Culinary Arts: CUL 101 - Introduction to Culinary Arts

Food, Inc. is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as "more than a terrific movie--it's an important movie." Aided by expert commentators such as Michael Pollan and Eric Schlosser, the film poses questions such as: Where has my food come from, and who has processed it? What are the giant agribusinesses and what stake do they have in maintaining the status quo of food production and consumption? How can I feed my family healthy foods affordably?

Focusing on ten world-class chefs, Three Stars depicts the everyday drama of life in gourmet restaurants and includes exclusive interviews and behind-the-scenes access to these multi-talented culinary artisans as they explore new creations in their gastronomic laboratories, hunt for exquisite ingredients in local markets, and gather rare edible plants along rough coastlines. By highlighting not only their culinary philosophies but also their daily kitchen routines, the film reveals the business of cooking on the highest level. It also opens a window into what goes into the world's most important restaurant review book - the iconic red Michelin Guide. Featuring chefs Jean-Georges Vongerichten, Rene Redzepi, Yannick Alleno, Nadia Santini, Olivier Roellinger, Sergio Herman, Sven Elverfeld, Hideki Ishikawa, Juan Mari & Elena Arzak.

In the post-war years there was a humanitarian desire to feed people effectively and cheaply. But now the insidious creep of industrial agriculture, powered by the remorseless drive to get more for less, has taken hold. Farm animals have slowly disappeared from fields; the countryside is turning to wildlife desert, and mysterious and potentially deadly viruses have entered our food chain. Farmageddon is a wake-up call to change our current food production and eating practices. Philip Lymbery takes an investigative journey behind the closed doors of a runaway industry and strives to find a way to a better farming future.

Since its publication in 1996, The Visual Food Encyclopedia has helped chefs find clear and precise information about a particular food item as quickly as possible. It contains practical information about the origin, description, purchasing, preparation, uses, cooking methods, and storage. Additionally, it presents the nutritional highlights for each food item. Finally, a glossary of terms along with a comprehensive index of the technical and most commonly known name for each food item are provided at the end of the book. In addition to providing clear and accessible information, this dictionary presents information in a highly visual manner. There are over 1,200 pictures throughout the book. Basic techniques are clearly illustrated with original step-by-step photographs.