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Great Chefs of the World, Great Chefs of the World, Episode 85
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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, 1999), 30 mins
On this episode of Great Chefs of the World, chef Jean-Paul Lacombe prepares an appetizer of Suckling Pig Foie Gras Terrine with Potato Stuffed with Pig’s Feet, Truffles, and Mushrooms, chef Conrad Gallagher prepares an entree of Roasted Lamb Loin, and chef Jean-Claude Garzia prepares a dessert of Tarte Tatin.
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
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Great Chefs of the World, Great Chefs of the World, Episode 89
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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, 1999), 30 mins
On this episode of Great Chefs of the World, chef Brendan O'Sullivan prepares an appetizer of Smoked Salmon, chef Coco Pacheco prepares an entree of Shellfish Stew, and chef Jean-Marie Auboine prepares a dessert of Chocolate Crunchy Cake and Praline.
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
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Great Chefs of the World, Great Chefs of the World, Episode 96
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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, 1999), 30 mins
On this episode of Great Chefs of the World, chef Siegfried Pucher prepares an appetizer of Marinated Cornish Game Hens with Ratatouille on Arugula Salad, chef Jean-Pierre Billoux prepares an entree of Pike-Perch, and chef Neil McFadden prepares a dessert of Iced Lemon and White Chocolate Parfait with Pink Grapefr...
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
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Great Chefs of the World, Great Chefs of the World, Episode 101
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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, 2000), 30 mins
On this episode of Great Chefs of the World, chef William O'Callaghan prepares an appetizer of Smoked Salmon, chef Jean Michel Lorain prepares an entree of Suckling Veal Chop, and chef Franz Girbl prepares a dessert of Mocha Mousse Torte with Wild Berries.
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
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Great Chefs of the World, Great Chefs of the World, Episode 133
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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, 2001), 25 mins
On this episode of Great Chefs of the World, chef Laurent Solivérès prepares an appetizer of Grilled Langoustines with Citrus, chef Neil McFadden prepares an entree of Saddle of Lamb, and chef Maurizio Santin prepares a dessert of Wild Strawberries and Honey Gratin.
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
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Great Chefs of the World, Great Chefs of the World, Episode 66
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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, 1999), 23 mins
On this episode of Great Chefs of the World, chef Karl Mraz prepares an appetizer of Chicken Wings in Tempura, chef Penny Plunkett prepares an entree of Pigeon with Bunratty Mead, and chef Phillipe Le Pelletier prepares a Cookie Basket with Red Fruit 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 the World (New Orleans, LA: Great Chefs Television, 1999), 23 mins
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Great Chefs of the World, Great Chefs of the World, Episode 99
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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, 2000), 30 mins
On this episode of Great Chefs of the World, chef Penny Plunkett prepares an appetizer of Carpaccio of Dublin Bay Prawns, chef Meinrad Neunkirchner prepares an entree of Roasted Squab with Peppermint Oil and Cinnamon with Wild Mushroom Risotto, and chef Jean-Marie Auboine prepares a dessert of Fresh 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, 2000), 30 mins
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Great Chefs of the World, Great Chefs of the World, Episode 105
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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, 2000), 30 mins
On this episode of Great Chefs of the World, chef Bernard Loiseau prepares an appetizer of Mushroom Soup, chef Alfred Kaiser prepares an entree of Oxtail Stew with Semolina Dumplings and Vegetables, and chef Thomas Kytka prepares a dessert of Rice Pudding with Sorbet and Peaches.
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
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Great Chefs of the World, Great Chefs of the World, Episode 109
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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, 2000), 30 mins
On this episode of Great Chefs of the World, chef Gunter Gaderbauer prepares an entree of Smoked Trout Tartare on Horseradish Sauce, chef John Howard prepares an entree of Roasted Quail, and chef Francis Chaveau prepares a dessert of Fresh Berries in Pastry Cream with Pink Praline Cookies.
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
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Great Chefs of the World, Great Chefs of the World, Episode 114
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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, 2000), 30 mins
On this episode of Great Chefs of the World, chef John Howard prepares an appetizer of Le Coq Hardi Smokies, chef Jean-Pierre Billoux prepares an entree of Saint-Pierre (John Dory) and Vegetables with Oyster Jus, and chef Mara Rocha Mello prepares a dessert of Spicy Bavarois.
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
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