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Nomi demonstrates how to make nori rolls, stuffed peppers, 'neat-balls' and gravy, Asian pate, chiles rellenos, pâté, loaves and the sun garden burger.",0.4348,{"adult":8,"backdrop_path":10,"genre_ids":436,"id":437,"title":438,"original_language":439,"original_title":438,"overview":16,"popularity":440,"poster_path":10,"release_date":441,"softcore":8,"video":8,"vote_average":11,"vote_count":11},[14],679872,"Dans mes pas","fr",0.4714,"2019-01-19",{"adult":8,"backdrop_path":443,"genre_ids":444,"id":445,"title":446,"original_language":447,"original_title":448,"overview":449,"popularity":450,"poster_path":451,"release_date":452,"softcore":8,"video":8,"vote_average":453,"vote_count":80},"\u002Fa2ObRz6BAqL22jrjMy9caXTbKpn.jpg",[14],305753,"The God of Ramen","ja","ラーメンより大切なもの ~東池袋大勝軒 50年の秘密~","Every day, people would queue for over two hours for a bowl of ramen. What’s the celebrated chef’s secret ingredient? There is no secret ingredient. In fact, as most fans of Taishoken believe, it’s the charisma of owner Kazuo Yamagishi that attracted people from all around Japan to his modest shop. His personality and love for his craft, combined with a precise mélange of flavours, combined to create perfection in each ramen bowl. This heart-warming documentary is not just for noodle fans, but for anyone who loves to be inspired by passionate people.",0.7691,"\u002FeB9KLtKb0Xf2BhttNBCTy5y4OgQ.jpg","2013-06-08",6.833,{"adult":8,"backdrop_path":455,"genre_ids":456,"id":457,"title":458,"original_language":447,"original_title":459,"overview":460,"popularity":461,"poster_path":462,"release_date":463,"softcore":8,"video":8,"vote_average":86,"vote_count":33},"\u002FdtnJdjCv6Z5FQ36yV8fuvZgBsT1.jpg",[14],1448239,"Not Yet There","未だ在らず","This documentary follows Ishihara Hitoshi, a Japanese kaiseki chef whose highly acclaimed restaurant in Kyoto has three Michelin stars. 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Held every two years in Lyon, France, the Bocuse d'Or represents the pinnacle of competition cooking. With the United States determined to make the podium for the first time ever, Rich and Corey embark on an intense one-year training regimen that includes the construction of a secret test kitchen inside of a decommissioned cold war bunker. 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The film follows Jacquy Pfeiffer, founder of The French Pastry School in Chicago, as he returns to France to compete against 15 of France's leading pastry chefs. The filmmakers were given first time\u002Fexclusive access to this high-stakes drama of passion, sacrifice, disappointment and joy in the quest to have President Sarkozy declare them one of the best in France.",0.5457,"\u002ForLXFuV9WGqczVBJRw1tRHF50o0.jpg","2009-11-06",6.846,26,1001,20001]