Gone with No Return

A young couple travels to a remote island to eat at an exclusive restaurant where the chef has prepared a lavish menu, with some shocking surprises.

Hanoi comes across almost picture-perfect in director Tran Anh Hung's beautiful, elegiac tale about the lives and loves of three Vietnamese sisters. A mood characteristic of Hung's films is set early on with the vivid sounds of birds, insects and water and the way the lighting enhances the subtle use of color. They all combine to gem-like effect here.

When Carly and Jason, exact opposites, compete on a famed cooking show for the chance at their own restaurant, what will matter more – their culinary careers or their potential love?

Julia Child and Julie Powell – both of whom wrote memoirs – find their lives intertwined. Though separated by time and space, both women are at loose ends... until they discover that with the right combination of passion, fearlessness and butter, anything is possible.

Two sisters Tae and Yo come back to their old house which is soon to be torn down. Clearing up the family mementos, Tae finds a red box full of recipes and letters written by their mother who died 20 years ago. In these recipes and letters, she finds out how her mother had struggled in her life due to relocation from Japan to Taiwan, the death of her Taiwanese husband, and a battle with cancer. Tae travels to Taiwan to trace her mother's past, reminiscing about the dishes she made for the family.

Made in France, English subtitled. In-depth portraits of internationally acclaimed chefs featuring exclusive interviews. Michel Bras is one of France's greatest cooks, obtaining his third star in 2000 and rated #7 on the 2008 World's 50 Best Restaurants chart. We will taste four dishes, cinematographically describe what we feel, then work through each dish's culinary fabrication to the true subject of the series: investigating the ways that one invents cuisine by revisiting their space and time.

Dive into summer and all the wonderful things it has to offer with this collection of recipes and seasonal project ideas, culled from the archives of the Martha Stewart empire. Easy-to-follow segments provide a list of kid-friendly activities to add flair to your next family outing; show you how to prepare delicious meals and cocktails for stress-free outdoor dining; and include a tutorial the best way to fire up the family barbecue.

Every great cook secretly believes in the power of food. Alice Waters just believes this more than anybody else. She is certain that we are what we eat, and she has made it her mission in life to make sure that people eat beautifully. Waters is creating a food revolution, even if she has to do it one meal at a time.

Danish culinary entrepreneur and Noma co-founder Claus Meyer has kickstarted a gastronomic revolution in Bolivia’s capital of La Paz with the opening of Gustu, a fine-dining restaurant and cooking school for the country’s impoverished youth. Kenzo, a hunter raised in the Bolivian Amazon, and Maria Claudia, a native of the Andean altiplano, have resettled in La Paz in order to pursue a career in the culinary arts. Under the tutelage of Meyer, these young Bolivians are working towards a better future as they attempt to establish their country as the world’s next great culinary destination.

Chef André Chiang is returning his Michelin stars, and has publicly declared that he is returning to his roots after 30 years. What would make him do so? How does the perfectionist define success? What haunts him at night? Following Chef André weeks before he officially closes his restaurant, we chart his emotional journey, and dive into nostalgic elements of his life. From how he first fell in love with cooking as a result of his mother’s influence, to the challenges that he faced when he first learnt cooking in France, we tell the story of a passionate and determined individual, now ready for the next season of his life.

Food writer and critic William Sitwell investigates the passions, pressures and obsessions behind that apparently all-important description, ‘Michelin-starred chef’. ‘It elevates your average stove monkey to superior cheffy status; it puts you in a completely new culinary class. But how relevant is Michelin? Do we want poncey food? Or can you get a Michelin star for a good steak and chips? Is the Michelin Guide harmful in its influence? And does the path to Michelin-starred perfection lead to dangerous obsession?’

A committed, passionate teacher tries to make all the difference in the lives of disadvantaged students.

Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”

Culinary artist Nomi Shannon prepares luscious entrées and explains how to expand her recipes to feed a crowd. Nomi prepares raw lasagna, an all-raw pasta (with pesto, pomadoro, or marinara sauce), and a spinach mouse—the raw food answer to quiche!

Culinary artist Nomi Shannon shows us how to use nuts and seeds to make hearty entrees and protein-rich meals. Nomi demonstrates how to make nori rolls, stuffed peppers, 'neat-balls' and gravy, Asian pate, chiles rellenos, pâté, loaves and the sun garden burger.

Soul explores the secrets of gastronomy where two cuisines apparently so opposite in their philosophy, conception and experience, have both earned the highest culinary recognition, three Michelin stars.

The collar awarded to the winners of the Meilleur Ouvrier de France (Best Craftsman in France) is more than the ultimate recognition for every pastry chef - it is a dream and an obsession. The 3-day competition includes everything from delicate chocolates to precarious six foot sugar sculptures and requires that the chefs have extraordinary skill, nerves of steel and luck. The film follows Jacquy Pfeiffer, founder of The French Pastry School in Chicago, as he returns to France to compete against 15 of France's leading pastry chefs. The filmmakers were given first time/exclusive access to this high-stakes drama of passion, sacrifice, disappointment and joy in the quest to have President Sarkozy declare them one of the best in France.

An overview of the day-to-day operations of a Michelin 3-star restaurant in central France.

The diaspora of millions of Italian emigrants marked a strong nutritional influence of this nation on the American continent. The documentary collects the similarities and differences between the dishes adapted to the American taste and his native Italy.

Fromages de montagne, au sommet du gout ?