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Garlic and Sapphires
- The Secret Life of a Critic in Disguise
- Narrated by: Bernadette Dunne
- Length: 10 hrs and 57 mins
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Reichl, former New York Times restaurant critic, takes you on an undercover tour of the best New York restaurants. She makes you feel like you're right there with her, disguise and all. That's right, disguise. Because her work required anonymity, Reichl had to don new disguises in each restaurant. Her memories of both food and façade are fascinating and highly entertaining.
Her descriptions of food will have even the pickiest eater craving sushi, caviar, even squid ink! She also includes simple recipes for things like New York Style Cheesecake and Spaghetti Carbonara.
Narrator Bernadette Dunne sounds very much like Reichl herself, inhabiting every delicious moment and brining you along for the bite. Whether you're a food fan or not, this is a great memoir.
Publisher's summary
Garlic and Sapphires is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of the restaurant: First she ate there as Molly; and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic.
What is even more remarkable about Reichl's spy games is that as she takes on these various disguises, she finds herself changed not just superficially, but in character as well. She gives a remarkable account of how one's outer appearance can very much influence one's inner character, expectations, and appetites.
As she writes, "Every restaurant is a theater...even the modest restaurants offer the opportunity to become someone else, at least for a little while." Garlic and Sapphires is a reflection on personal identity and role playing in the decadent, epicurean theaters of the restaurant world.
Critic reviews
"This wonderful book is funny - at times laugh-out-loud funny - and smart and wise." (The Washington Post)
"Reichl is so gifted...the reader remains hungry for more." (USA Today)
"Expansive and funny." (Entertainment Weekly)
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- By Dianna Bogart on 06-09-15
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Lunch in Paris
- A Love Story, with Recipes
- By: Elizabeth Bard
- Narrated by: Ann Marie Lee
- Length: 7 hrs and 43 mins
- Unabridged
-
Overall4 out of 5 stars 86
-
Performance4 out of 5 stars 76
-
Story4 out of 5 stars 78
In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.
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2 out of 5 stars
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ok to pass the time
- By Robin on 03-25-13
By: Elizabeth Bard
-
Angelina's Bachelors
- A Novel, with Food
- By: Brian O'Reilly
- Narrated by: Xe Sands
- Length: 7 hrs and 22 mins
- Unabridged
-
Overall4.5 out of 5 stars 58
-
Performance4.5 out of 5 stars 53
-
Story4.5 out of 5 stars 53
Far too young to be a widow, Angelina D’Angelo suddenly finds herself facing a life without her beloved husband, Frank. Late one night shortly after the funeral, she makes her way down to the kitchen and pours all of her grief and anger into the only outlet she has left - her passion for cooking.
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5 out of 5 stars
-
A Mouthwatering Comfort Listen
- By Blee Medel on 01-30-12
By: Brian O'Reilly
-
The Bride Wore Chocolate
- Sweet and Savory, Book 1
- By: Shirley Jump
- Narrated by: Jorjeana Marie
- Length: 7 hrs and 38 mins
- Unabridged
-
Overall4.5 out of 5 stars 370
-
Performance4.5 out of 5 stars 346
-
Story4.5 out of 5 stars 344
Life couldn't be more perfect for Candace Woodrow. Her gourmet gift basket company is thriving, and she's set to marry steady, dependable Barry. There's just one wrench in the fairytale. Two weeks before her wedding she wakes up in the wrong man's bed. Candace thinks she'll be able to run out the door and forget all about Michael Vogler, but the Boston millionaire has other plans for the jittery bride.
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1 out of 5 stars
-
The Author Wore Prejudice
- By Terri on 12-19-19
By: Shirley Jump
-
State of the Onion
- A White House Chef Mystery, Book 1
- By: Julie Hyzy
- Narrated by: Eileen Stevens
- Length: 8 hrs and 54 mins
- Unabridged
-
Overall4 out of 5 stars 262
-
Performance4.5 out of 5 stars 237
-
Story4 out of 5 stars 233
Introducing White House Assistant Chef Olivia Paras, who is rising-and sleuthing-to the top. Includes recipes for a complete presidential menu! Never let them see you sweat-that's White House Assistant Chef Olivia Paras's motto, which is pretty hard to honor in the most important kitchen in the world. She's hell-bent on earning her dream job, Executive Chef. There's just one thing: Her nemesis is vying for it, too. Well, that and the fact that an elusive assassin wants to see her fry.
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2 out of 5 stars
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Annoying
- By Carla on 04-03-14
By: Julie Hyzy
-
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
-
Overall5 out of 5 stars 1,325
-
Performance5 out of 5 stars 1,153
-
Story4.5 out of 5 stars 1,150
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
-
A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
-
Back of the House
- The Secret Life of a Restaurant
- By: Scott Haas
- Narrated by: Johnny Heller
- Length: 7 hrs and 59 mins
- Unabridged
-
Overall4 out of 5 stars 79
-
Performance4 out of 5 stars 60
-
Story4 out of 5 stars 62
Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.
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1 out of 5 stars
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Truly horrible narration
- By Fidge on 03-28-15
By: Scott Haas
-
The Christmas Pearl
- By: Dorothea Benton Frank
- Narrated by: Celia Weston
- Length: 3 hrs and 26 mins
- Unabridged
-
Overall4.5 out of 5 stars 435
-
Performance4.5 out of 5 stars 366
-
Story4.5 out of 5 stars 362
Theodora is the matriarch of a family that, in her opinion, has grown into a bunch of truculent knuckleheads. They've all come together to South Carolina to celebrate Christmas. But this Christmas looks nothing like the extravagant, homey Christmases Theodora grew up with.
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4 out of 5 stars
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Never too old to learn or to love
- By Debbie on 12-20-13
-
Death al Dente
- Food Lovers' Village Mystery Series, Book 1
- By: Leslie Budewitz
- Narrated by: Rebecca Mitchell
- Length: 9 hrs and 15 mins
- Unabridged
-
Overall4 out of 5 stars 121
-
Performance4 out of 5 stars 108
-
Story4 out of 5 stars 108
The town of Jewel Bay, Montana - known as a Food Lovers' Village - is obsessed with homegrown and homemade Montana fare. So when Erin Murphy takes over her family's century-old general store, she turns it into a boutique market filled with local delicacies. But Erin's freshly booming business might go rotten when a former employee turns up dead.
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4 out of 5 stars
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Four and a half stars
- By Beatrice on 05-01-17
By: Leslie Budewitz
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Bruno's Challenge
- And Other Stories of the French Countryside
- By: Martin Walker
- Narrated by: Robert Ian Mackenzie
- Length: 8 hrs and 3 mins
- Unabridged
-
Overall4.5 out of 5 stars 100
-
Performance5 out of 5 stars 80
-
Story4.5 out of 5 stars 80
Martin Walker presents his first collection of Bruno stories featuring all the familiar characters from the novels, the glories of the Périgord, and ample helpings of food and wine.
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2 out of 5 stars
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Outtakes and Ephemera
- By SW Clemens on 03-23-22
By: Martin Walker
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Meet Your Baker
- By: Ellie Alexander
- Narrated by: Dina Pearlman
- Length: 8 hrs and 10 mins
- Unabridged
-
Overall4.5 out of 5 stars 254
-
Performance4.5 out of 5 stars 221
-
Story4.5 out of 5 stars 220
After graduating from culinary school, Juliet Capshaw returns to her quaint hometown of Ashland, Oregon, to heal a broken heart and help her mom at the family bakery. The Oregon Shakespeare Festival is bringing in lots of tourists looking for some crumpets to go with their heroic couplets. But when one of Torte's customers turns up dead, there's much ado about murder.
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4 out of 5 stars
-
Fun Culinary Cozy
- By Bookishly on 04-18-18
By: Ellie Alexander
-
Out of Line
- A Life of Playing with Fire
- By: Barbara Lynch
- Narrated by: Christina Delaine
- Length: 9 hrs and 48 mins
- Unabridged
-
Overall4.5 out of 5 stars 50
-
Performance4.5 out of 5 stars 43
-
Story4.5 out of 5 stars 43
Out of Line describes Lynch's remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. It is also a love letter to South Boston and its vanishing culture, governed by Irish Catholic mothers and its own code of honor. Through her story, Lynch explores how the past - both what we strive to escape from and what we remain true to - can strengthen and expand who we are.
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1 out of 5 stars
-
Hardheaded, arrogant, profane.
- By Minneapolis listener on 10-26-22
By: Barbara Lynch
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Catering to Nobody
- By: Diane Mott Davidson
- Narrated by: Barbara Rosenblat
- Length: 8 hrs and 51 mins
- Unabridged
-
Overall4 out of 5 stars 1,105
-
Performance4.5 out of 5 stars 937
-
Story4 out of 5 stars 934
Get ready for a smorgasbord of delicious suspense prepared by Goldy Bear, an irrepressible mistress of menus and amateur sleuth. Filled with a cast of colorful characters and superb recipes, Catering to Nobody is the first in a series that has made Diane Mott Davidson a best-selling author and the Queen of the Culinary Mystery.
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3 out of 5 stars
-
So, so bad...and yet...
- By Scarlett on 10-16-14
-
The Hundred-Foot Journey
- A Novel
- By: Richard C. Morais
- Narrated by: Neil Shah
- Length: 8 hrs and 51 mins
- Unabridged
-
Overall4 out of 5 stars 2,467
-
Performance4.5 out of 5 stars 2,220
-
Story4 out of 5 stars 2,215
Born above his grandfather’s modest restaurant in Mumbai, Hassan first experienced life through intoxicating whiffs of spicy fish curry, trips to the local markets, and gourmet outings with his mother. But when tragedy pushes the family out of India, they console themselves by eating their way around the world, eventually settling in Lumière, a small village in the French Alps.
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4 out of 5 stars
-
Great details & writing in a flawed story
- By David Shear on 02-12-14
-
Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- By: Andrew Friedman
- Narrated by: Sean Runnette
- Length: 11 hrs and 6 mins
- Unabridged
-
Overall4 out of 5 stars 62
-
Performance4 out of 5 stars 44
-
Story4 out of 5 stars 44
The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
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4 out of 5 stars
-
Fascinating for Foodies
- By Linda Zimmerman on 02-07-12
By: Andrew Friedman
-
Miss Julia Speaks Her Mind
- By: Ann B. Ross
- Narrated by: Karen White
- Length: 9 hrs and 20 mins
- Unabridged
-
Overall4.5 out of 5 stars 832
-
Performance4.5 out of 5 stars 731
-
Story4.5 out of 5 stars 732
Miss Julia, a recently bereaved and newly wealthy widow, is only slightly bemused when one Hazel Marie Puckett appears at her door with a youngster in tow and unceremoniously announces that the child is the bastard son of Miss Julia's late husband. Suddenly, this longtime church member and pillar of her small Southern community finds herself in the center of an unseemly scandal - and the guardian of a wan nine-year-old whose mere presence turns her life upside down.
-
4 out of 5 stars
-
Miss Julia is 60+ yrs old.. reader is too young
- By jennifer on 07-13-12
By: Ann B. Ross
-
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 59
-
Performance4 out of 5 stars 50
-
Story4.5 out of 5 stars 50
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
-
Good listen for the aspiring food snob
- By thurman r. on 02-09-22
By: Edward Lee
-
The Diva Runs Out of Thyme
- A Domestic Diva Mystery, Book 1
- By: Krista Davis
- Narrated by: Hillary Huber
- Length: 8 hrs and 42 mins
- Unabridged
-
Overall4.5 out of 5 stars 782
-
Performance4.5 out of 5 stars 708
-
Story4.5 out of 5 stars 709
Few can compete with the Natasha Smith when it comes to entertaining, but her childhood rival, Sophie Winston, certainly tries. While Natasha is known for her intricate centerpieces and painstakingly prepared gourmet meals, Sophie likes to keep things simple...real simple.
-
3 out of 5 stars
-
The type of cozy I don't enjoy
- By Meep on 09-11-15
By: Krista Davis
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When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat.
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Tender at the Bone is the story of a life determined, enhanced, and defined in equal measure by unforgettable people, the love of tales well-told, and a passion for food. In other words, the stuff of the best literature. The journey begins with Reichl's mother, the notorious food-poisoner known forevermore as the Queen of Mold, and moves on to the fabled Mrs. Peavey, one-time Baltimore socialite millionairess, and, for a brief but poignant moment, retained as Reichl's maid.
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5 out of 5 stars
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Too bad it was abridged
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Delicious!
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Overall4.5 out of 5 stars 1,379
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5 out of 5 stars
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I really enjoyed this book. Really well read.
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By: Ruth Reichl
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My Kitchen Year
- 136 Recipes That Saved My Life
- By: Ruth Reichl
- Narrated by: Ruth Reichl
- Length: 6 hrs and 43 mins
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Overall4.5 out of 5 stars 110
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Story4.5 out of 5 stars 94
In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. "I did what I always do when I'm confused, lonely, or frightened," she writes. "I disappeared into the kitchen."
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3 out of 5 stars
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RR reads well
- By kgohl on 10-23-15
By: Ruth Reichl
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Comfort Me with Apples
- More Adventures at the Table
- By: Ruth Reichl
- Narrated by: Lorelei King
- Length: 9 hrs and 26 mins
- Unabridged
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Overall4.5 out of 5 stars 20
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Performance4.5 out of 5 stars 18
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Story4.5 out of 5 stars 18
When listeners left Ruth at the end of Tender at the Bone, she was in Berkeley, California, working as a chef at the Swallow restaurant. Comfort Me with Apples picks up in 1978; Ruth is still living in a commune with her husband, Doug, but she’s decided to put down her chef’s toque and embark on a career as a restaurant critic. After a bumpy start (at the end of her very first on-the-job dinner, her credit card is unceremoniously rejected), she is soon visiting restaurants all over the world in search of a meal to write home about.
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4 out of 5 stars
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Love Ruth Reichl’s work
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By: Ruth Reichl
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The Paris Novel
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Overall0 out of 5 stars 0
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When her estranged mother dies, Stella is left with an unusual inheritance: a one-way plane ticket and a note reading “Go to Paris.” Stella is hardly cut out for adventure; a traumatic childhood has kept her confined to the strict routines of her comfort zone. But when her boss encourages her to take time off, Stella resigns herself to honoring her mother’s last wishes.
By: Ruth Reichl
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Overall4.5 out of 5 stars 1,464
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Story4.5 out of 5 stars 1,282
When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat.
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5 out of 5 stars
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Great book, shame there wasn't a recipe PDF
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5 out of 5 stars
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5 out of 5 stars
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I really enjoyed this book. Really well read.
- By Diane Cates on 04-17-18
By: Ruth Reichl
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Overall4.5 out of 5 stars 110
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Performance4.5 out of 5 stars 92
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Story4.5 out of 5 stars 94
In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. "I did what I always do when I'm confused, lonely, or frightened," she writes. "I disappeared into the kitchen."
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3 out of 5 stars
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RR reads well
- By kgohl on 10-23-15
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Comfort Me with Apples
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Performance4.5 out of 5 stars 18
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Story4.5 out of 5 stars 18
When listeners left Ruth at the end of Tender at the Bone, she was in Berkeley, California, working as a chef at the Swallow restaurant. Comfort Me with Apples picks up in 1978; Ruth is still living in a commune with her husband, Doug, but she’s decided to put down her chef’s toque and embark on a career as a restaurant critic. After a bumpy start (at the end of her very first on-the-job dinner, her credit card is unceremoniously rejected), she is soon visiting restaurants all over the world in search of a meal to write home about.
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4 out of 5 stars
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Love Ruth Reichl’s work
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When her estranged mother dies, Stella is left with an unusual inheritance: a one-way plane ticket and a note reading “Go to Paris.” Stella is hardly cut out for adventure; a traumatic childhood has kept her confined to the strict routines of her comfort zone. But when her boss encourages her to take time off, Stella resigns herself to honoring her mother’s last wishes.
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Comfort Me with Apples
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Overall4.5 out of 5 stars 266
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Performance4.5 out of 5 stars 147
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Story4.5 out of 5 stars 149
In Ruth Reichl’s latest book—one that will delight her fans and convert those as yet uninitiated to her charming tales—the author brings to life her adventures in pursuit of good meals and good company. Picking up where Tender at the Bone leaves off, Comfort Me with Apples recounts Reichl’s transformation from chef to food writer, a process that led her through restaurants from Bangkok to Paris to Los Angeles and brought lessons in life, love, and food.
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5 out of 5 stars
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An enjoyable listen!
- By Elizabeth on 03-09-13
By: Ruth Reichl
-
Not Becoming My Mother
- Previously published as Not Becoming My Mother
- By: Ruth Reichl
- Narrated by: Ruth Reichl
- Length: 1 hr and 34 mins
- Unabridged
-
Overall4 out of 5 stars 110
-
Performance4.5 out of 5 stars 58
-
Story4.5 out of 5 stars 58
In Not Becoming My Mother, Ruth Reichl embarks on a clear-eyed, openhearted investigation of her mother's life, piecing together the journey of a woman she comes to realize she never really knew. Looking to her mother's letters and diaries, Reichl confronts the painful transition her mother made from a hopeful young woman to an increasingly unhappy older one and realizes the tremendous sacrifices she made to make sure her daughter's life would not be as disappointing as her own.
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5 out of 5 stars
-
Great Quick Listen - Honest and Interesting
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By: Ruth Reichl
-
Garlic and Sapphires
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- By: Ruth Reichl
- Narrated by: Ruth Reichl
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- Abridged
-
Overall4 out of 5 stars 97
-
Performance4.5 out of 5 stars 43
-
Story4.5 out of 5 stars 43
GARLIC AND SAPPHIRES is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of the restaurant: first she ate there as Molly; and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic.
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3 out of 5 stars
-
Way too abridged!
- By ciniminis on 07-11-06
By: Ruth Reichl
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An Everlasting Meal
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- By: Tamar Adler, Alice Waters - foreword
- Narrated by: Tamar Adler, Alice Waters - foreward
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- Unabridged
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Overall4.5 out of 5 stars 56
-
Performance4.5 out of 5 stars 46
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Story5 out of 5 stars 46
Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them.
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5 out of 5 stars
-
Amazing book, amateur narration grows on you
- By 1.5 Trick Pony on 12-16-19
By: Tamar Adler, and others
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32 Yolks
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- By: Eric Ripert, Veronica Chambers
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Overall4.5 out of 5 stars 998
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Performance4.5 out of 5 stars 867
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Story4.5 out of 5 stars 860
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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Blood, Bones & Butter
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- By: Gabrielle Hamilton
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- Length: 10 hrs and 4 mins
- Unabridged
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Overall4.5 out of 5 stars 1,523
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Performance4.5 out of 5 stars 1,205
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Story4.5 out of 5 stars 1,207
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
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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 505
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Performance4.5 out of 5 stars 428
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Story4.5 out of 5 stars 423
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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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 1,030
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Performance4.5 out of 5 stars 957
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Story4.5 out of 5 stars 952
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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Bone in the Throat
- By: Anthony Bourdain
- Narrated by: Kaleo Griffith
- Length: 8 hrs and 51 mins
- Unabridged
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Overall4.5 out of 5 stars 402
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Performance4.5 out of 5 stars 358
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Story4.5 out of 5 stars 355
When up-and-coming chef Tommy Pagana settles for a less than glamorous stint at his uncle's restaurant in Manhattan's Little Italy, he unwittingly finds himself a partner in big-time crime. And when the mob decides to use the kitchen for a murder, nothing Tommy learned in cooking school has prepared him for what happens next. With the FBI on one side and his eccentric wise guy superiors on the other, Tommy has to struggle to do right by his conscience and avoid getting killed in the meantime....
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5 out of 5 stars
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Very unique culinary-based mafia story
- By Marisa Jarka on 12-21-18
By: Anthony Bourdain
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The Apprentice
- My Life in the Kitchen
- By: Jacques Pépin
- Narrated by: Jacques Pépin, Michel Chevalier
- Length: 10 hrs and 6 mins
- Unabridged
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Overall5 out of 5 stars 192
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Performance5 out of 5 stars 164
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Story5 out of 5 stars 162
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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Julie and Julia
- 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen
- By: Julie Powell
- Narrated by: Julie Powell
- Length: 5 hrs and 54 mins
- Abridged
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Overall4 out of 5 stars 667
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Performance4 out of 5 stars 327
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Story4 out of 5 stars 327
Nearing 30 and trapped in a dead-end secretarial job, Julie Powell reclaims her life by cooking every single recipe in Julia Child's legendary Mastering the Art of French Cooking in the span of one year. It's a hysterical, inconceivable redemptive journey—life rediscovered through aspics, calves' brains and cré me brûlée.
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1 out of 5 stars
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Such a waste
- By James on 10-05-05
By: Julie Powell
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Home Cooking
- A Writer in the Kitchen: A Memoir and Cookbook
- By: Laurie Colwin
- Narrated by: Rebecca Lowman
- Length: 5 hrs and 41 mins
- Unabridged
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Overall4 out of 5 stars 12
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Performance4.5 out of 5 stars 11
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Story4 out of 5 stars 11
From the humble hotplate of her one-room apartment to the crowded kitchens of bustling parties, Colwin regales us with tales of meals gone both magnificently well and disastrously wrong. Hilarious, personal, and full of Colwin’s hard-won expertise, Home Cooking will speak to the heart of any amateur cook, professional chef, or food lover.
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5 out of 5 stars
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Finally- a Laurie Colwin reader to LOVE!
- By Doggy Bird on 09-07-23
By: Laurie Colwin
What listeners say about Garlic and Sapphires
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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Overall4 out of 5 stars
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Performance5 out of 5 stars
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Story4 out of 5 stars
- Sue
- 11-17-12
Great listen-but don't listen while you are hungry
What did you love best about Garlic and Sapphires?
food, food and more food
What did you like best about this story?
the food descriptions
Have you listened to any of Bernadette Dunne’s other performances before? How does this one compare?
No
If you were to make a film of this book, what would be the tag line be?
The food critic
Any additional comments?
this was a very easy and fun listen. The narrator was great. Very enjoyable.
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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
- Aaron Jarrett
- 05-29-18
Made me appreciate food
Reichl has a magical way with words. So much fun to read! I highly recommend
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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
- Evan
- 08-01-16
This book changed my life before I read it.
I heard about this book ages ago. The concept that people react to you based on your persona much more then based on their attitude is literally world changing for me. Also a fun read.
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Overall5 out of 5 stars
- Paula Beck
- 06-05-06
Highly Recommended
This book was great...funny and eye opening. Having the recipes read to me was like talking to my mother over the phone...I ended up having to borrow the book from the library so I could copy the recipes. If you like food and dining out, you should love it!
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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
- Lindsay
- 01-04-16
Fantastic
I'm mourning the end of this book. Her rich details of everything- food, city lights, feelings and more, were incredibly captivating. I'm glad I got the unabridged version. I truly enjoyed hearing the restaurant column after talking about the restaurant experience. Great, great, great book!
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Overall5 out of 5 stars
- Jennifer
- 10-31-05
Excellent and absorbing listen!
Food writing is an art, and Ruth Reichl has mastered it. A fascinating look behind the scenes of a career that most of us just dream about - the food critic. Read by Ms. Reichl, this book will keep you listening from the very first word and sad once it ends. Eating out will never be the same! The undertone of the book will have you thinking about exactly what message you're sending every time you get dressed in the morning. Well worth the ride!
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Overall4 out of 5 stars
- Christine
- 08-09-08
Makes me want to cook
A wonderful book. I'd listen and then head to the kitchen. I was inspired by the dedication of the chefs Ruth meets and reviews. I also gained a new appreciation for the small out of the way little restaurants that dot our country. So much good food goes unappreciated, and so much bad food gets sold because the setting is tony or fashionable.
The narrator made me think she'd been there - it made for a great Audiobook. I can't wait to read Ruth's other books.
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Overall5 out of 5 stars
- Irenehope
- 04-30-06
Dream Job
This book was an interesting look at Ruth Reichl's career as restaurant reviewer for the New York Times. Yes, it would be my dream job, but I doubt if I could enter into the masaquerade as fully, and with such joy, as Ruth. I love her sense of fun even as she's working. Her idea to return to restaurants masquerading as different people to see how other classes are treated was genius.
I'd invite her to dinner any time. Whether she liked my food or not, I would be sure of receiving an honest opinion and have a lively & intelligent dinner guest.
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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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Story4 out of 5 stars
- Peter Carson
- 08-25-19
Wonderful book
I love Ruth and I don’t even know her. Her life is an inspiration to mine and her memoirs reveal so much of her humanity. If I ever had the privilege of meeting her I think we would be friend.
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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
- AvidReader22
- 05-20-21
Made me hungry!
This was a fun read! I can't wait to try some of the included recipes!
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