Browse Titles - 229 results
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Great Chefs of America, Great Chefs of America, Episode 62
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, 2000), 30 mins
On this episode of Great Chefs of America, chef Gerry Klaskala prepares an appetizer of Salmon in a Gingered Lemongrass Broth with Snow Peas and Shiitake Mushrooms, chef Casey Taylor prepares an entree of Roasted Duck Leg over Two Grits, and chef Chaya R. Conrad prepares a dessert of Bananas Foster Bread Pudding.
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, 2000), 30 mins
Description
On this episode of Great Chefs of America, chef Gerry Klaskala prepares an appetizer of Salmon in a Gingered Lemongrass Broth with Snow Peas and Shiitake Mushrooms, chef Casey Taylor prepares an entree of Roasted Duck Leg over Two Grits, and chef Chaya R. Conrad prepares a dessert of Bananas Foster Bread Pudding.
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
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Chaya R. Conrad, fl. 2000, Casey Taylor, fl. 2000, Gerry Klaskala, fl. 2000
Topic / Theme
Dessert, Entree, Appetizer, Roasting, Steaming, Southern Cuisine, Ice creams, sorbets, etc., Fruits, Peas, Shiitakes, Salmon, Duck, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
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Great Chefs of America, Great Chefs of America, Episode 63
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, 2000), 30 mins
On this episode of Great Chefs of America, chef Alex Stratta prepares an appetizer of Braised Lobster with Potato Gnocchi, Asparagus and Black Truffles, and Oven-Dried Tomatoes, chef David Machado prepares an entree of Fresh Egg Pappardelle with Chanterelles and Radicchio, and chef Shane Gorringe prepares a desser...
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, 2000), 30 mins
Description
On this episode of Great Chefs of America, chef Alex Stratta prepares an appetizer of Braised Lobster with Potato Gnocchi, Asparagus and Black Truffles, and Oven-Dried Tomatoes, chef David Machado prepares an entree of Fresh Egg Pappardelle with Chanterelles and Radicchio, and chef Shane Gorringe prepares a dessert of Swan Lake.
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
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
David Machado, fl. 1986, Alex Stratta, Shane Gorringe, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Drying, Italian Cuisine, Chocolate, Potatoes, Asparagus, Pasta dishes, Lobster, Chanterelles, Truffles (Mushrooms), Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
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Great Chefs of America, Great Chefs of America, Episode 64
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, 2000), 30 mins
On this episode of Great Chefs of America, chef Allen Susser prepares an appetizer of Sesame-Mustard Seed-crusted Tuna with Blood Orange and Watercress, chef Takashi Yagihashi prepares an entree of Roulade of South Carolina Quail with Savoy Cabbage, Foie Gras, and Sage with Natural Juice, and chef Stanton Ho prepa...
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, 2000), 30 mins
Description
On this episode of Great Chefs of America, chef Allen Susser prepares an appetizer of Sesame-Mustard Seed-crusted Tuna with Blood Orange and Watercress, chef Takashi Yagihashi prepares an entree of Roulade of South Carolina Quail with Savoy Cabbage, Foie Gras, and Sage with Natural Juice, and chef Stanton Ho prepares a dessert of Caramel Mousse with Compote of Bananas Foster with Peanut Butter-Cocoa Krispy Chocolate Crust.
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
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Allen Susser, 1956-, Takashi Yagihashi, fl. 1996, Stanton Ho, fl. 1979
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Poultry, Chocolate, Tuna, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 65
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, 2000), 30 mins
On this episode of Great Chefs of America, chef Kerry Simon prepares an appetizer of Arugula, Fennel, and Chanterelle Mushroom Salad with Parmesan
Cheese, Extra Virgin Olive Oil, and Lemon, chef Ian Winslade prepares an entree of Barbecued Salmon on White Cheese Grits, and chef Thomas Parlo prepares a dessert of...
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, 2000), 30 mins
Description
On this episode of Great Chefs of America, chef Kerry Simon prepares an appetizer of Arugula, Fennel, and Chanterelle Mushroom Salad with Parmesan
Cheese, Extra Virgin Olive Oil, and Lemon, chef Ian Winslade prepares an entree of Barbecued Salmon on White Cheese Grits, and chef Thomas Parlo prepares a dessert of Coconut-Key Lime Soup.
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
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Ian Winslade, fl. 2000, Kerry Simon, 1955-, Tom Parlo
Topic / Theme
Dessert, Entree, Appetizer, Salad, Grilling, United States Cuisine, Fruits, Chanterelles, Cheeses, Salmon, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
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See details
Great Chefs of America, Great Chefs of America, Episode 66
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, 2000), 30 mins
On this episode of Great Chefs of America, chef Julian Serrano prepares an appetizer of Sauteed Darnes of Salmon with Saffron Sauce, chef Stephen Austin prepares an entree of Prosciutto-wrapped Monkfish Tournedos with Risotto, Parmesan Tuiles, and Thyme-infused Veal Sauce, and chef Chaya R. Conrad prepares a desse...
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, 2000), 30 mins
Description
On this episode of Great Chefs of America, chef Julian Serrano prepares an appetizer of Sauteed Darnes of Salmon with Saffron Sauce, chef Stephen Austin prepares an entree of Prosciutto-wrapped Monkfish Tournedos with Risotto, Parmesan Tuiles, and Thyme-infused Veal Sauce, and chef Chaya R. Conrad prepares a dessert of Sweet Potato Cheesecakes.
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
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Stephen Austin, fl. 2000, Julian Serrano, Chaya R. Conrad, fl. 2000
Topic / Theme
Dessert, Entree, Appetizer, Southern Cuisine, Vegetables, Peas, Porcinis, Filled cakes, Fish and seafood, Ham, Cheeses, Salmon, Sweet potatoes, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
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See details
Great Chefs of America, Great Chefs of America, Episode 67
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, 2000), 30 mins
On this episode of Great Chefs of America, chef James D. Leeming prepares an appetizer of Seared Sirloin Strip and Lobster Roulade Tower, chef Mark Haugen prepares an entree of Lime-crusted Trout with Jicama-Mango Relish, and chef Philippe Roussel prepares a dessert of Apple Tart.
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, 2000), 30 mins
Description
On this episode of Great Chefs of America, chef James D. Leeming prepares an appetizer of Seared Sirloin Strip and Lobster Roulade Tower, chef Mark Haugen prepares an entree of Lime-crusted Trout with Jicama-Mango Relish, and chef Philippe Roussel prepares a dessert of Apple Tart.
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
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Philippe Roussel, fl. 2000, Mark Haugen, fl. 1988, James Leeming
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Fruit pies, Fish and seafood, Lobster, Beef, Apples, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 68
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, 2000), 30 mins
On this episode of Great Chefs of America, chef Philip Lo prepares an appetizer of Chili Crab, Singapore-style, chef Mark Guizol prepares an entree of Cinnamon-crusted Mahimahi with Applesauce, and chef Shane Gorringe prepares All That Jazz 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, 2000), 30 mins
Description
On this episode of Great Chefs of America, chef Philip Lo prepares an appetizer of Chili Crab, Singapore-style, chef Mark Guizol prepares an entree of Cinnamon-crusted Mahimahi with Applesauce, and chef Shane Gorringe prepares All That Jazz 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
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Shane Gorringe, fl. 1998, Marc Guizol, Philip Lo, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Asian Cuisine, United States Cuisine, Mushrooms, Chocolate, Shellfish, Fish and seafood, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 69
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, 2000), 30 mins
On this episode of Great Chefs of America, chef Tracy Toning prepares an appetizer of Morels Stuffed with Herb Cheese with Corn Relish, chef Marc Poidevin prepares an entree of Lobster Civet, and chef Norman Love prepares a dessert of White Chocolate Risotto.
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, 2000), 30 mins
Description
On this episode of Great Chefs of America, chef Tracy Toning prepares an appetizer of Morels Stuffed with Herb Cheese with Corn Relish, chef Marc Poidevin prepares an entree of Lobster Civet, and chef Norman Love prepares a dessert of White Chocolate Risotto.
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
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Marc Poidevin, Tracy Toning, Norman Love, fl. 1996
Topic / Theme
Dessert, Entree, Appetizer, Roasting, United States Cuisine, Ice creams, sorbets, etc., Cream, Cheeses, Maize, Morels, Lobster, Chocolate, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
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Great Chefs of America, Great Chefs of America, Episode 70
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, 2000), 30 mins
On this episode of Great Chefs of America, chef Kaspar Donier prepares an appetizer of Light Basil and Spinach Gnocchi with Asiago Cheese Sauce, chef Gerry Klaskala prepares an entree of Braised Lamb Hocks with Roasted Vidalia Onions and Butter Beans, and chef Chaya R. Conrad prepares a dessert of French Silk Choc...
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, 2000), 30 mins
Description
On this episode of Great Chefs of America, chef Kaspar Donier prepares an appetizer of Light Basil and Spinach Gnocchi with Asiago Cheese Sauce, chef Gerry Klaskala prepares an entree of Braised Lamb Hocks with Roasted Vidalia Onions and Butter Beans, and chef Chaya R. Conrad prepares a dessert of French Silk Chocolate Pie.
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
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Kaspar Donier, fl. 1989, Gerry Klaskala, fl. 2000, Chaya R. Conrad, fl. 2000
Topic / Theme
Dessert, Entree, Appetizer, Southern Cuisine, United States Cuisine, Lima beans, Pasta dishes, Cheeses, Lamb, Cream pies, Chocolate, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
×
See details
Great Chefs of America, Great Chefs of America, Episode 71
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, 2000), 30 mins
On this episode of Great Chefs of America, chef Tracy Toning prepares an appetizer of Turkey Breast Stuffed with Spinach and Wild Rice, chef Janos Wilder prepares an entree of Venison Adobado with Native Seeds, and chef Norman Love prepares a dessert of Armagnac-Gingerbread Muffins.
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, 2000), 30 mins
Description
On this episode of Great Chefs of America, chef Tracy Toning prepares an appetizer of Turkey Breast Stuffed with Spinach and Wild Rice, chef Janos Wilder prepares an entree of Venison Adobado with Native Seeds, and chef Norman Love prepares a dessert of Armagnac-Gingerbread Muffins.
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
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Janos Wilder, Norman Love, fl. 1996, Tracy Toning
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Wild rice, Turkey, Venison, Breads, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
×
