World Culinary Arts

Interview with Chef Michael Solomonov of Zahav Restaurant

We talk with James Beard Award-winning chef and cookbook author Michael Solomonov of Zahav Restaurant. He shares stories about his journey to becoming a chef, and how he introduces authentic and nuanced Israeli cuisine to his Philadelphia customers.  
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/   

Sweden’s Wild Game with Torsten Mörner

In the Oster-Malma game preserve in Sweden’s Södermanland, we meet Torsten Mörner, an avid hunter, veterinarian, conservationist, and former president of the Swedish Hunters Association. Torsten is joined by fellow hunter Pontus Eriksson as they discuss hunting for boar, moose, ducks, pheasants, wild sheep and deer.
Get Scandinavian Recipes and watch the full series with closed captioning at:  www.CIAprochef.com/WCA.  

Zahav’s Hummus Tehina with Chef Michael Solomonov

The creamy, nutty Hummus Tehina is the main reason many people come to Zahav restaurant in Philadelphia. Chef Michael Solomonov of Zahav tells us how he achieves the perfectly smooth texture and balanced flavor.
Get the Recipe and watch the full series with closed captioning here!:
http://www.ciaprochef.com/wca/israel/   

China: Part 31: Won Ton Soup in Hong Kong’s Mak’s Noodles Restaurant

Won ton soup is so familiar to American diners that they may pass it over when visiting Hong Kong. Big mistake. At Mak’s Noodles, a local favorite, the won ton noodle soup is simply flawless. Fuchsia Dunlop visits with Mak himself to learn what makes his soup stand out, and she also discovers the best time of day to try it.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6

China: Part 8: Sichuan‘s Vegetarian Buddhist Cuisine

Anyone hoping to understand the range of Sichuan cooking should plan to dine at a Buddhist monastery restaurant. In these establishments, monks prepare elaborate vegetarian fare, much of it designed to mimic Sichuan classics like twice-fried pork. The Baoguang Temple in Xindu serves a meatless lunch of artful dishes that fool the eye and offer more proof of the Sichuan penchant for healthful eating.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6

China: Part 19: Tripe at Beijing’s Dong Xing Shun Restaurant

Even Beijing residents who can afford luxury maintain a soft spot for humble fare, such as tripe and other innards. Most Chinese diners appreciate chewy texture more than Westerners do, so tripe may be cooked in a way that preserves that quality. At Dong Xing Shun, near the waterfront, we will sample tripe as the locals like it.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6

China: Part 23: Tofu Dishes of Beijing’s Da Ming Fu Restaurant

Da Ming Fu Restaurant of Beijing, specializes in house-made tofu. K. F. Seetoh explains the various dishes and flavors made by the restaurant’s chef.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6

China: Part 17: The Traditional Dishes of Yue Shen Zhai Restaurant

K. F. Seetoh takes us on a tour of the dishes of Beijing’s Yue Shen Zhai Restaurant, including beef flavored with star-anise that shows the region’s Muslim culinary influences.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6