From the vivid street markets of Vietnam, perfumed with tropical fruits…to sun-warmed Sicily and the coastal town of Trapani, where seafood couscous is the signature dish…the world of food takes us places beyond imagining. For a chef, every journey brings new tastes, new ingredients, new skills and inspiration. The more we see, the more we grow. Travel with Mai Pham, a chef, cookbook author and Vietnamese food authority, through the street-food stalls of Hanoi and the floating markets of the Mekong. Meet Ciccio Sultano, Sicily’s acclaim Michelin-starred chef and your guide to the finest Sicilian ingredients. Witness the preparation of an elaborate caponata, the Sicilian eggplant dish, at the hands of chef Carmelo Chiaramonte. Then see another expert’s approach at a farmhouse inn near Siracusa as one of the island’s best home cooks makes the dish her own way. Fasten your seat belt for a whirlwind tour of the world’s best tables. “Savoring the Best of World Flavors: Sicily and Vietnam” is the third edition of The Culinary Institute of America’s World Culinary Arts DVD Series: a first-of-its-kind DVD reference library documenting the “gold standards” of world cuisine. In this edition, we’ll explore the markets and hidden kitchens of Vietnam and Sicily, with local food authorities providing background and history, while leading chefs demonstrate key techniques in step-by-step detail.

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