21 results for your search

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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Great Chefs of the World, Great Chefs of the World, Episode 41
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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 Rudolph Kellner prepares an appetizer of Goose Liver Pepper Balls, chef Peter Merriman prepares an entree of Crispy Sautéed Mahimahi on Spicy Stir-fried Watercress with Pickled Ginger Beurre Blanc and Crispy Cake Noodles, and chef Christophe Lidy prepares a desser...
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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Great Chefs of the World, Great Chefs of the World, Episode 50
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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 Claude Troisgros prepares an appetizer of Homard Pailleté (Lobster and Tomato Salad with Vinaigrette), chef Dominique Jamain prepares an entree of Swordfish with a Crab Meat-Sesame Crust, Warm Mirin-Cilantro Sauce, and Garlic-Miso Dressing, and chef Christian Petz...
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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Great Chefs of the World, Great Chefs of the World, Episode 53
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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 Kelly Degala prepares an appetizer of Grilled Kauai Prawns and Bean Thread Noodles with a Strawberry Papaya-Chili Vinaigrette, chef Oliver Horion prepares an entree of Tournedos Sturgeon, and chef Reinhard Gerer prepares a dessert of Rice Tarts on Orange Sauce.
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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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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