Eat Like a Local - Cyprus: Cyprus Food Guide
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Eat Like a Local - Cyprus: Cyprus Food Guide
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Narrated by:
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Milt Bighley
About this listen
Are you excited about planning your next trip? Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local audiobook is for you.
Eat Like a Local - Cyprus by Author Chrissie Stephen offers the inside scoop on food in Cyprus. Culinary tourism is an important aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate. Most food guides tell you how to eat like a tourist. Although there is nothing wrong with that, as part of the Eat Like a Local series, this audiobook will give you a food guide from someone who has lived at your next culinary destination.
In these sections, you will discover advice on having a unique edible experience. This audiobook will not tell you exact addresses or hours but instead will give you excitement and knowledge of food and drinks from a local that you may not find in other travel food guides. Eat like a local. Slow down, stay in one place, and get to know the food, people, and culture. By the time you finish this audiobook, you will be eager and prepared to travel to your next culinary destination.
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Story4.5 out of 5 stars 28
The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? Eating for England is an entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating, and how they behave in restaurants.
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4 out of 5 stars
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A Must-Hear!
- By Laura on 07-04-08
By: Nigel Slater
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Milk!
- A 10,000-Year Food Fracas
- By: Mark Kurlansky
- Narrated by: Brian Sutherland
- Length: 12 hrs and 38 mins
- Unabridged
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Overall4 out of 5 stars 203
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Performance3.5 out of 5 stars 170
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Story4 out of 5 stars 171
Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.
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2 out of 5 stars
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Horrible narration nearly kills Kurlansky
- By Scarlatti's Muse on 05-15-18
By: Mark Kurlansky
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Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
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Overall4.5 out of 5 stars 1,396
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Performance4.5 out of 5 stars 1,217
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Story4.5 out of 5 stars 1,212
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
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5 out of 5 stars
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For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
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The Blue Zones Solution
- Eating and Living Like the World's Healthiest People
- By: Dan Buettner
- Narrated by: Joe Barrett
- Length: 7 hrs and 5 mins
- Unabridged
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Overall4.5 out of 5 stars 634
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Performance4.5 out of 5 stars 544
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Story4.5 out of 5 stars 535
Dan Buettner, the New York Times best-selling author of The Blue Zones, lays out a proven plan to maximize your health based on the practices of the world's healthiest people. For the first time, Buettner reveals how to transform your health using smart eating and lifestyle habits gleaned from new research on the diets, eating habits, and lifestyle practices of the communities he's identified as "Blue Zones"—those places with the world's longest-lived and thus healthiest people.
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5 out of 5 stars
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Good Info, Well Presented
- By Soozzone on 06-29-15
By: Dan Buettner
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Rice, Noodle, Fish
- Deep Travels Through Japan's Food Culture (Roads & Kingdoms Presents, Book 1)
- By: Matt Goulding
- Narrated by: Will Damron
- Length: 7 hrs and 49 mins
- Unabridged
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Overall4.5 out of 5 stars 58
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Performance4.5 out of 5 stars 46
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Story5 out of 5 stars 46
An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
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4 out of 5 stars
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Starts strong tapers off
- By Craig Bryan on 01-02-21
By: Matt Goulding
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The Kitchen Counter Cooking School
- How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
- By: Kathleen Flinn
- Narrated by: Marguerite Gavin
- Length: 8 hrs and 48 mins
- Unabridged
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Overall4 out of 5 stars 213
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Performance4 out of 5 stars 185
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Story4.5 out of 5 stars 184
After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.
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5 out of 5 stars
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Just as much a self-help book as a cookbook.
- By J. Locke on 03-07-13
By: Kathleen Flinn
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Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
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Overall5 out of 5 stars 1,732
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Performance4.5 out of 5 stars 1,466
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Story5 out of 5 stars 1,450
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.
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4 out of 5 stars
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EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
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Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- By: Michael Booth
- Narrated by: Ralph Lister
- Length: 10 hrs and 9 mins
- Unabridged
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Overall4.5 out of 5 stars 83
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Performance4.5 out of 5 stars 70
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Story4.5 out of 5 stars 70
Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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4 out of 5 stars
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Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- By: Edward Lee
- Narrated by: David Shih
- Length: 8 hrs and 53 mins
- Unabridged
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Overall4.5 out of 5 stars 68
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Performance4.5 out of 5 stars 58
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Story4.5 out of 5 stars 58
American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
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4 out of 5 stars
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Good listen for the aspiring food snob
- By thurman r. on 02-09-22
By: Edward Lee
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The Official Bright Line Eating Cookbook
- Weight Loss Made Simple
- By: Susan Peirce Thompson PhD
- Narrated by: Susan Peirce Thompson PhD
- Length: 3 hrs and 56 mins
- Unabridged
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Overall4.5 out of 5 stars 58
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Performance5 out of 5 stars 47
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Story4.5 out of 5 stars 45
This book provides recipes, as well as tons of tips, tricks, and tools culled directly from the Bright Line Eating community, the "Bright Lifers" themselves! Because Bright Line Eating is unlike any food program out there, this cookbook will be unlike any seen before. It's broken down by warm bowls, cold bowls, and plates. There will be a large section on salad dressings - because Bright Lifers live and die by their dressing! Note: There will not be any "cheat" foods, because those foods keep addiction alive in the brain, slow weight loss, and leave you vulnerable to old habits.
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5 out of 5 stars
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Go ahead and buy the audio version
- By becky on 10-26-19
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Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- By: Megan Kimble
- Narrated by: Sarah Mollo-Christensen
- Length: 12 hrs and 22 mins
- Unabridged
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Overall5 out of 5 stars 34
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Performance5 out of 5 stars 29
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Story5 out of 5 stars 29
In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.
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5 out of 5 stars
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Very insightful
- By Anonymous User on 01-10-21
By: Megan Kimble
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Healthy at Last
- A Plant-Based Approach to Preventing and Reversing Diabetes and Other Chronic Illnesses
- By: Eric Adams
- Narrated by: Kevin R. Free
- Length: 4 hrs and 49 mins
- Unabridged
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Overall5 out of 5 stars 139
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Performance5 out of 5 stars 112
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Story5 out of 5 stars 111
Brooklyn Borough President Eric Adams is on a mission to tackle one of the most stubborn health problems in the country: chronic disease in the African American community.
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5 out of 5 stars
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Inspirational book for a great health
- By Fiore Roman on 04-28-21
By: Eric Adams
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High on the Hog
- A Culinary Journey from Africa to America
- By: Jessica B. Harris
- Narrated by: Jessica Harris
- Length: 8 hrs and 59 mins
- Unabridged
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Overall4.5 out of 5 stars 236
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Performance4.5 out of 5 stars 208
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Story5 out of 5 stars 207
Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.
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3 out of 5 stars
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more of a history lesson than a culinary book
- By Scott Johnson on 09-02-15
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Chop Suey
- A Cultural History of Chinese Food in the United States
- By: Andrew Coe
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Unabridged
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Overall4.5 out of 5 stars 55
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Performance4 out of 5 stars 49
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Story4 out of 5 stars 49
In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
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1 out of 5 stars
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Wanted to like this
- By Irene on 02-13-21
By: Andrew Coe
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The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- By: David Sax
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Unabridged
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Overall4 out of 5 stars 130
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Performance4 out of 5 stars 109
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Story4 out of 5 stars 109
In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.
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5 out of 5 stars
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Informative - Engaging - Entertaining!
- By Rena on 09-01-14
By: David Sax