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					                               Sinostar Ltd.

                                VHS & DVD Programs

                                       Nutrition
                                    Food & Cooking




                          January 2008
                            Catalog Number: M2034


              Sinostar Ltd.
UNIT A4, 3/F., HI-TECH IND. CENTRE, 5-21 PAK TIN PAR STREET, TSUEN WAN,
N.T. HONG KONG
TEL: (852) 2417 4522              FAX: (852) 2490 9742
E-Mail : sinostar@sinostarltd.com
Web Site: http://www.sinostarltd.com
The price shown are in US dollars and exclusive of shipping charges

                                                         P.1
Dear Colleague,



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                           Grade Level:
                           P – Primary            I –Intermediate
                           J – Junior High        S/ H – Senior High
                           C – College/University A - Adult




                                                 PRICING
          Pricing in this catalog provides for non-theatrical use with public performance rights.
                 Shipping charges will be added. Please contact us to secure quotations.

                             The prices are subject to change without prior notice.



The price shown are in US dollars and exclusive of shipping charges

                                                         P.2
                                                     Nutrition
HUMAN NUTRITION SERIES
Nutrition is the scientific study of ingestion and digestion of food, and the conversion of food into energy and other
materials that the body can use or store. Human Nutrition teaches you how to care for your body so that it will function at its
highest potential. This series covers the food guide pyramid, amino acids, micro- and macronutrients, calories, obesity, and
more. (Distribution Access) Yr: 2004
#K50862-003        11 DVD Series

DIGESTIVE SYSTEM
What happens to that ham sandwich after you swallow it? The Standard Deviants go over the digestive process, from the
first chew to the stomach and beyond. Topics covered include: The Digestive System, Chemical Digestion, Enzymes,
Gastrointestinal Process and Review. Yr: 2004
Grade Level: S
#P50862-014       26 min. DVD      US$49.00

ENERGY BALANCE
The Standard Deviants work up an appetite for metabolism, the process that converts food energy to energy your body can
use. The Standard Deviants peek inside a cell and take you step-by-step through the whole metabolic process. Topics
covered include: Chemical Energy, Chemical Bonds, Controlled Reaction Rates, ATP, Aerobic and Anaerobic Metabolism
and Review. Yr: 2004
Grade Level: S
#P50862-021      26 min. DVD      US$49.00

INTRODUCTION TO NUTRITION
Beef-up your nutrition lessons with the Standard Deviants! From calories to vitamin deficiencies and the digestive process,
the Standard Deviants explain how the body works in a fun, friendly format. And with our lesson-based video modules, you
can zero in on the specific areas you want to target. Your students will appreciate the humor and they'll look forward to
future modules! Topics covered: Nutrients, Calories, Non-nutrients, Nutrition Standards & Guidelines Review. Yr: 2004
Grade Level: S
#P50862-013      26 min. DVD       US$49.00

MACRONUTRIENTS: CARBOHYDRATES
The Standard Deviants go crazy about carbohydrates. Carbohydrates are one of the body’s prime sources of fuel, and you’ll
find out why. Learn how to tell apart your simple carbohydrates from your complex ones. Topics covered include: Simple
and Complex Carbohydrates, Monosaccharides, Carbohydrate Digestion and Review. Yr: 2004
Grade Level: S
#P50862-015      26 min. DVD       US$49.00

MACRONUTRIENTS: FATS
Fat? AUGHH! Hold on a second. Although many of us try to avoid fat, it is a nutrient that is essential for the body to
function. The Standard Deviants cover the following topics: Fatty Acids, Lipids, Saturated and Unsaturated Fats, Fat
Digestion, Fat Replacements and Review. Yr: 2004
Grade Level: S
#P50862-016      26 min. DVD      US$49.00

MACRONUTRIENTS: PROTEIN
The third and final macronutrient the Standard Deviants tackle is protein—defender of truth, justice, and the immune system.
Learn the many functions this miraculous macronutrient has in the body. Topics covered include: Amino Acids, Digestion
of Proteins, Protein Deficiency and Review. Yr: 2004
Grade Level: S
#P50862-017        26 min. DVD      US$49.00

MICRONUTRIENTS: MINERALS
Vitamins aren’t the only important micronutrient in the body. Join the Standard Deviants as they go mining for minerals.
Topics covered include: Macrominerals, Microminerals, Vitamin and Mineral Supplements and Review. Yr: 2004
Grade Level: S
#P50862-019       26 min. DVD      US$49.00

MICRONUTRIENTS: VITAMINS
Did you know there are some vitamins you should take more regularly than others? Find out some neat vitamin facts as we
explain what each vitamin does for the body. Topics covered include: Fat-Soluble Vitamins, Vitamins A, D, E & K,
Water-Soluble Vitamins, B Vitamins, Vitamin C and Review.         Yr: 2004
Grade Level: S
#P50862-018     26 min. DVD       US$49.00
The price shown are in US dollars and exclusive of shipping charges

                                                             P.3
NUTRITION AND DISEASE PREVENTION
Whether you are young or old, you can take steps to prevent disease. Find out what causes the major types of diseases such
as cancer and diabetes, and what you can do to lower your risk. Topics covered include: Immunity, Diabetes,
Atherosclerosis, Cancer and Review. Yr: 2004
Grade Level: S
#P50862-023       26 min. DVD     US$49.00

WATER
We all know we need our blue buddy to survive. But why? Find out what water does for the body…and what happens when
we don’t get enough of it. Topics covered include: The Functions of Water, Water Balance and Review. Yr: 2004
Grade Level: S
#P50862-020      26 min. DVD        US$49.00

WEIGHT CONTROL & METABOLISM
Body Fat. How does the body use fat and expend energy? After answering this question, the Standard Deviants cover
obesity. Obesity is much more complicated than the amount of food a person eats. Next, they discuss the eating disorders
anorexia and bulimia. Topics covered include: Lean Body, Mass, Obesity, Metabolic Rate, Eating Disorders and Review. Yr:
2004
Grade Level: S
#P50862-022       26 min. DVD      US$49.00

FOOD SAFETY AND SANITATION
It is estimated that over 2 million cases of food poisoning go unreported in Canada each year. This takes you through such
topics as responsibility, microbiology and prevention of food borne illnesses. Interviews with Health inspectors,
Microbiologists, Chefs and other food industry experts give you an overview of Food Safety and Sanitation…in
understandable language. Ideal for professional food preparers, part time employees or the home cook, these programs will
change how you handle and prepare food. (Distribution Access) Yr: 2003
#K50731-001        3 VHS Series

THE FOOD SAFETY SURVIVOR TEST
The final program in the Food Safety and Sanitation series, this program tests the knowledge of the audience gained from
the first two programs. A number of scenarios are presented and the audience is asked to recognize the common everyday
food handling and preparation errors that take place. A final scoring is presented at the end. This program is meant to test
the safety of your food handling and preparation skills whether you work in the food industry or at home. Yr: 2003
Grade Level: General
Closed Captioning: Yes
#P50731-003        27 min. VHS      US$89.95

WHEN GOOD FOOD GOES BAD
Following up on the first program in this Food Safety and Sanitation series, this program explains how microbes that cause
food borne illness grow and how to prevent that growth, the variety of ways in which these microbes spread and procedures
to limit possible contamination. Presented by professionals in the food industry this program explains the issues in clear
terms that anyone can understand. Yr: 2003
Grade Level: General
Closed Captioning: Yes
#P50731-002       27 min. VHS      US$89.95

YOU ARE WHAT YOU EAT
This first program in the Food Safety and Sanitation series introduces the topic of food safety in terms of who is at risk and
who is responsible, what is food borne illness and how to prevent it, the role of Health inspectors and who to report an
illness to, and finally signs and symptoms of food borne illness. This program is intended for anyone who handles or
prepares food whether professionally or in the home. Yr: 2003
Grade Level: General
Closed Captioning: Yes
#P50731-001        27 min. VHS      US$89.95




The price shown are in US dollars and exclusive of shipping charges

                                                             P.4
                                            Food and Cooking
ALL ABOUT THE USES OF ENERGY
Energy is used for many things. Running our cars, cooking our food, heating our homes. Students will learn about many
different types of energy and how they are harnessed for certain tasks. A hands-on activity is included. (VEC)Yr: 2000
Closed Captioned
With Teacher’s Guide.
Grade Level: P,I
23 min. DVD        US$43.99

BOD SQUAD: FOOD FLICKS VOL. 1 (EPISODES 1-6)
Foods on Parade
Phil evokes the musicals of yesteryear and the foods of the world with his film "Foods on Parade." (5:38)

Magnificent Food
A western story of how the four food group posse become the magnificent four. (4:11)

Millie
Patty stars in a silent film telling the importance of moderation. (4:42)

Bodfather
The food group families have a sit down meeting to make peace and discuss balanced menus. (4:32)

Cooking With Robot
50's era industrial film on domestic robots show- casing that cooking is fun. (3:46)

Seeds of Infinity
Tumbleweed's experimental film. (5:11)
(VEC) Yr: 2002
Grade Level: P,J
28 min. DVD       US$104.99

BODTV2 SERIES (4 VOLUMES)
TVO's popular ambassadors of good nutrition, The Bod Squad, returns to spread their message of healthy eating. Building
on the successful Bod Squad: Food Flicks film parodies, BodTV2 teaches young children key concepts about healthy eating
practices by setting their satirical sights on the world of television. Featuring the popular TVOKids hosts as both viewers at
home flipping channels, watching BodTV segments, as well as playing the various characters in the TV parodies, BodTV2
makes good nutrition cool.

These entertaining programs connect to young viewers and the world they live in by using television, inside and outside the
box, as the vehicle to help them learn. BodTV tackles sitcoms, reality TV, cartoons, game shows, music videos,
commercials, cooking shows, and the news, skewering every television genre to spread the nutritional word. All the great
characters from the Food Flicks series such as Tony Moo, Boffo, Anita Disco, and Yo-yo Kid are back, as well as many
new ones. As programs fuse education with crafty pop culture, students learn how to become sophisticated eaters and
television viewers.

Award:
The Bod Squad was nominated for an ACT award for excellence in Children's Television and it is part of a permanent
collection of the New York and LA Museum of Television. (VEC)
Grade Level: P,J
4 DVD Series

BODTV2 VOL. 1 (M)
Shake Your Skeleton
Milton and the Milkettes perform on Bandstand and on Food Court, the judge hears the case of a stuntman who has broken
all of his bones. (3:45)

Lunchapalooza
A group of chefs show how to make healthy lunches on Monster Kitchen and on Degrassi Culinary High, we learn that
Spike has a secret she doesnt know how to bake. (4:03)

More than Calcium
An infomercial for the Milk Method demonstrates the importance of milk and on The Home Chomping Club, host Sandy
Pantry showcases some milk-based beauty products. (3:56)
The price shown are in US dollars and exclusive of shipping charges

                                                               P.5
Fun With Fluids
A commercial for Fluid Warehouse shows us the importance of hydration and on Food Court we learn about Dehydrated
Dave, a mountain guide who led his team astray because he didnt get the proper amount of fluids. (3:54)
Yr: 2005
16 min. DVD      US$104.99

BODTV2 VOL. 2
Active Eating
We get an update of the Get Fit Challenge on The Barbara Jessy Winfrey Show and on The Home Chomping Club we meet
the inventor of the Skiptronics complete exercise system. (3:39)

Fast Food Frenzy
We see a commercial for the fast food restaurant, Hot Diggity Dog and on Food Court the judge rules in favor of
moderation for Fast Food Freddie. (3:26)

Servings of Milk
BodTV at the Movies showcases Dairylee, where milk products improve the lives of the townspeople. On Food Pyramid,
contestants try to guess how many servings of milk we need. (4:03)

A Time for Yogurt
Yo-Yo Kid is a guest on The Barbara Jessy Winfrey Show and on Degrassi Culinary High the gang learns how to make
yogurt. (3:54)
Yr: 2005
Grade Level: P,J
15 min. DVD      US$104.99

BODTV2 VOL. 3 (M)
Pure Pop
The Pop Song premieres on Much Moo-sic. On Leave It to Boffo, Ward and June are worried about Boffos consumption of
soda. (3:50)

Chocolate
Buy the home chocolate milk maker on The Home Chomping Club or visit the chocolate milk madness sale at Fluid
Warehouse. (3:47)

Breakfast Bonanza
The hosts of the morning show learn the value of a healthy breakfast and we see a commercial for the treatment of a.m.
energy loss. (3:27)

Cheese Dreams
The kids at school are teasing Boffo about his teeth on Leave It to Boffo and on Much Moo-sic we see the new video for
Tooth Fairy. (4:16)
Yr: 2005
Grade Level: P,J
16 min. DVD       US$104.99

BODTV2 VOL. 4
A group of inventors show off their inventions on The Home Chomping Club and on Food Pyramid contestants guess how
many servings of each food group we need each day. (4:04)

Used Food
We see a commercial for Franks Used Foods and on Food Court the judge hears the case of people getting sick from food
that has been improperly stored. (3:35)

Multicultural
A team of chefs creates some multicultural foods on Monster Kitchen and on Food Pyramid contestants describe different
kinds of multicultural foods. (3:18)

Where Do Foods Come From?
On The Big Cozy Closet Louise reads a book about growing foods on the farm and on Food Pyramid contestants guess the
different food products from animals. (3:34)
Yr: 2005
Grade Level: P,J
15 min. DVD       US$104.99

The price shown are in US dollars and exclusive of shipping charges

                                                         P.6
COOKING WITH KIDS: EXPLORING CHINESE FOOD, CULTURE, AND LANGUAGE
This brand new DVD is great for families to watch and learn together, and contains much more than just Chinese cooking!
It will give your kids a unique and entertaining way to learn Mandarin Chinese tones, words, and phrases. It is also a
wonderful glimpse into the Chinese culture and language. You will see the colorful and famous San Francisco Chinatown,
learn how to use chopsticks, and make a delicious meal consisting of Egg Flower Soup, Stir-fried Chicken, and Almond
Cookies. Recommended for children ages 8 to 12, but great fun for the whole family! (VEC)Yr: 2006
Grade Level: P,J
30 min. DVD       US$59.99

FOODS OF ITALY: LA CUCINA ITALIANA
Welcome to Italy, a country that is famous all over the world for its rich history, its passionate people, and its beautiful
landscape. For centuries,this magnificent land has been a magnet for those who love the arts. Here, fine painting,
architecture, and music blend with the routine of everyday life. Throughout the centuries, however, Italy has become justly
admired for something else as well - its food. Whether it is mouth-watering lasagna, or crisp pizza baked in a wood oven,
Italian food tastes wonderful. It's no wonder that Italian cooking, or "la cucina Italiana", is one of the most popular culinary
styles in the world today. In this program, we will first take a look at what Italian cooking is. Next, we will look at Italian
eating habits as they changed through the years. Then, we will talk about regional differences in cooking styles throughout
Italy. Finally, we will analyze the many benefits of eating Italian cooking. Or Italy, one of the most modern countries of
Europe, is a nation that embraces the latest technology and life in the fast lane. Paradoxically, in this fast-paced world, there
is still a place for time-honored traditions - especially the tradition of cooking. Whether it is mouth-watering lasagna, or
crisp pizza baked in a wood-burning oven, Italian food tastes wonderful! It's no wonder that Italian cooking, or "la cucina
Italiana", is one of the most popular culinary styles in the world. (VEC) Yr: 2004
Grade Level: I,S
29 min. DVD         US$109.00

THE FRENCH CHEF WITH JULIA CHILD
Cooking legend and cultural icon Julia Child, along with her pioneering public television series, The French Chef,
introduced French cuisine to American kitchens. In her passionate and sometimes breathless way, Julia forever changed the
way we cook, eat, and think about food. Entertaining, fun, and real in a way that influenced every television cooking
program that followed, The French Chef embraced Julia's passion for food and teaching and reflected her joie de vivre: "If I
can do it, you can do it...and here's how to do it!" Now chefs of all ages and abilities can share Julia's love of fine French
food and learn to cook some of her most-loved dishes with this special collection of 18 episodes from her original series,
The French Chef, which began in 1962. In her signature style and with bloopers intact, Julia demonstrates such classic
recipes as boeuf bourguignon from her debut show, salade Nicoise, bouillabaisse a la Marseillaise, mousseline au chocolat,
and many more delicious dishes. Bon appetit!

Special DVD features include downloadable recipes from Julia Child's classic The French Chef Cookbook, and a
bilbliography. (VEC)
Grade Level: P,J,I,S,C,A
432 min. DVD US$59.99

THE FRENCH CHEF WITH JULIA CHILD 2
Prepare to enjoy eighteen of Julia Child's kitchen classics in a sumptuous second collection from her pioneering cooking
show, The French Chef.
The French Chef was a cooking series unlike anything yet seen on TV. Warm and exuberant, Julia was a natural television
star, whether scooping up a spilled potato pancake or coaxing a reluctant soufflé, Julia was not afraid of making mistakes.
Soon a nation fed on Shake n Bake and Tang would be experimenting with quiche Lorraine and boeuf bourguignon and
cooking would become a national pastime.
This special collection presents 18 episodes from her groundbreaking series. In her signature style and with bloopers intact,
Julia demonstrates such classic recipes as crêpes suzette, omelette gratinée, pâté de campagne, bûche de Noël and many
more. Bon appetit!

Disc 1 - Starters, Sauces and Sides:
Cooking Vegetables, Vegetable Adventures, Elegance with Eggs, More about Potatoes, Terrines and Patés, The Hollandaise
Family.

Disc 2 - Main Courses:
French Crepes I, Cooking Your Goose, Roast Suckling Pig, Fish in Monk's Clothing, Cheese Souffle, Sole Bonne Femme.

Disc 3 - Breads and Desserts:
French Crepes II, Buche De Noel, Croissants, Gateau in a Cage, French Bread, VIP Cake: Le Prantome. (VEC)
Grade Level: P,J,I,S,C,A
432 min. DVD US$59.99

The price shown are in US dollars and exclusive of shipping charges

                                                              P.7
IMPORTANCE OF WATER, THE
Students learn that water is essential to life. Discover many places that water can be found on Earth. Learn about the
different forms of water in the ground and in the air. Follow the water cycle, and learn how clouds form. Understand many
ways we use water including bathing, cooking, transportation, and food production. Yr: 1998
Award:
Aegis Award Finalist
Review:
"Water is shown in its various states: liquid, solid, and gas. The water cycle is introduced, and viewers follow water from
evaporation to condensation to precipitation. The versatility and beauty of water are presented, and we see that water can be
both beneficial and destructive. The crisp, clear presentation provides a nice overview of an important topic." - School
Library Journal (VEC)
Grade Level: P,J
Closed Captioned
18 min. DVD       US$39.99

JACQUES PEPIN'S CHANUKAH CELEBRATION
Celebrate the Jewish "Festival of Lights" with a light, French-inspired Chanukah dinner menu. It begins with a sparkling
Consommé Printanier with a colorful sprinkling of carrot, turnip, zucchini, and miniature Chicken Quenelles. Then it's a
silky Cold Mousse of Chicken and Pistachios with a beautiful garnish set in aspic. A soulful Veal Roast with buttery braised
lettuce is the hearty centerpiece of the meal. And Jacques serves it with crispy, golden Vegetable Pancakes Tempura - his
homage to the traditional Chanukah potato latke. For dessert, there's a spectacular Frozen Citrus Soufflé surrounded by a
crown of freshly-baked lady fingers served alongside a classic rum-soaked Holiday Fruit Cake, brimming with Jacques' own
homemade candied fruit. (VEC) Yr: 2004
90 min. DVD        US$44.99

JACQUES PEPIN'S CHRISTMAS CELEBRATION
Here is the Christmas feast of your dreams, starting with Oysters on the Half-Shell served over rice with a tangy Mignonette
Sauce, a perfect counterpoint to silky Home-Smoked Salmon, served in delicate bundles filled with Cucumber Salad. It
wouldnt be a Pépin Christmas without foie gras, and Jacques prepares both a classic baked terrine of Foie Gras in a delicate
Cognac Aspic as well as a simple Salt-Cured Foie Gras served with roasted nuts, crunchy sea salt, and sweet preserves. The
centerpiece is Braised Duck with a tangy honey sauce, Glazed Shallots, and Honey Sweet Potatoes. A Black Truffle Salad
with lemon dressing is an elegant addition. For dessert, it's back to the classics, with a step-by-step lesson in creating a
Bûche de Noël, a beautiful Yule log with all its enchanting decorations, as well as an English Christmas Pudding with
raisins, nuts, candied fruit, and old-fashioned Hard Sauce. (VEC) Yr: 2004
90 min. DVD        US$44.99

JACQUES PEPIN'S EASTER CELEBRATION
In this surprise-filled celebration of Spring, Jacques and Claudine prepare a sumptuous Easter dinner for friends, starting
with Caviar served with Buckwheat Blini and Frozen Vodka - the perfect adult answer to Easter eggs. Salmon Steaks with a
tangy, fresh Sorrel Sauce and delicate little cucumber balls make an easy first course. And of course, there's lamb - in this
case, spring Lamb Loins in Ambush, coated with a ground lamb and vegetable mousse, served over fresh fava beans.
Jacques' Leek-and-Mushroom Pie brings just the right earthy flavors to go with the lamb. And on the side, there are
Eggplant "Cushions" garnished with lightly stewed tomatoes; and Artichoke Bottoms stuffed with brown-butter spinach,
topped with a golden-brown gratin sauce. The meal ends as it began, with more grown-up Easter eggs: fluffy Caramel Snow
Eggs floating in custard cream. In a classic Pépin pairing, this ethereal dessert is served with Jacques down-to-earth,
old-fashioned Oatmeal Cookies dipped in sumptuous chocolate.
Review: "Recommended. Three Stars." - Video Librarian (VEC) Yr: 2005
90 min. DVD        US$44.99

JACQUES PEPIN'S FAST FOOD MY WAY 1
Jacques Pepin, the man who taught millions how to cook, shares the techniques he honed in the most famous kitchens of the
world to show you how to create simple, special meals in minutes.

This 4-hour, 2-disc DVD set, adapted from the new PBS series, pays tribute to a very simple cuisine, with recipes that
require little work and fit nicely into the fast-paced lifestyles of today. Use the interactivity of the DVD format to learn how
to create 8 complete menus — 30 great-tasting dishes — all special enough for company, yet easy enough for those
weekday evenings when you have no time. Easy and fast can still be deliciously elegant — with Jacques Pepin's Fast Food
My Way.

DISC 1:
Lesson 1 - thirty minute cassoulet, zucchini & tomato salad, smoked salmon timbales, orange & cream cheese.
Lesson 2 - mock tiramisu, smoked trout salad with horseradish cream, chicken breast on mashed cauliflower with red hot
salsa.

The price shown are in US dollars and exclusive of shipping charges

                                                              P.8
Lesson 3 - salmon tartare on cauliflower salad, chickpea ragout, breaded pork scaloppine with mushroom sauce,
caramelized peaches.
Lesson 4 - pasta, ham & vegetable gratin, romaine & radicchio with salsa dressing, crab cakes in red sauce, big almond
macaroons with apricot filling.

DISC 2:
Lesson 5 - egg & tomato gratin, stuffed scallops on mushroom rice, greens with quick cream dressing, pineapple wedges in
caramel.
Lesson 6 - sausage & potato packets, devil shrimp, mushroom & walnut salad in sour cream dressing, apple peel granite
with apple puree.
Lesson 7 - asparagus custards, slow-cooked tuna steaks with tomato relish, apple skillet cake.
Lesson 8 - tomato tartare with tomato water sauce, rigatoni & mussels with saffron, puree of peas with mint & cilantro,
strawberry shortbread panachee.

The Jacques Pepin Fast Food My Way TV series was sponsored by Cuisinart, Mealtime.org, and OXO.
(VEC) Yr: 2005
240 min. DVD US$54.99

JACQUES PEPIN'S FAST FOOD MY WAY 2
Jacques Pepin, the man who taught millions how to cook, shares the techniques he honed in the most famous kitchens of the
world to show you how to create simple, special meals in minutes.

This 4-hour, 2-disc DVD set, the 2nd volume in the Fast Food My Way series, pays tribute to a very simple cuisine, with
recipes that require little work and fit nicely into the fast-paced lifestyles of today. Use the interactivity of the DVD format
to learn how to create 8 complete menus — 33 great-tasting dishes — all special enough for company, yet easy enough for
those weekday evenings when you have no time. Easy and fast can still be deliciously elegant — with Jacques Pepin's Fast
Food My Way 2.

DISC 1:
Lesson 1 - summertime pasta, two raspberry gratins, asparagus with shallots, red snapper with tomatoes & cream.
Lesson 2 - beef short rib, mushroom, and potato stew, scallops seviche & guacamole,champagne on fruit "rocks."
Lesson 3 - asparagus with croutons & chorizo, oven-baked salmon w/ sun-dried tomato & salsa mayonnaise, melon &
prosciutto, sweet cheese medley, almond cake with berries.
Lesson 4 - apple, pecan, & apricot crumble, instant beef tenderloin stew, mushroom & raisin chutney, mushroom, veloute
with almonds.

DISC 2:
Lesson 5 - veal roast, pear brown betty, skillet endives, tomato & mozzarella fans.
Lesson 6 - codfish brandade, chocolate hazelnut brownie cake, broccoli rabe & pea fricassee, chicken breasts with garlic
and parsley.
Lesson 7 - pressure-cooker lamb & white bean stew, lobster salad with tarragon, lobster bisque, couscous, asian eggplant
salad.
Lesson 8 - chicken tonnato, summer salad, sea bass gravlax with cucumber, chestnut & chocolate cake.

The Jacques Pepin Fast Food My Way TV series was sponsored by Cuisinart, Mealtime.org, and OXO.
(VEC) Yr: 2006
200 min. DVD US$54.99

JACQUES PEPIN'S FAST FOOD MY WAY 3
Jacques Pépin, the man who taught millions how to cook, shares the techniques he honed in the most famous kitchens of the
world to show you how to create simple, special meals in minutes.

This 4-hour, 2-disc DVD set, the 3rd volume in the Fast Food My Way series, pays tribute to a very simple cuisine, with
recipes that require little work and fit nicely into the fast-paced lifestyles of today. Use the interactivity of the DVD format
to learn how to create 8 complete menus — 31 great-tasting dishes — all special enough for company, yet easy enough for
those weekday evenings when you have no time. Easy and fast can still be deliciously elegant — with Jacques Pépin's Fast
Food My Way 3.

DISC 1:
Lesson 1 - scrambled eggs on tomato jus, cauliflower with scallions & sesame oil, grilled striped bass with pimento relish,
pink grapefruit terrine.
Lesson 2 - corn & hominy chowder, red snapper with mussels & chorizo, banana bourbon coupe.
Lesson 3 - salmon rolls on fennel salad, broiled lamp chops with spinach, baked potatoes with chive sour cream, crépes with
banana-rum filling.
The price shown are in US dollars and exclusive of shipping charges

                                                              P.9
Lesson 4 - crusty tomato savory, shrimp & scallop pillows on boston lettuce, grapefruit gratinée, bowtie pasta with fried
eggs & cheese.

DISC 2:
Lesson 5 - scrambled eggs with mushrooms & truffles, cubed potatoes with garlic & sage, sauteed quail with raita, pears in
honeyed wine.
Lesson 6 - silky tomato soup with spinach coulis, oasted bread & mozzarella, little shrimp casseroles, rhubarb & berry
crumble.
Lesson 7 - warm chocolate cakes with apricot-cognac sauce, chopped chicken livers with spinach salad, glazed salmon in
mirin, silky chestnut & apple purée.
Lesson 8 - hasty pudding with apricot sauce, instant vegetable soup, broad beans with shallots, halibut on fresh polenta with
pepper oil.

The Jacques Pepin Fast Food My Way TV series was sponsored by Cuisinart, Mealtime.org, and OXO.
(VEC) Yr: 2007
200 min. DVD           US$54.99

JACQUES PEPIN'S GRADUATION CELEBRATION
A family friend is graduating from college, and Jacques needs no better excuse to create a splendid al fresco buffet lunch. A
delicate Smoked Trout with a creamy Egg-and-Pepper Salad is just right for a sunny June afternoon. And Jacques' classic
Chicken Galantine - a boneless chicken stuffed with pork, black mushrooms, pistachios and armagnac, poached in a rich
stock and served in it's own aspic - is a decidedly elegant picnic food. A succulent baked Ham Georgia with a tangy
apricot-mustard glaze and a deep, sweet-savory peach sauce is paired with a simple side dish of buttered Red Swiss Chard.
For the cheese course, we learn how to make creamy fresh-herb Fromage Blanc served with roasted garlic. Two marvelous
desserts complete the buffet - Chocolate Cloud Cake, a spectacular layered confection of fluffy sponge cake, cognac
whipped cream, and crunchy chocolate cookie crust, topped with a bittersweet chocolate glaze, and a Cherry-Raspberry
Pillow of fresh cherries and berries baked in a puff-pastry pie.
Review: "Recommended. Three Stars." - Video Librarian
(VEC) Yr: 2005
90 min. DVD       US$44.99

JACQUES PEPIN'S SUMMERTIME CELEBRATION
It's a special tribute to two great cultures and two great cuisines, as Jacques and Claudine create a French-American "fusion"
celebration of the Independence Day and Bastille Day. A whole, poached Salmon with a light, creamy Mousseline Sauce is
an easy, elegant way to feed a large group. It's followed by charming little crocks filled with Rillettes of Rabbit - the classic
French party spread that's perfect with country bread and a crisp white wine. For the main course: a whole Grilled Shoulder
of Veal, served with lemon-herb butter. And Jacques' creamy Potato-and-Corn Packages are just right for the occasion. For
dessert, there's an all-American sponge cake soaked in sweet summer berries and brandy with a silky custard sauce and a
very French Chocolate Gourmand - a decadent chocolate mousse you can serve right out of the bowl.
Review:
"Summertime, another program in the Jacques Pepin's Celebrations series, finds Jacques and his daughter Claudine cooking
up a wonderful fusion of American and French cuisine in honor of both America's July 4th holiday and France's Bastille
Day... this tribute to a a pair of cultural celebrations from a French culinary wizard living in Connecticut is mouthwateringly
international. Recommended. Three Stars." - Video Librarian
(VEC) Yr: 2005
90 min. DVD          US$44.99

JACQUES PEPIN'S THANKSGIVING CELEBRATION
Jacques is fond of saying that Thanksgiving is his favorite holiday - after all, it's the one holiday devoted entirely to cooking
and eating. In this tribute to turkey with all the trimmings, we get a peek at how one of the world's greatest French chefs
prepares Thanksgiving dinner in his American home. It begins with two appetizers made from Jacques' "Instant"
Home-Cured Salmon: Salmon Tartare with a delicate cucumber salad and salmon caviar; and velvety Salmon Gravlax cured
with cognac, served with cucumber, sweet onion, and rye bread. Then, it's on to the main event: a plump, juicy Roasted
Turkey with apple cider glaze and buttery Bread-and-Mushroom Stuffing. On the sideboard, there are Jacques' Brussels
Sprouts, a creamy, bubbly, decadent Gratin of Butternut Squash, and an alternative to traditional cranberry sauce, a spicy
Cherry-Ginger Chutney. Two sensational desserts complete the feast: a Chocolate-Bourbon-Prune Cake with Caramelized
Pecans and whipped cream; and Pears Poached in Citrus Juice with a simple, country style "home cake." (VEC)Yr: 2004
90 min. DVD        US$44.99




The price shown are in US dollars and exclusive of shipping charges

                                                              P.10
NUTRITION BASICS: WHY FOOD MATTERS
Each of us eats about fifty tons of food in a lifetime. From this mountain of edibles we obtain four basics of life - water,
energy, protein, and a handful of vitamins and minerals. Nutrition Basics is about why we need to eat and why we have to
choose carefully.

Water: Water is our most urgent nutritional need and probably the one least studied in nutrition education. Find out why the
body uses so much water, discover how much water we need and how "water in" equals "water out."

Energy: Energy has to come from food. Everybody knows that, right? Answer this question. How many calories do you
burn jogging for thirty minutes? Time's up. The answer is - no calories. Zip, nada, zero. You can't burn calories, and you
can't eat them either. OK, so it's a trick question, but a trick designed to teach your students the basics of human energy.
Learn the difference between carbs and fats, find out why calories count, and learn why most diets don't work.

Protein: You've seen sci-fi flicks where a cyborg is blasted by fire, hit by bombs, shredded by a ten ton masher, then
generates new skin and body parts? We do that every day! Like the sci-fi cyborg, you grow over nine pounds of new skin
each year. You constantly rebuild all your body parts. Since you picked up this catalog, your stomach has replaced half a
million cells in its lining. You completely re-line your stomach every three days! That's protein at work.

Vitamins and Minerals: We eat rocks. The minerals in all the living bodies on earth are recycled. The iron in the blood in
your veins today might once have been part of a cliff in Arizona centuries ago. Discover why we need to "eat rocks" and
what happens if we don't get vitamins from food.

Nutrition Basics is ideal for courses in nutrition, life sciences, and food. Use it to correct the many commonly held
misconceptions about why we eat. (VEC) Yr: 2006
Grade Level: J,I,S,C,A
24 min. DVD       US$125.95




The price shown are in US dollars and exclusive of shipping charges

                                                           P.11
Index
 ALL ABOUT THE USES OF ENERGY                                         P.5
 BOD SQUAD: FOOD FLICKS VOL. 1 (EPISODES 1-6)                         P.5
 BODTV2 SERIES (4 VOLUMES)                                            P.5-P.6
 BODTV2 VOL. 1 (M)
 BODTV2 VOL. 2
 BODTV2 VOL. 3 (M)
 BODTV2 VOL. 4
 COOKING WITH KIDS: EXPLORING CHINESE FOOD, CULTURE, AND LANGUAGE     P.7
 FOOD SAFETY AND SANITATION                                           P.4
 THE FOOD SAFETY SURVIVOR TEST
 WHEN GOOD FOOD GOES BAD
 YOU ARE WHAT YOU EAT
 FOODS OF ITALY: LA CUCINA ITALIANA                                   P.7
 HUMAN NUTRITION SERIES                                               P.3-P.4
 DIGESTIVE SYSTEM
 ENERGY BALANCE
 INTRODUCTION TO NUTRITION
 MACRONUTRIENTS: CARBOHYDRATES
 MACRONUTRIENTS: FATS
 MACRONUTRIENTS: PROTEIN
 MICRONUTRIENTS: MINERALS
 MICRONUTRIENTS: VITAMINS
 NUTRITION AND DISEASE PREVENTION
 WATER
 WEIGHT CONTROL & METABOLISM
 IMPORTANCE OF WATER, THE                                             P.8
 JACQUES PEPIN'S CHANUKAH CELEBRATION                                 P.8
 JACQUES PEPIN'S CHRISTMAS CELEBRATION                                P.8
 JACQUES PEPIN'S EASTER CELEBRATION                                   P.8
 JACQUES PEPIN'S FAST FOOD MY WAY 1                                   P.8
 JACQUES PEPIN'S FAST FOOD MY WAY 2                                   P.9
 JACQUES PEPIN'S FAST FOOD MY WAY 3                                   P.9
 JACQUES PEPIN'S GRADUATION CELEBRATION                               P.10
 JACQUES PEPIN'S SUMMERTIME CELEBRATION                               P.10
 JACQUES PEPIN'S THANKSGIVING CELEBRATION                             P.10
 NUTRITION BASICS: WHY FOOD MATTERS                                   P.11
 THE FRENCH CHEF WITH JULIA CHILD                                     P.7
 THE FRENCH CHEF WITH JULIA CHILD 2                                   P.7




The price shown are in US dollars and exclusive of shipping charges

                                                         P.12

				
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