Matty Matheson: A Cookbook
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Matty Matheson: A Cookbook
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Narrated by:
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Matty Matheson
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By:
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Matty Matheson
About this listen
Matty Matheson, star of Viceland’s It’s Suppertime and Dead Set On Life, reveals his favorite recipes and stories in a cookbook that his devoted fans have been waiting for.
Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Interpretations of classics like Seafood Chowder, Scumbo: Dad’s Gumbo, and Rappie Pie appear alongside restaurant recipes like Bavette, Pigtail Tacos, and his infamous P&L Burger.
This is a very personal cookbook, full of essays and headnotes that share Matty’s life - from growing up in Fort Erie, exploring the wonders of Prince Edward Island, struggling and learning as a young chef in Toronto, and, eventually, his rise to popularity as one of the world’s most recognizable food personalities. His no-nonsense approach to food makes these recipes practical enough for all, while his creativity will entice seasoned cooks. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love. Matty Matheson: A Cookbook is a new collection of recipes from one of today’s most beloved chefs.
PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
©2018 Matty Matheson (P)2018 AbramsListeners also enjoyed...
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When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking". But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients - Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.
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5 out of 5 stars
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Once again, Marcella Says
- By Victoria on 07-23-16
By: Marcella Hazan, and others
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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
-
Overall4 out of 5 stars 213
-
Performance4 out of 5 stars 185
-
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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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
-
Overall4.5 out of 5 stars 68
-
Performance4.5 out of 5 stars 58
-
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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JGV
- A Life in 12 Recipes
- By: Jean-Georges Vongerichten, Michael Ruhlman
- Narrated by: Eric Yves Garcia
- Length: 7 hrs and 2 mins
- Unabridged
-
Overall5 out of 5 stars 36
-
Performance5 out of 5 stars 33
-
Story5 out of 5 stars 32
From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.
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5 out of 5 stars
-
Informative and fun!
- By David Stuk on 11-24-22
By: Jean-Georges Vongerichten, and others
-
Caffeine
- How Caffeine Created the Modern World
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 2 hrs and 2 mins
- Original Recording
-
Overall4.5 out of 5 stars 42,523
-
Performance4.5 out of 5 stars 36,632
-
Story4.5 out of 5 stars 36,464
Michael Pollan, known for his best-selling nonfiction audio, including The Omnivores Dilemma and How to Change Your Mind, conceived and wrote Caffeine: How Caffeine Created the Modern World as an Audible Original. In this controversial and exciting listen, Pollan explores caffeine’s power as the most-used drug in the world - and the only one we give to children (in soda pop) as a treat.
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2 out of 5 stars
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Leaves much to be desired
- By Melody H on 02-02-20
By: Michael Pollan
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How ADHD Affects Home Organization
- Understanding the Role of the 8 Key Executive Functions of the Mind
- By: Lisa Woodruff
- Narrated by: Lisa Woodruff
- Length: 2 hrs and 18 mins
- Unabridged
-
Overall4 out of 5 stars 423
-
Performance4.5 out of 5 stars 357
-
Story4 out of 5 stars 354
Do you walk in a room to organize and find yourself paralyzed and overwhelmed? Do you find yourself spending money on organizing solutions that don't work? Organizing isn't easy. And having ADHD doesn't make it any easier. But it doesn't have to be impossible.
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4 out of 5 stars
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Good but not great
- By Jennifer on 06-17-17
By: Lisa Woodruff
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Declutter Your Home, Train Your Brain to Be Organized with Self-Hypnosis, Meditation and Affirmations
- By: Joel Thielke
- Narrated by: Joel Thielke
- Length: 48 mins
- Original Recording
-
Overall4.5 out of 5 stars 269
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Performance4.5 out of 5 stars 216
-
Story4.5 out of 5 stars 213
Motivational Hypnotherapy's Joel Thielke is a world-renowned hypnotherapist and author who has helped millions of people worldwide. This powerful hypnosis program is designed specifically to increase motivation and the focus to clear away clutter, let go of possessions you don't need, and create a stress-free zone for yourself. This is the perfect program for listeners of any age, no matter your level of hypnosis experience. We recommend listening to this audiobook for 21 days in a row to get the most out of your listening experience.
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5 out of 5 stars
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Game changer
- By Jessie on 11-13-19
By: Joel Thielke
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The Best Hunting Stories Ever Told
- By: Jay Cassell - editor
- Narrated by: Jason Culp
- Length: 32 hrs and 45 mins
- Unabridged
-
Overall4.5 out of 5 stars 178
-
Performance4.5 out of 5 stars 155
-
Story4.5 out of 5 stars 159
Follow the trails of hunters - the original storytellers - as they interpret signs, examine tracks, and chase and catch their prey (or fail to). Listeners can curl up with the best authentic hunting fiction and non-fiction, bringing the great Mount Kenya and the prairies of the American Bison into your living room. From Theodore Roosevelt and Gene Hill to Rick Bass and Charles Dickens, remember classic hunting tales and discover new stories of hunters’ luck, camaraderie, and use of smarts on the trail.
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4 out of 5 stars
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A broad collection of hunting tales
- By Elaine on 06-21-15
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How Dogs Love Us
- A Neuroscientist and His Adopted Dog Decode the Canine Brain
- By: Gregory Berns
- Narrated by: LJ Ganser
- Length: 7 hrs and 41 mins
- Unabridged
-
Overall4 out of 5 stars 1,305
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Performance4.5 out of 5 stars 1,106
-
Story4 out of 5 stars 1,111
How Dogs Love Us answers the age-old question of dog lovers everywhere and offers profound new evidence that dogs should be treated as we would treat our best human friends: with love, respect, and appreciation for their social and emotional intelligence.
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2 out of 5 stars
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misleading title
- By Cindy on 08-06-15
By: Gregory Berns
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History of Bourbon
- By: Ken Albala, The Great Courses
- Narrated by: Ken Albala
- Length: 3 hrs and 55 mins
- Original Recording
-
Overall4.5 out of 5 stars 8,678
-
Performance4.5 out of 5 stars 7,483
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Story4.5 out of 5 stars 7,437
Is bourbon the quintessential American liquor? Bourbon is not just alcohol - the amber-colored drink is deeply ingrained in American culture and tangled in American history. From the early days of raw corn liquor to the myriad distilleries that have proliferated around the country today, bourbon is a symbol of the United States. This course traces bourbon's entire history, from the 1700s, with Irish, Scottish, and French settlers setting up stills and making distilled spirits in the New World, through today's booming resurgence.
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3 out of 5 stars
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Expected a lot more about bourbon
- By Wes on 04-14-20
By: Ken Albala, and others
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Mycophilia
- Revelations From the Weird World of Mushrooms
- By: Eugenia Bone
- Narrated by: Aimee Jolson
- Length: 11 hrs and 2 mins
- Unabridged
-
Overall4.5 out of 5 stars 562
-
Performance4.5 out of 5 stars 495
-
Story4.5 out of 5 stars 490
In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.
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1 out of 5 stars
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Absolutely awful, insufferable, racist author
- By Rs 🦇 on 11-25-19
By: Eugenia Bone
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Free Your Home of Clutter, Clear up Your Life with Hypnosis, Meditation, Relaxation, and Affirmations
- The Sleep Learning System
- By: Joel Thielke
- Narrated by: Joel Thielke
- Length: 2 hrs and 15 mins
- Unabridged
-
Overall4.5 out of 5 stars 101
-
Performance4.5 out of 5 stars 80
-
Story4.5 out of 5 stars 76
Clean up the clutter in your home and clear out worry from your life with this guided meditation and relaxation program, from certified hypnotherapist, Joel Thielke. It's as easy as turning on the tracks and falling asleep! The Sleep Learning System is specially designed to work with your subconscious mind during your sleep cycle.
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5 out of 5 stars
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Good results so far!
- By Dawn A. Mccain on 02-10-15
By: Joel Thielke
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The Triumph of Seeds
- How Grains, Nuts, Kernels, Pulses & Pips Conquered the Plant Kingdom and Shaped Human History
- By: Thor Hanson
- Narrated by: Marc Vietor
- Length: 7 hrs and 30 mins
- Unabridged
-
Overall4.5 out of 5 stars 1,688
-
Performance4.5 out of 5 stars 1,498
-
Story4.5 out of 5 stars 1,504
We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.
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5 out of 5 stars
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Delightfully simplistic!
- By Adrian on 03-30-16
By: Thor Hanson
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Secretariat
- By: William Nack
- Narrated by: Grover Gardner
- Length: 14 hrs and 34 mins
- Unabridged
-
Overall4.5 out of 5 stars 744
-
Performance4.5 out of 5 stars 619
-
Story4.5 out of 5 stars 619
In 1973, Secretariat, the greatest champion in horse-racing history, won the Triple Crown. The only horse to ever grace the covers of Time, Newsweek, and Sports Illustrated in the same week, he also still holds the record for the fastest times in both the Kentucky Derby and the Belmont Stakes. He was also the only non-human chosen as one of ESPN's "50 Greatest Athletes of the Century".
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5 out of 5 stars
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Loved It - But It Is Not Just About A Super Horse
- By Julie on 06-10-12
By: William Nack
-
Puppy Training in 7 Easy Steps
- Everything You Need to Know to Raise the Perfect Dog
- By: Mark Van Wye, Zoom Room Dog Training
- Narrated by: Mark Van Wye
- Length: 3 hrs and 53 mins
- Unabridged
-
Overall4.5 out of 5 stars 77
-
Performance5 out of 5 stars 66
-
Story5 out of 5 stars 66
If you’re anything like most new puppy parents, it won’t take long to realize that your fuzzy little bundle of joy can also bark, chew, jump, and mysteriously get into A LOT of trouble around the house. Don’t panic - slowly remove the shoe from your pup’s mouth and open this book, because it’s time to start successfully training.
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5 out of 5 stars
-
Straight forward and engaging
- By Katherine Rodman on 06-04-20
By: Mark Van Wye, and others
-
Decoding Dogs: Inside the Canine Mind
- By: Ellen Furlong, The Great Courses
- Narrated by: Ellen Furlong
- Length: 5 hrs and 43 mins
- Original Recording
-
Overall4.5 out of 5 stars 557
-
Performance4.5 out of 5 stars 472
-
Story4.5 out of 5 stars 470
They might be our best friends, but we often have no idea what they are thinking. Peer inside the fascinating world of the mind of the dog with associate professor of psychology Ellen Furlong of Illinois Wesleyan University. Ever wonder how the same nose that always manages to find the worst-smelling place in the park to roll around can also be trained to sniff out cancer, bombs, and even endangered plants and animals? As you embark on a penetrating look at the canine brain, you’ll break down the unique ways dogs think and feel.
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5 out of 5 stars
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Dogs!
- By Anonymous User on 08-19-20
By: Ellen Furlong, and others
-
Wine for Normal People
- A Guide for Real People Who Like Wine, But Not the Snobbery That Goes with It
- By: Elizabeth Schneider
- Narrated by: Elizabeth Schneider
- Length: 14 hrs and 20 mins
- Unabridged
-
Overall4.5 out of 5 stars 92
-
Performance4.5 out of 5 stars 71
-
Story4.5 out of 5 stars 71
This is a fun but respectful (and very comprehensive) guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people". More than 60,000 listeners tune in every month to learn a not-snobby wine vocabulary, how and where to buy wine, how to read a wine label, how to smell, swirl, and taste wine, and so much more!
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5 out of 5 stars
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When they want 5 star wine knowledge but ur 22 y/o
- By Alexia L. on 05-06-21
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Franklin Barbecue
- A Meat-Smoking Manifesto - A Cookbook
- By: Aaron Franklin, Jordan Mackay
- Narrated by: Aaron Franklin, Jordan Mackay
- Length: 8 hrs and 10 mins
- Unabridged
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Overall5 out of 5 stars 108
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Performance5 out of 5 stars 89
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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.
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5 out of 5 stars
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Mi apreciación
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Ratio
- The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
- By: Michael Ruhlman
- Narrated by: Michael Ruhlman
- Length: 7 hrs and 4 mins
- Unabridged
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Overall4.5 out of 5 stars 5
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Performance4.5 out of 5 stars 4
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Story4 out of 5 stars 4
When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.
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5 out of 5 stars
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One of the best books for professionals as well as home cooks….
- By Jose Hurtado on 04-26-24
By: Michael Ruhlman
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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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Overall4.5 out of 5 stars 200
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Performance4.5 out of 5 stars 163
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Story4.5 out of 5 stars 159
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. 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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5 out of 5 stars
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Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
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Anthony Bourdain, Eric Ripert, and Gabrielle Hamilton on 'How I Learned to Cook'
- By: Anthony Bourdain, Eric Ripert, Gabrielle Hamilton
- Narrated by: Michael Ruhlman
- Length: 1 hr and 25 mins
- Original Recording
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Overall4.5 out of 5 stars 454
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Performance4.5 out of 5 stars 329
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Story4.5 out of 5 stars 324
Anthony Bourdain, Gabrielle Hamilton, and Eric Ripert are all well established, accomplished chefs; they share their early cooking experiences, what influenced their cooking styles, and what made them want to be chefs forever. Bourdain is the executive chef at Brasserie Les Halles, the author of the best-selling book Kitchen Confidential: Adventures in the Culinary Underbelly, and the host of the popular Food Network series, A Cook's Tour.
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3 out of 5 stars
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gross noises
- By Slothflyer on 08-12-10
By: Anthony Bourdain, and others
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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
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Overall5 out of 5 stars 1,734
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Performance4.5 out of 5 stars 1,467
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Story5 out of 5 stars 1,451
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...
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By: Samin Nosrat
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Big Heart Little Stove
- Bringing Home Meals & Moments from The Lost Kitchen
- By: Erin French
- Narrated by: Ashley Savage, Deanna MacNeil, Michael Dutton, and others
- Length: 11 hrs and 46 mins
- Unabridged
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Overall4.5 out of 5 stars 2
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Performance4.5 out of 5 stars 2
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Story4.5 out of 5 stars 2
Big Heart Little Stove is your new go-to inspiration for cooking thoughtful yet simple meals. With personal stories, her favorite hospitality "signatures," tips for cooking, presentation ideas, and audio-exclusive interviews (with Ina Garten & more), Erin French—author of The New York Times' bestseller Finding Freedom—invites listeners to bring pieces of her beloved restaurant, The Lost Kitchen, home with them.
By: Erin French
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Franklin Barbecue
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Overall5 out of 5 stars 108
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Performance5 out of 5 stars 89
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Story5 out of 5 stars 89
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.
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Ratio
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Overall4.5 out of 5 stars 5
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When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.
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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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Overall4.5 out of 5 stars 200
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Performance4.5 out of 5 stars 163
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Story4.5 out of 5 stars 159
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. 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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5 out of 5 stars
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Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
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- Narrated by: Michael Ruhlman
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Overall4.5 out of 5 stars 454
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Performance4.5 out of 5 stars 329
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The Apprentice
- My Life in the Kitchen
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- Unabridged
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Overall5 out of 5 stars 210
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Performance5 out of 5 stars 178
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Story5 out of 5 stars 176
In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
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5 out of 5 stars
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Jacques Pépin never has disappointed
- By Peter on 10-03-20
By: Jacques Pépin
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Eat a Peach
- A Memoir
- By: David Chang, Gabe Ulla
- Narrated by: David Chang
- Length: 9 hrs and 6 mins
- Unabridged
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Overall4.5 out of 5 stars 1,968
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Performance4.5 out of 5 stars 1,672
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Story4.5 out of 5 stars 1,663
From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. Full of grace, candor, grit, and humor, Eat a Peach chronicles David Chang’s switchback path. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.
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5 out of 5 stars
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So many threads coming into a wonderful tapstery.
- By Suzie on 09-12-20
By: David Chang, and others
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Somebody Feed Phil the Book
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- By: Phil Rosenthal
- Narrated by: Phil Rosenthal
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- Unabridged
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Overall4.5 out of 5 stars 31
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Performance5 out of 5 stars 25
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Story4.5 out of 5 stars 26
Phil Rosenthal, host of the beloved Netflix series Somebody Feed Phil, really loves food and learning about global cultures, and he makes sure to bring that passion to every episode of the show. Whether he’s traveling stateside to foodie-favorite cities such as San Francisco or New Orleans or around the world to locations like Saigon, Tel Aviv, Rio de Janeiro, Mexico City, or Marrakesh, Rosenthal includes a healthy dose of humor to every episode—and now to this book.
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5 out of 5 stars
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Wonderful!
- By Jeffrey S. Eisenstein on 08-11-24
By: Phil Rosenthal
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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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Overall4.5 out of 5 stars 18
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Performance4.5 out of 5 stars 15
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Story4.5 out of 5 stars 15
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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5 out of 5 stars
-
A good book - with some winning points
- By Chris L. on 07-17-21
By: Michael Brenner, and others
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Franklin Smoke
- Wood. Fire. Food. (A Cookbook)
- By: Aaron Franklin, Jordan Mackay
- Narrated by: Aaron Franklin, Jordan Mackay
- Length: 6 hrs and 26 mins
- Unabridged
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Overall5 out of 5 stars 10
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Performance5 out of 5 stars 8
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Story5 out of 5 stars 8
Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight—and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements.
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5 out of 5 stars
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Perfect for the BBQ enthusiast.
- By Amazon Customer on 07-23-23
By: Aaron Franklin, 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 11,350
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Performance5 out of 5 stars 9,548
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Story4.5 out of 5 stars 9,487
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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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 1,403
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Performance5 out of 5 stars 1,222
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Story4.5 out of 5 stars 1,219
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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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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Overall4.5 out of 5 stars 187
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Performance4.5 out of 5 stars 156
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Story4 out of 5 stars 157
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. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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2 out of 5 stars
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Culinary Reactions - The Chemical Formulas to Cook
- By Vicente Gard on 06-06-19
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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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Chef's PSA
- How Not to Be the Biggest Idiot in the Kitchen
- By: Andre Natera
- Narrated by: Gabriel Couret
- Length: 46 mins
- Unabridged
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Overall4.5 out of 5 stars 26
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Performance5 out of 5 stars 22
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Story4.5 out of 5 stars 23
If you have ever worked in a professional kitchen, are in culinary school, or are thinking about a career as a chef, then you need this audiobook. It will guide you on the behaviors of top chefs and how to conduct yourself in the kitchen. This audiobook is filled with short little lessons—or PSAs—that every cook needs to know to get along successfully in the kitchen. The great thing about this book is that it is a guide for you both early in your career and later when you are developing others. The rules in the book can change from kitchen to kitchen, but most are culinary truisms.
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5 out of 5 stars
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Solid
- By Amazon Customer on 12-09-22
By: Andre Natera
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Food for Thought
- Essays and Ruminations
- By: Alton Brown
- Narrated by: Alton Brown
- Length: 8 hrs
- Unabridged
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Overall0 out of 5 stars 0
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Performance0 out of 5 stars 0
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Story0 out of 5 stars 0
With his whip-smart and engaging voice, Brown explores everything from wrestling a dumpster full of dough to culinary cultural appropriation to his ultimate quest for the perfect roast chicken. Deliciously candid and full of behind-the-scenes stories fans will love, Food for Thought is the ultimate listening experience for anyone who appreciates food and the people that prepare it.
By: Alton Brown
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Blood, Bones & Butter
- The Inadvertent Education of a Reluctant Chef
- By: Gabrielle Hamilton
- Narrated by: Gabrielle Hamilton
- Length: 10 hrs and 4 mins
- Unabridged
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Overall4.5 out of 5 stars 1,529
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Performance4.5 out of 5 stars 1,210
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Story4.5 out of 5 stars 1,212
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.
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4 out of 5 stars
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A Little Prickly--But Yummy
- By Mel on 03-11-12
What listeners say about Matty Matheson: A Cookbook
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
- Victor ramirez
- 08-21-20
awesome cookbook
awesome cookbook the man has skill plus he's hilarious he'll have you on the floor dying with his crazy stories !!!!
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1 person found this helpful
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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
- Zack
- 10-08-20
Love!
Love Matty Matheson! This cookbook does not disappoint. I think I'll listen to it again right now
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1 person found this helpful
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Overall4 out of 5 stars
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Performance5 out of 5 stars
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Story5 out of 5 stars
- Zac
- 07-17-19
Love Matty, Love that he narrated it
My only grief is that they remove all pictures in the Audible/PDF version.. I still paid for it, I should get the whole thing..
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2 people found this helpful
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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
- "erica71668"
- 09-19-22
Best Cookbook Ever Read Aloud, period.
This book is great, like really great.
Not only does it give you some amazing recipes to try out its also great to listen to. I really enjoy Marty’s work, he’s just an all around bad ass!! This book really shines as a cookbook and I’m happy he read it, it really makes for a great cookbook. The PDF is also great and shows you what you need to know, the recipes. It’s worth the one credit, it’s worth two if necessary. Get this cookbook audiobook, and get a hard copy for your coffee table. Support good cooks, doing great work. Thank you Matty!! This was worth every minute.
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1 person found this helpful
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Overall2 out of 5 stars
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Performance1 out of 5 stars
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Story1 out of 5 stars
- Chris Jorgensen
- 02-05-24
Not relatable to most cooks; Annoying reader
I understand why many people liked this audiobook although I did not. The stories and anecdotes were indulgent and the recipes are inaccessible to most cooks as they are ingredient-complex and very time-consuming. The print may have been a better choice for me. YMMV
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