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Displaying 81 to 90 (of 370 products) Result Pages: [<< Prev]   1  2  3  4  5  6  7  8  9  10 ...  [Next >>] 
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 Culinary Travels  Great Stays-The Hotel Healdsburg, The Carneros Inn, The Azul Beach    Culinary Travels
 Great Stays-The Hotel Healdsburg, The Carneros Inn, The Azul Beach 
(2010)
 Distributed by TravelVideoStore.com - Includes Limited Public Performance Rights
       Great cuisine and great accommodations don't always run hand in hand, but they sure do on this show. You'd better be pretty good at both if you're in the heart of wine country, which is where you'll find the Hotel Healdsburg and the Carneros Inn. The Hotel Healdsburg is where celebrity chef Charlie Palmer has set up shop. We'll visit with him as he crafts some memorable dishes. It's no less serious cuisine at the Carneros Inn with three restaurants from which...
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$19.95
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 Flavors of France  Green Ardeche-Annonay    Flavors of France
 Green Ardeche-Annonay 
(2013)
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       The economic capital of Green Ardeche is Annonay. Experience the annual costumed pageant commemorating the first hot air balloon flown by the Mongolfler brothers in 1783. Travel down the Rhone River and take in the jousting contest performed in boats. Dishes prepared include: Meatballs with Chestnuts, Escargots and Crizzas (Pizza). The little village La Louvesa, home of Saint Francois Regis, is also visited.Set in Paris and Provincial France against a scenic background, this series o...
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 Global Gourmet  Green Pea Soup, Jambalaya, Baked Lamb Shoulder, & Cantonese Banana Toffee    Global Gourmet
 Green Pea Soup, Jambalaya, Baked Lamb Shoulder, & Cantonese Banana Toffee 
(2009)
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        Amsterdam, HollandGreen pea soup. Prepared by Chef Hugo de Haan at Haesje Claes Restaurant. New Orleans, Louisiana, USAJambalaya. Prepared by Anne Dettmer. Cannes, FranceBaked shoulder of lamb. Prepared by Chef Yves Martin at Restaurant La Mere Besson. Taipei, TaiwanCantonese banana toffee. Prepared by Chef Nam Lee.Dedicated to the gourmet traveler, the adventurous cook, and to all those who want to heighten their understanding of food, this fast-moving, exciting gastronomic exp...
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 Culinary Travels  How do you say Graubunden? Switzerland   Culinary Travels
 How do you say Graubunden? Switzerland
(2010)
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       You don’t have to worry about saying it.  All you have to do is experience it.  Home to resort capitols like Saint Moritz and Davos, Graubunden is a winter paradise.  But, what happens in the summer?  Come along and find out as we showcase some traditional Swiss sweets, an outdoor fondue celebration, and the self-proclaimed “last beer stop before heaven.”...
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 Global Gourmet  Hummus, Smoked Duck, Vegetarian Asparagus & Chocolate Tart    Global Gourmet
 Hummus, Smoked Duck, Vegetarian Asparagus & Chocolate Tart 
(2009)
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        Pefkohori, Macedonia, GreeceHummus. Prepared by Chef Kricos. Amsterdam, HollandSmoked duck with fresh apple salad. Prepared by Chef Frans Pieterse at Five Flies Restaurant. Poona, IndiaVegetarian asparagus en croute. Prepared by Chef Jean Marc at Osho Commune. London, EnglandChocolate tart with raspberries. Prepared by Master Chef Julie Walsh at Le Cordon Bleu.Dedicated to the gourmet traveler, the adventurous cook, and to all those who want to heighten their understanding of fo...
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 African Food Adventures  Impala (PAL)    African Food Adventures
 Impala (PAL) 
(2010)
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     This is a PAL format DVD. Will NOT play in the US and Canada.   THIS IS A PAL DVD AND WILL NOT PLAY IN THE US OR CANADA. 1st SegmentA brief description of the impala. Marinating and grilling Impala steak while on the sidelines exploring the traditional art of fortune-telling. 2nd SegmentThe basics of preparing impala stew. Sampling curried impala stew and serving it with peanut butter rice. 3rd SegmentPreparing grilled impala and butternut served with chocolate and chili sauce. The Af...
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 Culinary Travels  Italy-the Veneto beyond Venice    Culinary Travels
 Italy-the Veneto beyond Venice 
(2010)
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       If you’ve come to the Veneto, you’ve probably visited Venice and perhaps Verona.  To be sure, those are great cities, but in the Veneto, you’ve just scratched the surface.  We’ll dig a little deeper starting with the wine.  Bolla has been producing wine in the Veneto for more than 100 years, and truth be told, its wines have never been better.  We’ll learn about Soave, Valpolicella, Amarone, and pair them all up with culinary delights. &nb...
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 Culinary Travels  Japan-Farm-Raised Treasures    Culinary Travels
 Japan-Farm-Raised Treasures 
(2010)
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       I’ve only been to Japan once, and then, only Tokyo, and only for a few days.  This trip was different.  I got out of the city and into the Ehime prefecture, the least populated of this densely populated country.  In Ehime, the emphasis was on seafood-in particular, farm-raised yellowtail.  I’ll head to the market, the yellowtail farm, and the processing plant.  Along the way, we’ll get some advice on how to prepare and best appreciate...
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 Culinary Travels  Japan-Savoring Sake    Culinary Travels
 Japan-Savoring Sake 
(2010)
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       I didn’t know much about sake before this trip, but I can’t say that anymore.  Although only using three ingredients: water, rice, and yeast, sake is extremely complex.  Come along on this show as I introduce you to some of the people responsible for crafting this time honored beverage.  You’ll meet a rice farmer, a sake brewmaster, and two owners of sake companies.  All will share their passion for sake, which will put to the test with a varie...
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 Culinary Travels  Kansas    Culinary Travels
 Kansas 
(2010)
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       Travel with me to a Bison farm, a terrific winery (yes, a terrific Kansas winery!), and ole’ fashioned café, a bakery where Kansas wheat is turned into magical taste treats, and wash it all down with a microbrew from one of the best brew pubs in the country.  It’s Kansas as you’ve never imagined!...
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