In a word -yum! The first program is one of a 26-part series which aired on public television. Locales sampled are Lake Tahoe, Dallas, Santa Fe, and Los Angeles. Each cook is briefly introduced, and then the magic begins: smoked trout, grilled free range chicken, neon tumbleweed hors d'oeuvres, etc. Good close-ups (we inadvertently sniffed a few times, because it looked close enough to smell) are combined with both on camera and overlaid narration to take viewers through each step of the culinary process. The second program is an all-out paean to the best barbecue cooking in America, hosted by Tennessee Ernie Ford, and enlivened by the music of Toots Thielemans and Charlie Byrd. Cameras travel from Kansas City to Memphis to Orange Beach, and most points in-between to seek out the secrets of the famous B-B-Q chefs. Whether its down in the pits or up on the cutting board, the camera captures both the step-by-step instructions and the heady atmosphere of serious barbecuing. And plenty of anecdotal information (such as the story behind Leonard's in Memphis, TN, the King's favorite B-B-Q establishment) make the trip even more fun. Both titles are highly recommended. (Available from: Baker & Taylor Video, 8140 N. Lehigh Ave., Morton Grove, IL 60053.)
Great Chefs-Great BBQ: The Official Barbecue Guide; Great Chefs Of The West (Vol. 11)
(1988) 90 m. $19.95. Great Chefs Television Productions. Public performance rights included. Vol. 4, Issue 2
Great Chefs-Great BBQ: The Official Barbecue Guide; Great Chefs Of The West (Vol. 11)
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