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2012 New Releases Catalogue November - Learningemall.com

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COOKING COOKING WITH WITH CLASS:<br />

CLASS:<br />

DEATH DEATH BY BY CHOCOLATE<br />

CHOCOLATE<br />

Hear intriguing secrets of fine chocolate<br />

production from the lips of a Belgian<br />

master, then take a "temperance" lesson<br />

from a world-class pastry chef. The<br />

dessert created is so incredibly beautiful<br />

you'll be forced to suffer endless adulation<br />

from your dinner guests. Are you up for it?<br />

Item no. : YV02261295<br />

Format : DVD<br />

Duration : 25 minutes<br />

Audience : Grades 9-12<br />

StdBkNo : 9781618672759<br />

Price : USD 70.00<br />

COOKING COOKING WITH WITH CLASS:<br />

CLASS:<br />

EDIBLE EDIBLE FLOWERS FLOWERS AND<br />

AND<br />

WEEDS<br />

WEEDS<br />

Flowers are not just beautiful to behold,<br />

and weeds are not just a blemish to be rid<br />

of. Discover which ones can add colour,<br />

flavour and nutrition to your cooking. Tour<br />

an expert's garden – designed to produce<br />

the maximum edible harvest from our<br />

short Canadian growing season – and visit<br />

a greenhouse that grows that the most<br />

delicious blooms. The ensuing gourmet<br />

recipes will change the way you feel about<br />

weeds, and perhaps, convince you to<br />

trade in your hoe for a hammock.<br />

Item no. : ZM00021296<br />

Format : DVD<br />

Duration : 25 minutes<br />

Audience : Grades 9-12<br />

StdBkNo : 9781618672681<br />

Price : USD 70.00<br />

COOKING COOKING COOKING WITH WITH WITH CLASS:<br />

CLASS:<br />

FINE FINE KETTLE KETTLE OF OF FISH<br />

FISH<br />

It's a rewarding experience selecting fresh<br />

fish when you know what to look for. Take<br />

a trip to the local fish monger, and gain<br />

confidence in using the correct<br />

terminology for cuts of fish. The catches of<br />

the day will leave you gasping for breath –<br />

the lowly jack fish turns golden in the pan<br />

of a professional chef, and a recipe for<br />

stuffed white fish makes a smooth<br />

transition from the stove to the campfire.<br />

Item no. : CZ02191297<br />

Format : DVD<br />

Duration : 25 minutes<br />

Audience : Grades 9-12<br />

StdBkNo : 9781618672667<br />

Price : USD 70.00<br />

COOKING COOKING WITH WITH CLASS:<br />

CLASS:<br />

FREE FREE-RANGE FREE RANGE CHICKEN<br />

CHICKEN<br />

Find out exactly what "free-range" means<br />

in Canada. Then follow a chef's inspired<br />

presentation as he makes a chicken look<br />

like a pear. With the amount of chicken<br />

consumed in Canada, it seems we're all<br />

looking for new exciting ideas on how to<br />

prepare it.<br />

Item no. : PR02261298<br />

Format : DVD<br />

Duration : 25 minutes<br />

Audience : Grades 9-12<br />

StdBkNo : 9781618672636<br />

Price : USD 70.00<br />

COOKING COOKING WITH WITH CLASS:<br />

CLASS:<br />

FRESH FRESH SPRING SPRING LAMB<br />

LAMB<br />

A desire for simple, low-cholesterol meals,<br />

and a growing interest in ethnic cuisine,<br />

makes lamb a great choice for the<br />

Canadian table. <strong>New</strong> breeds, available<br />

across the country, make for the mildest,<br />

most tender lamb ever produced. Learn<br />

how to make a fabulous peppercorn<br />

flambe – part of an elegant traditional lamb<br />

dinner.<br />

Item no. : TC00021299<br />

Format : DVD<br />

Duration : 25 minutes<br />

Audience : Grades 9-12<br />

StdBkNo : 9781618672674<br />

Price : USD 70.00<br />

COOKING COOKING COOKING WIT WITH WIT WITH<br />

H CLASS: CLASS:<br />

CLASS:<br />

MAGIC MAGIC OF OF MUSHROOMS<br />

MUSHROOMS<br />

Don't remain in the dark about the secrets<br />

of superb tasting mushrooms. Prized by<br />

chefs the world over, discover their<br />

methods for preserving and featuring the<br />

unique textures and flavours of these<br />

funky fungi.<br />

Item no. : VK02191300<br />

Format : DVD<br />

Duration : 25 minutes<br />

Audience : Grades 9-12<br />

StdBkNo : 9781618672650<br />

Price : USD 70.00<br />

COOKING COOKING WITH WITH CLASS: CLASS: NO<br />

NO<br />

MEAN MEAN-NO MEAN NO PROBLEM<br />

PROBLEM<br />

Venture into meatless cooking and hear a<br />

registered dietician's point of view on<br />

reducing overall meat intake. Explore four<br />

of the world's tastiest vegetarian cuisines<br />

and discover how surprisingly simple<br />

these dishes are to prepare, with the<br />

ingredients more readily available than<br />

ever before.<br />

Item no. : VH02261301<br />

Format : DVD<br />

Duration : 25 minutes<br />

Audience : Grades 9-12<br />

StdBkNo : 9781618672728<br />

Price : USD 70.00<br />

COOKING COOKING WITH WITH CLASS:<br />

CLASS:<br />

OPEN OPEN WIDE WIDE AND AND SAY SAY<br />

SAY<br />

OSTRICH<br />

OSTRICH<br />

Explore prairie ostrich production and find<br />

out about the products available to<br />

consumers. Then take the guess work out<br />

of handing and preparing this exotic meat<br />

with valuable tips and insights from a<br />

five-star restaurant chef. You'll love the<br />

fool-proof recipe for ostrich kebabs.<br />

Item no. : HE00021302<br />

Format : DVD<br />

Duration : 25 minutes<br />

Audience : Grades 9-12<br />

StdBkNo : 9781618672742<br />

Price : USD 70.00<br />

COOKING COOKING WITH WITH CLASS:<br />

CLASS:<br />

PASTA PASTA PLEASE<br />

PLEASE<br />

Fool-proof preparation tips from the<br />

professionals, and handy ideas on<br />

choosing pasta-related utensils. Prepare<br />

perfectly cooked pasta mama would be<br />

proud of and learn how to make your own<br />

delicious, fast and easy sauces.<br />

Item no. : HU02191303<br />

Format : DVD<br />

Duration : 25 minutes<br />

Audience : Grades 9-12<br />

StdBkNo : 9781618672735<br />

Price : USD 70.00<br />

COOKING COOKING COOKING WITH WITH WITH CLASS: CLASS:<br />

CLASS:<br />

PICK PICK A A A PEPPER, PEPPER, ANY<br />

ANY<br />

PEPPER<br />

PEPPER<br />

From poblano to pimiento – there's a world<br />

of peppers out there just waiting to be<br />

picked. Visit a huge greenhouse operation<br />

and find out why red peppers cost more<br />

than green ones. Get red-hot tips from a<br />

southwestern and Mexican food expert,<br />

and follow through the steps for a creamy<br />

pasta poblano recipe.<br />

Item no. : RM02261304<br />

Format : DVD<br />

Duration : 25 minutes<br />

Audience : Grades 9-12<br />

StdBkNo : 9781618672711<br />

Price : USD 70.00<br />

COOKING COOKING WITH WITH CLASS:<br />

CLASS:<br />

RUSTIC RUSTIC BISON<br />

BISON<br />

Historically essential to human life on the<br />

Canadian prairies, bison are once again<br />

gaining recognition as a valuable food<br />

source. Find out how bison are being<br />

managed in Canada and what restaurants<br />

feature it on their menu. Then prepare<br />

bison recipes which draw their inspiration<br />

from traditional, natural ingredients, such<br />

as wild berries, in <strong>com</strong>bination with the<br />

richness of a full-bodied red wine.<br />

Item no. : WA00021305<br />

Format : DVD<br />

Duration : 25 minutes<br />

Audience : Grades 9-12<br />

StdBkNo : 9781618672698<br />

Price : USD 70.00<br />

________________________________________________________________________________________________________<br />

Learning Rendezvous Limited<br />

Email: inquiry@learningemall.<strong>com</strong> Websites: http://www.learningemall.<strong>com</strong> & http://www.learningemall.<strong>com</strong>.hk<br />

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