Yum, Yum, Yum!: ABC Clio VRGL

Copyright 1995 ABC-CLIO. This review was taken from the ABC-CLIO Video Rating Guide for Libraries on CD-ROM, a 5-year compilation of over 8900 video titles and reviews, 1990-1994. For information regarding order VRGL CD-ROM, contact: ABC-CLIO, P.O. Box 1911, Santa Barbara, CA 93116-1911; 805-968-1911

This following text has been included in the UCB Media Resources Center Web site with the kind permission of the publishers.

Rating: ***
Audience: Intermediate to Adult
Price: Public performance: $99.95
Date: Copyright 1990. Released 1990.
Descriptors: Cookery - Louisiana.
Production Information: Live action, Film transfer. Produced by Les Blank. Color. Includes Recipes. English , French. Subtitled. 31 min.
Production Company: Flower Films 10341 San Pablo Ave. El Cerrito, CA 94530 (510) 525-0942 Available from production company
ISBN: ISBN 0-933621-53-1.
Cataloging: 641.5924 Cookery, Cajun
Awards: Aspen Film Festival Special Jury award, 1990. National Educational Film & Video Festival Silver Apple award, 1990.
Print Entry #: 2:1136
Reviewer: Debby Looker
Based on the title of this video, one would expect to see one (or several) cooks presenting and cooking their recipes for Cajun and Creole cooking. While the video is certainly very interesting, no specific recipes are offered. Instead, the focus is on Cajun and Creole cooking as part of the cultural identity of those living in southwestern Louisiana, with much attention paid to their lifestyle and music.
The video opens with a group of men cooking out in the woods. They all talk about how they never use a recipe (perhaps this is why no recipes are ever shown), but they've learned to make certain dishes by watching their parents or grandparents cooking them. The scene then jumps (typical of the style of the video) to Chef Paul Prudhomme in New Orleans autographing one of his books. We're then shown food being cooked in Prudhomme's restaurant and a band walking down a street in New Orleans.
The music played throughout the video is typical of Louisiana and blends pleasantly with the visuals. At certain points, the song lyrics are shown in easily read subtitles at the bottom of the screen.
Viewers do get hints about the main ingredients of Cajun and Creole cooking: red pepper, black pepper, and salt.
The technical aspects of the video are mostly good; the cinematography is clear and the Louisiana countryside shown is beautiful. At times, some of the people mumble and are difficult to understand; at other times, the name of one of the dishes being cooked is flashed on the screen. The ingredients of "dirty rice" are flashed on the screen, but go by too quickly for the viewer to note.
The video, while not a lesson in Louisiana home cooking, certainly gives the flavor of this vibrant culture. Still, most public and school libraries would be hard-pressed to add this video as any kind of guide to Cajun or Creole cooking. Supplemental materials available include recipes, but these were not sent with the review tape. Recommended with reservations.

Go to Media Resources Center Entry Page

Copyright (C) 1996 by the Library, University of California, Berkeley. All rights reserved.
Document maintained on server: http://www.lib.berkeley.edu/ by
Gary Handman, Head, Media Resources Center.
Last update 7/10/96. Server manager: webman@library.berkeley.edu; Audience: Intermediate to Adult
Price: Public performance: $99.95
Date: Copyright 1990. Released 1990.
Descriptors: Cookery - Louisiana.
Production Information: Live action, Film transfer. Produced by Les Blank. Color. Includes Recipes. English , French. Subtitled. 31 min.
Production Company: Flower Films 10341 San Pablo Ave. El Cerrito, CA 94530 (510) 525-0942 Available from production company
ISBN: ISBN 0-933621-53-1.
Cataloging: 641.5924 Cookery, Cajun
Awards: Aspen Film Festival Special Jury award, 1990. National Educational Film & Video Festival Silver Apple award, 1990.
Print Entry #: 2:1136
Reviewer: Debby Looker
Based on the title of this video, one would expect to see one (or several) cooks presenting and cooking their recipes for Cajun and Creole cooking. While the video is certainly very interesting, no specific recipes are offered. Instead, the focus is on Cajun and Creole cooking as part of the cultural identity of those living in southwestern Louisiana, with much attention paid to their lifestyle and music.
The video opens with a group of men cooking out in the woods. They all talk about how they never use a recipe (perhaps this is why no recipes are ever shown), but they've learned to make certain dishes by watching their parents or grandparents cooking them. The scene then jumps (typical of the style of the video) to Chef Paul Prudhomme in New Orleans autographing one of his books. We're then shown food being cooked in Prudhomme's restaurant and a band walking down a street in New Orleans.
The music played throughout the video is typical of Louisiana and blends pleasantly with the visuals. At certain points, the song lyrics are shown in easily read subtitles at the bottom of the screen.
Viewers do get hints about the main ingredients of Cajun and Creole cooking: red pepper, black pepper, and salt.
The technical aspects of the video are mostly good; the cinematography is clear and the Louisiana countryside shown is beautiful. At times, some of the people mumble and are difficult to understand; at other times, the name of one of the dishes being cooked is flashed on the screen. The ingredients of "dirty rice" are flashed on the screen, but go by too quickly for the viewer to note.
The video, while not a lesson in Louisiana home cooking, certainly gives the flavor of this vibrant culture. Still, most public and school libraries would be hard-pressed to add this video as any kind of guide to Cajun or Creole cooking. Supplemental materials available include recipes, but these were not sent with the review tape. Recommended with reservations.

Go to Media Resources Center Entry Page

Copyright (C) 1996 by the Library, University of California, Berkeley. All rights reserved.
Document maintained on server: http://www.lib.berkeley.edu/ by
Gary Handman, Head, Media Resources Center.
Last update 7/10/96. Server manager: webman@library.berkeley.edu; Price: Public performance: $99.95
Date: Copyright 1990. Released 1990.
Descriptors: Cookery - Louisiana.
Production Information: Live action, Film transfer. Produced by Les Blank. Color. Includes Recipes. English , French. Subtitled. 31 min.
Production Company: Flower Films 10341 San Pablo Ave. El Cerrito, CA 94530 (510) 525-0942 Available from production company
ISBN: ISBN 0-933621-53-1.
Cataloging: 641.5924 Cookery, Cajun
Awards: Aspen Film Festival Special Jury award, 1990. National Educational Film & Video Festival Silver Apple award, 1990.
Print Entry #: 2:1136
Reviewer: Debby Looker
Based on the title of this video, one would expect to see one (or several) cooks presenting and cooking their recipes for Cajun and Creole cooking. While the video is certainly very interesting, no specific recipes are offered. Instead, the focus is on Cajun and Creole cooking as part of the cultural identity of those living in southwestern Louisiana, with much attention paid to their lifestyle and music.
The video opens with a group of men cooking out in the woods. They all talk about how they never use a recipe (perhaps this is why no recipes are ever shown), but they've learned to make certain dishes by watching their parents or grandparents cooking them. The scene then jumps (typical of the style of the video) to Chef Paul Prudhomme in New Orleans autographing one of his books. We're then shown food being cooked in Prudhomme's restaurant and a band walking down a street in New Orleans.
The music played throughout the video is typical of Louisiana and blends pleasantly with the visuals. At certain points, the song lyrics are shown in easily read subtitles at the bottom of the screen.
Viewers do get hints about the main ingredients of Cajun and Creole cooking: red pepper, black pepper, and salt.
The technical aspects of the video are mostly good; the cinematography is clear and the Louisiana countryside shown is beautiful. At times, some of the people mumble and are difficult to understand; at other times, the name of one of the dishes being cooked is flashed on the screen. The ingredients of "dirty rice" are flashed on the screen, but go by too quickly for the viewer to note.
The video, while not a lesson in Louisiana home cooking, certainly gives the flavor of this vibrant culture. Still, most public and school libraries would be hard-pressed to add this video as any kind of guide to Cajun or Creole cooking. Supplemental materials available include recipes, but these were not sent with the review tape. Recommended with reservations.

Go to Media Resources Center Entry Page

Copyright (C) 1996 by the Library, University of California, Berkeley. All rights reserved.
Document maintained on server: http://www.lib.berkeley.edu/ by
Gary Handman, Head, Media Resources Center.
Last update 7/10/96. Server manager: webman@library.berkeley.edu; Date: Copyright 1990. Released 1990.
Descriptors: Cookery - Louisiana.
Production Information: Live action, Film transfer. Produced by Les Blank. Color. Includes Recipes. English , French. Subtitled. 31 min.
Production Company: Flower Films 10341 San Pablo Ave. El Cerrito, CA 94530 (510) 525-0942 Available from production company
ISBN: ISBN 0-933621-53-1.
Cataloging: 641.5924 Cookery, Cajun
Awards: Aspen Film Festival Special Jury award, 1990. National Educational Film & Video Festival Silver Apple award, 1990.
Print Entry #: 2:1136
Reviewer: Debby Looker
Based on the title of this video, one would expect to see one (or several) cooks presenting and cooking their recipes for Cajun and Creole cooking. While the video is certainly very interesting, no specific recipes are offered. Instead, the focus is on Cajun and Creole cooking as part of the cultural identity of those living in southwestern Louisiana, with much attention paid to their lifestyle and music.
The video opens with a group of men cooking out in the woods. They all talk about how they never use a recipe (perhaps this is why no recipes are ever shown), but they've learned to make certain dishes by watching their parents or grandparents cooking them. The scene then jumps (typical of the style of the video) to Chef Paul Prudhomme in New Orleans autographing one of his books. We're then shown food being cooked in Prudhomme's restaurant and a band walking down a street in New Orleans.
The music played throughout the video is typical of Louisiana and blends pleasantly with the visuals. At certain points, the song lyrics are shown in easily read subtitles at the bottom of the screen.
Viewers do get hints about the main ingredients of Cajun and Creole cooking: red pepper, black pepper, and salt.
The technical aspects of the video are mostly good; the cinematography is clear and the Louisiana countryside shown is beautiful. At times, some of the people mumble and are difficult to understand; at other times, the name of one of the dishes being cooked is flashed on the screen. The ingredients of "dirty rice" are flashed on the screen, but go by too quickly for the viewer to note.
The video, while not a lesson in Louisiana home cooking, certainly gives the flavor of this vibrant culture. Still, most public and school libraries would be hard-pressed to add this video as any kind of guide to Cajun or Creole cooking. Supplemental materials available include recipes, but these were not sent with the review tape. Recommended with reservations.

Go to Media Resources Center Entry Page

Copyright (C) 1996 by the Library, University of California, Berkeley. All rights reserved.
Document maintained on server: http://www.lib.berkeley.edu/ by
Gary Handman, Head, Media Resources Center.
Last update 7/10/96. Server manager: webman@library.berkeley.edu; Descriptors: Cookery - Louisiana.
Production Information: Live action, Film transfer. Produced by Les Blank. Color. Includes Recipes. English , French. Subtitled. 31 min.
Production Company: Flower Films 10341 San Pablo Ave. El Cerrito, CA 94530 (510) 525-0942 Available from production company
ISBN: ISBN 0-933621-53-1.
Cataloging: 641.5924 Cookery, Cajun
Awards: Aspen Film Festival Special Jury award, 1990. National Educational Film & Video Festival Silver Apple award, 1990.
Print Entry #: 2:1136
Reviewer: Debby Looker
Based on the title of this video, one would expect to see one (or several) cooks presenting and cooking their recipes for Cajun and Creole cooking. While the video is certainly very interesting, no specific recipes are offered. Instead, the focus is on Cajun and Creole cooking as part of the cultural identity of those living in southwestern Louisiana, with much attention paid to their lifestyle and music.
The video opens with a group of men cooking out in the woods. They all talk about how they never use a recipe (perhaps this is why no recipes are ever shown), but they've learned to make certain dishes by watching their parents or grandparents cooking them. The scene then jumps (typical of the style of the video) to Chef Paul Prudhomme in New Orleans autographing one of his books. We're then shown food being cooked in Prudhomme's restaurant and a band walking down a street in New Orleans.
The music played throughout the video is typical of Louisiana and blends pleasantly with the visuals. At certain points, the song lyrics are shown in easily read subtitles at the bottom of the screen.
Viewers do get hints about the main ingredients of Cajun and Creole cooking: red pepper, black pepper, and salt.
The technical aspects of the video are mostly good; the cinematography is clear and the Louisiana countryside shown is beautiful. At times, some of the people mumble and are difficult to understand; at other times, the name of one of the dishes being cooked is flashed on the screen. The ingredients of "dirty rice" are flashed on the screen, but go by too quickly for the viewer to note.
The video, while not a lesson in Louisiana home cooking, certainly gives the flavor of this vibrant culture. Still, most public and school libraries would be hard-pressed to add this video as any kind of guide to Cajun or Creole cooking. Supplemental materials available include recipes, but these were not sent with the review tape. Recommended with reservations.

Go to Media Resources Center Entry Page

Copyright (C) 1996 by the Library, University of California, Berkeley. All rights reserved.
Document maintained on server: http://www.lib.berkeley.edu/ by
Gary Handman, Head, Media Resources Center.
Last update 7/10/96. Server manager: webman@library.berkeley.edu; Production Information: Live action, Film transfer. Produced by Les Blank. Color. Includes Recipes. English , French. Subtitled. 31 min.
Production Company: Flower Films 10341 San Pablo Ave. El Cerrito, CA 94530 (510) 525-0942 Available from production company
ISBN: ISBN 0-933621-53-1.
Cataloging: 641.5924 Cookery, Cajun
Awards: Aspen Film Festival Special Jury award, 1990. National Educational Film & Video Festival Silver Apple award, 1990.
Print Entry #: 2:1136
Reviewer: Debby Looker
Based on the title of this video, one would expect to see one (or several) cooks presenting and cooking their recipes for Cajun and Creole cooking. While the video is certainly very interesting, no specific recipes are offered. Instead, the focus is on Cajun and Creole cooking as part of the cultural identity of those living in southwestern Louisiana, with much attention paid to their lifestyle and music.
The video opens with a group of men cooking out in the woods. They all talk about how they never use a recipe (perhaps this is why no recipes are ever shown), but they've learned to make certain dishes by watching their parents or grandparents cooking them. The scene then jumps (typical of the style of the video) to Chef Paul Prudhomme in New Orleans autographing one of his books. We're then shown food being cooked in Prudhomme's restaurant and a band walking down a street in New Orleans.
The music played throughout the video is typical of Louisiana and blends pleasantly with the visuals. At certain points, the song lyrics are shown in easily read subtitles at the bottom of the screen.
Viewers do get hints about the main ingredients of Cajun and Creole cooking: red pepper, black pepper, and salt.
The technical aspects of the video are mostly good; the cinematography is clear and the Louisiana countryside shown is beautiful. At times, some of the people mumble and are difficult to understand; at other times, the name of one of the dishes being cooked is flashed on the screen. The ingredients of "dirty rice" are flashed on the screen, but go by too quickly for the viewer to note.
The video, while not a lesson in Louisiana home cooking, certainly gives the flavor of this vibrant culture. Still, most public and school libraries would be hard-pressed to add this video as any kind of guide to Cajun or Creole cooking. Supplemental materials available include recipes, but these were not sent with the review tape. Recommended with reservations.

Go to Media Resources Center Entry Page

Copyright (C) 1996 by the Library, University of California, Berkeley. All rights reserved.
Document maintained on server: http://www.lib.berkeley.edu/ by
Gary Handman, Head, Media Resources Center.
Last update 7/10/96. Server manager: webman@library.berkeley.edu; Production Company: Flower Films 10341 San Pablo Ave. El Cerrito, CA 94530 (510) 525-0942 Available from production company
ISBN: ISBN 0-933621-53-1.
Cataloging: 641.5924 Cookery, Cajun
Awards: Aspen Film Festival Special Jury award, 1990. National Educational Film & Video Festival Silver Apple award, 1990.
Print Entry #: 2:1136
Reviewer: Debby Looker
Based on the title of this video, one would expect to see one (or several) cooks presenting and cooking their recipes for Cajun and Creole cooking. While the video is certainly very interesting, no specific recipes are offered. Instead, the focus is on Cajun and Creole cooking as part of the cultural identity of those living in southwestern Louisiana, with much attention paid to their lifestyle and music.
The video opens with a group of men cooking out in the woods. They all talk about how they never use a recipe (perhaps this is why no recipes are ever shown), but they've learned to make certain dishes by watching their parents or grandparents cooking them. The scene then jumps (typical of the style of the video) to Chef Paul Prudhomme in New Orleans autographing one of his books. We're then shown food being cooked in Prudhomme's restaurant and a band walking down a street in New Orleans.
The music played throughout the video is typical of Louisiana and blends pleasantly with the visuals. At certain points, the song lyrics are shown in easily read subtitles at the bottom of the screen.
Viewers do get hints about the main ingredients of Cajun and Creole cooking: red pepper, black pepper, and salt.
The technical aspects of the video are mostly good; the cinematography is clear and the Louisiana countryside shown is beautiful. At times, some of the people mumble and are difficult to understand; at other times, the name of one of the dishes being cooked is flashed on the screen. The ingredients of "dirty rice" are flashed on the screen, but go by too quickly for the viewer to note.
The video, while not a lesson in Louisiana home cooking, certainly gives the flavor of this vibrant culture. Still, most public and school libraries would be hard-pressed to add this video as any kind of guide to Cajun or Creole cooking. Supplemental materials available include recipes, but these were not sent with the review tape. Recommended with reservations.

Go to Media Resources Center Entry Page

Copyright (C) 1996 by the Library, University of California, Berkeley. All rights reserved.
Document maintained on server: http://www.lib.berkeley.edu/ by
Gary Handman, Head, Media Resources Center.
Last update 7/10/96. Server manager: webman@library.berkeley.edu; ISBN: ISBN 0-933621-53-1.
Cataloging: 641.5924 Cookery, Cajun
Awards: Aspen Film Festival Special Jury award, 1990. National Educational Film & Video Festival Silver Apple award, 1990.
Print Entry #: 2:1136
Reviewer: Debby Looker
Based on the title of this video, one would expect to see one (or several) cooks presenting and cooking their recipes for Cajun and Creole cooking. While the video is certainly very interesting, no specific recipes are offered. Instead, the focus is on Cajun and Creole cooking as part of the cultural identity of those living in southwestern Louisiana, with much attention paid to their lifestyle and music.
The video opens with a group of men cooking out in the woods. They all talk about how they never use a recipe (perhaps this is why no recipes are ever shown), but they've learned to make certain dishes by watching their parents or grandparents cooking them. The scene then jumps (typical of the style of the video) to Chef Paul Prudhomme in New Orleans autographing one of his books. We're then shown food being cooked in Prudhomme's restaurant and a band walking down a street in New Orleans.
The music played throughout the video is typical of Louisiana and blends pleasantly with the visuals. At certain points, the song lyrics are shown in easily read subtitles at the bottom of the screen.
Viewers do get hints about the main ingredients of Cajun and Creole cooking: red pepper, black pepper, and salt.
The technical aspects of the video are mostly good; the cinematography is clear and the Louisiana countryside shown is beautiful. At times, some of the people mumble and are difficult to understand; at other times, the name of one of the dishes being cooked is flashed on the screen. The ingredients of "dirty rice" are flashed on the screen, but go by too quickly for the viewer to note.
The video, while not a lesson in Louisiana home cooking, certainly gives the flavor of this vibrant culture. Still, most public and school libraries would be hard-pressed to add this video as any kind of guide to Cajun or Creole cooking. Supplemental materials available include recipes, but these were not sent with the review tape. Recommended with reservations.

Go to Media Resources Center Entry Page

Copyright (C) 1996 by the Library, University of California, Berkeley. All rights reserved.
Document maintained on server: http://www.lib.berkeley.edu/ by
Gary Handman, Head, Media Resources Center.
Last update 7/10/96. Server manager: webman@library.berkeley.edu; Cataloging: 641.5924 Cookery, Cajun
Awards: Aspen Film Festival Special Jury award, 1990. National Educational Film & Video Festival Silver Apple award, 1990.
Print Entry #: 2:1136
Reviewer: Debby Looker
Based on the title of this video, one would expect to see one (or several) cooks presenting and cooking their recipes for Cajun and Creole cooking. While the video is certainly very interesting, no specific recipes are offered. Instead, the focus is on Cajun and Creole cooking as part of the cultural identity of those living in southwestern Louisiana, with much attention paid to their lifestyle and music.
The video opens with a group of men cooking out in the woods. They all talk about how they never use a recipe (perhaps this is why no recipes are ever shown), but they've learned to make certain dishes by watching their parents or grandparents cooking them. The scene then jumps (typical of the style of the video) to Chef Paul Prudhomme in New Orleans autographing one of his books. We're then shown food being cooked in Prudhomme's restaurant and a band walking down a street in New Orleans.
The music played throughout the video is typical of Louisiana and blends pleasantly with the visuals. At certain points, the song lyrics are shown in easily read subtitles at the bottom of the screen.
Viewers do get hints about the main ingredients of Cajun and Creole cooking: red pepper, black pepper, and salt.
The technical aspects of the video are mostly good; the cinematography is clear and the Louisiana countryside shown is beautiful. At times, some of the people mumble and are difficult to understand; at other times, the name of one of the dishes being cooked is flashed on the screen. The ingredients of "dirty rice" are flashed on the screen, but go by too quickly for the viewer to note.
The video, while not a lesson in Louisiana home cooking, certainly gives the flavor of this vibrant culture. Still, most public and school libraries would be hard-pressed to add this video as any kind of guide to Cajun or Creole cooking. Supplemental materials available include recipes, but these were not sent with the review tape. Recommended with reservations.

Go to Media Resources Center Entry Page

Copyright (C) 1996 by the Library, University of California, Berkeley. All rights reserved.
Document maintained on server: http://www.lib.berkeley.edu/ by
Gary Handman, Head, Media Resources Center.
Last update 7/10/96. Server manager: webman@library.berkeley.edu; Awards: Aspen Film Festival Special Jury award, 1990. National Educational Film & Video Festival Silver Apple award, 1990.
Print Entry #: 2:1136
Reviewer: Debby Looker
Based on the title of this video, one would expect to see one (or several) cooks presenting and cooking their recipes for Cajun and Creole cooking. While the video is certainly very interesting, no specific recipes are offered. Instead, the focus is on Cajun and Creole cooking as part of the cultural identity of those living in southwestern Louisiana, with much attention paid to their lifestyle and music.
The video opens with a group of men cooking out in the woods. They all talk about how they never use a recipe (perhaps this is why no recipes are ever shown), but they've learned to make certain dishes by watching their parents or grandparents cooking them. The scene then jumps (typical of the style of the video) to Chef Paul Prudhomme in New Orleans autographing one of his books. We're then shown food being cooked in Prudhomme's restaurant and a band walking down a street in New Orleans.
The music played throughout the video is typical of Louisiana and blends pleasantly with the visuals. At certain points, the song lyrics are shown in easily read subtitles at the bottom of the screen.
Viewers do get hints about the main ingredients of Cajun and Creole cooking: red pepper, black pepper, and salt.
The technical aspects of the video are mostly good; the cinematography is clear and the Louisiana countryside shown is beautiful. At times, some of the people mumble and are difficult to understand; at other times, the name of one of the dishes being cooked is flashed on the screen. The ingredients of "dirty rice" are flashed on the screen, but go by too quickly for the viewer to note.
The video, while not a lesson in Louisiana home cooking, certainly gives the flavor of this vibrant culture. Still, most public and school libraries would be hard-pressed to add this video as any kind of guide to Cajun or Creole cooking. Supplemental materials available include recipes, but these were not sent with the review tape. Recommended with reservations.

Go to Media Resources Center Entry Page

Copyright (C) 1996 by the Library, University of California, Berkeley. All rights reserved.
Document maintained on server: http://www.lib.berkeley.edu/ by
Gary Handman, Head, Media Resources Center.
Last update 7/10/96. Server manager: webman@library.berkeley.edu; Print Entry #: 2:1136
Reviewer: Debby Looker
Based on the title of this video, one would expect to see one (or several) cooks presenting and cooking their recipes for Cajun and Creole cooking. While the video is certainly very interesting, no specific recipes are offered. Instead, the focus is on Cajun and Creole cooking as part of the cultural identity of those living in southwestern Louisiana, with much attention paid to their lifestyle and music.
The video opens with a group of men cooking out in the woods. They all talk about how they never use a recipe (perhaps this is why no recipes are ever shown), but they've learned to make certain dishes by watching their parents or grandparents cooking them. The scene then jumps (typical of the style of the video) to Chef Paul Prudhomme in New Orleans autographing one of his books. We're then shown food being cooked in Prudhomme's restaurant and a band walking down a street in New Orleans.
The music played throughout the video is typical of Louisiana and blends pleasantly with the visuals. At certain points, the song lyrics are shown in easily read subtitles at the bottom of the screen.
Viewers do get hints about the main ingredients of Cajun and Creole cooking: red pepper, black pepper, and salt.
The technical aspects of the video are mostly good; the cinematography is clear and the Louisiana countryside shown is beautiful. At times, some of the people mumble and are difficult to understand; at other times, the name of one of the dishes being cooked is flashed on the screen. The ingredients of "dirty rice" are flashed on the screen, but go by too quickly for the viewer to note.
The video, while not a lesson in Louisiana home cooking, certainly gives the flavor of this vibrant culture. Still, most public and school libraries would be hard-pressed to add this video as any kind of guide to Cajun or Creole cooking. Supplemental materials available include recipes, but these were not sent with the review tape. Recommended with reservations.

Go to Media Resources Center Entry Page

Copyright (C) 1996 by the Library, University of California, Berkeley. All rights reserved.
Document maintained on server: http://www.lib.berkeley.edu/ by
Gary Handman, Head, Media Resources Center.
Last update 7/10/96. Server manager: webman@library.berkeley.edu; Reviewer: Debby Looker
Based on the title of this video, one would expect to see one (or several) cooks presenting and cooking their recipes for Cajun and Creole cooking. While the video is certainly very interesting, no specific recipes are offered. Instead, the focus is on Cajun and Creole cooking as part of the cultural identity of those living in southwestern Louisiana, with much attention paid to their lifestyle and music.
The video opens with a group of men cooking out in the woods. They all talk about how they never use a recipe (perhaps this is why no recipes are ever shown), but they've learned to make certain dishes by watching their parents or grandparents cooking them. The scene then jumps (typical of the style of the video) to Chef Paul Prudhomme in New Orleans autographing one of his books. We're then shown food being cooked in Prudhomme's restaurant and a band walking down a street in New Orleans.
The music played throughout the video is typical of Louisiana and blends pleasantly with the visuals. At certain points, the song lyrics are shown in easily read subtitles at the bottom of the screen.
Viewers do get hints about the main ingredients of Cajun and Creole cooking: red pepper, black pepper, and salt.
The technical aspects of the video are mostly good; the cinematography is clear and the Louisiana countryside shown is beautiful. At times, some of the people mumble and are difficult to understand; at other times, the name of one of the dishes being cooked is flashed on the screen. The ingredients of "dirty rice" are flashed on the screen, but go by too quickly for the viewer to note.
The video, while not a lesson in Louisiana home cooking, certainly gives the flavor of this vibrant culture. Still, most public and school libraries would be hard-pressed to add this video as any kind of guide to Cajun or Creole cooking. Supplemental materials available include recipes, but these were not sent with the review tape. Recommended with reservations.

Go to Media Resources Center Entry Page

Copyright (C) 1996 by the Library, University of California, Berkeley. All rights reserved.
Document maintained on server: http://www.lib.berkeley.edu/ by
Gary Handman, Head, Media Resources Center.
Last update 7/10/96. Server manager: webman@library.berkeley.edu
Based on the title of this video, one would expect to see one (or several) cooks presenting and cooking their recipes for Cajun and Creole cooking. While the video is certainly very interesting, no specific recipes are offered. Instead, the focus is on Cajun and Creole cooking as part of the cultural identity of those living in southwestern Louisiana, with much attention paid to their lifestyle and music. The video opens with a group of men cooking out in the woods. They all talk about how they never use a recipe (perhaps this is why no recipes are ever shown), but they've learned to make certain dishes by watching their parents or grandparents cooking them. The scene then jumps (typical of the style of the video) to Chef Paul Prudhomme in New Orleans autographing one of his books. We're then shown food being cooked in Prudhomme's restaurant and a band walking down a street in New Orleans. The music played throughout the video is typical of Louisiana and blends pleasantly with the visuals. At certain points, the song lyrics are shown in easily read subtitles at the bottom of the screen. Viewers do get hints about the main ingredients of Cajun and Creole cooking: red pepper, black pepper, and salt. The technical aspects of the video are mostly good; the cinematography is clear and the Louisiana countryside shown is beautiful. At times, some of the people mumble and are difficult to understand; at other times, the name of one of the dishes being cooked is flashed on the screen. The ingredients of "dirty rice" are flashed on the screen, but go by too quickly for the viewer to note. The video, while not a lesson in Louisiana home cooking, certainly gives the flavor of this vibrant culture. Still, most public and school libraries would be hard-pressed to add this video as any kind of guide to Cajun or Creole cooking. Supplemental materials available include recipes, but these were not sent with the review tape. Recommended with reservations.
Go to Media Resources Center Entry Page Copyright (C) 1996 by the Library, University of California, Berkeley. All rights reserved. Document maintained on server: http://www.lib.berkeley.edu/ by Gary Handman, Head, Media Resources Center. Last update 7/10/96. Server manager: webman@library.berkeley.edu

Yum, Yum, Yum! A Taste of Creole Cooking

Copyright (C) 1996 by the Library, University of California, Berkeley. All rights reserved.
Document maintained on server: http://www.lib.berkeley.edu/ by
Gary Handman, Head, Media Resources Center.
Last update 7/10/96. Server manager: webman@library.berkeley.edu

Yum, Yum, Yum! A Taste of Creole Cooking

Copyright (C) 1996 by the Library, University of California, Berkeley. All rights reserved. Document maintained on server: http://www.lib.berkeley.edu/ by Gary Handman, Head, Media Resources Center. Last update 7/10/96. Server manager: webman@library.berkeley.edu

Copyright (C) 1996 by the Library, University of California, Berkeley. All rights reserved.
Document maintained on server: http://www.lib.berkeley.edu/ by
Gary Handman, Head, Media Resources Center.
Last update 7/10/96. Server manager: webman@library.berkeley.edu