Browse Titles - 229 results
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Great Chefs of America, Great Chefs of America, Episode 11
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 Daniel O'Leary prepares cheese grits cake, chef Alfred Portale prepares roasted red snapper with fingerlings, leeks, garlic, and rosemary tagliarini, and chef Royal Dahlstrom prepares sweet potato-pecan pie with wild rice crust and star anise 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 Daniel O'Leary prepares cheese grits cake, chef Alfred Portale prepares roasted red snapper with fingerlings, leeks, garlic, and rosemary tagliarini, and chef Royal Dahlstrom prepares sweet potato-pecan pie with wild rice crust and star anise 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
Alfred Portale, 1954-, Daniel O'Leary, fl. 1998, Royal Dahlstrom, fl. 1998
Topic / Theme
Appetizer, Entree, Dessert, Baking, Roasting, Frying, Southern Cuisine, Fish and seafood, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
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Great Chefs of America, Great Chefs of America, Episode 12
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 Marty Blitz prepares Florida lobster cassoulet with saffron rouille, chef Louis Osteen prepares grouper with rice and green chiles, and chef Frank Brigtsen prepare pecan pound cake with fresh berries in champagne.
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 Marty Blitz prepares Florida lobster cassoulet with saffron rouille, chef Louis Osteen prepares grouper with rice and green chiles, and chef Frank Brigtsen prepare pecan pound cake with fresh berries in champagne.
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
Louis Osteen, fl. 1979, Frank Brigtsen, fl. 1973, Marty Blitz, fl. 1998
Topic / Theme
Appetizer, Entree, Dessert, Baking, Sautéing, United States Cuisine, Lobster, Grouper, Food preparation, Cooking, Restaurants, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
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Great Chefs of America, Great Chefs of America, Episode 13
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 Kathy Cary prepares grist timbale with country ham and morels, chef Anne Gingrass prepares mandarin quail with blood orange and baby greens. and chef Robert Bruce prepares a chocolate torte.
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 Kathy Cary prepares grist timbale with country ham and morels, chef Anne Gingrass prepares mandarin quail with blood orange and baby greens. and chef Robert Bruce prepares a chocolate torte.
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 Gingrass-Paik, fl. 1994, Kathy Cary, fl. 1979, Robert Bruce, fl. 1978
Topic / Theme
Appetizer, Entree, Dessert, Sautéing, Baking, Southern Cuisine, Pork, Pastries, Poultry, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
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See details
Great Chefs of America, Great Chefs of America, Episode 14
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 Thomas Kovacs prepares croustillant of dungeness crab, chef Bradley Ogden prepares oak-fired butterflied lamb salad with griddled corn cakes and chipotle BBQ sauce, and chef Darryl Mickler prepares calvados souffle in an apple with cider sabayon.
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 Thomas Kovacs prepares croustillant of dungeness crab, chef Bradley Ogden prepares oak-fired butterflied lamb salad with griddled corn cakes and chipotle BBQ sauce, and chef Darryl Mickler prepares calvados souffle in an apple with cider sabayon.
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
Darryl Mickler, fl. 1998, Bradley Ogden, fl. 1988, Thomas Kovacs, fl. 1970
Topic / Theme
Appetizer, Dessert, Entree, Marinating, Grilling, United States Cuisine, Pastries, Fish and seafood, Lamb, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
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See details
Great Chefs of America, Great Chefs of America, Episode 15
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 Elizabeth Terry prepares oyster tarts with leeks and country ham, chef Phillippe Boulot prepares roasted salmon with pesto crust napoleon of wilted spinach and over-dried tomatoes with red onion-cilantro relish, and chef Ken Goff prepares a raspberry-white chocolate...
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 Elizabeth Terry prepares oyster tarts with leeks and country ham, chef Phillippe Boulot prepares roasted salmon with pesto crust napoleon of wilted spinach and over-dried tomatoes with red onion-cilantro relish, and chef Ken Goff prepares a raspberry-white chocolate custard with bittersweet chocolate 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
Ken Goff, fl. 1985, Elizabeth Terry, fl. 1981, Philippe Boulot, fl. 1994
Topic / Theme
Entree, Appetizer, Dessert, Baking, Roasting, United States Cuisine, Pastries, Ham, Oysters, Salmon, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 16
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 Daniel Mellman prepare a trio of shrimp with toasted coconut salad, chef Monique Barbeau prepare a fricasse of seafood, and chef Stephanie Quigley prepares gateau d'Orange.
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 Daniel Mellman prepare a trio of shrimp with toasted coconut salad, chef Monique Barbeau prepare a fricasse of seafood, and chef Stephanie Quigley prepares gateau d'Orange.
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
Stephanie Quigley, fl. 1998, Monique Barbeau, fl. 1998, Daniel Mellman, fl. 1998
Topic / Theme
Appetizer, Dessert, Entree, Baking, Steaming, Roasting, Marinating, United States Cuisine, Pastries, Fish and seafood, Shrimp, Fricassées, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 17
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 Donald Barickman prepares oyster stew, chef Frank Stitt prepares grilled tuna with crawfish pirlau and watercress essence, and chef Pascal Demory prepares pear charlotte.
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 Donald Barickman prepares oyster stew, chef Frank Stitt prepares grilled tuna with crawfish pirlau and watercress essence, and chef Pascal Demory prepares pear charlotte.
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
Pascal Demory, fl. 1998, Donald Barickman, fl. 1990, Frank Stitt, III
Topic / Theme
Appetizer, Entree, Dessert, Grilling, United States Cuisine, Pastries, Tuna, Oysters, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 18
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 Brigtsen prepares gratin of oysters, chef Don Yamauchi prepares napoleon of rabbit and foie gras with wild mushrooms and crispy potatoes, and chef Jamie Adams prepares panna cotta with pecan cookies.
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 Brigtsen prepares gratin of oysters, chef Don Yamauchi prepares napoleon of rabbit and foie gras with wild mushrooms and crispy potatoes, and chef Jamie Adams prepares panna cotta with pecan cookies.
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
Jamie Adams, fl. 1991, Don Yamauchi, fl. 1998, Frank Brigtsen, fl. 1973
Topic / Theme
Appetizer, Entree, Dessert, Italian Cuisine, Rabbit, Gratin, Oysters, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 19
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 Caputo prepares a bouchee of white shrimp and crawfish, chef Cory Schreiber prepares quail with brown butter, cider, and sage, and chef Richard Rivera prepares an opera torte.
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 Caputo prepares a bouchee of white shrimp and crawfish, chef Cory Schreiber prepares quail with brown butter, cider, and sage, and chef Richard Rivera prepares an opera torte.
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
Richard Rivera, fl. 1998, Frank Caputo, fl. 1998, Cory Schreiber
Topic / Theme
Dessert, Appetizer, Entree, Roasting, United States Cuisine, Layer cakes, Poultry, Shellfish, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 20
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 Jonathan Eismann prepares steamed clams in wasabi broth with key lime, chef Ken Goff prepares sauteed fillet of walleye with tomatoes and spring herb butter, and chef Anne Kearney prepares an almond and pear 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 Jonathan Eismann prepares steamed clams in wasabi broth with key lime, chef Ken Goff prepares sauteed fillet of walleye with tomatoes and spring herb butter, and chef Anne Kearney prepares an almond and pear 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
Jonathan Eismann, fl. 1998, Anne Kearney, fl. 1991, Ken Goff, fl. 1985
Topic / Theme
Appetizer, Entree, Dessert, Baking, Poaching, Steaming, Sautéing, United States Cuisine, Fish and seafood, Clams, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
