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Content

Cooking Methods


Cooking Methods



BAKING FUNDAMENTALS: COOKIES, BARS, AND CAKES

With a knowledge of baking basics, cookies, bars, and cakes are easy to prepare. Learn the essential skills necessary to make delicious baked goods with Chef Dave Christopherson in Baking Fundamentals: Cookies, Bars, & Cakes. Join Chef Dave in his kitchen as he demonstrates and explains how to make a variety of sweet treats. Step by step instructions take viewers through each recipe from start to finish, including:

  • Rolled sugar cookies
  • Oatmeal, walnut and dried cranberry drop cookies
  • Rice Krispies
  • Brownies
  • Sponge cake
  • White cake
  • Boxed cake mix
  • Clafouti

    DVD / 2012 / (Grade 6-Adult) / Approx. 38 minutes

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    CAVIAR: THE BLACK GOLD

    With the global economy in flux, one sector remains strong. Surprising as it may seem, we are talking about caviar. The world's leading producers are grabbing huge shares of the market thanks to their farm-raised fish. From their labs where the tiny eggs are assembled to the 5-star hotels of Abu Dhabi, from the kitchens of the greatest Parisian chefs, to highly exclusive caviartasting clubs, this film follows, for the first time, the people who have turned caviar into a real business and also into a way of life. This is a trip into an astonishing world, where luxury and gastronomy are but one.

    DVD / 2012 / (Senior High - College) / 52 minutes

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    CHEF DES CHEFS: THE PALACE OF MONACO

    Chef des Chefs is an elite club composed of 40 highly distinguished chefs cooking for the world's most powerful heads of states. Preparing daily meals and sumptuous feasts for special government receptions, they live a life of both privilege and considerable pressure. They are ambassadors of their country's cuisine and have the crucial role to meticulously create an atmosphere that will favor diplomacy and political negotiations. Their challenge is to consistently exhibit the highest standards of gastronomy, including selecting the finest ingredients, creating inventive menus, and delivering flawless service. We delve into the luxurious and mysterious palace of Monaco to meet Christian Garcia, who has been the personal chef of Prince Albert II of Monaco and his family for the past 24 years. This passionate man will go to any length to discover the rarest treasures that will compose the imaginative and delicate dishes required by the royal family. Uncover what happens behind closed doors as Chef Garcia carefully orchestrates a prestigious reception for the President of Croatia with the help of his dedicated 30 person team.

    DVD / 2012 / (Senior High - College) / 60 minutes

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    WONDERS OF CHOCOLATE, THE

    Experience the amazing and delectable delights of chocolate... Plunge your senses into the world of master chocolatier Patrick Roger - from the lab where this audacious artist creates his luxurious chocolate gems, to Ecuador and the source of the finest quality beans. Meet pastry chef Thierry, whose cocoa-coated gourmet universe produces textures and flavors to seduce and surprise the palate-cocoa spring rolls, chocolate bonbons with foie gras.... Discover the health benefits of chocolate, from anti-aging serums to treatments for cavities and even cancer! A truly wondrous decadence.

    DVD / 2012 / (Senior High - College) / 52 minutes

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    CHEESE WITH EVERYTHING

    There are hundreds of varieties of cheese and Canadians produce and consume them with a passion. Learn handling techniques to create a flawless fondue, and raise a creamy "Goat Cheese Napoleon" to heights that will cause the most ardent of connoisseurs to swoon.

    DVD / (Grades 9-12) / 25 minutes

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    DEATH BY CHOCOLATE

    Hear intriguing secrets of fine chocolate production from the lips of a Belgian master, then take a "temperance" lesson from a world-class pastry chef. The dessert created is so incredibly beautiful you'll be forced to suffer endless adulation from your dinner guests. Are you up for it?

    DVD / (Grades 9-12) / 25 minutes

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    EDIBLE FLOWERS AND WEEDS

    Flowers are not just beautiful to behold, and weeds are not just a blemish to be rid of. Discover which ones can add colour, flavour and nutrition to your cooking. Tour an expert's garden - designed to produce the maximum edible harvest from our short Canadian growing season - and visit a greenhouse that grows that the most delicious blooms. The ensuing gourmet recipes will change the way you feel about weeds, and perhaps, convince you to trade in your hoe for a hammock.

    DVD / (Grades 9-12) / 25 minutes

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    FINE KETTLE OF FISH

    It's a rewarding experience selecting fresh fish when you know what to look for. Take a trip to the local fish monger, and gain confidence in using the correct terminology for cuts of fish. The catches of the day will leave you gasping for breath - the lowly jack fish turns golden in the pan of a professional chef, and a recipe for stuffed white fish makes a smooth transition from the stove to the campfire.

    DVD / (Grades 9-12) / 25 minutes

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    FREE-RANGE CHICKEN

    Find out exactly what "free-range" means in Canada. Then follow a chef's inspired presentation as he makes a chicken look like a pear. With the amount of chicken consumed in Canada, it seems we're all looking for new exciting ideas on how to prepare it.

    DVD / (Grades 9-12) / 25 minutes

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    FRESH SPRING LAMB

    A desire for simple, low-cholesterol meals, and a growing interest in ethnic cuisine, makes lamb a great choice for the Canadian table. New breeds, available across the country, make for the mildest, most tender lamb ever produced. Learn how to make a fabulous peppercorn flambe - part of an elegant traditional lamb dinner.

    DVD / (Grades 9-12) / 25 minutes

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    MAGIC OF MUSHROOMS

    Don't remain in the dark about the secrets of superb tasting mushrooms. Prized by chefs the world over, discover their methods for preserving and featuring the unique textures and flavours of these funky fungi.

    DVD / (Grades 9-12) / 25 minutes

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    NO MEAN-NO PROBLEM

    Venture into meatless cooking and hear a registered dietician's point of view on reducing overall meat intake. Explore four of the world's tastiest vegetarian cuisines and discover how surprisingly simple these dishes are to prepare, with the ingredients more readily available than ever before.

    DVD / (Grades 9-12) / 25 minutes

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    OPEN WIDE AND SAY OSTRICH

    Explore prairie ostrich production and find out about the products available to consumers. Then take the guess work out of handing and preparing this exotic meat with valuable tips and insights from a five-star restaurant chef. You'll love the fool-proof recipe for ostrich kebabs.

    DVD / (Grades 9-12) / 25 minutes

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    PASTA PLEASE

    Fool-proof preparation tips from the professionals, and handy ideas on choosing pasta-related utensils. Prepare perfectly cooked pasta mama would be proud of and learn how to make your own delicious, fast and easy sauces.

    DVD / (Grades 9-12) / 25 minutes

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    PICK A PEPPER, ANY PEPPER

    From poblano to pimiento - there's a world of peppers out there just waiting to be picked. Visit a huge greenhouse operation and find out why red peppers cost more than green ones. Get red-hot tips from a southwestern and Mexican food expert, and follow through the steps for a creamy pasta poblano recipe.

    DVD / (Grades 9-12) / 25 minutes

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    RUSTIC BISON

    Historically essential to human life on the Canadian prairies, bison are once again gaining recognition as a valuable food source. Find out how bison are being managed in Canada and what restaurants feature it on their menu. Then prepare bison recipes which draw their inspiration from traditional, natural ingredients, such as wild berries, in combination with the richness of a full-bodied red wine.

    DVD / (Grades 9-12) / 25 minutes

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    WILD BOAR-FIT FOR A KING

    No longer the preserve of royalty, locally-raised boar can grace the table of any dinner party, and will certainly be a topic for sustaining the evening's conversation. Get as close as you dare to these wild, hardy creatures and be privy to princely advice from a professional chef. Learn how to cook up a handsome and regal loin of boar platter.

    DVD / (Grades 9-12) / 25 minutes

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