insights : But Please include the recipes!!
The stories of how great meals unfold are presented both informatively and humbly by Samin Nosrat. I have read many stories from various chef's and few ever delve into the science of good meals, let alone try to teach it. The 100 pages of recipes in the book are omitted from the pdf and that's a real shame. that's the only reason I didn't give this book 5 stars.
“AUDIBLE 20 REVIEW SWEEPSTAKES ENTRY”
51 les gens ont trouvé cela utile
-
Au global
-
Performance
-
Histoire

- Maryjane Wilson
- 2017-11-27
Fabulous book! But where are the recipes?
Absolutely love this book. Just what I was looking for. Fun to listen to and very informational. But where are all the recipes? I can find the PDFs on my computer, but none of the recipes.
39 les gens ont trouvé cela utile
-
Au global
-
Performance
-
Histoire

- shelly in atlanta
- 2017-08-26
This book is a must have.
If you are a beginner or s seasoned (haha) home cook- this is an excellent primer for just about everything. On top of that, Samin's voice and inflections are clear and delightful to listen to. I'm almost finished listening, and probably going to start it over again immediately to get some of this wealth of knowledge into my head. Loved this!!!
11 les gens ont trouvé cela utile
-
Au global
-
Performance
-
Histoire

- James D. Davis
- 2018-11-23
Must read for novice like me.
My wife requested this book last Christmas and I bought it for her. She later requested the audiobook and after purchasing, I decided to listen to it as well. It is a treasure trove of revealing information about the basics of cooking. Samin has a great personality and is so pleasant to listen to! I thoroughly enjoyed the read and the Netflix shows that correlate. I highly recommend this book!
6 les gens ont trouvé cela utile
-
Au global
-
Performance
-
Histoire

- BWB
- 2017-10-01
I no longer have an excuse
Numerous lessons about flavor and how to successfully use the simple ingredients we use daily while cooking. I'd certainly recommend this book to anyone that enjoys cooking or eating food....
5 les gens ont trouvé cela utile
-
Au global
-
Performance
-
Histoire

- Lawrence J. Clark
- 2017-08-29
excellent breakdown of cooking techniques!
This book offers an excellent breakdown of cooking techniques--wish I had read it 30 years ago!
4 les gens ont trouvé cela utile
-
Au global
-
Performance
-
Histoire

- Kindle Customer
- 2020-02-10
Great book, not so great audiobook
I had a great time listening to this book, but I kept finding myself wishing I had picked up a paper copy instead. Referring to an accompanying PDF runs counter to the goals of an audiobook: reading while not able to sit down and focus on the text/images presenting in the novel. I highly recommend Salt, Fat, Acid, Heat in whichever medium the reader/listener finds satisfying.
3 les gens ont trouvé cela utile
-
Au global
-
Performance
-
Histoire

- Brad Vavra
- 2018-12-07
Wonderful listen!
The author's energy was fantastic and really brought the book to life. Very enjoyable to listen to, but will leave you hungry!
3 les gens ont trouvé cela utile
-
Au global
-
Performance
-
Histoire

- Thomas Cox
- 2017-09-07
Great
Loved this
Going to require some of my staff to read it
So much wisdom
3 les gens ont trouvé cela utile