Browse Titles - 229 results
Great Chefs of the World, Great Chefs of the World, Episode 8
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 Alain Laurent prepares an appetizer of Artichoke with Smoked Salmon and Goat Cheese, chef Keith Griffin prepares an entree of Barbecued Swordfish and Crispy Fried Gulf Shrimp with
Rock Lobster and Squid Ink Risotto, and chef Kevin Boxx prepares a dessert of Guava...
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 Alain Laurent prepares an appetizer of Artichoke with Smoked Salmon and Goat Cheese, chef Keith Griffin prepares an entree of Barbecued Swordfish and Crispy Fried Gulf Shrimp with
Rock Lobster and Squid Ink Risotto, and chef Kevin Boxx prepares a dessert of Guava Mousse in a Tropical Fruit Soup with Mascarpone 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
1997
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Alain Laurent, fl. 1997, Kevin Boxx, fl. 1997, Keith Griffin, fl. 1997
Topic / Theme
Appetizer, Entree, Dessert, Caribbean Cuisine, Vegetables, Cheeses, Fruits, Ice creams, sorbets, etc., Lobster, Shrimp, Swordfish, Salmon, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
×
Great Chefs of the World, Great Chefs of the World, Episode 9
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), 24 mins
On this episode of Great Chefs of the World, chef Patrick Gauducheau prepares an appetizer of Shrimps Stuffed with Scallop Mousse in Roast Bell Pepper-Lime Sauce, chef Dayn Smith prepares an entree of Yautia-wrapped Dorado with
Oven-dried Tomatilla and Tomato Salsa, and chef Peggy Hughes prepares a dessert of Lim...
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), 24 mins
Description
On this episode of Great Chefs of the World, chef Patrick Gauducheau prepares an appetizer of Shrimps Stuffed with Scallop Mousse in Roast Bell Pepper-Lime Sauce, chef Dayn Smith prepares an entree of Yautia-wrapped Dorado with
Oven-dried Tomatilla and Tomato Salsa, and chef Peggy Hughes prepares a dessert of Lime Mousse Tart with Coconut Ice Cream and Mango.
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
Peggy Hughes, fl. 1997, Dayn Smith, fl. 1997, Patrick Gauducheau, fl. 1997
Topic / Theme
Entree, Dessert, Appetizer, Caribbean Cuisine, Pies, Salsify, Mangoes, Limes, Fish and seafood, Ice creams, sorbets, etc., Scallops, Shrimp, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
×
Great Chefs of the World, Great Chefs of the World, Episode 10
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), 24 mins
On this episode of Great Chefs of the World, chef Richard Buttafuso prepares an appetizer of Salt Fish Spring Rolls, chef Roger Wiles prepares an entree of Jerk-seasoned Pork with a Pumpkin Farcé and Sweet Potato-Callaloo-Goat Cheese
Gnocchi, and chef Alain Laurent prepares a dessert of Crème Brûlée with Saut...
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), 24 mins
Description
On this episode of Great Chefs of the World, chef Richard Buttafuso prepares an appetizer of Salt Fish Spring Rolls, chef Roger Wiles prepares an entree of Jerk-seasoned Pork with a Pumpkin Farcé and Sweet Potato-Callaloo-Goat Cheese
Gnocchi, and chef Alain Laurent prepares a dessert of Crème Brûlée with Sautéed
Exotic Fruits.
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
Richard Buttafuso, fl. 1997, Roger Wiles, fl. 1997, Alain Laurent, fl. 1997
Topic / Theme
Appetizer, Entree, Dessert, Caribbean Cuisine, Fruits, Cheeses, Pork, Potatoes, Cream, Pasta dishes, Fish and seafood, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
×
Great Chefs of the World, Great Chefs of the World, Episode 11
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), 24 mins
On this episode of Great Chefs of the World, chef Thierry Alix prepares an appetizer of Langoustine Court Bouillon with Wild Mushrooms, Leeks, and
Citronella, chef Norma Shirley prepares an entree of Grilled Baby Lamb Chops with Callaloo, and chef Philippe Mongereau prepares Floating Island Hispaniola 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 the World (New Orleans, LA: Great Chefs Television, 1997), 24 mins
Description
On this episode of Great Chefs of the World, chef Thierry Alix prepares an appetizer of Langoustine Court Bouillon with Wild Mushrooms, Leeks, and
Citronella, chef Norma Shirley prepares an entree of Grilled Baby Lamb Chops with Callaloo, and chef Philippe Mongereau prepares Floating Island Hispaniola 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
1997
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Thierry Alix, fl. 1997, Norma Shirley, 1938-2010, Philippe Mongereau, fl. 1997
Topic / Theme
Dessert, Entree, Appetizer, Caribbean Cuisine, Beans, Lobster, Lamb, Mushrooms, Bouillons, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
×
Great Chefs of the World, Great Chefs of the World, Episode 12
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 Marc Ehrler prepares an appetizer of Caribbean Tuna Tartare, chef Benoit Pepin prepares an entree of Seared Red Snapper with Sweet Potatoes and Christophine with a Creole Sauce, and chef Chris Fulcher prepares Lemon-Lime Mousse with Chocolate Crunch 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 the World (New Orleans, LA: Great Chefs Television, 1997), 30 mins
Description
On this episode of Great Chefs of the World, chef Marc Ehrler prepares an appetizer of Caribbean Tuna Tartare, chef Benoit Pepin prepares an entree of Seared Red Snapper with Sweet Potatoes and Christophine with a Creole Sauce, and chef Chris Fulcher prepares Lemon-Lime Mousse with Chocolate Crunch 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
1997
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Marc Ehrler, fl. 1997, Chris Fulcher, fl. 1994, Benoit Pepin, fl. 1997
Topic / Theme
Dessert, Entree, Appetizer, Caribbean Cuisine, Strawberries, Mangoes, Ice creams, sorbets, etc., Sweet potatoes, Fish and seafood, Tuna, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
×
Great Chefs of the World, Great Chefs of the World, Episode 13
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 Troy Smith prepares an appetizer of Crayfish Medallions with Oyster Sabayon, chef Martin Frost prepares an entree of Grilled Red Snapper with Conch and Corn Pancake and
Tamarind-Pineapple Vinaigrette, and chef Alfredo Ayala prepares a dessert of Yuca Fritters and...
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 Troy Smith prepares an appetizer of Crayfish Medallions with Oyster Sabayon, chef Martin Frost prepares an entree of Grilled Red Snapper with Conch and Corn Pancake and
Tamarind-Pineapple Vinaigrette, and chef Alfredo Ayala prepares a dessert of Yuca Fritters and Fresh Mangoes with Puerto Rican Rum and Anisette.
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
Troy Smith, fl. 1997, Martin Frost, fl. 1997, Alfredo Ayala, fl. 1997
Topic / Theme
Dessert, Entree, Appetizer, Caribbean Cuisine, Maize, Shellfish, Mangoes, Fish and seafood, Oysters, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
×
Great Chefs of the World, Great Chefs of the World, Episode 14
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 Patrick Gateau prepares an appetizer of Fresh Red Tuna Tartare, chef Jeffrey Vigilla prepares an entree of Coffee-Cocoa-spiced Rack of Lamb, and chef David Kendrick prepares a dessert of Sponge Cake with Sautéed Bananas and Spiced Rum Butter.
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 Patrick Gateau prepares an appetizer of Fresh Red Tuna Tartare, chef Jeffrey Vigilla prepares an entree of Coffee-Cocoa-spiced Rack of Lamb, and chef David Kendrick prepares a dessert of Sponge Cake with Sautéed Bananas and Spiced Rum Butter.
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
Jeffrey Vigilla, fl. 1997, Patrick Gateau, fl. 1997, David Kendrick, fl. 1997
Topic / Theme
Dessert, Entree, Appetizer, Caribbean Cuisine, Fruits, Cakes, Lamb, Tuna, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
×
Great Chefs of the World, Great Chefs of the World, Episode 15
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 Roy Khoo prepares an appetizer of Salad of Sapote, Mango, Avocado, Papaya, and Jicama with Key Lime-Guava Vinaigrette, chef Ottmar Weber prepares an entree of Chicken Trinidad with Orange-Rum Sauce, and chef Michel Chiche prepares a dessert of Fruits and Cereals Sa...
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 Roy Khoo prepares an appetizer of Salad of Sapote, Mango, Avocado, Papaya, and Jicama with Key Lime-Guava Vinaigrette, chef Ottmar Weber prepares an entree of Chicken Trinidad with Orange-Rum Sauce, and chef Michel Chiche prepares a dessert of Fruits and Cereals Salad with Lemon Cream in a White 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
1997
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Michel Chiche, fl. 1997, Roy Khoo, fl. 1997, Ottmar Weber, 1942-
Topic / Theme
Dessert, Entree, Appetizer, Caribbean Cuisine, Grains, Fruits, Papayas, Avocados, Mangoes, Chicken, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
×
Great Chefs of the World, Great Chefs of the World, Episode 16
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 Bent Rasmussen prepares an appetizer of Cucumber Soup, chef Patrick Gateau prepares an entree of Veal Cutlets with Potatoes à la Provençal, and chef Ivor Peters prepares a dessert of Tropical Parfait.
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 Bent Rasmussen prepares an appetizer of Cucumber Soup, chef Patrick Gateau prepares an entree of Veal Cutlets with Potatoes à la Provençal, and chef Ivor Peters prepares a dessert of Tropical Parfait.
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
Ivor Peters, fl. 1997, Bent Rasmussen, fl. 1997, Patrick Gateau, fl. 1997
Topic / Theme
Dessert, Entree, Appetizer, Caribbean Cuisine, Soups, Fruits, Potatoes, Veal, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
×
Great Chefs of the World, Great Chefs of the World, Episode 17
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 Keith Scheible prepares an appetizer of Curried Conch and Plantain Ravioli with Mango-Papaya Coulis, chef Alfredo Ayala prepares an entree of Shrimp Asopao, and chef Cécile Briaud prepares a dessert of Crispy Feuillantines with Fresh Strawberries and
Caramel Ice...
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 Keith Scheible prepares an appetizer of Curried Conch and Plantain Ravioli with Mango-Papaya Coulis, chef Alfredo Ayala prepares an entree of Shrimp Asopao, and chef Cécile Briaud prepares a dessert of Crispy Feuillantines with Fresh Strawberries and
Caramel 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
1997
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Keith Scheible, fl. 1997, Cécile Briaud, 1970-, Alfredo Ayala, fl. 1997
Topic / Theme
Dessert, Entree, Appetizer, Caribbean Cuisine, Pasta dishes, Cookies and candy, Stews, Papayas, Mangoes, Ice creams, sorbets, etc., Strawberries, Shrimp, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
×