Listen free for 30 days
Listen with offer
-
A Chef's Table
- June 22, 2006
- Narrated by: Jim Coleman
- Length: 49 mins
Failed to add items
Sorry, we are unable to add the item because your shopping cart is already at capacity.
Add to basket failed.
Please try again later
Add to wishlist failed.
Please try again later
Remove from wishlist failed.
Please try again later
Adding to library failed
Please try again
Follow podcast failed
Unfollow podcast failed
Pick 1 audiobook a month from our unmatched collection - including bestsellers and new releases.
Listen all you want to thousands of included audiobooks, Originals, celeb exclusives, and podcasts.
Access exclusive sales and deals.
£7.99/month after 30 days. Renews automatically. See here for eligibility.
A Chef's Table
Narrated by:
Jim Coleman
Buy Now for £1.99
No valid payment method on file.
We are sorry. We are not allowed to sell this product with the selected payment method
Pay using card ending in
By completing your purchase, you agree to Audible's Conditions of Use and authorise Audible to charge your designated card or any other card on file. Please see our Privacy Notice, Cookies Notice and Interest-based Ads Notice.
Summary
Many immigrants become American citizens in special ceremonies held on the 4th of July, reminding us that people from all over the world are united in our country. Food is a way to stay in touch with one's heritage; it can connect people, but also isolate us. We'll hear from Chinese American writer Leslie Li who uses food as a symbol to tell her family's story in her new book, Daughter of Heaven. We'll also talk to a second-generation restaurateur Jacques Haeringer about his father's homeland; Alsace. Mr. Cutlets stops by to discuss unusual meats to throw on the grill for 4th of July, and he'll explain how to prepare the perfect hamburger. Finally, we'll visit with Patrick O'Connell. His Inn at Little Washington is considered one of America's best restaurants and has been called the birthplace of refined American cuisine. (Broadcast Date: June 22, 2006)
(P) and © 2006 WHYY