Browse Titles - 229 results
Great Chefs of America, Great Chefs of America, Episode 1
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Philippe Boulot prepares Dungeness Crab Roll with Carrot Salad and Vegetable Essence, chef Anne Kearney prepares Seared Squab with Rice, and chef Michael Maddox prepares Almond Tuile with Passion Fruit Custard and Caramelized Banana.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Philippe Boulot prepares Dungeness Crab Roll with Carrot Salad and Vegetable Essence, chef Anne Kearney prepares Seared Squab with Rice, and chef Michael Maddox prepares Almond Tuile with Passion Fruit Custard and Caramelized Banana.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Anne Kearney, fl. 1991, Philippe Boulot, fl. 1994, Michael Maddox, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Baking, Roasting, Poaching, Frying, Asian Cuisine, Southern Cuisine, Creole, Pastries, Poultry, Shellfish, Restaurants, Food preparation, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 2
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Guenter Seeger prepares lamb roulade on zucchini and eggplant carpaccio, chef Paul Bartolotta prepares scampi, and chef Gerard Partoens prepares summer berries with white chocolate mousse.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Guenter Seeger prepares lamb roulade on zucchini and eggplant carpaccio, chef Paul Bartolotta prepares scampi, and chef Gerard Partoens prepares summer berries with white chocolate mousse.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Gerard Partoens, fl. 1998, Paul Bartolotta, 1961-, Guenter Seeger, fl. 1977
Topic / Theme
Dessert, Entree, Appetizer, Poaching, Sautéing, Italian Cuisine, Lamb, Shrimp, Pastries, Cooking, Restaurants, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 3
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef José Gutierrez prepares green tomato gazpacho, chef Guillermo Veloso prepares fried rabbit, and chef John Fleer prepares a rich pistachio brownie with ganache and white chocolate ice cream.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef José Gutierrez prepares green tomato gazpacho, chef Guillermo Veloso prepares fried rabbit, and chef John Fleer prepares a rich pistachio brownie with ganache and white chocolate ice cream.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
John Fleer, fl. 1998, Guillermo Veloso, fl. 1962, José Gutierrez, fl. 1980
Topic / Theme
Dessert, Entree, Appetizer, Baking, Frying, Caribbean Cuisine, Pastries, Rabbit, Soups, Cooking, Restaurants, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 4
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Tamara Murphy prepares provencal fish soup with rouille, chef Ronald Liccioni prepares daurade with french green beans, and chef Jea Weitlauf prepares cannoli with zabaglione sauce.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Tamara Murphy prepares provencal fish soup with rouille, chef Ronald Liccioni prepares daurade with french green beans, and chef Jea Weitlauf prepares cannoli with zabaglione sauce.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Tamara Murphy, fl. 1988, Roland Liccioni, fl. 1980, Jea Weitlauf, fl. 1998
Topic / Theme
Entree, Dessert, Appetizer, Sautéing, Grilling, Baking, Italian Cuisine, Pastries, Soups, Restaurants, Food preparation, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 5
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Rick Bayless prepares corn tamales, chef Nick Apostle prepares pan-fried soft-shell crawfish, and chef Kevin Boxx prepares strawberry-goat cheese tart with lavender-citrus confit.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Rick Bayless prepares corn tamales, chef Nick Apostle prepares pan-fried soft-shell crawfish, and chef Kevin Boxx prepares strawberry-goat cheese tart with lavender-citrus confit.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Nick Apostle, fl. 1998, Rick Bayless, 1953-, Kevin Boxx, fl. 1997
Topic / Theme
Entree, Appetizer, Dessert, Frying, Tex-Mex Cuisine, Mexican Cuisine, Pastries, Shellfish, Restaurants, Food preparation, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 6
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Frank Lee prepares sauteed shitake mushrooms with foie gras mousse and port wine sauce, chef Gary Danko prepares steamed moroccan-style salmon steak, and chef Alan Sayer prepares chilled summer fruit soup.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Frank Lee prepares sauteed shitake mushrooms with foie gras mousse and port wine sauce, chef Gary Danko prepares steamed moroccan-style salmon steak, and chef Alan Sayer prepares chilled summer fruit soup.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Alan Sayers, fl. 1998, Frank Lee, fl. 1992, Gary Danko, fl. 1977
Topic / Theme
Entree, Appetizer, Dessert, Marinating, Steaming, Sautéing, United States Cuisine, Salmon, Chicken, Pastries, Soups, Food preparation, Cooking, Restaurants, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 7
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef John Pence prepares sweetbreads with balsamic mustard demi-glace and roasted shallots, chef Roger Kaplan prepares pan-fried soft-shell crab with lobster slaw and yellow tomato vinaigrette, and chef Marty Blitz prepares mojo sabayon with brazilnut-phyllo basket and st...
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef John Pence prepares sweetbreads with balsamic mustard demi-glace and roasted shallots, chef Roger Kaplan prepares pan-fried soft-shell crab with lobster slaw and yellow tomato vinaigrette, and chef Marty Blitz prepares mojo sabayon with brazilnut-phyllo basket and strawberry guava-hot pepper coulis.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
John Pence, fl. 1982, Roger Kaplan, fl. 1998, Marty Blitz, fl. 1998
Topic / Theme
Appetizer, Entree, Dessert, Frying, Italian Cuisine, Pastries, Lobster, Shellfish, Cooking, Restaurants, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 8
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Guillermo Thomas prepares pan-fried soft-shell crawfish and eggplant with caramelized nuts and lemon butter sauce, chef Norman Van Aken prepares pan-cooked yellowtail with garlic mashed potatoes and citrus butter sauce, and Anne Quatrano prepares and Kona coffee ice...
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Guillermo Thomas prepares pan-fried soft-shell crawfish and eggplant with caramelized nuts and lemon butter sauce, chef Norman Van Aken prepares pan-cooked yellowtail with garlic mashed potatoes and citrus butter sauce, and Anne Quatrano prepares and Kona coffee ice cream sandwich.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Norman Van Aken, fl. 1988, Guillermo Thomas, fl. 1998, Anne Quatrano
Topic / Theme
Appetizer, Entree, Dessert, Frying, United States Cuisine, Shellfish, Cooking, Restaurants, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 9
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef John Currance prepares smoked oyster timbale on fried tabasco-cheese grits, chef Ernst Konrad prepares pork tenderloin with tomato-sorrel concasse, and chef Jean-Luc Albin prepares a fresh fruit tart.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef John Currance prepares smoked oyster timbale on fried tabasco-cheese grits, chef Ernst Konrad prepares pork tenderloin with tomato-sorrel concasse, and chef Jean-Luc Albin prepares a fresh fruit tart.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Jean-Luc Albin, fl. 1998, Ernst Konrad, fl. 1998, John Currence, fl. 1992
Topic / Theme
Entree, Appetizer, Dessert, Smoking, United States Cuisine, Pastries, Oysters, Restaurants, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 10
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Robert Bruce prepares a sweet potato and crabmeat napoleon, chef George Morrone prepares medallions of ahi tuna, and chef Gabriel Viti prepares croustillant.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Robert Bruce prepares a sweet potato and crabmeat napoleon, chef George Morrone prepares medallions of ahi tuna, and chef Gabriel Viti prepares croustillant.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Gabriel Viti, fl. 1991, George Morrone, 1961-, Robert Bruce, fl. 1978
Topic / Theme
Appetizer, Entree, Dessert, Baking, United States Cuisine, Tuna, Fish and seafood, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×