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HOSPITALITY

HOSPITALITY


MASTERS OF FOOD AND WINE

Caviar and Champagne: exclusive interviews with 15 international masters. Essential resource! Inspiring conversations with some of the world's most sophisticated creators of food and wine.

DVD 1:
PARIS
Christian Petrossian - Caviar Master Christian Petrossian's family brought caviar to Paris in the 1920s after the Bolshevik Revolution.
Robert Linxe - owner of MAISON DU CHOCOLAT - blends cocoa beans from Venezuela, Ecuador, Brazil, Ethiopia and Argentina like a vigneron blends Burgundy Wine!
Guy Monier - Maison de Truffe Paris' Mr Truffles...black, white, and expensive.
Pierre Lienard - Stohrer - The oldest Patissier in the world situated in exact address since 1730 .Creator of the Baba Rhum desert.
Jean Claude Rouzaud- Louis Roederer Champagne - One of the last truly independent Grande Marque Champagne houses.
Dominique Heriard Dubreil -Remy Martin - Ultimate cognac family.

GENEVA:
Henri Roure - Roure Chocolates - handmade Swiss chocolates

DVD 2 :
LONDON
Simon Berry - Berry Brothers & Rudd - Possibly the oldest Wine Negociant in the world - since the 17th Century.

PARIS
Deutz ¡V Champagne,
Ghislain de Montgolfier - Bollinger - Super-Eccentric Champagneer!
Massenez - Eau de vie,
Christian Pol Roger - Pol Roger Champagne

MILAN
Enotecco Ronchi - Wine Negociant,
MGM Truffles - White Truffle Negociant,
Remi Krug - Krug Champagne

Item no.: MT03510379
Format: 2 DVDs
Copyright: 2006
Price: AUD 280.00

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HAND & EYE

By Bert Shapiro

HAND & EYE is a series of award winning short-form documentaries focused on skills that could disappear in the high-tech 21st century.

1/ THE NOODLE MAN
Chinatown, New York City is a traditional village in the midst of downtown Manhattan, a tightly packed neighborhood of crowded, Tortuously winding streets. In the heart of this urban "village" for more than 60 years is the Hong Hop Noodle Company.

"Duk" (Tung Tak Chiu) is the man for all jobs in this busy factory. Expressive, amusing, animated, Duk works at the many tasks Involved in the making of traditional Chinese noodles. Original music composed and performed by Peter Freeman.

2/ OYSTERS
A fast moving trip on the journey from the open sea to the open mouth.

Filmed in the small oystering town of Nahcotta on the Pacific coast, and at the renowned Oyster Bar in Grand Central, New York City.

A syncopated journey to especially composed music.

3/ HAND ROLLED ON 29th STREET
Working in a New York City storefront a group of "Tabaqueros" create a cigar every few minutes. The Latino men and women reveal their special skills to the accompaniment of the lively beat of a meringue.

4/ AN APPOINTMENT WITH MR. ROBERT
Mr. Robert is shown in his New York City atelier making a hairpiece for a private client, and for the famous in the worlds of Film, Theatre and TV. A lighthearted look at the intricacies of weaving one hair at a time, perfectly color matched, in a study in sophisticated craftsmanship.

Awards and screenings include:
Bucks County PA Film Festival 2004, Southside Film Festival, Bethlehem, Pa., Hot Springs Documentary Film Festival, Anthology Film Archives, New York. NYC New Filmmakers, Los Angeles minidv Festival, Santa Fe Film Festival, Cinequest Film Festival, Los Angeles, Rooftop Films New York, New Haven Film Festival , Zoie International Festival, Philadelphia International Festival ,Rochester NY Film Festival , Hot Springs Int'l. Documentary Film Festival, Rutgers Film Festival, Honorable Mention, Channel 18 Metro Arts New York City TV, NYExpo Film Festival, Jury award, Int'l. Festival of Cinema & Technology screenings in London, England, Los Angeles and Toronto, ¡K.and more

Item no.: WB03511123
Format: DVD
Duration: 25 minutes
Copyright: 2004
Price: AUD 180.00

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KINGS OF THE KITCHEN COMPLETE

In-depth profiles of 48 Chefs of international reputation with never-seen-before footage of their kitchen performing at ultra-high speed during a real lunch or dinner service.

Sydney: Tony Bilson, Neil Perry, Tim Pak Poy, Tetsuya Wakuda, Liam Tomlin, Peter Doyle, Nori & Suki - Restaurant 7

Paris: Alain Passard, Pierre Gagnaire, Guy Savoy, Michel del Burgo, Jean-Michel Nomicos, Dominique Bouchet, Eric Frechon

Madrid: Sergi Arola

Melbourne: Walter Trupp, Geoff Lindsay, Teague Ezard, Paul Wilson, Michael Lambie, Jacques Reymond

London: Gordon Ramsay, Anton Mosimann, John Burton-Race, Sean Osborne, Phil Howard, Eric Chavot, Fergus Henderson, Michel Roux ¡V Gavroche, Marcus Wareing

Milan: Aimo et Nadia, Carlo Cracco, Sergio Mei, Danilo Ange, Claudio Sadler, Pietro Leeman

New York: Tom Colicchio, Christian Delouvrier, Jean-George Vongerichten, Daniel Boulud, Eberhard Muller, Charles Masson & Ian Scully, Sirio Maccione - LE CIRQUE, Jean-Jacques Rachou

Munich: Heinz Winkler, Bernhard Diers, Hans Haas

Geneva: Thomas Byrne, Roberto Caraguti

Review
  • "When I realized I could never arrive to the level of playing as Raymundo, I changed from a career in music to cuisine and I found in cuisine the same fight, the same passion and the same capacity of composing as in music." - (Arola)

    Item no.: TY03511443
    Format: 4 DVDs
    Copyright: 2004
    Price: AUD 280.00

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    FOOD PRESENTATION TECHNIQUES

    Food presentation and garnishing by the renowned Australian chef Barry Wells:

    Episode 1: Seafood, preparation and garnishing with fresh market produce.

    Episode 2: Garnishing - present food with flair. Learn the art of fruit and vegetable carving.

    Episode 3: Fruit - cutting and presenting a variety of fresh fruit.

    Episode 4: Turkey - boning, marinating and cutting of turkey buffet and displaying with garnishes.

    Episode 5: Garnishing 2 - Visual art. Step by step fruit and vegetable carving for impressive and exciting garnishes.

    Episode 6: Chicken and Continental Meats - using the slicing machine, cutting chicken pieces, the technique of folding cold sliced meats and garnishing.

    Item no.: ZW03510232
    Format: DVD
    Duration: 120 minutes
    Copyright: 1989
    Price: USD 286.00

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    BEST CHEFS: ANNE DESJARDINS

    Chef Anne Desjardins and husband Pierre Audette have taken Quebec's farm products to new heights. Their restaurant, L'Eau a la Bouche, is a melting pot of Quebec's finest products served up in a setting showcasing the magnificent nature of the Lauentians: Quebec as the French love it best!

    Item no.: HK00161080
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    BEST CHEFS: JACQUES CHIBOIS

    La bastide Saint-Antoine

    Star of the Croisette, Jacques Chibois, has been at the Bastide Saint-Antoine in Grasse, the fragrance capital of the world' since 1996. A friend to all chefs, this native of Limousin has become the high priest' of olive oil and the gastronomy of Provence.

    Item no.: JN00161085
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 1: THE GALLERY

    With Mark McEwan

    McEwan is hired to cater a small but complicated event from a makeshift kitchen in an art gallery. It's a challenge to cater in a room surrounded by priceless sculptures, and things get even more difficult when the guests are late.

    Item no.: TW00161178
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 10: INTEGRA

    With Mark McEwan

    Celebrity chef Rob Feenie flies in from the west coast to join McEwan in catering a charity dinner.

    Item no.: NE00161179
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 11: OPERA HOUSE

    With Mark McEwan

    The Canadian Opera Company is unveiling their brand new, world-class facility, and McEwan's feeling the pressure as he the first caterer to break in the new venue.

    Item no.: SF00161180
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 12: MEXICAN BIRTHDAY BASH

    With Mark McEwan

    It's McEwan's first time doing Mexican food. Will Mark be able to pull it off while sticking to five-star standards?

    Item no.: AC00161181
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 13: CHEF'S WEDDING

    With Mark McEwan

    One of Mark's own is taking the plunge and Mark has been asked to cater the event.

    Item no.: BA00161182
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 14: UPCOUNTRY

    With Mark McEwan

    Can Mark and his team successfully transform a dark, dingy, and extremely dusty loading dock into a clean and functioning kitchen to serve 400 guests?

    Item no.: AP00161183
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 17: WHISTLER

    With Mark McEwan

    Mark travels to Whislter B.C. to battle Canada's top Chefs in the Gold Medal Plates Canadian Culinary Championships.

    Item no.: BY00161184
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 18: PORK OBSESSION

    With Mark McEwan

    Four of Mark's competitive and talented up and coming Chefs compete to create the perfect pork dish which will be added to the menu.

    Item no.: BN00161185
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 19: HUGO BOSS CHARITY EVENT

    With Mark McEwan

    Held on a hot summer day, can Mark and his team pull off the event without a refrigerator?

    Item no.: SV00161186
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 2: PATIO OPENING

    With Mark McEwan

    McEwan invites his regular clientele to his restaurant to celebrate the opening of the patio. It's sure to be mayhem with the restaurant fully booked and a rapidly growing guest list.

    Item no.: TU00161187
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 20: FARM WEDDING

    With Mark McEwan

    Mark and his team travel two hours north to cater an outdoor farm wedding. A kitchen under a tent proves to be a major challenge when the weather suddenly takes a turn for the worse.

    Item no.: KS00161188
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 21: ONE OPENING

    With Mark McEwan

    Toronto's hottest neighborhood is abuzz with anticipation surrounding the opening of Mark's new restaurant One.

    Item no.: FE00161189
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 22: WATCH DEALER

    With Mark McEwan

    The success of this outdoor event is threatened when an unexpected storm passes through.

    Item no.: SC00161190
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 23: A NIGHT AT THE MUSEUM

    With Mark McEwan

    Mark and his team cater a lavish Bar Mitzvah held in the shadow of crystal at the Royal Ontario museum using limited staff and having short set up time in an exciting new venue.

    Item no.: TA00161191
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 24: BURGER WARS

    With Mark McEwan

    Mark has chosen this evening to debut his new street burger. How will this burger measure up against the famous Bymark Burger?

    Item no.: RH00161192
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 25: CONDO LUNCH

    With Mark McEwan

    Mark caters the launch of a prestigious new lakefront condo. With limited staff forced to navigate through a small space, the entire team feels the heat when the client proves to be extremely demanding.

    Item no.: YK00161193
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 26: INNISKILLIN

    With Mark McEwan

    The last time he catered in wine country, it was a total disaster. The heat is on for McEwan, who will have to learn from past mistakes to redeem himself this time around.

    Item no.: PZ00161194
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 3: STEAK TASTING

    With Mark McEwan

    Mark competes against top chefs and food critics to see who can buy and prepare the best steak.

    Item no.: TC00161195
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 4: BEACH WEDDING

    With Mark McEwan

    Inniskillin: McEwan heads out to cottage country to cater a beach wedding. It's hours from the city, and things get hot real fast for the chef and his team.

    Item no.: TS00161196
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 5: ROAD TO CHAMPIONS

    With Mark McEwan

    McEwan teams up with chef Jamie Kennedy to cater a massive charity event for the Canadian aOlympic Committee.

    Item no.: RR00161197
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 6: TD SECURITIES

    With Mark McEwan

    One of McEwan's most prized clients hire him to cater their 1200 person Christmas party.

    Item no.: TT00161198
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 7: WINTERLICIOUS

    With Mark McEwan

    Both of McEwan's busy restaurants get slammed for two weeks when the city's promotional dining event draws thousands of extra customers through the doors.

    Item no.: NE00161199
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 8: NATIONAL BALLET

    With Mark McEwan

    It's Russian intrigue as McEwan caters a fundraising dinner for the National Ballet in a condo kitchen.

    Item no.: EH00161200
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART 9: DISTILLERY WEDDING

    With Mark McEwan

    McEwan competes with go-go dancers & a champagne pouring angel at this one of a kind wedding for Indy race car driver, Marty Roth.

    Item no.: SV00161201
    Format: DVD
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    HEAT, THE - PART'S 15 & 16: FALLSVIEW

    With Mark McEwan

    Mark battles time, volume and an exhausting two-day schedule for this over-the-top event at the Fallsview Casino Resort. Watch Mark prepare an intimate dinner for 100 the first night (first episode) and a 1200 person dinner the next night (second episode) in only 90 minutes!

    Item no.: TA00161202
    Format: 2 DVDs
    Duration: 21 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 390.00

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    MADE TO ORDER: ANATOMY OF A TASTING MENU

    Taking the future of culinary education to heart, the Rubinos gear up to lead a workshop in tasting menu production for some of the country's most promising young talents.

    Prepped by a lecture and provided with a pantry full of raw ingredients, the student chefs keenly apply some Rubino basics to their own tasting menu creations.

    Item no.: HA00161244
    Format: DVD
    Duration: 21 minues
    Audience: Sr. High, College
    Copyright: 2009
    Price: USD 225.00

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    MADE TO ORDER: CHAMPAGNE FOR ALL SEASONS

    Three chefs, three menus, one kitchen, 150 guests, 8,000 miles away. These are the parameters for a new event the Rubino brothers are asked to co-host along with the champagne maker Moet & Chandon to launch the opening of the Four Seasons Hotel in Hong Kong.

    Item no.: GL00161245
    Format: DVD
    Duration: 21 minues
    Audience: Sr. High, College
    Copyright: 2009
    Price: USD 225.00

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    MADE TO ORDER: COOKBOOK PROPOSAL

    Having established successful careers in the restaurant business, the Rubinos take the next step in building their brand by testing the waters of the publishing world.

    With requests from loyal patrons to document their recipes, the brothers educate themselves about the art and business of creating a cookbook. Thomas Keller, Masaharu Morimoto and Alfred Portale make guest appearances.

    Item no.: VU00161246
    Format: DVD
    Duration: 21 minues
    Audience: Sr. High, College
    Copyright: 2009
    Price: USD 225.00

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    MADE TO ORDER: DIM SUM

    Craving a new food experience that is both delicious and educational, the Rubinos fly to Hong Kong, the world capital of dim sum with more than 10,000 restaurants specializing in this age-old fare. Guy apprentices under a dim sum master while Michael learns all there is to know about the traditional pairing of tea and dim sum.

    Item no.: BM00161247
    Format: DVD
    Duration: 21 minues
    Audience: Sr. High, College
    Copyright: 2009
    Price: USD 225.00

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    MADE TO ORDER: FOOD CRITIC

    A lone, inquisitive diner with her pen and paper out and ready, sparks speculation from the Rubinos that she may be a food critic. The brothers pull out all the stops to ensure any potential review will be nothing short of stellar.

    Item no.: SM00161248
    Format: DVD
    Duration: 21 minues
    Audience: Sr. High, College
    Copyright: 2009
    Price: USD 225.00

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    MADE TO ORDER: FOOD SCIENCE (MOLECULAR GASTRONOMY)

    Molecular gastronomy is a hot topic burning up the culinary world. As with any controversy, the Rubinos are hooked by opposing views coming in from gastronomic purists and hypermodern cooks alike. The only way to really get to the heart of the matter is to jump right in. A fresh approach to demystifying the old school vs. new school battle leads the Rubinos to some of America's leaders in culinary science. In the end, only ones palette can be the true judge of any culinary creation and an expert panel is called in to assess the validity of the food science movement or to make it history.

    Item no.: TW00161249
    Format: DVD
    Duration: 21 minues
    Audience: Sr. High, College
    Copyright: 2009
    Price: USD 225.00

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    MADE TO ORDER: GONE FISHING

    Guy Rubino's sous chef Greg brings freshly-caught trout to the kitchen and starts a debate. Could the average person tell the difference between wild and farm-raised?

    The challenge is on, with input from a fishery expert and environmentalist David Suzuki before Guy prepares both types for a table of discriminating fishmongers¡K stay tuned for their verdict!

    Item no.: DS00161250
    Format: DVD
    Duration: 21 minues
    Audience: Sr. High, College
    Copyright: 2009
    Price: USD 225.00

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    MADE TO ORDER: RUTA DEL VINO

    Always on the cutting edge of his field, Michael Rubino aims to discover the next great wine trend before it becomes a trend. A series of gustatory adventures lead him and his brother through Chile's Colchagua Valley.

    Item no.: NU00161251
    Format: DVD
    Duration: 21 minues
    Audience: Sr. High, College
    Copyright: 2009
    Price: USD 225.00

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    MADE TO ORDER: THE APPRENTICE

    A local culinary school offers students hands-on restaurant experience prior to graduation and a professor arranges for Guy Rubino to take a student under his wing. After two days of intense pressures and lengthy hours, she's put to the test on the last day of the program. Will the apprentice flounder, or do so well Guy hires her?

    Item no.: TC00161252
    Format: DVD
    Duration: 21 minues
    Audience: Sr. High, College
    Copyright: 2009
    Price: USD 225.00

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    MADE TO ORDER: THE MAKING OF A CHEF

    What initially leads a young person to choose cooking as a profession can contrast starkly with the sacrifice and long, hard years of training it takes to become a chef.

    Guy Rubino takes an undecided neophyte through the paces of an often arduous career choice. When an unexpected disaster derails a regular workday, the true grit of a committed kitchen staff separates the cooks from the chefs.

    Item no.: PZ00161253
    Format: DVD
    Duration: 21 minues
    Audience: Sr. High, College
    Copyright: 2009
    Price: USD 225.00

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    MADE TO ORDER: TOTAL ORGANIC

    With a request for an all-organic dinner at their restaurant, Michael and Guy Rubino explore their region's purest farmland and learn a thing or two about certified organic food. The Rubinos discover that the philosophy behind organic farming and food production is not so dissimilar from their own quest for food integrity.

    Item no.: HB00161254
    Format: DVD
    Duration: 21 minues
    Audience: Sr. High, College
    Copyright: 2009
    Price: USD 225.00

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    MADE TO ORDER: TRUFFLE CHALLENGE

    Fatos, an exclusive distributor of truffles, challenges Guy to create a one-of-a-kind "truffles tasting menu."

    But it's not that simple--Fatos insists that a truffle dinner he had in Italy many years ago was the best he's ever had. Unable to resist, Guy accepts the challenge and insists that not only will his tasting menu compare, but it will soar past Fatos' previous dinner in Italy. As a bonus, Fatos agrees to cover the cost of the truffles, if Guy's menu is a success. It's a dicey challenge, as Guy knows Fatos is a tough critic. What will Fatos think of Guy's menu and will he actually admit if it is better?

    Item no.: WM00161255
    Format: DVD
    Duration: 21 minues
    Audience: Sr. High, College
    Copyright: 2009
    Price: USD 225.00

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    MADE TO ORDER: WORLD GOURMET SUMMIT

    Each year Singapore hosts the World Gourmet Summit, started in 1997 as an epicurean adventure to heighten the awareness and appreciation of fine food and great wines.

    At this year's event, the Rubinos wow an international array of movers and shakers from the culinary world with a dinner celebrating the Chinese, Malay and Indian cultures of the host country.

    Item no.: JR00161256
    Format: DVD
    Duration: 21 minues
    Audience: Sr. High, College
    Copyright: 2009
    Price: USD 225.00

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    REAL LIFE 101: CRUISE INDUSTRY

    The Real Life crew spends a day aboard Royal Caribbean Cruise ship and learns what it's like to work on a luxury liner. Join the Captain on the ship's bridge and learn what it takes to be the master of the vessel and how it operates. Meet the man responsible for overseeing one of the major highlights of cruising the food and beverage manager. Finally, visit with the Hotel Director, who talks about the many departments of the ship and what it's like to have a traveling home.

    Item no.: JN00161139
    Format: DVD
    Duration: 18 minutes
    Audience: Senior High - College
    Copyright: 2009
    Price: USD 195.00

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    ASIAN FOOD & CULTURE: FOOD IN THE MUSLIM WORLD

    Asia is home to the world's four major religions; one of them, Islam. United in their worship of Allah, in this program we learn of another way they are united; Food which embodies Islam. From the desserts of Iran to Bhiriyani of India, and Indonesia, we see a variety of Muslim cuisines throughout Asia.

    Item no.: PA00160962
    Format: DVD
    Duration: 50 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: CHARLIE TROTTER

    Responding to a call from Charlie Trotter, one of the most high-profile chefs in the US, chefs Heston Blumenthal and Tetsuya Wakuda crossed oceans to take part in a benefit evening. Chicago's big cheese turned out for this sizzling event serving up a taste of gastronomic vitality, American style.

    Item no.: EM00161081
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: GERALD PASSEDAT

    Le Petit Nice Marseilles, FRANCE

    Gerald Passedat is described as a cross between Gilbert Bacaud and Al Pacino. Yet he is the son of Jean-Paul Passedat, from whom he inherited Le Petit Nice, a magnificent work tool located on the most beautiful coast of Marseilles, which is perhaps the most mythical city in France.

    Item no.: ST00161082
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: GUY MARTIN

    Le Grand Vefour Paris, 1st Arrondissement, FRANCE

    Against a spectacular decor, since 1760, the Grand Vefour has been delighting patrons from Fragonard to Napoleon, to Madonna. It is here that Guy Martin, a lively Savoyard of overwhelming generosity, has been serving up modern cuisine that reflects openness to the world and pays vibrant tribute to Paris, his adopted city.

    Item no.: TJ00161083
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: JACQUES & LAURENT POURCEL

    Le Jardin des Sens

    The Pourcel twins were born the very day the Ephebe of Agde was raised from the Mediterranean after thousands of years a powerful symbol for two of France's greatest culinary stars at the cutting edge of gastronomic exploration.

    Item no.: LG00161084
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: JEAN ANDRE CHARIAL

    Provence - Baux-de-Provence, FRANCE

    When Raymond Thuilier opened the Oustau de BaumaniA're after the Second World War, no one remembered the Baux-de-Provence and its Val d'Enfer, which inspired the poetry of the great Dante. After 27 years at his side, his grandson Jean-Andra Charial now upholds the great tradition of the Relais et Chateaux in the most enchanting surroundings.

    Item no.: GG00161086
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: JEAN-BERNARD PAUTRAT

    With grace and intelligence, Mrs. De la Sablia're would have inspired the greatest classics. Ideally located along the Blavet River, just minutes from Lorient, this Locguanola domain would have provided an ideal backdrop for the creation of great masterpieces. Given his talent and generosity, its chef, Jean-Bernard Pautrat would have delighted them with the finest products of dramatic and bewitching Brittany.

    Item no.: FM00161087
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: JEAN-MARC BANZO

    At the foot of Mont Sainte-Victoire, oft-painted by Cezanne, Jean Marc Banzo delights the people of Aix with his fine and very tasty culinary creations. The chef adores his town, and his town returns the feeling. Banzo manifests his hunger for adventure and exploration into his dishes.

    Item no.: NS00161088
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: MICHEL RICHARD

    Citronelle Washington D.C., USA

    After 31 years in the United States, Michel Richard has remained more French than any of his colleagues in France. It was his Los Angeles restaurant that introduced gourmet palates to California. Today, his Washington restaurant rules this world capital. Michel Richard's genius and outreach are matched only by his joyful disposition.

    Item no.: RN00161089
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: MICHEL TRAMA

    AQUITAINE- Puymirol, FRANCE

    With the sumptuous dascor of his dining room, the humour and efficiency of his cuisine, the beauty of his wife and the smoke spiralling from his cigar, Michel Trama never fails to win over his guests. Playful and adventurous, this self-taught chef is the envy of many professionals, and a true delight to lovers of fine food.

    Item no.: TZ00161090
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: MICHEL TROISGROS

    Maison Troisgros
    RhA¡¦ne-Alps - Roanne, FRANCE

    In his youth, the great Bernard Loiseau idolized the Troisgros brothers. Virtually every one of his colleagues who enjoyed his level of success was trained by them. Today, this family tradition is being perpetuated by Michel Troisgros and his wife, Marie-Pierre.

    Item no.: LZ00161091
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: PHILIPPE LABBE

    Eze is a tiny medieval village perched on a cliff overlooking the Mediterranean just minutes from Monaco. This site is so fabulous that its restaurant, it would be full every night, even if it served nothing but French fries. Fortunately, Philippe Labbe, its young chef, is brimful of talent, ensuring a memorable dining experience.

    Item no.: WC00161092
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: RICHARD COUTANCEAU

    Restaurant Richard Coutanceau
    CHARENTE - La Rochelle, FRANCE

    The name Coutanceau belongs to a dynasty in La Rochelle: Richard the father and his two sons, Christopher and Gregory, are the uncontested stars of local gastronomy. The garden produces Richard Coutanceau's inspiration while his storehouse is the Atlantic Ocean, to which his cuisine pays spectacular homage, day after day.

    Item no.: WN00161093
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: ROGER VERGE

    Located between Grasse and Cannes, Mougins is the city of artists where Picasso spent his final days. It is here that the legendary Roger Verge converted an old windmill into a mecca of world-class gastronomy and a museum of the great friends: Folon and others.

    Item no.: BL00161094
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: ROLAND MAZERE

    At the doorway to the prehistoric land of the cromagnon, near the grottos of Lascaux and the domains of the Dor dogne River, Roland Mazere prepares dishes of such high precision they give the Perigord a whole new flavor.

    Item no.: DN00161095
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: STEPHANE RAIMBAULT

    Raimbault is the culinary Rimbaud and market Rambo. After ten years in Japan, he had his two brothers join him at the foot of the Esterel. Here, next to the famous chateau of an American eccentric, they help him operate the Napoules renowned Oasis. On the menu: a gastronomic travelogue.

    Item no.: BN00161096
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: THEIRRY MARX

    In the midst of an ocean of vines and the great vintages of the Medoc, Thierry Marx paints Caravaggio's on the tables of Cordeillan-Bages, the Relais Gourmand of the prestigious Lynch-Bages. Along with owner Jean-Michel Cazes, Marx is in the process of revolutionizing the peaceful village of Bages, on the west bank of the Gironde.

    Item no.: DY00161097
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: THIERRY VOISIN

    A native of this land, which gives local vines some of their world-renowned characteristics, young Thierry Voisin took over from legendary chef Garard Boyer in this restaurant, which is perhaps the most sumptuous in the entire Champagne region.

    Item no.: WF00161098
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    BEST CHEFS: THOMAS HENKELMANN

    Thomas Henkelmann left his home in the Black Forest, to learn his culinary trade from the greatest chefs before settling in New York, where he quickly became one of the leading ambassadors of French cuisine. Working with his wife Tharase in his magnificent Greenwich inn, he continues to delight Manhattan's most discriminating diners.

    Item no.: NH00161099
    Format: DVD
    Duration: 25 minutes
    Audience: Senior High - College
    Copyright: 2008
    Price: USD 195.00

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    CHEESE SLICES: AUSTRALIAN CHEESE PIONEERS

    In its short history Australia has developed an enviable reputation for its efficient pasture based dairy system and commodity exports but until quite recently the only specialist cheese available in the country came from Europe. Over the past two decades, a small group of passionate farmhouse cheese makers have developed a range of unique Australian cheeses from cow, goat, sheep and buffalo milk and Will Studd travels to meet the original pioneers.

    Item no.: BM00160966
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: CAMEMBERT - FRANCE

    Camembert is a potent symbol of French cheese making and is copied all over the world. Traditional Normandy camembert is made under strict AOC rules from unpasteurized milk. A visit to the tiny village of Camembert where it all began, and the nearby dairy of Monsieur Durand who is now the last 'fermier' or farmhouse producer in the region. The Cooperative of Isigny St. Mere, one of the most respected producers of traditional AOC Camembert in France is also visited. The important difference between camembert and its ancient cousin brie is explained. See the cheese shop of Monsieur Roland Barthlemyin Paris, a famous affineur who supplies the Elysee Palace.

    Item no.: FM00160967
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: CHEDDAR - ENGLAND

    The world's most copied cheese is Cheddar which orginally came from the green countryside of Somerset in England. Meet the last two farm producers of cloth bound cheddar in the county that still make cheese from raw milk by hand. How it is made, and the all important cheddaring process is explained, before we visit a local cider maker and the famous gorge and caves of Cheddar. Then it's time to cut and grade the cheese with Randolph Hodgson of Neals Yard Diary fame at London's Borougj Market.

    Item no.: JA00160968
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: CHEESES OF THE ALPS - FRANCE

    The Alps and Savoie are covered by snow for at least four months of the year and cheese making here has always been a strictly seasonal affair. The local spruce forests play an essential role in ripening the soft and unctuous Mont D'Or. The high summer pastures where we visit a farm making the deliciously creamy Reblochon and learn how to grill it under hot coals. Then it's on to one of the few remaining cheese makers still making Beaufort, the 'Prince of Gruyere' and its smaller cousin Abondance in the high alpage.

    Item no.: DU00160969
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: COMTE GRUYERE AND FARMHOUSE MORBIER - FRANCE

    Comte is one of the most popular cheeses in France and the most important of all those made under the strict French appellation system. This delightful cheese is still made under strict controls using traditional methods high in the Alpine mountains that create the border between France and Switzerland. The link between farmer, cheese maker, and affineur are traced. Visits to the old Fort of Saint Atoine where 60,000 crusty wheels are matured. How did Morbier cheese get its stripe?

    Item no.: TW00160971
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: EDAM, GOUDA - THE NETHERLANDS

    The Netherlands is the second largest exporter of cheese in Europe after France, yet it's famous for just two cheeses, Edam and Gouda. The town of Edam is visited to see what the cheese looked like before it was covered in red wax, then visits a Slow Food show in Rotterdam where we discover a number of interesting traditional cheeses which the Dutch keep for themselves. After learning how real farmhouse Gouda and its cousins are made,we travel to the beautiful island of Texel to look at a cheese that was once colored green with sheep droppings!

    Item no.: LM00160972
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: FETA - FOOD OF THE GODS: GREECE

    The ancient Greeks regarded cheese as Food of the Gods, and it's no surprise that in Greece today the consumption of cheese per head of population is the highest in the world. Travel to Central Greece to learn how wooden barrels play an essential role in the maturation of traditional Feta and how Manouri, an ancient whey cheese is made. A trip to Crete, the largest of all Greek islands to sample some delicious local cheese delicacies.

    Item no.: TY00160973
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: GOATS CHEESE OF POITOU - FRANCE

    The Poitou region is the orignial home of many of the famous goat cheeses of France. Journey to the village of Sainte Maure de Touraine to attend the annual Goats Cheese fair. In the Judge's Hall one finds out what to look for in a perfect chevre, as well as witnessing an unusual anthronisation ceremony. The largest goat cheese dairy in France is toured where the difference betwee St. Maure, the most popular goat cheese in France today, and its ancestor Sainte Maure de Touraine is explained.

    Item no.: CR00160974
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: GORGONZOLA - CAVE RIPENED TALLEGIO - ITALY

    Gorgonzola, the graddaddy of all European blue cheeses made from cows milk and its cousin cave ripened Tallegio, which until recently was one of the Italy's great soft cheese secrets. These fascinating cheeses are created in Northern Italy. Visit Lombardy, and the maze of underground cellars in the town of Novara where more than 70% of Gorgonzola is matured. Caves located in the foothills of the alps cooled by melting snow are still used to ripen Tallegio the old fashioned way.

    Item no.: JF00160975
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: MASSIF CENTRAL AND AUVERGNE - FRANCE

    The rugged plateau of the Massif Central and Auvergne is famous for rich green pastures and its six benchmark AOC French cheeses. The differences between three semi hard varieties that date back to the pilgrims of the 12th century is explained. An unused railway tunnel where more than three thousand cheeses are matured. A cow fair where the locals celebrate the annaul transhumance and a visit to the medieval village of St. Nectaire and a troglodyte dwelling where cheese is still matured on rye straw.

    Item no.: NT00160976
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: MOUNTAIN CHEESE - SWITZERLAND

    Switzerland has a reputation for producing the finest mountain cheeses in the world and more than three quarters of these are still made the traditional way from raw milk. Will samples Raclette and learns how it's made, the old fashioned traditional way over a wood fire. His journey takes him on to the pretty town of Gruyere to look at the origins of cheese whose name literally means 'head of monk'. Then it's time to meet the king of Swiss cheese, Emmenthaler and find out just how it gets its holes.

    Item no.: VC00160977
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: NEW FARMSTEAD CHEESES OF NORTHERN CALIFORNIA - USA

    Artisan and hand made farmhouse cheeses have been at the forefront of a growing consumer backlash against innocuous mass produced foods in the United States. A Northern Californian finds out those responsible for this exciting new movement and after a tour of the Ferry Building farmers market in San Franscisco, he drives north along the coast calling in on small producers who make great cheese from cows, goats and even ewes milk. Will aslo catches up with one of the last traditional producers of Monterey Dry Jack, the oldest and mostly widely known of all Californian cheeses.

    Item no.: FH00160978
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: OSSAU IRATY CHEESE - THE BASQUE

    The Basque people proudly boast the oldest language in Europe and one of its most ancient cheeses. The pretty village of Espelette is visited to discover the significance of its famous red peppers, before traveling into the mountains to one of the few remaining traditional shepherds' huts where they still milk their flock of Ewe's by hand. This region's cheeses go by many names but the official version is Ossau Iraty in France and Idizabial in Spain.

    Item no.: JN00160979
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: PARMIGIANO REGGIANO - GRANA PADANO - ITALY

    Parmigiano Reggiano is the undisputed king of Italian cheese and is still made by hand the old fashioned way in giant copper cauldrons. The extraoridnary steps taken to control production fo this wondrful cheese, and witnesses its birth, a process that is nothing short of magical is explained. Filmed in the beautiful countryside near Parma in Reggio Emilia, meet the Biemme family who have been making benchmark cheese for four generations, and viit the farm and maturation roomsto se how this cheese is matured by robots before getting graded by a stagionatura. Invesigate the thousand year old Grana Paddanond learn why it's different from its famous cousin, as well as the correct definition of parmasean.

    Item no.: GD00160980
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: PECORINO - ITALY

    Pecorino is on of the most ancient of all European cheeses, and this episode explains the different types before traveling to Tuscany to visit the 'I1 Forteto' dairy. Formed by a group of social reformers in the 70's, this cooperative has since grown to become one of the largest producers of Pecorino Toscano DOP. The town of Bra in Piedmont where 'Slow Food' holds the world's largest specialist cheese festival every two years, on this occasion they are celebrating traditional shepherd's cheeses. We learn why raw milk cheese is crucial to 'Slow Food' and the importance of protecting biodiversity for future generations.

    Item no.: KC00160981
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: SOFT WASHED RIND CHEESES - FRANCE

    There is nothing like the strong seductive smell of washed rind cheeses to bring back evocative memories of a visit to France. Travel to the misty Vosges Mountains of Alsace, the green undualting countryside of Normandy and the pretty village of Epoisse in Burgundy to look at four benchmark monastic cheeses. These are Munster, Pont L'eveque, Livarot and Epoisse. These luscious smelly cheeses have a long history and until recently were threatened with extinction. Their growing popularity today is largely due to the vision and hard work of a few very passionate family owned dairies.

    Item no.: TK00160982
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: SPANISH TRADITIONAL QUESOS - SPAIN

    There are hundreds of traditional farmhouse cheeses made in Spain but until recently most were not well known internationally. Investigates the delicious Manchego cheese before visiting the annual cheese fair at the medieval city of Trujillo where we find a cheese made from Merino ewes milk and set with thistles. The journey continues through the spectacular Picos Europa mountains to look at cave ripened Cabrales and Valdeon.

    Item no.: WH00160983
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: STILTON - THE KING OF ENGLISH CHEESE - ENGLAND

    Considered to be one of the greatest English Cheeses and unlike most other native traditional cheeses Stilton has never been copied. Looks at why this proud cheese has retained its outstanding reputation for more than two centuries. Quenby Hall and the old Bell Inn in the village of Stilton wher ethe name originated is visited. The British Cheese Awards at Blenheim palace to see which Stilton maker will be crowned the king of English blue cheese.

    Item no.: EA00160984
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: THE IRISH CHEESE RENAISSANCE - IRELAND

    Though Ireland's cheese making dates back to Celtic times, it has really been the past decade that the artisan cheese makers have revived this ancient art. Will Studd explores the spectacularly rugged Southwest coast and discover the washed rind cheeses, blue cheese and unusal cheese flavored with seaweed.

    Item no.: ME00160985
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: THE LEGEND OF ROQUEFORT - FRANCE

    Roquefort is the most popular Blue cheese in France and has a fascinating history that dates back to Roman times. In fact, all the world's Blue cheese made today relies on the unique blue mould that grows in famous caves beneath the Cambalou plateau at Roquefort. In this episode, Will Studd visits the largest producer of this unique cheese as well as the village and the underground caves that help make it so special.

    Item no.: ZW00160986
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    CHEESE SLICES: VERMONT CHEESE - USA

    The United States is renowned for creating 'fast' processed food and the idea that there is an artisan cheese industry comes as something of a surprise to many cheese lovers. Will Studd looks at some of the finest cheese shops in New York before visiting the beautiful countryside of Vermont to meet a new generation of American cheese makers who share a passion for creating local farmstead cheese with a distinct local identity.

    Item no.: SL00160987
    Format: DVD
    Duration: 30 minutes
    Audience: Senior High - College
    Copyright: 2007
    Price: USD 195.00

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    FEAST INDIA PART 1: DESERT CELEBRATION

    Ghanereo is set in the greenbelt of central Rajasthan, its' multi-hued market the setting for a wedding ceremony lasting several days. In Jaisalmer fine buildings are decorated with the most intricate of carvings and balladeers perform in the streets. Sacred Pushkar is surrounded by deserts and mountains, attracting millions on holy pilgrimage.

    Item no.: HL00160877
    Format: DVD
    Duration: 23 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    FEAST INDIA PART 2: VILLAGE LIFE

    Jodhpur is the second largest city of Rajasthan, its' red fort and blue washed houses described by Kipling as "¡Kthe creation of angels, fairies, and spirits." A Bishnoi village derives from once-native Buddhism; nothing alive may be eaten or used.

    Item no.: GU00160882
    Format: DVD
    Duration: 23 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    FEAST INDIA PART 3: OLD DELHI

    One of the world's oldest spice markets, Delhi has been rebuilt by Parthians, Moguls, and British. The Muslim capital for more than 200 years, its' red sandstone mosque is a center for India's 120 million Muslims; the Hindi temples pay homage to a pantheon of 330 million gods.

    Item no.: WD00160880
    Format: DVD
    Duration: 23 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    FEAST INDIA PART 4: LAND OF COCONUTS

    A small, fertile area set between mountains and sea, Kerala is home to 32 million people. Colonized by Portuguese, Dutch, and English, its' people practice Hinduism, Islam, Judaism, and Christianity. Kochi is now known as the "Queen of the Arabian Sea," as a center of trade for spices and nuts.

    Item no.: RC00160879
    Format: DVD
    Duration: 23 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    FEAST INDIA PART 6: CITY OF DREAMS - MUMBAI

    A local Hindu deity was Mumbai-Ai; it was from that name that the better-known name of Bombay derives. Set on 7 swampy islands, its' unwilling possession was passed by the Portuguese to the Charles II of England as a dubious dowry; his government passed ownership to the East India Company. Today the city boasts 17 million inhabitants.

    Item no.: LM00160876
    Format: DVD
    Duration: 23 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    FEAST INDIA PART 7: DIWALI

    The annual monsoons that refresh the fields are felt to be the gift of the gods; 90% of India's festivals are at harvest time. Diwali is the 5-day "festival of lights," occurring in October and November. Based on the lunar cycle, Diwali lights up moonless nights with fireworks to symbolize the triumph of good over evil.

    Item no.: TF00160878
    Format: DVD
    Duration: 23 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    FEAST INDIA: PART 5 THE SPICE MOUNTAIN

    More than fifty types of spices grow in the Western Ghats, the "spice bowl of India." It is also the most important watershed for the subcontinent and a unique ecological preserve. The Malabar Coast supports black pepper and cardamom plantations; there are daily spice auctions where buyers and sellers converge in a spirited display of commerce.

    Item no.: LS00160881
    Format: DVD
    Duration: 23 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    SAVORING EUROPE: BELGIUM - FLANDERS

    Folk heritages tend to be common to a region rather than to an entire nation, and may transcend national borders. Flanders is such a region, where medieval cities glitter on working canals and the traditions of both France and Germany combine.In the North Sea chill, warm inns offer refuge and border medieval churches; offshore trawlers search for the ever-more depleted sea treasures.

    Item no.: ED00160906
    Format: DVD
    Duration: 26 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    SAVORING EUROPE: ENGLAND - DORSET

    The grassland's cycle-cattle, sheep and pigs, cheese making, organic farming and beer making is set among rolling hills descending to the Atlantic Ocean where tiny boats ply for shellfish. A 101 year old man and his 97 year old brother work the land as the region strives to build a future based on its own traditions. Local cider making began in the 10th century monastery of St. Anne's; breweries have functioned in the region for over 700 years.

    Item no.: TD00160907
    Format: DVD
    Duration: 26 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    SAVORING EUROPE: FRANCE - LYON

    Farmers and herdsmen supply the city from the surrounding vine covered hills. Starred chefs shouting orders or creating Zen-like calm; there are also artisan cheese makers and bakers. Good wine is so enjoyed that locals say that the rivers Saone and Rhone flow into Lyon, but a river of wine flows out. Formerly famous for its' silk industries, Lyons has in fact more Michelin star restaurants than any other city in the world. Its' streets are a world redolent of perfumed colors fused in cuisine.

    Item no.: TA00160908
    Format: DVD
    Duration: 26 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    SAVORING EUROPE: GERMANY - FRANKEN IN BAVARIA

    Set in a dense forest region and on a flat plain dotted with medieval villages and towns, Franken is filled with craftsmen and women holding on to memories. Near the castle of Coburg and the cathedral of Bamberg, and hurdy-gurdy players arrayed as in a bygone century crank out sentimental tunes.

    Item no.: CK00160909
    Format: DVD
    Duration: 26 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    SAVORING EUROPE: GREECE - ARCADIA IN THE PELOPONNESUS

    Donkeys graze beneath an ancient monastery clinging to cliffs above; hill towns cook. as they did in the 18th century. In the middle ages, men escaped their Byzantine overlords by cooking in monasteries. To separate themselves from the priests with their tall black hats they wore tall white hats, still today the sign of a chef. Only 11 monks remain in those monasteries carved out of sheer rock cliffs, but they clandestinely schooled the young men who freed all of Greece.

    Item no.: NP00160910
    Format: DVD
    Duration: 26 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    SAVORING EUROPE: HUNGARY - THE EASTERN STEPPES

    Located in the largest grassland (steppes) in Europe, Hungary boasts cowboys, wild horses, and Podolica cattle. Broad plains support organic farming, with fields of wheat, barley, and maize, orchards of pears and apples for brandy, and sweet peppers that yield paprika. Tisza Lake is used for recreation and provides an abundance of fish.

    Item no.: YW00160911
    Format: DVD
    Duration: 26 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    SAVORING EUROPE: IRELAND - COUNTY MAYO'S ATLANTIC COAST

    Long despoiled by English invaders and decimated by potato blight, Ireland's cool green landscapes today are home to potato farms, pubs filled with song and stout, and sheep herders roving on the commons. Beyond the peat and tidal muck of the coast lobsters, mussels, crabs and shellfish are harvested.

    Item no.: PG00160912
    Format: DVD
    Duration: 26 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    SAVORING EUROPE: ITALY - PUGLIA

    Olive trees from the Byzantine age, pre-Roman cities, ancient recipes and nocturnal Easter illuminations mark the Gargano Peninsula with its' own rugged individuality. The Adriatic provides seafood, the wheat makes possible unusual pasta (sometimes aired for up to 2 years before use), and a rare breed of cattle roam the fields.

    Item no.: TN00160913
    Format: DVD
    Duration: 26 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    SAVORING EUROPE: LITHUANIA - DZUKIJOS FORESTED REGION

    Amid the land's 2,300 lakes dense forests produce mushroom treasures. If for English the forest is freedom and for Germans it is strength, for Lithuanians it is home. The years of occupation by the former USSR have bred a fierce search for cultural identity and continuity among the people, manifested in folk arts, religion, and traditional cuisine.

    Item no.: BA00160914
    Format: DVD
    Duration: 26 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    SAVORING EUROPE: PORTUGAL - THE ATLANTIC COAST NEAR AVEIRO

    Olive trees are trimmed as a hand with five fingers to grasp the sun. Olives are harvested and celebrated, monks make rare sweet liquor, pastry stretched to the size of a room, the vines are cared for. Fishermen pull eels from the Atlantic for their famous stews. The forest of Busaco holds 700 different kinds of trees. Organic farming means that what is taken from the land is returned.

    Item no.: RF00160915
    Format: DVD
    Duration: 26 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    SAVORING EUROPE: ROMANIA - TRANSYLVANIA

    The Carpathian Mountains border the most savage forests in Europe, where wild bears and wolves still seek their prey and huge dogs guard the fields. Ancient machines still plough this land, settled in the 8th and 9th centuries. Buffeted by wild East Carpathian winds, this region is populated by a mixture of Rom, Hungarians, Slavs, and Germans, and suffered greatly under Communist rule.

    Item no.: YY00160916
    Format: DVD
    Duration: 26 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    SAVORING EUROPE: SPAIN - RIOJA

    The northwestern corner of Spain includes the Rioja Valley, with its' 11th century hospital (now a hotel) and church built for pilgrims and tourists. The Spanish Civil War changed the aims of education and the attitudes of the populace. In one village today people engage in a mock war shooting each other with wine; in another a small band heralds the running of the bulls.

    Item no.: RD00160917
    Format: DVD
    Duration: 26 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    SAVORING EUROPE: SWEDEN - SODERMANSLAND

    Standing in the southeastern corner of Sweden bordering the Baltic Sea, Sodermansland hosts large flocks of cormorants, fish, eels, cattle, and an animal preserve with wild deer and boars. The stern self-denying Lutheran edict of "I not" contrasts with the culinary delights of the region; the self-reliance of the people springs from the irreplaceable riches of the earth.

    Item no.: PC00160918
    Format: DVD
    Duration: 26 minutes
    Audience: Senior High, College
    Copyright: 2006
    Price: USD 195.00

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    DESIGNERS - ICE CREAM

    The design of a flavor of ice cream is followed from the original marketing concept, into the development kitchen, through various taste testing sessions, and finally to the factory for mass production.

    Item no.: WY00160199
    Format: DVD
    Duration: 15 minutes
    Audience: Senior High
    Copyright: 2004
    Price: USD 195.00

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    SAVORING THE WORLD PART 1: KERALA (INDIA) - THE LAND OF SPICES AND COCONUTS

    On the south-western tip of India lies the verdant paradise of Kerala, a land criss-crossed by magical backwater lagoons and rivers, and guarded by the Western Ghat mountain range. It is a land with little or no child mortality and nearly 100% literacy. There are fascinating Hindu elephant festivals and one can explore the fishing Communities overlooking the Arabian Sea, as well as the spice, tea and coffee growing regions of the interior and the Cardamom Hills. Ayurvedic medicine and Kar Hastha, the worlds earliest martial art was born here.

    Item no.: DK00160385
    Format: DVD
    Duration: 26 minutes
    Audience: Intermediate - Junior High
    Copyright: 2001
    Price: USD 195.00

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    SAVORING THE WORLD PART 10: BAHIA - THE SOUL OF BRAZIL

    The Bahia is a region known as the soul of its country. African, Portuguese and indigenous roots have fostered a durable people with unique religious and social habits. Legends, music and a hearty cuisine have taken root in the soil of this vast area. Bahia lies in the north-east of Brazil, blessed with a 540 mile Atlantic coast and a typography composed of rain forests, mountains, massive dry plateaus and huge rivers. It includes the capital, Salvador, the coastal fishing communities and the rugged interiors cattle rearing and farming villages. Its African roots are resplendent most noticeably in the local food, the local religion - condomble and the local martial art - the breathtaking capoeira.

    Item no.: JY00160104
    Format: DVD
    Duration: 26 minutes
    Audience: Intermediate - College
    Copyright: 2001
    Price: USD 195.00

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    SAVORING THE WORLD PART 11: NEW ORLEANS - THE CITY ON THE BEND OF THE RIVER

    This city of Mardi Gras sits in low lying bayous where a distinct culture struggles to survive. From its various races and languages and complex cultural history has emerged an eccentric set of traditions and one of the most distinct cuisines in the United States.

    Item no.: HF00160541
    Format: DVD
    Duration: 26 minutes
    Audience: Intermediate - College
    Copyright: 2001
    Price: USD 195.00

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    SAVORING THE WORLD PART 12: JAMAICA - GREEN ISLAND, BLACK SKIN, GOLDEN SUN

    Jamaica is a tropical island state. Its unvarying year round warm temperature coaxes a wealth of fruits and vegetables from the rich earth and bountiful trees. It is said To starve here you must be a lazy man, one who can not be bothered to raise his arm to pluck a prize. Its complex background, fusing Spanish and English colonial rule with enslaved West Africans and immigrants from India, China, Germany, Scotland, Ireland and the Middle East has created unique religious and culinary traditions and helped to forge its contribution to world culture.

    Item no.: EE00160365
    Format: DVD
    Duration: 26 minutes
    Audience: Intermediate - College
    Copyright: 2001
    Price: USD 195.00

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    SAVORING THE WORLD PART 13: KYUSHU - JAPAN'S SOUTHERN BOUNTY

    Kyushu is a southern island of Japan with mountains sheltering deep manicured valleys spilling over with stepped fields of waving rice and vegetable crops. In a Buddhist temple we see the preparation of a Kaiseki feast and observe the Tea Ceremony, an event meant to elevate the soul. A farmer sings local folk music and an 84 year old Geisha plays songs to entertain her guests. At a Shinto shrine, virgin dancers perform a harvest offering and a purist cook reveals her kitchens secrets as the essence of this unique culture and its preoccupation with exact simplicity is revealed.

    Item no.: CA00160396
    Format: DVD
    Duration: 26 minutes
    Audience: Intermediate - College
    Copyright: 2001
    Price: USD 195.00

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    SAVORING THE WORLD PART 2: THE CROSSROADS OF LEBANON

    A tiny country overlooking the fish rich Mediterranean, Lebanon is a land of stunning beauty and brimming with cultural and historical wealth. Aromas and music waft through the night markets and across the valleys where the Bibles stories unfolded. Near high mountain passes, orchards and walled fortress cities are farmers, fishermen and herdsmen. Baalbec was one of the western worlds earliest cities, a bustling port and a testament to the historical importance of this land. In Beirut, Roman ruins are watched over by new gleaming glass banks, as the country is rebuilt, forging a future from the ruins of the past.

    Item no.: JD00160184
    Format: DVD
    Duration: 26 minutes
    Audience: Intermediate - College
    Copyright: 2001
    Price: USD 195.00

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    SAVORING THE WORLD PART 3: MOROCCO - JEWEL OF THE MAGHREB

    This episode studies northern Morocco, from Tangiers to Chefchaouen to Fez to Meknes, a land enriched by verdant pastures and vibrant fishing villages. The heady presence of a centuries old culture is all- pervasive among some of the finest examples of Islamic architecture. In the colorful markets, or souks, everything is for sale. The aroma of spices and fruits is intoxicating, while the refreshing qualities of the local mint tea is sure to appease even the most demanding of travelers. Inhabited by a warm and friendly people, its shores dip into the Mediterranean and its deserts into the Sahara, with a culture embracing European and African influences and a cuisine so refined it lingers in the memory forever.

    Item no.: JT00160493
    Format: DVD
    Duration: 26 minutes
    Audience: Intermediate - College
    Copyright: 2001
    Price: USD 195.00

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    SAVORING THE WORLD PART 4: LANGUEDOC, FRANCE - THE CRADLE OF MY BEING

    Languedoc in southwestern France is a little known land of spectacularly savage beauty and of jealously guarded traditions with its own language. Mountain streams, forests and glorious fishing villages provide a bountiful and hearty culinary experience. Offshore, oysters are farmed and sold worldwide. This land represents the essence of French regional cuisine and culture, a land best savored on foot and with a generous appetite.

    Item no.: WW00160402
    Format: DVD
    Duration: 26 minutes
    Audience: Intermediate - College
    Copyright: 2001
    Price: USD 195.00

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    SAVORING THE WORLD PART 5: ANDALUCIA (SPAIN) - A GREEN HEAVEN ON EARTH

    Andalucia located in the southwest of Spain is a land of stunning beauty and of unparalleled historical interest. Its people are warm and friendly and have witnessed Moorish invaders come and go, leaving behind countless testaments to their artistic and architectural brilliance. It is the land of flamenco and sherry, of magical cities such as Seville and Granada, of infinite olive groves and wild horses, of bullfights and strong Flavors, of music and wine. The rolling green countryside is punctuated by orchards, ancient ruins and whitewashed villages perched high on Cliff tops.

    Item no.: MJ00160073
    Format: DVD
    Duration: 26 minutes
    Audience: Intermediate - College
    Copyright: 2001
    Price: USD 195.00

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    SAVORING THE WORLD PART 6: OAXACA (MEXICO) - THE LAND OF THE SEVEN SAUCES

    Oaxaca is a vibrant land on the Pacific coast of southern Mexico. Its highlands are shrouded in mythology and reigned over by the breathtaking ruins of Monte Alban. It was the capital of the highly advanced Mixotec civilization, destroyed in a few years by Cortez and his conquistadors. The emerald forests are home to the coffee plantations while the coastal communities rely on fishing. This is an intimate portrait of a hospitable and warm people in touch with their traditions.

    Item no.: BM00160550
    Format: DVD
    Duration: 26 minutes
    Audience: Intermediate - College
    Copyright: 2001
    Price: USD 195.00

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    SAVORING THE WORLD PART 8: KENT AND THE SOUTH EAST - GARDEN OF ENGLAND

    This is a land of rolling hills, white cliffs, shimmering meadows and medieval castles, famous for its history. There are oyster farms and the only organic hop farm and brewery in England. The orchards, watched over by glorious castles cloaked in historical importance, stretch to the horizon as lazy afternoons bask in the sunlight, while the chirping birds and the grazing sheep provide the only sounds.

    Item no.: WN00160382
    Format: DVD
    Duration: 26 minutes
    Audience: Intermediate - College
    Copyright: 2001
    Price: USD 195.00

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    SAVORING THE WORLD PART 9: THAILAND - LAND OF SMILES

    This episode opens with he uplands of Chiang Mai and the river delta around Bangkok. The ancient capital of Ayutthaya which basks in the reflected glory of its past, offers some of the most fabulous ancient ruins in Asia. It is a land of hill tribes clinging to their traditions, villages made of thatched huts where children and chickens run about freely, a land of forests streams and paddy fields. The fragrant aroma of ginger, lemon grass, galangal and coconut fills the air. Rice paddies provide the staple food, accompanied by vegetables, fruit and meat. Thanks to Buddhism, the colorful people are smiling, graceful and contented, a beautiful people living in a unique country.

    Item no.: ZM00160787
    Format: DVD
    Duration: 26 minutes
    Audience: Intermediate - College
    Copyright: 2001
    Price: USD 195.00

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