World Culinary Arts

Savoring the Best of World Flavors: Korea, is the 10th edition of The Culinary Institute of America’s World Culinary Arts Series. In this volume, we’ll explore the kitchens, markets, and restaurants of South Korea, as their leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail.
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Ruth Alegria, Mexican cuisine historian, and owner of Mexico Soul and Essence, and Chef Roberto Santibañez, discuss the pre-Hispanic tradition of markets in Mexico. Ruth takes us on a tour of the Xochimilco Market to show us an array of Mexico’s lesser known indigenous produce, and to try a thousand-year-old recipe for atole.
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Taiwanese pineapple cakes are a type of shortbread pastry filled with sweet caramelized pineapple. Open since 2008, Taipei’s SunnyHills Pineapple Cakes is known for having the best the city has to offer. Customers enjoy a cup of tea with their complimentary pineapple cake while relaxing in the shop’s quaint ambience. Here to tell us about SunnyHills Pineapple Cakes is Joan and K.F. Seetoh
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KF Seetoh takes us to Taipei’s Wu Pao Chun Bakery where he talks with owner and award-winning baker Wu Pao Chun. Wu Pao Chun was awarded Master Baker in the bread category of the 2010 Bakery Masters competition held in Paris, and his Rose and Lychee Bread and Red Wine Longan Bread have won numerous medals in world bread making competitions.
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Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to steam big eye snapper and grunt that has been marinated in ginger and green onions. She adds shredded ginger, pickled plum cordia before placing the fish in a bamboo steamer for 10 minutes.
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Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to make Taiwanese Stir Fried Water Lily. Water lily grows in fresh water and can grow several meters long. She heats oil in a wok and adds garlic, and the water lily, which has been sliced into 2-inch pieces. When the water lily turns bright green it is seasoned with salt and served.
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Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to make a classic Taiwanese dish: Stir-Fried Noodles with Vegetables and Black Bean Soy Sauce. She heats oil in a wok and stir fries sliced shiitake, sliced white onion, shredded pork, carrots, shredded cabbage, rice wine and black bean soy sauce, and alkaline noodles.
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Ivy Chen of Ivy’s Kitchen, has been teaching Taiwanese cooking at the Community Services Center in Taipei for more than fifteen years. She also writes articles about food for several magazines. Here she shows Steve Jilleba how to make a classic Taiwanese dish: Black Chicken Soup with Bamboo Shoots and Mushrooms. She uses special Taiwanese chicken with black meat, which she simmers for about 25 minutes with morels, shiitake, ginger, fresh bamboo, and rice wine.
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