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Food Safari, Food Safari Series 4, Episode 4
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directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
With its emphasis on salty, sweet and sour flavours, Filipino food is an exciting mix of Spanish, Malaysian, Chinese and American influences – try the roast pork or lechon, the national dish adobo, many great noodle dishes, and the iced dessert of many textures and flavours, halo halo.
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
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Great Chefs of America, Great Chefs of America, Episode 68
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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.
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
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Great Chefs of America, Great Chefs of America, Episode 74
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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.
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
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Great Chefs of the World, Great Chefs of the World, Episode 44
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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.
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
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Simply Ming, Season 15, Episode 4, Barbara Lynch
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directed by Laurie Donnelly, fl. 1986-2019; presented by Ming Tsai, 1964-; produced by Ming East-West and WGBH Educational Foundation, in Simply Ming, Season 15, Episode 4 (Arlington, VA: Public Broadcasting Service, 2017), 24 mins
James Beard Award-winner, author, and creator of eight Boston restaurants Barbara Lynch cooks a Ricotta Ravioli with Black Olive Croutons and a Simple Tomato Pan Sauce, as Ming makes an Asian-inspired Ginger Edamame Ravioli.
directed by Laurie Donnelly, fl. 1986-2019; presented by Ming Tsai, 1964-; produced by Ming East-West and WGBH Educational Foundation, in Simply Ming, Season 15, Episode 4 (Arlington, VA: Public Broadcasting Service, 2017), 24 mins
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Simply Ming, Season 15, Episode 5, Todd English
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directed by Laurie Donnelly, fl. 1986-2019; presented by Ming Tsai, 1964-; produced by Ming East-West and WGBH Educational Foundation, in Simply Ming, Season 15, Episode 5 (Arlington, VA: Public Broadcasting Service, 2017), 24 mins
Ming’s longtime friend chef Todd English, known for his restaurants across the US, shares how he makes a Cauliflower Risotto: Italian style. Ming puts his own spin on this trendy vegetable with a Soy-Honey-Lime Beer Battered Cauliflower.
directed by Laurie Donnelly, fl. 1986-2019; presented by Ming Tsai, 1964-; produced by Ming East-West and WGBH Educational Foundation, in Simply Ming, Season 15, Episode 5 (Arlington, VA: Public Broadcasting Service, 2017), 24 mins
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Cooking in the Danger Zone, Cooking In The Danger Zone, Series 1, Episode 5
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presented by Stefan Gates, 1967-; produced by Ruhi Hamid, fl. 2002, British Broadcasting Corporation, in Cooking in the Danger Zone (London, England: BBC Worldwide, 2006), 29 mins
In China, Stefan Gates samples a penis restaurant and tries to lose his Communist minders.
presented by Stefan Gates, 1967-; produced by Ruhi Hamid, fl. 2002, British Broadcasting Corporation, in Cooking in the Danger Zone (London, England: BBC Worldwide, 2006), 29 mins
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Food Safari, Food Safari Series 4, Episode 1
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directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
In this 2012 episode, Maeve O'Meara explores the diverse food culture of Darwin, Australia, including traditional Aboriginal foods.
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
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Food Safari, Food Safari Series 4, Episode 10
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directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Toufic Charabati, fl. 2002 and Maeve O'Meara, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
Food Safari explores the fascinating creole cuisine of Broome, which originated with the pearling industry and includes Aboriginal, Japanese, Filipino, Chinese and Malaysian influences, and dishes as varied as chilli mud crab, satay, pearl meat ceviche and a simple raw fish dish called susame.
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Toufic Charabati, fl. 2002 and Maeve O'Meara, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
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Great Chefs of America, Great Chefs of America, Episode 1
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directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Philippe Boulot prepares Dungeness Crab Roll with Carrot Salad and Vegetable Essence, chef Anne Kearney prepares Seared Squab with Rice, and chef Michael Maddox prepares Almond Tuile with Passion Fruit Custard and Caramelized Banana.
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
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