Most Popular
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How the World Really Works
- How Science Can Set Us Straight on Our Past, Present and Future
- By: Vaclav Smil
- Narrated by: Stephen Perring
- Length: 10 hrs and 8 mins
- Unabridged
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We have never had so much information at our fingertips, and yet most of us simply don't understand how our world really works. Professor Vaclav Smil is not a pessimist or an optimist, he is a scientist, and this book is a much-needed reality check on a wide range of topics....
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Numbers!
- By Rafael Bautista on 18-02-2022
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Metabolical
- The Truth About Processed Food and How It Poisons People and the Planet
- By: Dr Robert Lustig
- Narrated by: Charles Constant
- Length: 12 hrs and 3 mins
- Unabridged
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It's not what you eat that's damaging your health; it's how that food is 'made'. The truth behind ultra-processed food that the food industry doesn't want you to know....
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Be challenged
- By Anonymous User on 01-07-2021
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The Omnivore's Dilemma
- A Natural History of Four Meals
- By: Michael Pollan
- Narrated by: Scott Brick
- Length: 15 hrs and 53 mins
- Unabridged
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"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat....
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An excellent book
- By Anonymous User on 29-03-2021
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Regenesis
- Feeding the World without Devouring the Planet
- By: George Monbiot
- Narrated by: George Monbiot
- Length: 9 hrs and 29 mins
- Unabridged
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People talk a lot about the problems with intensive farming. But the problem isn't the adjective. It's the noun....
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The final nail in the coffin of animal agriculture
- By Diego on 21-06-2022
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How the World Really Works
- How Science Can Set Us Straight on Our Past, Present and Future
- By: Vaclav Smil
- Narrated by: Stephen Perring
- Length: 10 hrs and 8 mins
- Unabridged
-
Overall
-
Performance
-
Story
We have never had so much information at our fingertips, and yet most of us simply don't understand how our world really works. Professor Vaclav Smil is not a pessimist or an optimist, he is a scientist, and this book is a much-needed reality check on a wide range of topics....
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Numbers!
- By Rafael Bautista on 18-02-2022
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Metabolical
- The Truth About Processed Food and How It Poisons People and the Planet
- By: Dr Robert Lustig
- Narrated by: Charles Constant
- Length: 12 hrs and 3 mins
- Unabridged
-
Overall
-
Performance
-
Story
It's not what you eat that's damaging your health; it's how that food is 'made'. The truth behind ultra-processed food that the food industry doesn't want you to know....
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Be challenged
- By Anonymous User on 01-07-2021
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The Omnivore's Dilemma
- A Natural History of Four Meals
- By: Michael Pollan
- Narrated by: Scott Brick
- Length: 15 hrs and 53 mins
- Unabridged
-
Overall
-
Performance
-
Story
"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat....
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An excellent book
- By Anonymous User on 29-03-2021
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Regenesis
- Feeding the World without Devouring the Planet
- By: George Monbiot
- Narrated by: George Monbiot
- Length: 9 hrs and 29 mins
- Unabridged
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Overall
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Performance
-
Story
People talk a lot about the problems with intensive farming. But the problem isn't the adjective. It's the noun....
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The final nail in the coffin of animal agriculture
- By Diego on 21-06-2022
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The Grain Brain Whole Life Plan
- Boost Brain Performance, Lose Weight, and Achieve Optimal Health
- By: David Perlmutter
- Narrated by: Peter Ganim
- Length: 7 hrs
- Unabridged
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From sleep to stress management, exercise, relationships and more, The Grain Brain Whole Life Plan will teach you how to live happily and healthily ever after....
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Pdf
- By Nicky on 25-11-2018
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The Third Plate
- Field Notes on the Future of Food
- By: Dan Barber
- Narrated by: Dan Barber
- Length: 14 hrs and 30 mins
- Unabridged
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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....
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Essential for people who seek food awareness
- By Aranka on 11-09-2021
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Deep Medicine
- How Artificial Intelligence Can Make Healthcare Human Again
- By: Eric Topol
- Narrated by: Graham Winton
- Length: 11 hrs and 6 mins
- Unabridged
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One of America's top doctors reveals how AI will empower physicians and revolutionize patient care....
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Excellent
- By Amazon listener on 15-10-2019
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The Secrets of Master Brewers
- Techniques, Traditions, and Homebrew Recipes for 26 of the World's Classic Beer Styles, from Czech Pilsner to English Old Ale
- By: Jeff Alworth, Stan Hieronymus
- Narrated by: Stephen Bowlby
- Length: 10 hrs and 28 mins
- Unabridged
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Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries....
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Excellent deep dive into beer styles
- By Paul Sheldon on 12-12-2018
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The Fate of Food
- By: Amanda Little
- Narrated by: Amanda Little
- Length: 9 hrs and 56 mins
- Unabridged
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We need to produce more food. With water and food shortages already being felt in some parts of the world, this might sound like an insurmountable challenge, but all is far from lost....
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wicked futrue
- By Fi Humphries on 30-05-2022
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Meat Planet
- Artificial Flesh and the Future of Food
- By: Benjamin Aldes Wurgaft
- Narrated by: Benjamin Aldes Wurgaft
- Length: 10 hrs and 8 mins
- Unabridged
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Meat Planet explores the quest to generate meat in the lab-a substance sometimes called "cultured meat" - and asks what it means to imagine that this is the future of food....
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The Food Lab
- Better Home Cooking Through Science
- By: J. Kenji Lopez-Alt
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Unabridged
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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....
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Great book
- By chase rooks on 07-10-2020
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The Science of Food
- An Exploration of What We Eat and How We Cook
- By: Marty Jopson
- Narrated by: Marty Jopson
- Length: 6 hrs and 27 mins
- Unabridged
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The One Show's resident scientist Marty Jopson takes us on a mouthwatering tour of the 21st-century kitchen and the everyday food miracles that we all take for granted....
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Where is Harold McGee
- By Anonymous User on 17-11-2017
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The End of Craving
- Recovering the Lost Wisdom of Eating Well
- By: Mark Schatzker
- Narrated by: Gibson Frazier
- Length: 6 hrs and 45 mins
- Unabridged
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For the last fifty years, we have been fighting a losing war on food. We have cut fat, reduced carbs, eliminated sugar, and attempted every conceivable diet only to find that eighty-eight million American adults are prediabetic....
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Diet for a Hot Planet
- The Climate Crisis at the End of Your Fork and What You Can Do about It
- By: Anna Lappe
- Narrated by: Lori Blanchard
- Length: 10 hrs and 50 mins
- Unabridged
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Beyond what we already know about "food miles" and eating locally, the global food system is a major contributor to climate change, producing as much as one-third of greenhouse gas emissions....
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Meathead
- The Science of Great Barbecue and Grilling
- By: Meathead Goldwyn, Greg Blonder PhD - with
- Narrated by: Jim Seybert
- Length: 16 hrs and 22 mins
- Unabridged
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The founder and editor of the world's most popular BBQ and grilling website, amazingribs.com, Meathead Goldwyn applies the latest research to backyard cooking more than 100 thoroughly tested recipes....
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Amazing
- By Andrew on 03-01-2022
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Gastrophysics
- The New Science of Eating
- By: Charles Spence
- Narrated by: John Sackville
- Length: 10 hrs and 14 mins
- Unabridged
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Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways and reveals the importance of all the off-the-plate elements of a meal....
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The Dirty Guide to Wine
- Following Flavor from Ground to Glass
- By: Alice Feiring, Pascaline Lepeltier
- Narrated by: Callie Beaulieu
- Length: 7 hrs and 24 mins
- Unabridged
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Still drinking Cabernet after that one bottle you liked five years ago? It can be overwhelming if not intimidating to branch out from your go-to grape....
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An interesting look into a soils influence on wine
- By Anonymous User on 05-08-2020
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Culinary Reactions
- The Everyday Chemistry of Cooking
- 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....
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What Einstein Told His Cook
- Kitchen Science Explained
- By: Robert L. Wolke
- Narrated by: Sean Runnette
- Length: 9 hrs and 12 mins
- Unabridged
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In What Einstein Told His Cook, Robert L. Wolke provides reliable and witty explanations for your most burning food questions....
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Companion Planting
- The Secret to Growing a Successful, Sustainable Fruit and Vegetable Garden While Maximizing Your Space. Learn How to Grow Crops Naturally, Free from Pesticides and Diseases
- By: Kevin Blaine
- Narrated by: Diane Box
- Length: 4 hrs and 15 mins
- Unabridged
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Take your organic garden to the next level with the proven benefits of companion planting! Companion planting is an incredible gardening style which has the potential to improve your soil, attract helpful insects, and help your fruit and vegetables grow stronger and healthier....
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Molecular Gastronomy
- Exploring the Science of Flavor
- By: Herve This
- Narrated by: Dennis Holland
- Length: 12 hrs and 50 mins
- Unabridged
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Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths....
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Dull as Dishwater
- By Chris Pedder on 20-11-2016
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Big Chicken
- The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats
- By: Maryn McKenna
- Narrated by: Xe Sands
- Length: 8 hrs and 18 mins
- Unabridged
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Acclaimed health journalist and National Geographic contributor Maryn McKenna documents how antibiotics transformed chicken from local delicacy to industrial commodity - and human health threat - uncovering the ways we can make America's favorite meat safer again....
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Flawless
- Understanding Faults in Wine
- By: Jamie Goode
- Narrated by: P.J. Ochlan
- Length: 7 hrs and 34 mins
- Unabridged
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Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle of wine to go bad. By exposing the root causes of faults in wine, Flawless challenges us to rethink our assumptions about how wine should taste....
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The Terroir of Whiskey
- A Distiller's Journey into the Flavor of Place
- By: Rob Arnold
- Narrated by: John McLain
- Length: 11 hrs and 53 mins
- Unabridged
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In this book, Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes listeners on a world tour of whiskey and the science of flavor....
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- By: Michael Brenner, Pia Sörensen, David Weitz
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Unabridged
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Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work....
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This is nothing but someone reading out recipes!
- By Chris Pedder on 23-02-2021
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Why You Eat What You Eat
- The Science Behind Our Relationship with Food
- By: Rachel Herz PhD
- Narrated by: Jo Anna Perrin
- Length: 9 hrs and 7 mins
- Unabridged
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Why You Eat What You Eat examines the sensory, psychological, neuroscientific, and physiological factors that influence our eating habits....
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Fermentation as Metaphor
- By: Sandor Ellix Katz
- Narrated by: Sandor Katz
- Length: 2 hrs and 14 mins
- Unabridged
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In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture....
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Timely and useful metaphor
- By Anonymous User on 15-11-2020
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What Einstein Kept under His Hat
- Secrets of Science in the Kitchen
- By: Robert L. Wolke
- Narrated by: Sean Runnette
- Length: 12 hrs and 37 mins
- Unabridged
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This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke's investigations into the science behind our foods....