Pocket Shop

A tasty blend of cookery and hilarity, Two Fat Ladies was a hit on British and American television in the 1990s. Jennifer Paterson and Clarissa Dickson Wright traveled around Britain on a motorbike with sidecar, preparing sumptuous feasts for all kinds of folks from lumberjacks to monks. Their recipes were never pretentious and always full of big old-fashioned flavor. Set includes all 24 episodes; approx. 12 hours 11 min. on 4 DVDs. As Jennifer would say, 'Quelle treat!' Seen on public television.

Barbara Stanwyck, Dennis Morgan. A chic magazine editor, supposedly an expert homemaker, tries to impress her boss by inviting a war hero home for a Christmas dinner. 1945/b&w/101 min/NR/fullscreen.

A new cooking series with Jacques P‚pin, featuring whole episodes based on subjects such as poultry, shellfish, soup, fruit desserts and easy recipes that are practical for the home chef.

Do you want to eat healthy, but hate to cook? Does cooking take too much time? Cost too much money? Is it too hard? Does your grocery shopping bag come from a drive-through? If the answer to any of these questions is YES, then Chef Jeff Novick can lend you a helping hand -- not to mention spurtle! In this essential DVD, nutritionist and Chef Jeff Novick takes on Fast Food in his own exuberant style -- and demonstrates how anyone can create a healthy, low cost, delicious and easy meal in under ten minutes. Now that's fast food we can all enjoy! WHAT YOU GET Some healthy eating programs are hard to stick with, because they're too much work, the recipes are too hard, or they just don't satisfy. You end up snacking on junk because you don't feel full. Jeff Novick's FAST FOOD is different. It makes an excellent gift for someone trying to lose weight, make a healthy change in their life -- and stick with it. Jeff shows how healthy eating can be easy, satisfying and fun.

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 1960s series, The French Chef. 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!

At last on DVD—Julia’s invaluable series of cooking lessons designed to bring her right into your own kitchen to teach you the fundamentals of good cooking

Here is the six-part series (complete with recipe booklet), originally produced in 1985,
in which Julia teaches you all the fundamentals of good cooking and offers a wealth of her favorite recipes.

POULTRY includes the perfect chicken sauté with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck.
MEAT: Quick and easy sautéed steaks, hamburgers, pork chops, aromatic stews, a crusty hash, grilled pork, and majestic beef and lamb roasts.
VEGETABLES: How best to cook twenty of your favorite vegetables, plus gratins, stuffed delights, eggplant pizza, and risotto.
SOUPS, SALADS, AND BREAD: The three master soup stocks and improvisations, a French onion soup and a Mediterranean fish soup, tossed and composed salads, plus how to make your own French bread.
FISH AND EGGS: Selecting fish and shellfish; broiling, sautéing, and oven-poaching fish; plus the miraculous egg—alone or in omelettes, custards, quiche, sauces, and a spectacular soufflé.
FIRST COURSES AND DESSERTS: Patés and fish mousse, tart crusts and crepes with savory and with sweet fillings, two master cakes, and a Tipsy Trifle.

From deglazing a sauce and degreasing a stock to thickening a soup and unmolding a timbale, all the important techniques that make for good cooking are here. Now, at the press of a button, you have instant access to whatever recipe or information you need. Watch Julia do it and you’ll be empowered. Bon appétit!

Good Eats with Alton Brown is the most fun you can have watching TV while still learning something. It's cooking meets chemistry meets science class meets recess. Mix in his quirky personality and random jabs at pop culture, and you have great TV. Or, as Alton would say, Good Eats.

Disc 1: See where it all began with the first five episodes of Good Eats. "Steak Your Claim," "This Spud's For You," "The Egg-Files," "Salad Daze" and "A Bird in the Pan" begin the first season of classics episodes that educate and inspire. Plus, bonus videos from Alton!

Disc 2: Wrap up the first season of Good Eats with the final nine episodes. You'll never look at cooking in quite the same way after watching these: "Churn Baby Churn," "The Dough Also Rises," "Gravy Confidential," "Romancing the Bird (A Good Eats Thanksgiving)," "A Bowl of Onion," "Hook, Line, and Dinner," "Pantry Raid (Part I): Use Your Noodle," "Power to the Pilaf" and "The Art of Darkness."

{WINNER! Best Food Documentary, Sonoma Int'l Film Festival}
{WINNER! Best Documentary, Big Apple Film Festival}

This intimate film about Danny Meyer, one of America's preeminent restaurant owners, opens in the dining room of Eleven Madison Park in December, 2009. Meyer confides to the camera: "After Tabla and Eleven Madison Park opened, I was convinced I'd made one of the worst professional mistakes of my life." Fade to a vast, concrete space, January, 1998. A much younger-looking Meyer, with Tom Colicchio (chef of Gramercy Tavern), enters the site; Meyer gives him a tour of his hopes and dreams.

We follow the restaurateur and his team for a year as they experience gut-wrenching construction delays, miss deadlines, and fire a chef. We visit Tabla's chef Floyd Cardoz in his tiny home kitchen where he creates his now classic watermelon curry. We're there as chef Kerry Heffernan takes over EMP just weeks before opening. Back in the present, Tabla receives a 3 star review in The New York Times, but EMP gets two middling reviews, first from Ruth Reichl and later from Frank Bruni. Danny tells us, "I arrived at the restaurant to find the chef and GM literally crying. I realized it was time for a change." A countrywide search brings in Daniel Humm from San Francisco; the restaurant is transformed. They received first three, then four stars from The Times, one of only six restaurants to be so honored.

Danny Meyer bares all in this portrait. Watching him and his inner circle, we witness first-hand how difficult it is to create a world-class restaurant. THE RESTAURATEUR is nothing like those reality shows. This is real.

They're back and they're ready for redemption -- Bravo's Top Chef congregates a dream team of 18 past chef'testants who nearly won the title, to see if they have what it takes for Top Chef: All-Stars.

The 2010 Primetime Emmy® Award-winning Top Chef returns to New York City for Season Eight with host Padma Lakshmi and head judge chef Tom Colicchio, alongside judges Gail Simmons, and new this season, best-selling author and chef, Anthony Bourdain.

The all-stars are in a New York state of mind as they face off with challenges revolving around iconic locales such as the Museum of Natural History, Chinatown, Ellis Island, Sesame Street and the U.S. Open with guest judges including award-winning chefs Wolfgang Puck and Eric Ripert, musician Joe Jonas, cookbook author Katie Lee and comedian Jimmy Fallon.

Bonus Features:

- Chefhouse Tour

- Project Padma

- Restaurant Wars

- Team Hogan

The complete Emmy Award-winning series. 10 hours, 22 Episodes and over 85 recipes. Julia Child and Jacques Pepin join together with fire, fun and culinary genius in what has become another classic hit for public television. Viewers are charmed by the special magic America’s favorite cooking duo conjures up in Julia’s legendary kitchen and enticed by the mouth-watering great food they prepare and enjoy. Julia’s and Jacques’ warmth and conviviality shine through the programs along with their spirit, whimsy and remarkable skills, as they offer techniques, tastes and recipes at the heart of today’s cooking. From Hamburgers and Halibut to Chicken Pot Pie and Artichokes, they reach the hearts of the audience who loves them for their easy camaraderie, step-by-step instructions and great talent.