Volume One, Savoring the Best of World Flavors has been recognized with a prestigious 2007 James Beard Award for Best Webcast, and focuses on the flavors of India, Spain, Mexico and Thailand.
Bring today’s “cutting-edge” global flavors to your operation easily, with the new Savoring the Best of World Flavors DVD set, volume one. Produced by The Culinary Institute of America in association with Unilever Food Solutions, this new double-DVD set features the “gold standards” of the cuisines of India, Spain, Mexico and Thailand, prepared by the top chefs in each region.
Volume Two of the Award Winning, Savoring the Best of World Flavors Highlights the "Gold Standard" of World Cuisines, with a focus on the foods of Southern Spain, Turkey, Malaysia, and Singapore, prepared by the top chefs in each region.
The first of the series; Savoring the Best of World Flavors, Volume One: India, Spain, Mexico and Thailand, received the prestigious 2007 James Beard Foundation/Viking Range Broadcast media award. Volume two takes the winning spirit of its predecessor and creates a new world of flavor possibilities as a reference for foodservice operators and chefs.
In Volume Three Savoring the Best of World Flavors , travel through the hidden kitchens of Vietnam and meet with local experts to discover the secrets of the iconic dishes that illuminate this culture. Learn more about the nation’s food foundation, rice, and its many preparations.
Walk the streets with renowned Vietnamese chef Mai Pham, chef/owner of Lemon Grass Restaurant in Sacramento, as she sheds light on the freshness and vibrancy of the country’s food culture. Attend a master class with Chef Pham and Unilever Food Solutions corporate executive chef, Steven Jilleba, CMC, CCE, AAC, and learn how to make Banh Mi, a Vietnamese sandwich and popular street food.
Make your choice and order below. Only one set may be ordered at a time. Please return to order alternate volume.
Volume Four of the Award Winning, Savoring the Best of World Flavors Highlights the "Gold Standard" of World Cuisines, with a focus on the foods of Brazil and Peru, prepared by the top chefs in each region.
Winner of the James Beard Foundation Award for Best Webcast in 2007 and 2009, this first-of-its-kind DVD reference library documents the “gold standards” of authentic global cuisines, while delivering a unique, hands-on perspective of the tastes and traditions of the countries highlighted. The double disk format of each volume allows for up-close exploration of each country, with tours, discussions and demonstrations of culinary techniques by local chefs on disk one. On disk two, Unilever Food Solutions chefs provide step-by-step demonstrations to easily bring the flavors and recipes of each country into any foodservice kitchen.
Within disk one of Savoring The Best of World Flavors South America: Peru and Brazil, wander the modern megalopolis of Sao Paulo, Brazil, venture to a sleepy seaside stop in Salvador, visit the jungles of the Amazonian Basin and explore the lost city of the Incas, Machu Picchu. Along the way, discover the signature, foundation dishes that illuminate the culture of each region—like pachamanca, the Andean version of pit barbecue, ceviche in the Peruvian style and feijoada, a traditional Brazilian pork dish. And in each region, be welcomed into the kitchens of some of the most acclaimed chefs, such as Pedro Miguel Schiaffino, Marilu Madueno and Mara Salas.
Then, on disk two, learn how to easily incorporate the rich, savory flavors of Brazil and Peru into your own menu as Unilever Food Solutions Corporate Executive Chef Steve Jilleba, CMC, CCE, AAC demonstrates preparation of some of the exotic recipes for foodservice kitchens using convenience products. Find out how to create Huátia, Andean Beef Cooked in Herbs, using Knorr® Bases and Antichuchos De Cordero, Peruvian Lamb Skewers Marinated in Ají Panca, with the help of Hellmann’s® Classic Aioli. Every journey brings new tastes, new ingredients, new skills and inspiration. Let the Savoring The Best of World Flavors series enlighten your kitchen.
Volume Five of the Award Winning Savoring the Best of World Flavors - Greece and Japan
Fasten your seat belt for a whirlwind tour of the world’s best culinary secrets with Unilever Food Solutions Corporate Executive Chef Steve Jilleba, CMC, CCE, AAC. On disk one, journey from the sunlit coast of Crete to learn the age-old secrets of the Mediterranean diet. Then, tour the massive Tokyo seafood market where breakfast might be freshly cut tuna sashimi. Leading local chefs and food authorities explain the iconic dishes and demonstrate techniques of the regions that illuminate these dynamic cultures.
Travel with Elizabeth Andoh as she guides you through the market in Kyoto and introduces you to the basics of the Japanese pantry. Meet Antonia Trichopoulou, a physician and Cretan cooking expert, and your guide to the secrets of the healthful Mediterranean diet. Watch one of Japan’s top chefs Yoshihiro Murata prepare salt-crusted Wagyu beef at his three-star Michelin restaurant Kikunoi. Encounter international chefs, like Lefteris Lazarou and Kunio Tokuoka, who share useful insights for American chefs.
Then, on disk two, learn how to easily incorporate the complex and refreshing flavors of Greece and Japan into your own menu. Master Chef Steve Jilleba demonstrates how to prepare some of the remarkable recipes from disk one for foodservice kitchens using convenience products. Find out how to use Knorr® Bases to create Avgolemono Soup—the traditional Greek egg and lemon soup—and how to serve Knorr® Ready-To-Use Sauces and Hellmann’s® Wasabi Aioli along side Beef Harumaki, or Japanese spring rolls. For chefs, every journey brings new tastes, new ingredients, new skills and inspiration. Let the Savoring The Best of World Flavors series enlighten your kitchen.
Volume Six of the Award Winning, Savoring the Best of World Flavors - China: Beijing, Chengdu and Hong Kong.
This two-disc set starts with an inspiring gastronomic journey through Chinese kitchens, markets and restaurants where culinary expert KF Seetoh takes Master Chef Steve Jilleba to the back alleys of Beijing to watch masters roast the perfect Peking duck before stewing over bubbling chili oil at a hot pot restaurant in the Sichuan province and enjoying a banquet of bite-sized fare in the dim sum teahouses of Hong Kong. Interviews with renowned Chinese chefs offer unique insights into the nation’s rich cooking traditions.
After exploring the culinary heritage of China, it’s time to bring these dynamic flavors and techniques into your own kitchen. On disc two, Chef Jilleba recreates many of the authentic dishes sampled in China, using convenience products from Hellmann’s®, Lipton® and Knorr®. For example, you’ll learn how to prepare a healthy Steamed Cantonese Fish dish with two different sauces: Black Bean and Sesame Thai. Chef Jilleba demonstrates the technique for using Lipton® Green Tea as both a brining ingredient for Tea Smoked Duck and a light dressing for Chinese Salad. And you’ll also learn how to apply Chinese flavors to sandwiches, adding a unique signature quality to these important menu items.
Volume Seven of the Award Winning Savoring the Best of World Flavors -- Jamaica, Puerto Rico, Trinidad and Tobago.
Culinary historian Jessica Harris and Unilever Food Solutions corporate executive chef Steven Jilleba guide you through a tour of colorful island cuisine. Guest chefs and local experts will give you a full picture of the Caribbean -- from street vendors and beach stands to the best of fine dining.
On disc one, you'll visit Puerto Rican markets and roadside stands, watching vendors make traditional dishes such as pique, the staple hot sauce. You'll join Chef Wilo Benet in the kitchen to demonstrate green sofrito, a staple made with the leafy herb culantro, and fried plantain tostones.
Next, Chef Bill Moore guides you through Coronation Market in Kingston, Jamaica. You'll see the process of making true Jerk pork and chicken, and you'll learn about the soups and stews that are part of Jamaica's heritage. Chefs at Round Hill resort demonstrate upscale versions of classic cuisine, such as red pea and cow skin soup.
Your final stop will be the islands of Trinidad and Tobago, where Chef Debra Sardinha-Metivier will be your guide to street food and the Port of Spain market. You'll sample the flatbread street snack roti and Bake and Shark sandwiches topped with chutneys, spicy sauces and fresh fruit. Port of Spain is also home to Angostura bitters, an essential ingredient in rum punch.
Disc two includes an introduction from Simon Marshall, president of Unilever Food Solutions North America. Chef Jilleba demonstrates 12 Caribbean recipes.
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Please note this offer is intendend for foodservice industry profesionals, affiliates, and students only. Unilever Food Solutions reserves the right to review any and all requests for items.