Browse Titles - 229 results
Great Chefs of America, Great Chefs of America, Episode 21
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 Holley prepares a warm goat cheese and potato cake with herbed mixed greens, chef Thierry Rautureau prepares salmon tournedos with sea urchin sauce, and chef Daniel Mellman prepares mango, macadamia, and white chocolate creme brulee.
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 Holley prepares a warm goat cheese and potato cake with herbed mixed greens, chef Thierry Rautureau prepares salmon tournedos with sea urchin sauce, and chef Daniel Mellman prepares mango, macadamia, and white chocolate creme brulee.
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
Thierry Rautureau, fl. 1987, Robert Holley, fl. 1987, Daniel Mellman, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Pastries, Salmon, Restaurants, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 22
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 James Burns prepares pan-fried green tomatoes, chef Hallman Woods III prepares grilled duck breast with wild rice and tasso dressing, and chef Sebastien Canonne prepares passion fruit creme brulee and pineapple tuile.
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 James Burns prepares pan-fried green tomatoes, chef Hallman Woods III prepares grilled duck breast with wild rice and tasso dressing, and chef Sebastien Canonne prepares passion fruit creme brulee and pineapple tuile.
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
Hallman Woods, III, fl. 1995, James Burns, fl. 1994, Sebastien Canonne, fl. 1995
Topic / Theme
Dessert, Appetizer, Entree, Baking, Grilling, Frying, United States Cuisine, Pastries, Duck, Restaurants, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 23
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 Anne Kearney prepares smoked salmon terrine, chef Bob Waggoner prepares seared red leg partridge with ravioli of foie gras, truffled grits, and sweetbreads in truffle jus, and chef Frank Stitt prepares blackberry cobbler.
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 Anne Kearney prepares smoked salmon terrine, chef Bob Waggoner prepares seared red leg partridge with ravioli of foie gras, truffled grits, and sweetbreads in truffle jus, and chef Frank Stitt prepares blackberry cobbler.
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
Bob Waggoner, fl. 1983, Frank Stitt, III, Anne Kearney, fl. 1991
Topic / Theme
Appetizer, Dessert, Entree, Smoking, United States Cuisine, Top-crust pies, Poultry, Salmon, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 24
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 Peter de Jong prepares benne seed shrimp and crab cakes with cilantro-peanut sauce, chef Pierre Pollin prepares a sturgeon napoleon with foie gras and beet-sherry vinegar sauce, and chef Shane Gorringe prepares chocolate demerara.
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 Peter de Jong prepares benne seed shrimp and crab cakes with cilantro-peanut sauce, chef Pierre Pollin prepares a sturgeon napoleon with foie gras and beet-sherry vinegar sauce, and chef Shane Gorringe prepares chocolate demerara.
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
Shane Gorringe, fl. 1998, Pierre Pollin, fl. 1998, Peter de Jong, fl. 1998
Topic / Theme
Dessert, Appetizer, Entree, United States Cuisine, Pastries, Fish and seafood, Shrimp, Restaurants, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 26
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 Mark Gould prepares grilled quail with figs, chef Craig Shelton prepares steamed black sea bass, and chef Allen Susser prepares chocolate cakelette with curacao.
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 Mark Gould prepares grilled quail with figs, chef Craig Shelton prepares steamed black sea bass, and chef Allen Susser prepares chocolate cakelette with curacao.
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
Allen Susser, 1956-, Craig Shelton, fl. 1998, Mark Gould, fl. 1988
Topic / Theme
Entree, Appetizer, Dessert, Baking, Steaming, Grilling, United States Cuisine, Cakes, Poultry, Fish and seafood, Restaurants, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 27
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 Gunther Seegar prepares red mullet, chef Jean Joho prepares beef tenderloin pot-au-feu, and chef Todd WEisz prepares chocolate espresso cake.
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 Gunther Seegar prepares red mullet, chef Jean Joho prepares beef tenderloin pot-au-feu, and chef Todd WEisz prepares chocolate espresso cake.
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
Todd Weisz, fl. 1998, Jean Joho, fl. 1998, Guenter Seeger, fl. 1977
Topic / Theme
Entree, Appetizer, Dessert, Baking, Frying, United States Cuisine, Cakes, Fish and seafood, Beef, Restaurants, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 28
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 Catherall prepares a crabmeat caesar salad, chef Paul Milne prepares sauteed venison, and chef Norman Love prepares an almond experience.
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 Catherall prepares a crabmeat caesar salad, chef Paul Milne prepares sauteed venison, and chef Norman Love prepares an almond experience.
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 Love, fl. 1996, Paul Milne, fl. 1997, Thomas Catherall, fl. 1998
Topic / Theme
Entree, Dessert, Appetizer, Baking, Frying, Sautéing, United States Cuisine, Cakes, Pastries, Ice creams, sorbets, etc., Venison, Fish and seafood, Restaurants, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 29
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 Anoosh Shariat prepares a portobello napoleon, chef Richard Chamberlain prepares peppered beef tenderloin, and chef Doyle DeForest prepares a sacher truffle 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 Anoosh Shariat prepares a portobello napoleon, chef Richard Chamberlain prepares peppered beef tenderloin, and chef Doyle DeForest prepares a sacher truffle 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
Anoosh Shariat, fl. 1998, Richard Chamberlain, fl. 1993, Doyle DeForest, fl. 1998
Topic / Theme
Entree, Dessert, Appetizer, Baking, United States Cuisine, Beef, Layer cakes, Restaurants, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 30
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 pacific hot pot, chef Jamie Adams prepares guinea Hen, and chef Rebecca Turshen prepares a double-layered mascarpone cocktail.
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 pacific hot pot, chef Jamie Adams prepares guinea Hen, and chef Rebecca Turshen prepares a double-layered mascarpone cocktail.
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
Rebekah Turshen, fl. 1993, Jonathan Eismann, fl. 1998, Jamie Adams, fl. 1991
Topic / Theme
Entree, Dessert, Appetizer, Asian Cuisine, Soups, Poultry, Cooking, Restaurants, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×
Great Chefs of America, Great Chefs of America, Episode 31
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 Paul Bartoletto prepares mussel soup with white beans, chef Scott Chen prepares beef a la Scott, and chef Rhonda Ruckman prepares chocolate savarin with semi-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 Paul Bartoletto prepares mussel soup with white beans, chef Scott Chen prepares beef a la Scott, and chef Rhonda Ruckman prepares chocolate savarin with semi-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
Rhonda Ruckman, fl. 1998, Scott Chen, fl. 1998, Paul Bartolotta, 1961-
Topic / Theme
Appetizer, Dessert, Entree, Baking, Asian Cuisine, Soups, Pastries, Beef, Mussels, Restaurants, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
×