Gordon embraces the holiday spirit and with the help of his kids prepares some of his favourite hot and spicy recipes that are perfect for the festive break.
2016 four CD set. Cooking Vinyl 1986 - 2016 brings together 70 of the finest tunes so far released by the Cooking Vinyl label including tracks by Oysterband, Cowboy Junkies, Tom Robinson, Bhundu Boys, Jackie Leven, Billy Bragg, The Wedding Present, Ani Difranco, Bert Jansch, The Church, Hayseed Dixie, American Music Club, Frank Black, Madness, Gary Numan, Amanda Palmer, Suzanne Vega, The Orb, Alison Moyet and many others.
Peru is in the midst a gastronomic revolution. Its army: thousands of culinary students. Its leader: the Peruvian chef Gastón Acurio. Its weapons: centuries of ethnic fusion. In his documentary "Cooking Up Dreams", renowned Peruvian director Ernesto Cabellos, presents his country's spectacular cuisine and asks himself: Can an entire nation be represented by its cuisine? This documentary journeys to the kitchens of Peru's coast, highlands and jungle, as well as Peruvian expat communities in Paris, London, Amsterdam and New York for answers.
Sherri and her extreme outdoor catering company are hired to cook a gourmet meal off the grid in the wilds of Alaska for a high-end client with a taste for adventure.
For six months of the year, renowned Spanish chef Ferran Adrià closes his restaurant El Bulli — repeatedly voted the world's best — and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a rare inside look at some of the world's most innovative and exciting cooking; as Adrià himself puts it, "the more bewilderment, the better!"
Croydon-born cook and food writer Rachel Khoo demonstrates her imaginative flair for the cuisine of Paris. From her tiny Parisian kitchen, Rachel proves that simple cooking can produce sensational results. Rachel's passion for food took her to the French capital some years ago, where she trained at Le Cordon Bleu. She went on to open her own restaurant - the smallest in the city, with just two covers - in her Belleville flat, and it went down a storm with the notoriously tough French critics. Over six episodes, Rachel demonstrates her contemporary approach to classic French dishes, from light snacks to familiar favourites. But she also explores the less familiar food landscape of this cosmopolitan capital, taking us to the city's most inspirational food markets and restaurants and revealing fresh and vibrant influences such as North African and Vietnamese. It provides for a fresh, surprising and mouthwatering insight into the food and the city itself.