Showing results for "young" in Food & Wine
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Letters to a Young Chef
- By: Daniel Boulud
- Narrated by: Mario Brassard
- Length: 3 hrs and 57 mins
- Unabridged
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Overall6
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Performance4
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Story4
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...
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Letters to a Young Chef
- Narrated by: Mario Brassard
- Length: 3 hrs and 57 mins
- Release date: 01-07-20
- Language: English
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£7.99 or free with trial. Auto-renews at £8.99/month after trial. See eligibility.
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Kosher Cooking for Kids
- Delicious and Easy Recipes for Young Chefs to Learn and Enjoy
- By: Karen Horowitz
- Narrated by: Benjamin Powell
- Length: 1 hr and 37 mins
- Unabridged
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Overall0
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Performance0
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Kosher Cooking for Kids is a fun and engaging cookbook designed to introduce young chefs to the world of kosher cooking. Filled with delicious and easy-to-follow recipes, this audiobook is the perfect way to get kids excited about cooking and learning about different foods.
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Kosher Cooking for Kids
- Delicious and Easy Recipes for Young Chefs to Learn and Enjoy
- Narrated by: Benjamin Powell
- Length: 1 hr and 37 mins
- Release date: 01-03-23
- Language: English
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£6.99 or free with trial. Auto-renews at £8.99/month after trial. See eligibility.
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VooDoo Chef Podcast
- By: Erik Youngs - The VooDoo Chef
- Original Recording
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Overall0
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Performance0
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Alright! It's time for the VooDoo Chef Podcast. Where we will discuss All Things VooDoo from the VooDoo Studios right here in beautiful Tampa, Florida! So to all my #VooDies out there, if you're looking for nothing but a good time this is the place to be. Call your friends, knock on the neighbors door and let em know it is time to party like a rockstar. Join me and my guests and learn to VooDoo like we do…as we discuss our faves and the VooDoo we use. We will share some of our favorite stories from the kitchens we have worked in, and we will put our guests on the spot as we challenge them in...
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