The Elegant Bird

I'll say it again: if you're going to make a cooking or travel video, you'd better be able to produce broadcast quality imagery. Nothing looks worst than beach paradises sporting a green-brown hue or, for that matter, turkeys that appear to be mystery meat. Chef Woody Mowrer presents step-by-step instruction on the de-boning process ("rellenong style"), seasoning, roasting, and gravy making of the "elegant bird," i.e., the turkey (although much of the instruction holds as well for chicken and other fowl). Mowrer, a mite stiff in his presentation, has a bad habit of rarely looking directly at the camera, but the real problem with the tape--aside from the poor quality--is the amateur camerawork and editing, which is choppy and filled with awkward zooms. Not recommended. Aud: J, H, C, P. (R. Pitman)