Letters to a Young Chef
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Letters to a Young Chef
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Narrated by:
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Mario Brassard
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By:
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Daniel Boulud
About this listen
From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food-an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place. As he himself puts it, it is "a tasty life."
The love of food and the obsession with flavors, ingredients, and techniques are the chef's source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and their necessary sacrifices. Part memoir, part advice book, part cookbook, part reverie, this delicious new book will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.
©2003, 2017 Daniel Boulud (P)2020 Hachette AudioListeners also enjoyed...
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- Narrated by: Donald Corren
- Length: 12 hrs and 14 mins
- Unabridged
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Overall4.5 out of 5 stars 1,041
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Performance4.5 out of 5 stars 937
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Story4.5 out of 5 stars 929
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.
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4 out of 5 stars
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Good Fun, Even if You Don't Cook!
- By Gillian on 12-02-16
By: Michael Ruhlman
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32 Yolks
- From My Mother's Table to Working the Line
- By: Eric Ripert, Veronica Chambers
- Narrated by: Peter Ganim
- Length: 7 hrs and 26 mins
- Unabridged
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Overall4.5 out of 5 stars 1,028
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Performance4.5 out of 5 stars 897
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Story4.5 out of 5 stars 890
In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.
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5 out of 5 stars
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Every aspiring cook needs to read this
- By PatrickV on 07-01-16
By: Eric Ripert, and others
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Humble Pie
- By: Gordon Ramsay
- Narrated by: Gordon Ramsay
- Length: 3 hrs and 1 min
- Abridged
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Overall4.5 out of 5 stars 1,543
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Performance4.5 out of 5 stars 1,263
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Story4.5 out of 5 stars 1,258
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: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today.
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5 out of 5 stars
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Do wish it was unabridged though. . .
- By Tiffini on 04-16-10
By: Gordon Ramsay
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Sous Chef
- 24 Hours on the Line
- By: Michael Gibney
- Narrated by: Fred Berman
- Length: 5 hrs and 42 mins
- Unabridged
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Overall4.5 out of 5 stars 270
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Performance4.5 out of 5 stars 236
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Story4.5 out of 5 stars 235
In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here listeners will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food - the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing listeners to briefly inhabit the hidden world behind the kitchen doors, in real time.
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5 out of 5 stars
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Only as good as your last plate.
- By Norma Miles on 02-21-19
By: Michael Gibney
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Yes, Chef
- A Memoir
- By: Marcus Samuelsson
- Narrated by: Marcus Samuelsson
- Length: 11 hrs and 47 mins
- Unabridged
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Overall4.5 out of 5 stars 1,969
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Performance4.5 out of 5 stars 1,723
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Story4.5 out of 5 stars 1,715
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
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5 out of 5 stars
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A fun and inspiring civics lesson
- By loix on 06-27-12
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
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Overall4.5 out of 5 stars 149
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Performance4 out of 5 stars 138
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Story4.5 out of 5 stars 136
Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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3 out of 5 stars
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the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
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Your Table Is Ready
- Tales of a New York City Maître D'
- By: Michael Cecchi-Azzolina
- Narrated by: Michael Cecchi-Azzolina
- Length: 9 hrs and 20 mins
- Unabridged
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Overall4.5 out of 5 stars 1,166
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Performance4.5 out of 5 stars 1,075
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Story4.5 out of 5 stars 1,070
From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.
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5 out of 5 stars
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Accurately crass and heart felt
- By Amazon Customer on 01-10-23
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Dirt
- Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
- By: Bill Buford
- Narrated by: Bill Buford
- Length: 16 hrs and 51 mins
- Unabridged
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Overall4.5 out of 5 stars 524
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Performance4.5 out of 5 stars 444
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Story4.5 out of 5 stars 439
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.
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3 out of 5 stars
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Non non non!
- By Amazon Customer on 07-19-20
By: Bill Buford
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From Scratch
- 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over
- By: Michael Ruhlman
- Narrated by: Michael Ruhlman
- Length: 7 hrs and 21 mins
- Unabridged
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Overall4.5 out of 5 stars 14
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Performance4.5 out of 5 stars 11
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Story4.5 out of 5 stars 11
From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. Includes an audio extra featuring discussion with the author/narrator and best-selling author, Ann Hood.
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5 out of 5 stars
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The cooking continuum
- By Atabei on 10-09-24
By: Michael Ruhlman
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The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- By: Marco Pierre White, James Steen
- Narrated by: Timothy Bentinck
- Length: 9 hrs and 1 min
- Unabridged
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Overall5 out of 5 stars 1,438
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Performance5 out of 5 stars 1,253
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Story4.5 out of 5 stars 1,250
In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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5 out of 5 stars
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A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
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Medium Raw
- A Bloody Valentine to the World of Food and the People Who Cook
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 8 hrs and 59 mins
- Unabridged
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Overall4.5 out of 5 stars 11,429
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Performance5 out of 5 stars 9,618
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Story4.5 out of 5 stars 9,557
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.
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4 out of 5 stars
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Surprisingly tender.
- By Sparkly on 10-09-12
By: Anthony Bourdain
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My Life in France
- By: Julia Child, Alex Prud'Homme
- Narrated by: Kimberly Farr
- Length: 11 hrs and 17 mins
- Unabridged
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Overall4.5 out of 5 stars 2,298
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Performance4.5 out of 5 stars 1,671
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Story4.5 out of 5 stars 1,681
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.
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5 out of 5 stars
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What a pleasure!
- By Sara on 07-03-08
By: Julia Child, and others
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Kitchen Confidential
- Adventures in the Culinary Underbelly
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 8 hrs and 19 mins
- Unabridged
-
Overall5 out of 5 stars 37,194
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Performance5 out of 5 stars 31,031
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Story5 out of 5 stars 30,863
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.
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5 out of 5 stars
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Kitchen Confidential
- By Holly on 02-20-03
By: Anthony Bourdain
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Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
- By: Grant Achatz, Nick Kokonas
- Narrated by: Johnny Heller
- Length: 12 hrs and 51 mins
- Unabridged
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Overall4.5 out of 5 stars 729
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Performance4.5 out of 5 stars 627
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Story5 out of 5 stars 629
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.
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5 out of 5 stars
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A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
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Ten Restaurants That Changed America
- By: Paul Freedman
- Narrated by: Keith Szarabajka
- Length: 13 hrs and 6 mins
- Unabridged
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Overall4.5 out of 5 stars 315
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Performance4.5 out of 5 stars 274
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Story4.5 out of 5 stars 271
Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.
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5 out of 5 stars
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Worthwhile listen, cringe-worthy pronunciations
- By Tag Christof on 09-01-20
By: Paul Freedman
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Profit First for Restaurants
- Transform Your Money-Eating Restaurant into a Cash-Making Machine
- By: Kasey Anton
- Narrated by: Kasey Anton
- Length: 6 hrs and 56 mins
- Unabridged
-
Overall5 out of 5 stars 14
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Performance5 out of 5 stars 13
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Story4.5 out of 5 stars 13
People don’t open restaurants just because they want to start a business. People open restaurants because they are building a dream. You can create the restaurant of your dreams. You can also be profitable, pay your vendors, your staff, and yourself, and savor the joys of hospitality without stress and uncertainty.
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5 out of 5 stars
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A must read
- By melissa kindgren on 04-12-25
By: Kasey Anton
What listeners say about Letters to a Young Chef
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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Overall5 out of 5 stars
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Performance5 out of 5 stars
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Story5 out of 5 stars
- Amazon Customer
- 01-20-25
Wish this was available when I started my career.
This book is as much for any chef as it is for a cook that is coming up. There are a lot of good lessons here. Thank you Chef for the letters.
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Overall3 out of 5 stars
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Performance4 out of 5 stars
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Story2 out of 5 stars
- Zachary heide
- 01-13-24
Egotistical and Smarmy
Comparing this book to say Jacques Pepin or Eric Ripert- or even Chang- the thing that sticks out is the massive ego driven narrative “don’t dress how you want or you will hit the glass ceiling. “ “if you are over 25 don’t even try to be a chef”. Ageism and Intolerance. Had such high hopes.
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1 person found this helpful
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Overall3 out of 5 stars
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Performance2 out of 5 stars
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Story4 out of 5 stars
- Pechika
- 05-18-21
It is a easy reading book.
However, the edition that I have (which is the same cover that this audible has) is different from what the narrator reading. I like to listen Audible while I read the actual book but I couldn’t do that with this book since the paragraph and wording is slightly different. I don’t know which one is earlier version. Mine is paper back edition on 2017.
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2 people found this helpful