18 results for your search
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Great Chefs of the World, Great Chefs of the World, Episode 73
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 Roger Vergé prepares an appetizer of Artichoke à la Barigoule, chef Eric Deblonde prepares an entree of Croustillant of Lobster with Saffron Vinaigrette, and chef Siegfried Pucher prepares a dessert of Chocolate-Strawberry Dumplings with Rhubarb.
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 Roger Vergé prepares an appetizer of Artichoke à la Barigoule, chef Eric Deblonde prepares an entree of Croustillant of Lobster with Saffron Vinaigrette, and chef Siegfried Pucher prepares a dessert of Chocolate-Strawberry Dumplings with Rhubarb.
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
Roger Vergé, 1930-, Eric Deblonde, fl. 1999, Siegfried Pucher, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Frying, French Cuisine, Austrian Cuisine, English Cuisine, Pastries, Strawberries, Chocolate, Lobster, Vegetables, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Cuisine
French Cuisine, Austrian Cuisine, English Cuisine
×
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Great Chefs of the World, Great Chefs of the World, Episode 84
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 Tom Aikens prepares an appetizer of Roasted Scallops and Braised Pork Belly with Celeriac Puree and
Rosemary Sauce, chef Jean-Pierre Billoux prepares an entree of Squab with Grapes, and chef Sissy Sonnleitner prepares a dessert of Sour Cream Souffle with Chocolate...
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 Tom Aikens prepares an appetizer of Roasted Scallops and Braised Pork Belly with Celeriac Puree and
Rosemary Sauce, chef Jean-Pierre Billoux prepares an entree of Squab with Grapes, and chef Sissy Sonnleitner prepares a dessert of Sour Cream Souffle with Chocolate Sauce and 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
1999
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Tom Aikens, 1970-, Jean-Pierre Billoux, fl. 1999, Sissy Sonnleitner, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Austrian Cuisine, French Cuisine, English Cuisine, Poultry, Chocolate, Strawberries, Sour cream, Pork, Scallops, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Cuisine
Austrian Cuisine, French Cuisine, English Cuisine
×
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Great Chefs of the World, Great Chefs of the World, Episode 91
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 Paul Gaylor prepares an appetizer of Caponata Charlotte with Goat Cheese and Eggplant Mousse, chef Wilhelm Schnattl prepares an entree of Roulade of Wild Boar, and chef Olivier Berger prepares a dessert of Chocolate Tart with Hazelnuts.
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 Paul Gaylor prepares an appetizer of Caponata Charlotte with Goat Cheese and Eggplant Mousse, chef Wilhelm Schnattl prepares an entree of Roulade of Wild Boar, and chef Olivier Berger prepares a dessert of Chocolate Tart with Hazelnuts.
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
Olivier Berger, fl. 1999, Wilhelm Schnattl, fl. 1998, Paul Gayler, 1955-
Topic / Theme
Dessert, Entree, Appetizer, Salad, Smoking, Marinating, Vegetarian Cuisine, English Cuisine, Austrian Cuisine, Cheeses, Filled pies, Chocolate, Vegetables, Pork, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Cuisine
Vegetarian Cuisine, English Cuisine, Austrian Cuisine
×
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Great Chefs of the World, Great Chefs of the World, Episode 104
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 Jean-Michel Lorain prepares an appetizer of Scallops and Chanterelles with Endive, chef Lisl Wagner-Bacher prepares an entree of Roast Saddle of Veal with Potato Crepes, and chef Tom Aikens prepares a dessert of Caramelized Apple Phyllo with Vanilla Sauce and Apple...
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 Jean-Michel Lorain prepares an appetizer of Scallops and Chanterelles with Endive, chef Lisl Wagner-Bacher prepares an entree of Roast Saddle of Veal with Potato Crepes, and chef Tom Aikens prepares a dessert of Caramelized Apple Phyllo with Vanilla Sauce and Apple Sorbet.
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
Tom Aikens, 1970-, Lisl Wagner-Bacher, fl. 1999, Jean Michel Lorain, 1959-
Topic / Theme
Dessert, Entree, Appetizer, Roasting, English Cuisine, Austrian Cuisine, French Cuisine, Ice creams, sorbets, etc., Potatoes, Apples, Veal, Chanterelles, Scallops, 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 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
×
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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
×
