19 results for your search

Caviar: The Black Gold
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(Landmark Films, Inc., 2012), 52 mins, 52 page(s)
Considering the strong worldwide demand for caviar, this program follows the individuals who have created businesses and lifestyles based on caviar. It visits such locations as laboratories in which caviar eggs are assembled, five-star hotels in Abu Dhabi, and Paris kitchens.
(Landmark Films, Inc., 2012), 52 mins, 52 page(s)
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Culinary
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(Landmark Films, Inc., 2008), 22 mins, 22 page(s)
This DVD profiles culinary professionals. It features culinary educators, executive chefs, a cake designer, and a restaurant owner who outline their professional duties and explain why they love their jobs.
(Landmark Films, Inc., 2008), 22 mins, 22 page(s)
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Cultural Flavors: Italy
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(Landmark Films, Inc., 2010), 26 mins, 26 page(s)
This program examines the intricacies of Italian cuisine. It explores different types of fresh pasta, looks at herbs and spices frequently used in Italian meals, and considers common ingredients in Italian cooking.
(Landmark Films, Inc., 2010), 26 mins, 26 page(s)
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Cultural Flavors: Japan
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(Landmark Films, Inc., 2010), 26 mins, 26 page(s)
Explaining that Japan has long resisted outside influences and maintained a unique culinary tradition, this program looks at Japanese cuisine. It explores the Japanese emphasis on food presentation, discusses sushi, and presents a variety of dishes.
(Landmark Films, Inc., 2010), 26 mins, 26 page(s)
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Cultural Flavors: Korea
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(Landmark Films, Inc., 2010), 26 mins, 26 page(s)
This program explores international influences on Korean culinary culture. It discusses the Korean use of seasonal vegetables and explains that meat is only used for special celebrations. The DVD also looks at the seasoned pickled vegetables that characterize traditional everyday cooking in Korea.
(Landmark Films, Inc., 2010), 26 mins, 26 page(s)
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Mozzarella and the Cheeses of Campania, Italy
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(Landmark Films, Inc., 2011), 30 mins, 30 page(s)
This DVD introduces the cheeses of the Campania region of 115. It discusses 115’s oldest ewe’s milk cheese, which is matured in a terra cotta jar, visits the coast of Caciocavallo, where traditional stretched curd cheese is made from cow’s milk, and explores the underground maturation rooms of Casa Madaio.
(Landmark Films, Inc., 2011), 30 mins, 30 page(s)
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Meritage: The Balance of Blending
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(Landmark Films, Inc., 2010), 26 mins, 26 page(s)
This program shows how the balance of barrels and Bordeaux blends is used to create Meritage. It explains that the wine is a complex and food-friendly option.
(Landmark Films, Inc., 2010), 26 mins, 26 page(s)
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Noodle Paradise
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(Landmark Films, Inc., 2008), 52 mins, 52 page(s)
Considering the role of noodles in 15n cuisine, this program traces the history of Chinese noodles. It examines a variety of handmade noodles and noodle dishes from such countries as Korea, Japan, and China.
(Landmark Films, Inc., 2008), 52 mins, 52 page(s)
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The Royal Repast
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(Landmark Films, Inc., 2008), 45 mins, 45 page(s)
This DVD examines dishes that were once created for 15n royalty that are still served today. It explores cuisines from such diverse cultures as Persia, Thailand, Japan, and China.
(Landmark Films, Inc., 2008), 45 mins, 45 page(s)
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The Wonders of Chocolate
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(Landmark Films, Inc., 2012), 52 mins, 52 page(s)
Featuring master chocolatier Patrick Roger, this program visits Ecuador, which provides some of the finest quality cocoa beans in the world, and discusses the health benefits of chocolate. The DVD also shows how a pastry chef uses chocolate to create gourmet dishes.
(Landmark Films, Inc., 2012), 52 mins, 52 page(s)
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