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The Dish
- The Lives and Labor Behind One Plate of Food
- Narrated by: Michael Lomonaco
- Length: 7 hrs and 3 mins
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David Mamet went to Hollywood on top—a super successful playwright summoned west in 1980 to write a vehicle for Jack Nicholson. He arrived just in time to meet the luminaries of old Hollywood and revel in the friendship of giants like Paul Newman, Mike Nichols, Bob Evans, and Sue Mengers. Over the next forty years, Mamet wrote dozens of scripts, was fired off dozens of movies, and directed eleven himself. In Everywhere an Oink Oink, he revels of the taut and gag-filled professionalism of the film set.
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Before 9/11, the rugby team at West Point learned to bond on a sports field. This is what happened when those fifteen young men became leaders in war. Filled with drama, tragedy, and personal transformations, this is the story of a unique brotherhood. It is a story of American rugby and a story of the U.S. Army created through intimate portraits of men shaped by West Point's motto: "Duty, Honor, Country."
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The Best American Food Writing 2023
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Very good
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The world of high end restaurants
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Twenty-five years ago, Neil Howe and the late William Strauss dazzled the world with a provocative new theory of American history. Looking back at the last 500 years, they’d uncovered a distinct pattern: modern history moves in cycles, each one lasting roughly 80 to 100 years, the length of a long human life, with each cycle composed of four eras—or “turnings”—that always arrive in the same order and each last about 25 years. The last of these eras—the fourth turning—was always the most perilous, a period of civic upheaval and national mobilization.
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Publisher's Summary
“A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story." —Wall Street Journal
Acclaimed “chef writer” Andrew Friedman introduces listeners to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain.
On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It’s an exchange that happens dozens, or hundreds, of times a night—the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago’s Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table.
As various components of this one dish are prepared by the kitchen team, Friedman introduces listeners to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room.
Listeners will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possible—they will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers.
The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that listeners never look at any restaurant meal the same way again.
"Masterful. ... Friedman excels at bringing the dining room to boisterous life with vivid, telling details. ... This will sate gastronomes and casual foodies alike." — Publishers Weekly (starred review)