Browse Titles - 229 results
See details
Great Chefs of America, Great Chefs of America, Episode 72
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 Christian Gille prepares an appetizer of Shrimp Provencale, chef Jean-Louis Palladin prepares an entree of Seared Antelope Loin with Rhubarb, and chef Vincent Guerithault prepares a dessert of Lemon Crepe 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, 2000), 30 mins
Description
On this episode of Great Chefs of America, chef Christian Gille prepares an appetizer of Shrimp Provencale, chef Jean-Louis Palladin prepares an entree of Seared Antelope Loin with Rhubarb, and chef Vincent Guerithault prepares a dessert of Lemon Crepe 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
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Vincent Guerithault, Jean-Louis Palladin, Christian Gille
Topic / Theme
Salad, Entree, Appetizer, United States Cuisine, Lemons, Eggs, Game, Shrimp, 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 73
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 Francesco Ricchi prepares an appetizer of Ricotta and Greens-filled Tortelloni, chef Jeffrey Tuttle prepares an entree of Wild Rice-stuffed Quail with Shiitake, Brussels Sprouts, Spinach, and Herbs, and chef J.J. Stith prepares a dessert of Berry Brioche with Tahitia...
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 Francesco Ricchi prepares an appetizer of Ricotta and Greens-filled Tortelloni, chef Jeffrey Tuttle prepares an entree of Wild Rice-stuffed Quail with Shiitake, Brussels Sprouts, Spinach, and Herbs, and chef J.J. Stith prepares a dessert of Berry Brioche with Tahitian Vanilla Ice 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
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Francesco Ricchi, fl. 2000, J. J. Stith, Jeffrey Tuttle, fl. 2000
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Italian Cuisine, Poultry, Shiitakes, Wild rice, Fruits, Fruit pies, Pasta dishes, 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 74
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 Tom Parlo prepares an appetizer of Scallops and Sea Urchins with Caviar and Wakame-Sunflower Sprout Salad, chef Suzana Davila prepares an entree of Chicken-stuffed Pepper with Mole Verde, and chef Christian Gille prepares a dessert of Chocolate-Orange Mousse.
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 Tom Parlo prepares an appetizer of Scallops and Sea Urchins with Caviar and Wakame-Sunflower Sprout Salad, chef Suzana Davila prepares an entree of Chicken-stuffed Pepper with Mole Verde, and chef Christian Gille prepares a dessert of Chocolate-Orange Mousse.
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
Christian Gille, Suzana Davila, Tom Parlo
Topic / Theme
Dessert, Entree, Appetizer, Salad, Frying, Spanish Cuisine, Asian Cuisine, Eggs, Scallops, Chicken, Chocolate, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 1
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 the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
On this episode of Great Chefs of the World, chef Douglas Rodriguez prepares an appetizer of Honduran Scallop Ceviche, chef Stéphane Bois prepares an entree of Veal Chops with Sage Sauce, and chef Pierre Castagne prepares a dessert of Pithiviers.
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 the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
Description
On this episode of Great Chefs of the World, chef Douglas Rodriguez prepares an appetizer of Honduran Scallop Ceviche, chef Stéphane Bois prepares an entree of Veal Chops with Sage Sauce, and chef Pierre Castagne prepares a dessert of Pithiviers.
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
1997
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Pierre Castagne, fl. 1997, Stéphane Bois, fl. 1997, Daniel Rodriguez, fl. 1968
Topic / Theme
Dessert, Entree, Appetizer, Baking, Caribbean Cuisine, Pastries, Veal, Scallops, Food preparation, Cooking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 2
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 the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
On this episode of Great Chefs of the World, chef Norma Shirley prepares an appetizer of Curried Nuggets of Lobster, chef Scott Williams prepares an entree of Swordfish with Soy-Ginger Beurre Blanc, chef Patrick Lassaque prepares a dessert of Banana Napoleon with Chocolate Sabayon.
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 the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
Description
On this episode of Great Chefs of the World, chef Norma Shirley prepares an appetizer of Curried Nuggets of Lobster, chef Scott Williams prepares an entree of Swordfish with Soy-Ginger Beurre Blanc, chef Patrick Lassaque prepares a dessert of Banana Napoleon with Chocolate Sabayon.
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
1997
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Patrick Lassaque, fl. 1997, Scott Williams, fl. 1997, Norma Shirley, 1938-2010
Topic / Theme
Dessert, Entree, Appetizer, Caribbean Cuisine, Fruits, Swordfish, Lobster, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 3
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 the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
On this episode of Great Chefs of the World, chef Michael Madsen prepares an appetizer of Seared Yellowfin Tuna and Tuna Tartare on Greens Wilted in Sage
Cream, chef Ottmar Weber prepares an entree of Caribbean Stuffed Lobster, and chef Rolston Hector prepars a dessert of Pineapple Surprise.
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 the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
Description
On this episode of Great Chefs of the World, chef Michael Madsen prepares an appetizer of Seared Yellowfin Tuna and Tuna Tartare on Greens Wilted in Sage
Cream, chef Ottmar Weber prepares an entree of Caribbean Stuffed Lobster, and chef Rolston Hector prepars a dessert of Pineapple Surprise.
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
1997
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Michael Madsen, fl. 1997, Ottmar Weber, 1942-, Rolston Hector, fl. 1982
Topic / Theme
Dessert, Entree, Appetizer, Caribbean Cuisine, Pineapples, Lobster, Tuna, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 4
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 the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
On this episode of Great Chefs of the World, chef Janice Barber prepares an appetizer of Black Bean Cake and Butterflied Shrimp with Chili Beurre Blanc, chef Jeremie Cruz prepares an entree of Lamb Chop with Mofongo and Cilantro Pesto, and chef Andrew Comey prepares a dessert of Turtle Bay’s Chocolate
Banana Ta...
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 the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
Description
On this episode of Great Chefs of the World, chef Janice Barber prepares an appetizer of Black Bean Cake and Butterflied Shrimp with Chili Beurre Blanc, chef Jeremie Cruz prepares an entree of Lamb Chop with Mofongo and Cilantro Pesto, and chef Andrew Comey prepares a dessert of Turtle Bay’s Chocolate
Banana 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
1997
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Andrew Comey, fl. 1997, Jeremie Cruz, fl. 1997, Janice Barber, fl. 1997
Topic / Theme
Dessert, Entree, Appetizer, Caribbean Cuisine, Fruits, Chocolate, Lamb, Shrimp, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 5
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 the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
On this episode of Great Chefs of the World, chef Pierre Castagne prepares an appetizer of Foie Gras au Poireaux with Truffle Vinaigrette, chef David Kendrick prepares an entree of Swordfish Piccata, and chef Josef Teuschler prepares a dessert of Chocolate-layered Lime Parfait with Raspberry Coulis.
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 the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
Description
On this episode of Great Chefs of the World, chef Pierre Castagne prepares an appetizer of Foie Gras au Poireaux with Truffle Vinaigrette, chef David Kendrick prepares an entree of Swordfish Piccata, and chef Josef Teuschler prepares a dessert of Chocolate-layered Lime Parfait with Raspberry Coulis.
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
1997
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Josef Teuschler, fl. 1997, David Kendrick, fl. 1997, Pierre Castagne, fl. 1997
Topic / Theme
Dessert, Entree, Appetizer, Caribbean Cuisine, Ice creams, sorbets, etc., Chocolate, Limes, Raspberries, Truffles (Mushrooms), Swordfish, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 6
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 the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
On this episode of Great Chefs of the World, chef Vernon Hughes prepares an appetizer of Garlic-crusted Crayfish Tails with White Beans, Potato Ragoût, and Celery Cream, chef Philippe Mongereau prepares an entree of Baked Fillet of Sea Bass with Creole Sauce and Tropical Puree, and chef Roger Wiles prepares a des...
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 the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
Description
On this episode of Great Chefs of the World, chef Vernon Hughes prepares an appetizer of Garlic-crusted Crayfish Tails with White Beans, Potato Ragoût, and Celery Cream, chef Philippe Mongereau prepares an entree of Baked Fillet of Sea Bass with Creole Sauce and Tropical Puree, and chef Roger Wiles prepares a dessert of Chocolate Floating Islands with Coconut-Sage Crème
Anglaise and Sun-dried Fruit.
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
1997
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Vernon Hughes, fl. 1997, Philippe Mongereau, fl. 1997, Roger Wiles, fl. 1997
Topic / Theme
Appetizer, Entree, Dessert, Caribbean Cuisine, Shellfish, Beans, Potatoes, Chocolate, Fish and seafood, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 7
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 the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
On this episode of Great Chefs of the World, chef Ramesh Pillai prepares an appetizer of Turmeric Coco Yuca with Duck Confit and Tamarind Glaze, chef Bent Rasmussen prepares an entree of Fillet of Veal Oscar with Lobster Medallion, and chef Cécile Briaud prepares The Unnameable Dessert (Chocolate-filled Beignets).
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 the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
Description
On this episode of Great Chefs of the World, chef Ramesh Pillai prepares an appetizer of Turmeric Coco Yuca with Duck Confit and Tamarind Glaze, chef Bent Rasmussen prepares an entree of Fillet of Veal Oscar with Lobster Medallion, and chef Cécile Briaud prepares The Unnameable Dessert (Chocolate-filled Beignets).
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
1997
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Ramesh Pillai, fl. 1997, Bent Rasmussen, fl. 1997, Cécile Briaud, 1970-
Topic / Theme
Entree, Dessert, Appetizer, Caribbean Cuisine, Chocolate, Pastries, Lobster, Veal, Duck, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
×
