Food for Thought Audiolivro Por Alton Brown capa

Food for Thought

Essays and Ruminations

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Food for Thought

De: Alton Brown
Narrado por: Alton Brown
Teste grátis por 30 dias

R$ 19,90/mês após o teste gratuito de 30 dias. Cancele a qualquer momento.

Compre agora por R$ 79,99

Compre agora por R$ 79,99

Sobre este título

 This instant New York Times bestseller by Alton Brown, the acclaimed cookbook author, beloved culinary personality, and food science expert, is a “must-read” (Gaby Dalkin, New York Times bestselling author of What’s Gaby Cooking) debut collection of food essays, cooking tips, kitchen stories, and behind-the-scenes insights, all infused with his signature wit and flair.

From cameraman to chef, musician to food scientist, Alton Brown has had a diverse and remarkable career. His work on the Food Network, including creating Good Eats and hosting Iron Chef America and Cutthroat Kitchen, has resonated with countless viewers and home cooks. Now, he shares exactly what’s on his mind, mixing compelling anecdotes from his personal and professional life with in-depth observations on the culinary world, film, personal style, defining meals of his lifetime, and much more.

With his whip-smart and engaging voice, Brown explores everything from wrestling a dumpster full of dough to culinary appropriation to his ultimate quest for the perfect roast chicken. Deliciously candid and full of behind-the-scenes stories fans will love, this “fabulous read” (Michael Ruhlman, New York Times bestselling author of The Soul of a Chef) is the ultimate reading experience for anyone who appreciates food and the people that prepare it. Apresentadores e Celebridades Comida e Vinho

Resumo da Crítica

"Add “outstanding audiobook narrator” to Brown’s impressive resumé. He is, afterall, a Food Network personality, a cookbook author, and an avid food science researcher. Given his long-running gigs on “Iron Chef” and “Good Eats,” along with his work as a pitchman for GE, it’s no surprise that he performs his “essays and ruminations” smoothly and wittily. His range of interests is expansive: blue crab (eat the soft shell variety), martinis (be wary of ice), Japanese cuisine (seek it out), and more. But it’s his funny and quirky opinions—men should dress like Bond villains, kitchen tables must be wood, utensils need to multitask—that stay with the listener. A master of the bon mot, he tells stories creatively with an excellent pace and tone."
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