"Enjoy something you've never tasted and you'll lengthen your life 75 days." So goes an old Japanese proverb. We can't vouch for the life preserving attributes of the food prepared in these two menucassettes (we like that word), but it sure looks good. Kent and Kelley Phillips are the amiable hosts in this series of international cooking videocassettes, which features a guest chef, and takes viewers from shopping list to selecting a beverage for a grand dinner. In the French menucassette, Master Chef Gerard Parrat, former student of Paul Bocuse, creates a gorgeous meal-from Creme D'Huitres et D'Epinards (Cream of Oyster and Spinach Soup) to Poulet Saute' 'A L'Estragon (Chicken with Tarragon) and Souffle au Grand Mariner (Grand mariner Souffle). Excellent close-up work, top-notch sound, and overall superior production qualities were the trademark of both of the programs we sampled. In the Japanese menucassette Chef Keiji Miyata makes Crab and Lemon Sushi, Osuimono (Clear Soup), Steamed Rice, Sunomono (Vinegared Cucumber and Shrimp Salad) and tasty Tempura. One further item about these superb videos-the ingredient list is right on the back of the video box, so that a viewer can purchase the necessary items before sitting down to watch and cook. The other titles in the series are: Low Fat, Bavarian, Chinese, Italian, Cajun, Shellfish, Greek, and Appetizers. Highly recommended. (Available from: Classic Cuisine, P.O. Box 2074, Lake Oswego, OR 97035.)
Classic Cuisine Menucassettes: French; Classic Cuisine Menucassettes: Japanese
(1988) 43 m. $29.95. Classic Cuisine. Public performance rights included Vol. 4, Issue 9
Classic Cuisine Menucassettes: French; Classic Cuisine Menucassettes: Japanese
Star Ratings
As of March 2022, Video Librarian has changed from a four-star rating system to a five-star one. This change allows our reviewers to have a wider range of critical viewpoints, as well as to synchronize with Google’s rating structure. This change affects all reviews from March 2022 onwards. All reviews from before this period will still retain their original rating. Future film submissions will be considered our new 1-5 star criteria.