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Great Chefs of the World, Great Chefs of the World, Episode 113
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, 2000), 30 mins
On this episode of Great Chefs of the World, chef Martin Bardelli prepares an appetizer of Sautéed Prawns in Yellow Curry Paste on Yameni Rice, chef Christian Golles prepares an entree of Saddle of Venison, and chef Frederic Poisson prepares a dessert of Shortbread Biscuit (Sable) and Crème Brulée with Strawber...
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, 2000), 30 mins
Description
On this episode of Great Chefs of the World, chef Martin Bardelli prepares an appetizer of Sautéed Prawns in Yellow Curry Paste on Yameni Rice, chef Christian Golles prepares an entree of Saddle of Venison, and chef Frederic Poisson prepares a dessert of Shortbread Biscuit (Sable) and Crème Brulée with Strawberries.
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 the World
Person Discussed
Frederic Poisson, fl. 2000, Martin Bardelli, fl. 2000, Christian Golles, fl. 2000
Topic / Theme
Dessert, Entree, Appetizer, Sautéing, French Cuisine, Austrian Cuisine, Argentine Cuisine, Cream, Strawberries, Cookies and candy, Venison, Rice, Shrimp, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Cuisine
French Cuisine, Austrian Cuisine, Argentine Cuisine
×
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Great Chefs of the World, Great Chefs of the World, Episode 122
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, 2000), 30 mins
On this episode of Great Chefs of the World, chef Ramiro Rodriguez Pardo prepares an appetizer of Fois Gras with Mango and Papaya, chef Jean Michel Lorain prepares an entree of Turbot in Salt Crust, and chef Helmut Lengauer prepares a dessert of Molded Riesling Cream with Poached Apples.
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, 2000), 30 mins
Description
On this episode of Great Chefs of the World, chef Ramiro Rodriguez Pardo prepares an appetizer of Fois Gras with Mango and Papaya, chef Jean Michel Lorain prepares an entree of Turbot in Salt Crust, and chef Helmut Lengauer prepares a dessert of Molded Riesling Cream with Poached Apples.
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 the World
Person Discussed
Ramiro Rodriguez Pardo, fl. 2000, Jean Michel Lorain, 1959-, Helmut Lengauer, fl. 2000
Topic / Theme
Dessert, Entree, Appetizer, Austrian Cuisine, Argentine Cuisine, French Cuisine, Apples, Cream, Fish and seafood, Papayas, Mangoes, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Cuisine
Austrian Cuisine, Argentine Cuisine, French Cuisine
×
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Great Chefs of the World, Great Chefs of the World, Episode 52
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, 1998), 30 mins
On this episode of Great Chefs of the World, chef Ada Concaro prepares an appetizer of Duck-stuffed Ravioli, chef Gerard Kaleohano prepares an entree of Ahi Wellington Kailua on Hearts of Palm with Citrus-Herb Butter, and chef Wolfgang Sichra prepares a dessert of Malakoff 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 the World (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of the World, chef Ada Concaro prepares an appetizer of Duck-stuffed Ravioli, chef Gerard Kaleohano prepares an entree of Ahi Wellington Kailua on Hearts of Palm with Citrus-Herb Butter, and chef Wolfgang Sichra prepares a dessert of Malakoff 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
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Gerard Kaleohano, fl. 1998, Wolfgang Sichra, fl. 1998, Ada Concaro, fl. 1971
Topic / Theme
Dessert, Entree, Appetizer, Asian Cuisine, Argentine Cuisine, Austrian Cuisine, Pasta dishes, Duck, Tuna, Cream, Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Asian Cuisine, Argentine Cuisine, Austrian Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 56
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, 1998), 30 mins
On this episode of Great Chefs of the World, chef Gerard Kaleohano prepares an appetizer of Maui Onion Soup with Goat Cheese, chef Adi Bittermann prepares an entree of Roast Leg of Venison with Ragoût and Celery Root Pockets, and chef Máximo López prepares a dessert of Chocolate Ganesha.
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, 1998), 30 mins
Description
On this episode of Great Chefs of the World, chef Gerard Kaleohano prepares an appetizer of Maui Onion Soup with Goat Cheese, chef Adi Bittermann prepares an entree of Roast Leg of Venison with Ragoût and Celery Root Pockets, and chef Máximo López prepares a dessert of Chocolate Ganesha.
Date Written / Recorded
1998
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
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Máximo López, 1976-, Adi Bittermann, fl. 1998, Gerard Kaleohano, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Sautéing, Asian Cuisine, Austrian Cuisine, Argentine Cuisine, Vegetables, Cheeses, Chocolate, Stews, Soups, Venison, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Asian Cuisine, Austrian Cuisine, Argentine Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, 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 the World (New Orleans, LA: Great Chefs Television, 1998), 23 mins
On this episode of Great Chefs of the World, chef Romeo Morocutti prepares an appetizer of Deep-fried Monkfish, Viennese-style, on a Creamy Potato Mash Salad, chef Dolli Irigoyen prepares an entree of Sole and Crispy Eggplant, and chef Ed Morris prepares a dessert of Coconut Creme Brulée.
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, 1998), 23 mins
Description
On this episode of Great Chefs of the World, chef Romeo Morocutti prepares an appetizer of Deep-fried Monkfish, Viennese-style, on a Creamy Potato Mash Salad, chef Dolli Irigoyen prepares an entree of Sole and Crispy Eggplant, and chef Ed Morris prepares a dessert of Coconut Creme Brulée.
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
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Ed Morris, fl. 1998, Romeo Morocutti, fl. 1998, Dolli Irigoyen, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Salad, Frying, Austrian Cuisine, Argentine Cuisine, Sole, Fish and seafood, Potatoes, Cream, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Austrian Cuisine, Argentine Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, 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 the World (New Orleans, LA: Great Chefs Television, 1998), 23 mins
On this episode of Great Chefs of the World, chef Coco Pacheco prepares an appetizer of Seafood Cocktail, chef Pablo Massey prepares an entree of Octopus, and chef Romeo Morocutti prepares a dessert of Bohemian Pancakes with Plum Gelee and Poppy Seed 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, 1998), 23 mins
Description
On this episode of Great Chefs of the World, chef Coco Pacheco prepares an appetizer of Seafood Cocktail, chef Pablo Massey prepares an entree of Octopus, and chef Romeo Morocutti prepares a dessert of Bohemian Pancakes with Plum Gelee and Poppy Seed 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
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Coco Pacheco, fl. 1998, Pablo Massey, fl. 1998, Romeo Morocutti, fl. 1998
Topic / Theme
Entree, Dessert, Appetizer, Austrian Cuisine, Latin American Cuisine, Argentine Cuisine, Ice creams, sorbets, etc., Fruits, Fish and seafood, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Austrian Cuisine, Latin American Cuisine, Argentine Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 134
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, 2001), 25 mins
On this episode of Great Chefs of the World, chef German Martitegui prepares an appetizer of Salad with Blood Sausage, chef Attilio di Fabrizio prepares an entree of Beef in Brunello Wine, and chef Walter Jost prepares a dessert of Lemon 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 the World (New Orleans, LA: Great Chefs Television, 2001), 25 mins
Description
On this episode of Great Chefs of the World, chef German Martitegui prepares an appetizer of Salad with Blood Sausage, chef Attilio di Fabrizio prepares an entree of Beef in Brunello Wine, and chef Walter Jost prepares a dessert of Lemon 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
2001
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Attilio Di Fabrizio, fl. 1984, German Martitegui, fl. 2000, Walter Jost, fl. 2005
Topic / Theme
Dessert, Entree, Appetizer, Salad, Austrian Cuisine, Italian Cuisine, Argentine Cuisine, Ice creams, sorbets, etc., Vegetables, Beef, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2001 by Great Chefs Television
Cuisine
Austrian Cuisine, Italian Cuisine, Argentine Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 33
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, 1998), 30 mins
On this episode of Great Chefs of the World, chef Martin Frost prepares an appetizer of Sweet Potato-wrapped Lobster, chef Ada Concaro prepares an entree of Lamb Rack, and chef Adi Bittermann prepares a dessert of Fried Apple-Poppy Seed Beignets with 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, 1998), 30 mins
Description
On this episode of Great Chefs of the World, chef Martin Frost prepares an appetizer of Sweet Potato-wrapped Lobster, chef Ada Concaro prepares an entree of Lamb Rack, and chef Adi Bittermann prepares a dessert of Fried Apple-Poppy Seed Beignets with 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
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Ada Concaro, fl. 1971, Adi Bittermann, fl. 1998, Martin Frost, fl. 1997
Topic / Theme
Dessert, Entree, Appetizer, Austrian Cuisine, Argentine Cuisine, Caribbean Cuisine, Apples, Pastries, Sweet potatoes, Lamb, Lobster, Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Austrian Cuisine, Argentine Cuisine, Caribbean Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, 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 the World (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of the World, chef Heinz Hanner prepares an appetizer of Spring Roll with Lamb Sweetbreads and Three Pepper Sauces, chef Sam Choy prepares an entree of Sweet and Sour Opakapaka, and chef Ada Concaro prepares a dessert of Custard with Anise and Caramel Autumn Fruits.
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, 1998), 30 mins
Description
On this episode of Great Chefs of the World, chef Heinz Hanner prepares an appetizer of Spring Roll with Lamb Sweetbreads and Three Pepper Sauces, chef Sam Choy prepares an entree of Sweet and Sour Opakapaka, and chef Ada Concaro prepares a dessert of Custard with Anise and Caramel Autumn 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
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Sam Choy, fl. 1991, Heinz Hanner, fl. 1998, Ada Concaro, fl. 1971
Topic / Theme
Dessert, Entree, Appetizer, Sautéing, Baking, Frying, Austrian Cuisine, Argentine Cuisine, Asian Cuisine, Vegetables, Lamb, Cream, Fruits, Fish and seafood, Restaurants, Food preparation, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Austrian Cuisine, Argentine Cuisine, Asian Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, 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 the World (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of the World, chef Sandor Varga prepares an appetizer of Consomme Gourmet Art, chef Pablo Massey prepares an entree of Proscuitto-wrapped Rabbit, and chef Rudolph Kellner prepares a dessert of Rice Soufflé with Pear.
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, 1998), 30 mins
Description
On this episode of Great Chefs of the World, chef Sandor Varga prepares an appetizer of Consomme Gourmet Art, chef Pablo Massey prepares an entree of Proscuitto-wrapped Rabbit, and chef Rudolph Kellner prepares a dessert of Rice Soufflé with Pear.
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
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Pablo Massey, fl. 1998, Sandor Varga, fl. 1998, Rudolph Kellner, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Poaching, Argentine Cuisine, Austrian Cuisine, Hungarian Cuisine, Ham, Fruits, Rice, Rabbit, Consommés, Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Argentine Cuisine, Austrian Cuisine, Hungarian Cuisine
×
