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Content

Culinary Arts


Culinary Arts



YEAR IN CHAMPAGNE, A

Director: David Kennard

The exploding cork. Endless tiny bubbles floating up and up in the glass. An indulgence. A celebration. A seduction. A triumph. This is the essence of Champagne, isn't it? But it's not just bubbles in a glass that makes the wine, or the mystique. Only sparkling wine produced within the boundaries of the Champagne region is truly "Champagne." At first glance, the region is not an obvious source of romance. Champagne's history is grim and bloody, swept by war and destruction from Attila the Hun to the filthy trenches of WWI and the Nazi depredations of WWII. The environment for winemaking is desperately hard - northerly latitude, chalky soil, copious rain, frost, rot. Yet it's these difficulties that help make the wine unique.

With renowned wine importer Martine Saunier as our guide, we get a rare glimpse behind the scenes into the real Champagne through six houses, from small independent makers like Champagne Saint-Chamant, where each and every bottle is still turned by hand in the cellars, to the illustrious houses of Gosset and Bollinger which have been instrumental in shaping the image of Champagne around the world.


DVD (English and French with English subtitles) / 2014 / () / 82 minutes

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SOMM

Director: Jason Wise

Somm takes the viewer on a humorous, emotional and illuminating look into the mysterious world of the Court of Master Sommeliers and their massively intimidating Master Sommelier Exam.

The Court of Master Sommeliers is one of the world's most prestigious and exclusive organizations. Since its inception, fewer than 200 candidates have reached the exalted Master level. The exam covers literally every nuance of the world of wine. Those who have passed have put their sanity at risk to pull it off. Shrouded in secrecy, access to the Court has always been strictly regulated, and cameras have never been allowed anywhere near the exam, until now. How much do you think you know about wine?


DVD / 2013 / () / 93 minutes

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RAW AND THE COOKED, THE

Director: Monika Treut

Taiwan is known for one of the most diverse cuisines in Asia. A sumptuous exploration of the island's culinary traditions and mix of cultures, the film begins in Taipei, circles the island, and then heads inland. Along the way we enter the restaurant Shin Yeh atop the city's Taipei 101 skyscraper; are treated to a lesson on eating soup dumplings; and visit an aboriginal chef who makes bouillabaisse within a tree trunk, cooked by heated stones.


DVD-R (Taiwanese with English Subtitles) / 2012 / () / 83 minutes

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BOOM VARIETAL

Director: Sky Pinnick

Originally from France, the Malbec grape found its perfect home in the dry Argentine climate. Its booming popularity has swept through North America and the world, reviving a varietal that nearly had been lost.

Documenting how a wine originally intended only for local consumption transformed into an international sensation, Boom Varietal talks to Malbec winemakers, wine connoisseurs, and the investors hoping to profit from the boom. Beautifully shot and with an original music score, Boom Varietal is an insider's look into the world of wine that will inspire not only your palate, but a love for Argentina's rich culture.


DVD (English and Spanish with English subtitles) / 2011 / () / 72 minutes

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MATTER OF TASTE, A: SERVING UP PAUL LIEBRANDT

Director: Sally Rowe

A Matter of Taste follows talented young chef Paul Liebrandt for over a decade, revealing his creative process in the kitchen as well as the extreme dedication it takes to be a successful culinary artist in the cutthroat world of haute cuisine.

Award
~ WINNER! James Beard Award , Best Documentary or Special


DVD / 2011 / () / 69 minutes

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THREE STARS

Directors: Lutz Hachmeister

Focusing on nine Michelin starred chefs from three continents, Three Stars depicts the everyday drama of life in gourmet restaurants and includes exclusive interviews and behind-the-scenes access to some of the world's most talented chefs as they work in their gastronomic laboratories, hunt for exquisite ingredients in local markets, and gather rare edible plants along rough coastlines. It reveals the business of cooking on the highest level and highlights the various kitchen routines and culinary philosophies of chefs like Jean-Georges Vongerichten, Yannick Alleno, and Olivier Roellinger.


DVD-R (Dutch, English, French, German, Italian, Japanese & Spanish with English Subtitles) / 2011 / () / 94 minutes

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KINGS OF PASTRY

Director: Chris Hegedus & D A Pennebaker

Imagine a scene never before witnessed: Sixteen French pastry chefs gathered in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in hopes of being declared by President Nicolas Sarkozy one of the best. This is the prestigious Meilleurs Ouvriers de France competition (Best Craftsmen in France). The blue, white and red striped collar worn on the jackets of the winners is more than the ultimate recognition for every pastry chef - it is a dream and an obsession.

From Chris Hegedus and D.A. Pennebaker, the filmmakers who brought us MONTEREY POP, THE WAR ROOM and Bob Dylan in DON'T LOOK BACK comes this epic, never-before-filmed test of France's finest artisans as they work under constant scrutiny of master judges and the critical palates of some of the world's most renowned chefs. The film captures the high-stakes drama of the competition - passion, sacrifice, disappointment, and joy - in the quest to become one of theKINGS OF PASTRY.


DVD (English and French with English Subtitles) / 2010 / () / 84 minutes

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PRESSURE COOKER

Director: Jennifer Grausman & Mark Becker

There's a force-of-nature at Frankford High School in Philadelphia. Her name is Wilma Stephenson and she runs an infamous Culinary Arts "boot camp" for students. A teacher for 40 years, Wilma can be blunt and cantankerous - but beneath her tough exterior is a person who cares passionately about getting the best out of her kids.

Pressure Cooker documents an entire school year with Wilma and her students. At a school where over 40% of the students don't even make it to their senior year, Wilma shows her kids how to achieve her version of the American dream: Choose a realistic goal. Work hard. Work the system. And get out of Northeast Philly.

At the end of the year, culinary students from all over Philly compete in a one-day cook-off, where top chefs judge the students' skills and talent. Scholarships are on the line; success will depend upon how dedicated they've been over the last year - enduring stressful home lives while still finding the motivation to wake up at 6AM to get to class early enough to master crepes and tournee potatoes.


DVD / 2010 / () / 99 minutes

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FOOD BEWARE: THE FRENCH ORGANIC REVOLUTION

Director: Jean-Paul Jaud

For the first time ever, our children are growing up less healthy than their parents. As the rate of cancer and childhood obesity climbs ever upward each year, we must ask ourselves, why is this happening? What can we do to save our children's health - and our own?

Food Beware takes a look at a small village in the mountains of France, where - in opposition to powerful economic interests - the town's mayor has declared that the school lunchroom will serve mostly local food, grown by organic methods.

Featuring interviews with children, parents, teachers, health care workers, journalists, farmers, elected officials, scientists and researchers, we learn about challenges and rewards of their stand - the abuses of industry as well as the practical solutions at hand. What will it take to save our food supply? This moving testament to one community's answer is food for thought, and a case study of a growing revolution.


DVD (French, With English Subtitles) / 2007 / () / 112 minutes

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FOOD SAFETY SERIES (ALL 19 TITLES)

This safety training on DVD provides a comprehensive, yet easy to understand guide to the food laws and safe food handling practices.

Titles in this series:
1. The Law and You
Food poisoning is an illness that can affect anyone, and has the potential to cause serious harm.
2. Food Safety Programs
A food safety program is based on the principles of H.A.C.C.P, an internationally accepted prevention and risk based safety program.
3. Food Adulteration
This program provides a simple checklist to assist food handlers in the prevention of food adulteration.
4. What is Bacteria?
Bacteria comes in many forms and is beneficial in many processes, such as digestion, water treatment and food processing.
5. Temperatures
For anyone in the business of handling food, it is important that you know the impact that temperature has on food.
6. 10 Causes of Food Poisoning
Explores the 10 main causes of food poisoning.
7. Potentially Hazardous Food
This video looks at potentially high risk food and gives some handy hints on how to prepare them and what temperatures to store them at.
8. Hygiene
This safety training video explores some must do's and must not do's when preparing food.
9. Clothing
When preparing or handling food, appropriate clothing and footwear must be worn, this is to ensure that the body or clothing itself does not lead to contamination of the food.
10. Food Handling Controls
This safety training video takes an in depth look at food storage, food processing, food display, food packaging, the importance of temperature control when cooling food and the correct way to take the temperature of food.
11. Hazards
A hazard is anything that can cause harm to a consumer.
12. Chemical Safety
This sfaety training video looks at the 5 basic steps when cleaning and sanitizing food contact surfaces as well as the importance of cleaning schedules.
13. Pest Control
This safety trraining video looks at the 3 main types of pests in food preparation areas.
14. Food Delivery
This safety training video highlights the importance of using suppliers and delivery providers of the highest caliber and routinely reviewing them to make sure that they are delivering food safely to you.
15. Food Storage
This video contains 13 general rules for storing food as well as another 24 tips for storing cold, frozen, dried and canned food correctly.
16. Egg Safety
This video shows how to buy, store, and use eggs in a manner that will prevent any contamination.
17. Allergens
Allergen control is now a legislative requirement and managing allergen risks requires specified procedures in your workplace.
18. Food Handler's Health
Learn about the food handler's obligation and what to do if you feel you may be ill.
19. Product Recall
This video addresses: How best to store products? What to do when a food product is recalled? How to find out what foods are being recalled?
Remarks: Minimum purchase of 5 copies on same or assorted titles per order is required.


19 DVDs / / () /

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