Browse Titles - 229 results
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Great Chefs of America, Great Chefs of America, Episode 42
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of America, chef Pascal Oudin prepares an appetizer of Crab Cakes, chef Gabriel Viti prepares an entree of Sea Bass au Papillotte, and chef Grant MacPherson prepares a dessert of Chilled Sago Soup with Baby Bananas.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
Description
On this episode of Great Chefs of America, chef Pascal Oudin prepares an appetizer of Crab Cakes, chef Gabriel Viti prepares an entree of Sea Bass au Papillotte, and chef Grant MacPherson prepares a dessert of Chilled Sago Soup with Baby Bananas.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1999
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Pascal Oudin, fl. 1999, Grant MacPherson, fl. 1999, Gabriel Viti, fl. 1991
Topic / Theme
Salad, Dessert, Entree, Appetizer, United States Cuisine, Shellfish, Fish and seafood, Fruits, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
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See details
Great Chefs of America, Great Chefs of America, Episode 43
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of America, chef Jean Joho prepares an appetizer of Shirred Eggs and Caviar, chef Thomas McEachern prepares Rabbit Three Ways for an entree, and chef Keegan Gerhard prepares a dessert of Chocolate Beignets with Capuccino Milkshake.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
Description
On this episode of Great Chefs of America, chef Jean Joho prepares an appetizer of Shirred Eggs and Caviar, chef Thomas McEachern prepares Rabbit Three Ways for an entree, and chef Keegan Gerhard prepares a dessert of Chocolate Beignets with Capuccino Milkshake.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1999
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Thomas McEachern, fl. 1999, Keegan Gerhard, 1960-, Jean Joho, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Frying, Smoking, Sautéing, Marinating, United States Cuisine, Chocolate, Eggs, Pastries, Milk, Rabbit, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
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See details
Great Chefs of America, Great Chefs of America, Episode 44
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of America, chef Vince Tyler prepares an appetizer of Mushroom Salad, chef Vincent Vanhecke prepares an entree of Roasted Red Snapper, and chef Lisa Liggett prepares Blanc Mange for dessert.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
Description
On this episode of Great Chefs of America, chef Vince Tyler prepares an appetizer of Mushroom Salad, chef Vincent Vanhecke prepares an entree of Roasted Red Snapper, and chef Lisa Liggett prepares Blanc Mange for dessert.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1999
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Lisa Liggett, fl. 1999, Vincent Vanhecke, fl. 1999, Vince Tyler, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Salad, United States Cuisine, Portobellos, Yogurt, Fish and seafood, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 45
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of America, chef Takashi Yagahashi prepares an appetizer of Scallops with White Asparagus, chef Scott Howell prepares an entree of Jolthead and Broth, and chef Norman Love prepares a dessert of Kahlua Souffle.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
Description
On this episode of Great Chefs of America, chef Takashi Yagahashi prepares an appetizer of Scallops with White Asparagus, chef Scott Howell prepares an entree of Jolthead and Broth, and chef Norman Love prepares a dessert of Kahlua Souffle.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1999
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Takashi Yagihashi, fl. 1996, Scott Howell, fl. 1999, Norman Love, fl. 1996
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Fish and seafood, Eggs, Mushrooms, Asparagus, Scallops, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 46
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of America, chef Agostino Gabriele prepares an appetizer of Stuffed Salmon Rolls, chef Michael McSweeney prepares an entree of Lamb Chops with Wild Rice Souffle, and chef Christophe Ithurritze prepares a dessert of Rum Baba with Chantilly Cream.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
Description
On this episode of Great Chefs of America, chef Agostino Gabriele prepares an appetizer of Stuffed Salmon Rolls, chef Michael McSweeney prepares an entree of Lamb Chops with Wild Rice Souffle, and chef Christophe Ithurritze prepares a dessert of Rum Baba with Chantilly Cream.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1999
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Christophe Ithurritze, fl. 1999, Agostino Gabriele, fl. 1999, Michael McSweeney, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Grilling, United States Cuisine, Pineapples, Cream, Lamb, Wild rice, Salmon, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 47
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of America, chef Michael Cribb prepares an appetizer of Hot Grouper Cheeks, chef Gene Bjorklund prepares an entree of Foie Gras and Onion Confit, and chef Minh Duong prepares a dessert of Chocolate Renaissance.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
Description
On this episode of Great Chefs of America, chef Michael Cribb prepares an appetizer of Hot Grouper Cheeks, chef Gene Bjorklund prepares an entree of Foie Gras and Onion Confit, and chef Minh Duong prepares a dessert of Chocolate Renaissance.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1999
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Gene Bjorklund, fl. 1999, Michael Cribb, fl. 1999, Minh Duong, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Baking, Sautéing, Roasting, United States Cuisine, Sweet potatoes, Apples, Filled cakes, Grouper, Chocolate, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 48
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of America, chef Tim Keating prepares an appetizer of Crab-filled Salmon Boules, chef Frank Caputo prepares an entree of Shad Roe with Wild Mushrooms, and chef Lisa Anderson prepares a dessert of Cherry-Almond Strudel.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
Description
On this episode of Great Chefs of America, chef Tim Keating prepares an appetizer of Crab-filled Salmon Boules, chef Frank Caputo prepares an entree of Shad Roe with Wild Mushrooms, and chef Lisa Anderson prepares a dessert of Cherry-Almond Strudel.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1999
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Tim Keating, fl. 1999, Frank Caputo, fl. 1998, Lisa Anderson, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Salmon, Mushrooms, Pastries, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 49
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of America, chef Clifford Harrison prepares an appetizer of Sauteed Lobster with Ginger Vinaigrette, chef Randall Waidner prepares an entree of Ostrich with Ancho Chili Glaze, and chef Patrice Caillot prepares a dessert of Lemon Tart with Passion Meringue and Strawberry Sorbet.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
Description
On this episode of Great Chefs of America, chef Clifford Harrison prepares an appetizer of Sauteed Lobster with Ginger Vinaigrette, chef Randall Waidner prepares an entree of Ostrich with Ancho Chili Glaze, and chef Patrice Caillot prepares a dessert of Lemon Tart with Passion Meringue and Strawberry Sorbet.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1999
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Patrice Caillot, fl. 1999, Randall Waidner, fl. 1999, Clifford Harrison, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Grilling, United States Cuisine, Cream pies, Poultry, Ice creams, sorbets, etc., Lobster, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 50
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of America, chef Rick Tramonto prepares an appetizer of Wild Rice Risotto, chef Joe Castro prepares an entree of Lamb with Country Ham, and chef Doyle DeForest prepares a dessert of Strawberry Bavarian Jaconde.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
Description
On this episode of Great Chefs of America, chef Rick Tramonto prepares an appetizer of Wild Rice Risotto, chef Joe Castro prepares an entree of Lamb with Country Ham, and chef Doyle DeForest prepares a dessert of Strawberry Bavarian Jaconde.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1999
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Rick Tramonto, 1963-, Joe Castro, fl. 1999, Doyle DeForest, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Filled cakes, Strawberries, Ham, Lamb, Wild rice, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 51
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of America, chef Julian Serrano prepares an appetizer of Lobster Salad, chef Allen Susser prepares an entree of Roasted Pompano and Red Bean Ragout, and chef Lisa Liggett prepares a dessert of Pear Napoleon.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1999), 30 mins
Description
On this episode of Great Chefs of America, chef Julian Serrano prepares an appetizer of Lobster Salad, chef Allen Susser prepares an entree of Roasted Pompano and Red Bean Ragout, and chef Lisa Liggett prepares a dessert of Pear Napoleon.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1999
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Julian Serrano, Lisa Liggett, fl. 1999, Allen Susser, 1956-
Topic / Theme
Dessert, Entree, Appetizer, Salad, Roasting, United States Cuisine, Fruits, Beans, Ragout, Fish and seafood, Lobster, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
×
