9780063097896
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What’s the Difference? audiobook

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What’s the Difference? Audiobook Summary

From the creator of the popular What’s the Difference? Newsletter, a whimsical and practical reference for food nerds and novices alike, covering dozens of culinary topics, that clears up confusion over similar terms, techniques, dishes, and more.

Do you know the difference between sweet potatoes and yams? Bourbon and rye? Crumbles, cobblers, and crisps? Most people don’t, even a number of home cooks–which is why they turn to Brette Warshaw. Inspired by her hit newsletter What’s the Difference?, this irreverent yet informative reference makes clear the differences between things that are often confused in the kitchen, on the plate, behind the bar, and everywhere in between.

Featuring 70 percent new material and favorite entries from her website, What’s the Difference? covers more than 100 culinary topics, including:

  • All-purpose flour vs. bread flour vs. pastry flour
  • Bacon vs. Pancetta vs. Speck vs. Pork Belly
  • Creme Fraiche vs. Sour Cream
  • Jams vs. Jellys vs. Preserves
  • Broccolini vs broccoli vs broccoli rabe
  • Caramel vs butterscotch vs dulce de leche vs cajeta

What’s the Difference? is essential for anyone who wants to feel more confident in the kitchen and at the table.

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What’s the Difference? Audiobook Narrator

Amy McFadden is the narrator of What’s the Difference? audiobook that was written by Brette Warshaw

Brette Warshaw is a writer living in New York City. She’s an editor at Apple News and has worked at publications such as Lucky Peach and Food52. In her free time, she enjoys throwing dinner parties and organizing her pantry.

About the Author(s) of What’s the Difference?

Brette Warshaw is the author of What’s the Difference?

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What’s the Difference? Full Details

Narrator Amy McFadden
Length 4 hours 38 minutes
Author Brette Warshaw
Category
Publisher HarperAudio
Release date June 08, 2021
ISBN 9780063097896

Subjects

The publisher of the What’s the Difference? is HarperAudio. includes the following subjects: The BISAC Subject Code is Questions & Answers, Reference

Additional info

The publisher of the What’s the Difference? is HarperAudio. The imprint is HarperAudio. It is supplied by HarperAudio. The ISBN-13 is 9780063097896.

Global Availability

This book is only available in the United States.

Goodreads Reviews

Deborah

December 27, 2021

Interesting! I didn’t expect this to be very interesting but it was! A bit of humor thrown in was perfect. After reading this I understand more about liqueurs, different booze, salt, sugar, yams, shrimp and much more.

Randal

September 14, 2021

If you are like me, and enjoy watching cooking competition shows on television, this book can be a big help!Have you found yourself watching Top Chef, or Chopped, only to be confused by unusual ingredient names? I have, and have found that this book goes a long way into explaining things. For example, what's the difference between broccoli and broccolini? The different types of yeast, or of flour? There are about 100 items referenced here, all in an easy to read and engaging style. It's the kind of book that you can pick up and read an entry at a time, then come back to next time you have a question. So, whether you are an aspiring chef, or want to impress your friends at a dinner, or just want to understand the cooking shows, this would be a good book for you!

Brian

June 21, 2021

This was just a cool book! The author goes into detail about several foods that are often confused or misused in their names. For example, the difference between jam, marmalade, jelly, preserves, etc. Some of the entries of this book didn't appeal to me, such as the ones about coffee and alcohol, but this book was a fun read and I definitely learned something from it!

Chandler

July 20, 2021

cute art

Annie

July 17, 2021

Originally posted on my blog: Nonstop Reader. What's the Difference? is a really useful cooking and ingredient reference by Brette Warshaw. Released 6th June 2021 by Harper Collins on their Harper Wave imprint, it's 240 pages and is available in hardcover, audio, and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links and references throughout. I've really become enamored of ebooks with interactive formats lately; it makes it so easy to find information with the search function. My maternal grandmother used to tell a story from my mom's youth where she had sent her to the grocery store to get cabbage and my mum (not being particularly motivated to learn to do kitchen/"women's" stuff - it was the 60s), came home with a head of iceberg lettuce instead. My grandmother was astounded, but honestly, there are so many similar things about which I would not have a clue. I can't reliably identify more than a couple types of mushrooms in the grocery store, can't definitely tell the difference between a yam and a sweet potato (or taro), don't know the different cuts of beef, don't think I could tell the difference between bologna and mortadella, and so on. This is the book for those of us who wonder about those things. It's also a great reference to have around in case a last minute ingredient substitution needs to be made.The book is arranged alphabetically from active dry yeast to wine and includes a useful selection of culinary knowledge, some of which was hitherto quite arcane and confusing to me (did I know the difference between appetizers, canapés, and hors d’oeuvres? I did not). I couldn't have explained the difference between different beers or wines either. I'm still not a sommelier, but at least I have access to a basic reference to avoid some of the bigger pitfalls. Five stars. I read this one from cover to cover and really enjoyed it. Most readers will likely skip around to salient info as and when needed. This would make a good selection for home or public library acquisition, or for gift giving to cookbook loving friends. Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

April

September 26, 2021

This is a very entertaining and handy reference book, and something any foodie, home chef, or cooking newbie would enjoy. Are you confused by all the rice options at the store? Do you want to know what makes simmering different from boiling or poaching? You'll find answers here, along with many others questions you might have (or didn't know you had) about the culinary arts. Warshaw's amusing and conversational style of writing make this book enjoyable rather than stuffy, and the information can be very helpful, whether you're learning to cook or have years of experience under your apron ties. A great addition to any kitchen library!#WhatstheDifference #NetGalley

Megan

July 22, 2021

This is a great book for a foodie or anyone who likes to cook or anyone who wants to help their chances of winning a trivia game! This book helps clarify some things that you may have always wondered about. It's fun to share the new knowledge you've gained with those you are cooking and/or eating with during a meal. This was a quick, easy read, but I took my time with it and savored it because I truly enjoyed reading it.

Kate

August 03, 2021

Chives vs. Scallions vs. Green Onions vs. Leeks vs. Ramps vs. Spring OnionsorChutney vs. Compote vs. Jam vs. Jelly vs. Marmalade vs. PreservesSo much great information in this book. Fun to read, fun facts to know!

April

July 06, 2021

A very interesting read that I learned a few things from. Will be a great reference to come back to in the future. My favorite thing I learned: a cheesecake is neither a cake or a pie...it’s a baked custard!

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