17 results for your search
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Great Chefs of the World, Great Chefs of the World, Episode 67
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, 1999), 23 mins
On this episode of Great Chefs of the World, chef Philippe Jousse prepares an appetizer of Flan with Crab Cake and Pureed Artichokes, chef Paul Gaylor prepares an entree of Sea Bass, and chef Ernesto Garrigos prepares a dessert of Tiramisú.
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, 1999), 23 mins
Description
On this episode of Great Chefs of the World, chef Philippe Jousse prepares an appetizer of Flan with Crab Cake and Pureed Artichokes, chef Paul Gaylor prepares an entree of Sea Bass, and chef Ernesto Garrigos prepares a dessert of Tiramisú.
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
1999
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Ernesto Garrigos, fl. 1999, Philippe Jousse, fl. 1999, Paul Gayler, 1955-
Topic / Theme
Dessert, Entree, Appetizer, English Cuisine, French Cuisine, Caribbean Cuisine, Vegetables, Layer cakes, Shellfish, Fish and seafood, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Cuisine
English Cuisine, French Cuisine, Caribbean Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 103
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 Philip Howard prepares an appetizer of Risotto of Herbs with Salmon, Oysters, Caviar, and Champagne, chef Jean-Claude Garzia prepares an entree of Bermuda Wahoo with Orange-Green Peppercorn Sauce, and chef Walter Jost prepares a dessert of Pancake with Apple-Cranbe...
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 Philip Howard prepares an appetizer of Risotto of Herbs with Salmon, Oysters, Caviar, and Champagne, chef Jean-Claude Garzia prepares an entree of Bermuda Wahoo with Orange-Green Peppercorn Sauce, and chef Walter Jost prepares a dessert of Pancake with Apple-Cranberry Filling.
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
Walter Jost, fl. 2005, Jean-Claude Garzia, fl. 1999, Philip Howard, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Frying, Grilling, English Cuisine, Austrian Cuisine, Caribbean Cuisine, Fish and seafood, Apples, Rice, Salmon, Oysters, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Cuisine
English Cuisine, Austrian Cuisine, Caribbean Cuisine
×
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Great Chefs of the World, Great Chefs of the World, Episode 117
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 Christian Morisset prepares an appetizer of Velours de Tomate “Grappa” and Spaghetti with Shellfish, chef Albert Roux prepares an entree of Veal Chop with Puree of White Beans, and chef Georg Weinwurm prepares a dessert of Poached Pear Terrine with Black Nuts a...
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 Christian Morisset prepares an appetizer of Velours de Tomate “Grappa” and Spaghetti with Shellfish, chef Albert Roux prepares an entree of Veal Chop with Puree of White Beans, and chef Georg Weinwurm prepares a dessert of Poached Pear Terrine with Black Nuts and Orange Sauce.
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
Georg Weinwurm, fl. 2000, Albert Roux, 1935-, Christian Morisset, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Poaching, Austrian Cuisine, English Cuisine, French Cuisine, Chanterelles, Fruits, Beans, Shellfish, Veal, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Cuisine
Austrian Cuisine, English Cuisine, French Cuisine
×
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Great Chefs of the World, Great Chefs of the World, Episode 88
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, 1999), 30 mins
On this episode of Great Chefs of the World, chef Steve Young prepares an appetizer of Seared Foie Gras with Port and Cranberry Reduction, chef Jean-Paul Lacombe prepares an entree of Chicken from Bresse with Truffles and Foie Gras Sauce, and chef Stuart Pate prepares a dessert of Fruit and Lemongrass Panna
Cotta...
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, 1999), 30 mins
Description
On this episode of Great Chefs of the World, chef Steve Young prepares an appetizer of Seared Foie Gras with Port and Cranberry Reduction, chef Jean-Paul Lacombe prepares an entree of Chicken from Bresse with Truffles and Foie Gras Sauce, and chef Stuart Pate prepares a dessert of Fruit and Lemongrass Panna
Cotta.
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
1999
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Stuart Pate, fl. 1999, Steve Young, fl. 1999, Jean-Paul Lacombe, fl. 1999
Topic / Theme
Entree, Dessert, Appetizer, Caribbean Cuisine, French Cuisine, English Cuisine, Truffles (Mushrooms), Fruits, Cream, Chicken, Duck, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Cuisine
Caribbean Cuisine, French Cuisine, English Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 92
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, 1999), 30 mins
On this episode of Great Chefs of the World, chef Markus Wesch prepares an appetizer of Shark Hash, chef Philip Howard prepares an entree of Herb-crusted Saddle of Lamb, and chef Marc Janodet prepares a dessert of Baked Seasonal 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, 1999), 30 mins
Description
On this episode of Great Chefs of the World, chef Markus Wesch prepares an appetizer of Shark Hash, chef Philip Howard prepares an entree of Herb-crusted Saddle of Lamb, and chef Marc Janodet prepares a dessert of Baked Seasonal 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
1999
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Marc Janodet, fl. 1999, Philip Howard, fl. 1999, Markus Wesch, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Frying, Baking, English Cuisine, French Cuisine, Caribbean Cuisine, Lamb, Fish and seafood, Fruits, Restaurants, Food preparation, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Cuisine
English Cuisine, French Cuisine, Caribbean Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 97
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 Albert Roux prepares an appetizer of Soufflé Suissesse, chef Philippe Jousse prepares an entree of Saint-Pierre (John Dory) with Fennel and Confit, and chef Alfred Kaiser prepares a dessert of Apple-Ricotta Dumplings.
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 Albert Roux prepares an appetizer of Soufflé Suissesse, chef Philippe Jousse prepares an entree of Saint-Pierre (John Dory) with Fennel and Confit, and chef Alfred Kaiser prepares a dessert of Apple-Ricotta Dumplings.
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
Alfred Kaiser, fl. 1999, Albert Roux, 1935-, Philippe Jousse, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, English Cuisine, French Cuisine, Austrian Cuisine, Pastries, Cheeses, Apples, Fish and seafood, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Cuisine
English Cuisine, French Cuisine, Austrian Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 98
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 Michel Troisgros prepares an appetizer of Mussels and Braised Vegetables, chef Gernot Hicka prepares an entree of Venison in Juniper Cream Sauce au Gratin with Mushrooms, and chef Eric Deblonde prepares a dessert of Croustillants of Banana, Mango, and Mint.
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 Michel Troisgros prepares an appetizer of Mussels and Braised Vegetables, chef Gernot Hicka prepares an entree of Venison in Juniper Cream Sauce au Gratin with Mushrooms, and chef Eric Deblonde prepares a dessert of Croustillants of Banana, Mango, and Mint.
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
Gernot Hicka, fl. 1999, Eric Deblonde, fl. 1999, Michel Troisgros, 1958-
Topic / Theme
Dessert, Entree, Appetizer, Sautéing, Marinating, Poaching, Austrian Cuisine, French Cuisine, English Cuisine, Venison, Vegetables, Pastries, Mangoes, Mushrooms, Mussels, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Cuisine
Austrian Cuisine, French Cuisine, English Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 102
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 Reitberger prepares an appetizer of Fried Trout in Beer Batter with Lemon Sour Cream, chef Roger Vergé prepares an entree of Chicken Roulade with Olives, and chef Albert Roux prepares a dessert of Rhubarb Compote with Pepper Tuiles.
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 Reitberger prepares an appetizer of Fried Trout in Beer Batter with Lemon Sour Cream, chef Roger Vergé prepares an entree of Chicken Roulade with Olives, and chef Albert Roux prepares a dessert of Rhubarb Compote with Pepper Tuiles.
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
Roger Vergé, 1930-, Martin A. Reitberger, fl. 1999, Albert Roux, 1935-
Topic / Theme
Dessert, Entree, Appetizer, Frying, English Cuisine, French Cuisine, Austrian Cuisine, Sour cream, Fish and seafood, Chicken, Cookies and candy, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Cuisine
English Cuisine, French Cuisine, Austrian Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 107
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 Albert Roux prepares an appetizer of Ragout of Langoustine, chef Jean-Paul Lacombe prepares an entree of Pike Dumplings and Carp Sperm with Sauce Nantua, and chef Marcel Vanic prepares a dessert of Frozen Honey Nut Mousse with Crispy Spoon.
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 Albert Roux prepares an appetizer of Ragout of Langoustine, chef Jean-Paul Lacombe prepares an entree of Pike Dumplings and Carp Sperm with Sauce Nantua, and chef Marcel Vanic prepares a dessert of Frozen Honey Nut Mousse with Crispy Spoon.
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
Marcel Vanic, fl. 2000, Jean-Paul Lacombe, fl. 1999, Albert Roux, 1935-
Topic / Theme
Dessert, Entree, Appetizer, English Cuisine, Austrian Cuisine, French Cuisine, Cookies and candy, Shellfish, Stews, Ice creams, sorbets, etc., Fish and seafood, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Cuisine
English Cuisine, Austrian Cuisine, French Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 111
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 Luciano Boseggia prepares an appetizer of Black Spaghetti Nest with Lobster and Herb Sauce, chef Raymond Blanc prepares an entree of Pan-fried Dover Sole and Fricassee of Shellfish with Herb Jus, and chef Karl Weiser prepares a dessert of Chocolate Souffle -- “Mo...
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 Luciano Boseggia prepares an appetizer of Black Spaghetti Nest with Lobster and Herb Sauce, chef Raymond Blanc prepares an entree of Pan-fried Dover Sole and Fricassee of Shellfish with Herb Jus, and chef Karl Weiser prepares a dessert of Chocolate Souffle -- “Moor in a Shirt”.
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
Luciano Boseggia, fl. 2000, Raymond Blanc, 1949-, Karl Weiser, fl. 2000
Topic / Theme
Dessert, Entree, Appetizer, Frying, English Cuisine, Austrian Cuisine, Brazilian Cuisine, Shellfish, Fish and seafood, Pasta dishes, Lobster, Chocolate, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Cuisine
English Cuisine, Austrian Cuisine, Brazilian Cuisine
×
