Martha Stewart Cooking: Favorite Family Dinners

Kolrosing (coal-rose-ing), originally from Scandinavia, is the delightful art form of creating exquisite fine line decoration in wood. From spoons to furniture - beautiful geometric, floral, and animal images come alive using only a single incised cut from a knife. Kolrosing is very accessible to the beginner, yet it offers a lifetime of creative expression for experienced carvers and woodworkers. With Excellent close-ups, Judy clearly demonstrates • Design Principles • Drawing your Design • Transferring Patterns • Carving the Design • Decorating a Spoon • Sanding and Oiling • Working in you Lap • Tools and Materials • Design Sources • Gallery of Fine Kolrosing

An instructional video that teaches the viewer the benefits of using a microwave to cook healthy food.

Based on the popular phone service, "How To Make a Sandwich" is a short film directed by Drake Sanderson that depicts the rise of media star, Peter Willard, and his acclaimed sandwich-making skills. From breads to meats to condiments, follow Peter as he teaches you how to make the perfect sandwich!

The art of creation. The birth of emotions. Expert chef Brian Lagerstrom guides his audience through the creation of a meat-free chili, opening up questions innate to the human condition as a result.

Dans mes pas

Learn how to get the most out of each cooking method. *Charcoal hardware, from hibachis to high-tech. *Specific cuts of meat and recipes that make the best charcoal meals. *Sure-fire ways to start and arrange your charcoal, for glowing results. *Wonderful woods - the whys, whiffs and wherefores.

Jesa is a Korean tradition honoring one's ancestors. The filmmaker interviewed her parents about this ritual. However, it goes totally unexpected.

Down-on-their luck brothers, Lars and Ernie Smuntz, aren't happy with the crumbling old mansion they inherit... until they discover the estate is worth millions. Before they can cash in, they have to rid the house of its single, stubborn occupant—a tiny and tenacious mouse.

Come on in and have a seat as Phil and Kay Robertson, along with their family, share with you their favorite dishes. Watch as they give step by step instructions on how to cook some of the best recipes Lousiana has to offer. This is one mouth-watering treat you will not want to miss.

Tatsuo and his daughter Haru run Takano Tofu Store in Onomichi. They begin their work before dawn every day. They carefully select beans to make their tofu. While they have peaceful days, Tatsuo worries about his daughter being alone after his death.

In the year Queen Elizabeth marks her 70th on the throne, Fortnum & Mason has challenged home bakers to create a tart, cake, or pudding to honor her legacy. Seven judges headed by Dame Mary Berry invite the final five bakers to London where over one extraordinary day they bake their cakes, tarts, and trifles – hoping it will be the winning recipe.

This is a biographical documentary about a real man with Tourette's Syndrome. It is a film about the enigmatic history of the disorder and deals with various topics concerning the issue including family dynamics. Daniel Ferron goes on a "Tour of Tourette's" to uncover the truth, spread awareness, and raise funds for this mysterious condition.

Vařil jsem pro dva krále...

Clarissa Dickson Wright tracks down Britain's oldest known cookbook, The Forme of Cury. This 700-year-old scroll was written during the reign of King Richard II from recipes created by the king's master chefs. How did this ancient manuscript influence the way people eat today? On her culinary journey through medieval history she reawakens recipes that have lain dormant for centuries and discovers dishes that are still prepared now.

How to make porridge using a haybox.

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.

Take a tip or two from the masters of cooking as host Martha Stewart invites a variety of top chefs into her kitchen to whip-up a delectable array of tasty treats in this release that covers the gamut of international cuisine. It's a culinary world tour as Stewart is joined by chef Bobby Flay for such American fare as oven-roasted ribs, Mario Batali for the old-Italian standard spaghetti alla Carbonera, Daniel Boulud for the French favorite Cote de Bouef, Jose Hurtado for some tasty Mexican calamari, and Eileen Yin-Fei Lo for some truly picture-perfect pork buns. With all this and much, much, more, home viewers will finally have a chance to learn from the best as they create masterful meals that the whole family will enjoy.

Bravo Chef: Italian Cuisine (2009) September 29th, 2009. Belmundo Entertainment. 84 Minutes. See the top chefs right at work! Working side-by-side with a top chef is a shortcut to mastering special tricks and techniques. A straightforward and hands-on approach renders lengthy and boring explanations unnecessary. A modern approach to the most sacred national dishes lets you master them without fear. The chefs don't hesitate to show you their treasured techniques, they understand that sharing a secret with a kindred spirit is a joy! Recipes included: 1 - Tuscan Cantucci Biscuits. 2 - Gnocchi with Wild Mushrooms and Shellfish. 3 - Lasagna with Bolognese Sauce. 4 - Ravioli with Creamy Parmesan Filling and Beef Tartare. 5 - Seafood Risotto. 6 - Spaghetti Aglio, Olio, Peperoncino with Tuna Tartare. 7 - Tiramisu with Amaretti Biscuits. 8 - Tuna in Breadcrumbs with a Mixed Leaf Salad. 9 - Vitello Tonnato.

Bravo Chef: French Cuisine (2009) September 29th, 2009. Belmondo Entertainment. 60 Minutes. See the top chefs right at work! Working side-by-side with a top chef is a shortcut to mastering special tricks and techniques. A straightforward and hands-on approach renders lengthy and boring explanations unnecessary. A modern approach to the most sacred national dishes lets you master them without fear. The chefs don't hesitate to show you their treasured techniques, they understand that sharing a secret with a kindred spirit is a joy! Recipes included: 1 - Grilled Pike-Perch with Slices of Salmon. 2 - Pan-Seared Duck Foie Gras. 3 - Capon Bourguinon. 4 - Grilled Quail with Mushrooms and Spinach. 5 - Tian with Whipped Goat's Cheese. 6 - Escargots Bourguignon Au Gratin. 7 - Creme Brulee.

On a sailboat in the middle of the Ocean, five teenagers in rehabilitation are travelling with adults of different ages and backgrounds. Off unknown coastlines, the boat’s space becomes a huis-clos in which everyone faces their own difficulties, the challenge of living together and also the manoeuvres of sailing, the Ocean and its turmoil—until the arrival on land.