The promotional reel for pilot tv series
directors and authors Walter Bencini e Gia Amella - production INSEKT MULTIMEDIA
Simply slow food is a provocative 26-part series celebrating authentic culinary traditions from around the world. Driven by lush visuals and the dynamic yet light-hearted style of award-winning chef and author Joanne Weir, Simply Slow Pleasures pays tribute to the boundless diversity of world food heritage while stressing the vital link between gastronomy and the environment. With Weir as our intrepid guide, well roam the globe in search of unique gastronomic adventures and to meet the people committed to safeguarding traditional growing and harvesting methods inherited from their ancestors. In each half-hour episode, Weir will showcase local cuisines and regional cooking styles, seasonal and handcrafted foods, Old World recipes and flavors, and an inspiring array of singular slow foods in between. Foods like Tuscanys prized zolfino bean and Moroccos almond-flavored argan oil, artisanal delicacies such as the rare Cancoillotte cheese and smoked wild salmon from the rocky shores of eastern Ireland. She'll also look at recent efforts to save endangered foods from extinction, from the Delaware Bay oyster and Mexican native corn varieties to the emerald-colored pistacchio cultivated under the menacing shadow of Sicilys Mount Etna.
Weir also take us out to the fields to meet growers using sustainable farming methods to maintain the high quality of their foods, and into the shops of artisans who for generations have relied on old-fashioned techniques to turn out amazing edibles. In her never-ending quest to uncover new flavors, Weir leads us into the home kitchens of her guests where we learn how to create delectable dishes reflecting each regions unique personality. In Marseilles, Weir follows fishermens lead in a homespun version of the fish soup bouillabaisse made with sardines and saffron. On Reunion Island, once an outpost on the East Indies trade route, Weir prepares creole specialties like sweet potato pie and fresh tuna marinated in vanilla and coconut milk.
Whether exploring the hearty mountain cuisine of Central Italy or the spice-infused cooking of the Deep South, Weir provides expert tips on how recipes can be adapted at home and offers up some of her own special creations along the way. Throughout her travels, Weir makes a point of seeking out the essential—a trip to Sardegna to sample wines produced from native grape varieties like monica, first cultivated here by Camaldolese monks in the 11th century. And the unusual—a stay on a working farm in the Argentinean outback where guests can try local dishes flavored with dried charqui meat. Weir also makes suggestions on pairing wines with featured foods and delivers a slow food tip at the close of each episode.
Simply Slow Pleasures is all about good, wholesome food and its daily role as a vital expression of community and global diversity. Its a powerful guiding principle that finds full expression in Weirs enthusiasm for la buona tavola, and in her passion for sharing with others the pure pleasure of savoring what comes naturally from the land. Joanne Weir is a San Francisco-based award-winning cookbook author, cooking teacher, chef and media personality. She is host of the highly successful public television series Weir Cooking in the Wine Country, whose companion book was nominated in 2001 for both the James Beard Cookbook Award and the International Association of Culinary Professionals Award. She is a regular contributor to national publications, including Bon Appetit, Food and Wine and Fine Cooking, and teaches her popular cooking classes throughout the U.S. and abroad. A fourth-generation professional cook, she has an extensive background in Mediterranean cuisine and regional foods of the United States. Weir Cooking in the City, her latest series produced by KQED-TV in San Francisco premiered on PBS in April, 2004.
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where can you Download Joanne Weir ?
camboy1132 2 years ago