Showing results by publisher "Random House Audio" in Food & Wine

Meat Eater chronicles Rinella’s lifelong relationship with nature and hunting through the lens of ten hunts, beginning when he was an aspiring mountain man at age ten and ending as a thirty-seven-year-old Brooklyn father who hunts in the remotest corners of North America.

Wine Simple is full of an unbeatable depth of knowledge, effusive encouragement, and, most important, strong opinions on wine so you can learn to form your own. Imbued with Aldo's insatiable passion and eagerness to teach others, Wine Simple is accessible, deeply educational, and lively and fun, both in voice and visuals. This essential guide begins with the fundamentals of wine in easy-to-absorb hits of information and pragmatic, everyday tips - key varietals and winemaking regions, how to taste, when to save and when to splurge, and how do a wine tasting at home.

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.

Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet (“choking on bacon is like getting murdered by your lover”) and decrying the worst offenders (“kale is the early morning of foods”).

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.

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.

The first definitive reference book to describe, region-by-region, how the great wines of Europe should taste. This will be the go-to guide for aspiring sommeliers, wine aficionados who want to improve their blind tasting skills, and amateur enthusiasts looking for a straightforward and visceral way to understand and describe wine.

Acclaimed Italian wine expert, sommelier, winemaker, and restaurateur, Joe Campanale presents a comprehensive guide that is as transportive as it is deeply educational. Vino dives into the dynamic landscape of Italian wine today, where a new generation of winemakers is eschewing popular international styles, championing long-forgotten indigenous grapes, and adopting sustainable approaches best suited for their local climates.

In this accessible, inviting audiobook on hosting and entertaining, author, CEO, and internet big sister Chelsea Fagan guides listeners on creating moments worth staying in for. From designing the right space, to crafting a menu that won’t keep you in the kitchen all night, to revitalizing the lost art of cultivating grown-up communities, this audiobook will make you the perfect host at every budget.

Sancerre and Cheetos go together like milk and cookies. The science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don’t necessarily need fancy foods to unlock the joys of wine. Building upon the outsize success of her weekly column in Grub Street, Price offers delightfully bold wine and food pairings alongside hilarious tales from her own unlikely journey as a Kentucky girl making it in the Big Apple and in the wine business.

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.

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.

What makes a truly perfect recipe for spaghetti and meatballs? Is there an ultimate devil’s food cake? What makes a recipe worthy of your forever files? In Smitten Kitchen Keepers: A Kitchen Counter Conversation, listeners get the chance to sit across the counter from Deb Perelman and hear her thoughts on these questions and more, as she chats about 44 fail-safe, satisfying recipes you’ll rely on for years to come.

If you've always been intrigued by the idea of baking beautiful, post-worthy loaves of bread from your own sourdough starter but have found the process confusing or intimidating, this is your easy entry into producing incredible loaves at home. Chad Robertson and Jennifer Latham have taught legions of professional bakers to bake bread with a deeply flavorful crust and a custardy crumb. Now they've simplified those lessons to talk you through their process.

From the moment the ship docked in Le Havre, en route to Paris, in the fall of 1948, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu.

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.

Eddie Huang is the 30-year-old proprietor of Baohaus - the hot East Village hangout where foodies, stoners, and students come to stuff their faces with delicious Taiwanese street food late into the night - and one of the food world’s brightest and most controversial young stars. But before he created the perfect home for himself in a small patch of downtown New York, Eddie wandered the American wilderness looking for a place to call his own. Funny, raw, and moving, and told in an irrepressibly alive and original voice, Fresh Off the Boat recasts the immigrant’s story for the 21st century.

Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the listener a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.

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.

When David Lebovitz began the project of updating his apartment in his adopted home city, he never imagined he would encounter so much inexplicable red tape while contending with perplexing work ethic and hours. Lebovitz maintains his distinctive sense of humor with the help of his partner, Romain, peppering this renovation story with recipes from his Paris kitchen.