21 results for your search
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Great Chefs of the World, Great Chefs of the World, Episode 32
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 David Paul Johnson prepares an appetizer of Eggplant Napoleon, chef Jaroslav Müller prepares an entree of Glazed Veal with Ham and Noodle Soufflé, and chef Jean Paul Bondoux prepares a dessert of Rhubarb Torte.
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, 1998), 30 mins
Description
On this episode of Great Chefs of the World, chef David Paul Johnson prepares an appetizer of Eggplant Napoleon, chef Jaroslav Müller prepares an entree of Glazed Veal with Ham and Noodle Soufflé, and chef Jean Paul Bondoux prepares a dessert of Rhubarb Torte.
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
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Jean-Paul Bondoux, fl. 1998, Jaroslav Müller, fl. 1998, David Paul Johnson, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Latin American Cuisine, Austrian Cuisine, Fruit pies, Vegetables, Fruits, Ham, Veal, Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Latin American Cuisine, Austrian Cuisine
×
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Great Chefs of the World, Great Chefs of the World, Episode 55
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 Wolfgang Sichra prepares an appetizer of Smoked Trout Terrine, chef Dominique Jamain prepares an entree of Seared Pacific Shrimp with Soba Noodles, Crab Meat, Asian Vegetables, and Garlic-Miso Dressing, and chef Paula Hurtado prepares a dessert of Frozen 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, 1998), 30 mins
Description
On this episode of Great Chefs of the World, chef Wolfgang Sichra prepares an appetizer of Smoked Trout Terrine, chef Dominique Jamain prepares an entree of Seared Pacific Shrimp with Soba Noodles, Crab Meat, Asian Vegetables, and Garlic-Miso Dressing, and chef Paula Hurtado prepares a dessert of Frozen Chocolate Tart.
Date Written / Recorded
1998
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
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Wolfgang Sichra, fl. 1998, Paula Hurtado, fl. 1998, Dominique Jamain, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Freezing, Smoking, Japanese Cuisine, Latin American Cuisine, Austrian Cuisine, Vegetables, Shrimp, Filled pies, Fish and seafood, Chocolate, Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Japanese Cuisine, Latin American Cuisine, Austrian Cuisine
×
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Food Safari, Food Safari Series 4, Episode 2
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
From the Andes to the ocean, the food of Peru is seen as the best in South America and we explore the many influences that have created some key dishes, including roast alpaca, the ground-oven feast pacha manca, some of the world’s best chips and creamy caramel desserts.
Sample
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
Description
From the Andes to the ocean, the food of Peru is seen as the best in South America and we explore the many influences that have created some key dishes, including roast alpaca, the ground-oven feast pacha manca, some of the world’s best chips and creamy caramel desserts.
Field of Study
Cooking
Content Type
Documentary
Contributor
Maeve O'Meara, fl. 2002, Toufic Charabati, fl. 2002
Author / Creator
Toufic Charabati, fl. 2002, Maeve O'Meara, fl. 2002
Date Published / Released
2012
Publisher
Special Broadcasting Service
Series
Food Safari
Topic / Theme
Smoking, Stir-Frying, Latin American Cuisine, Peruvian, Quinoa, Meats, Fish and seafood, Cocktails, Beef, Potatoes, Foods, Cooking, Peruvians
Copyright Message
Copyright © 2012 by Special Broadcasting Service Corporation
Cuisine
Latin American Cuisine
×
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Great Chefs of the World, Great Chefs of the World, Episode 51
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 Mike Longworth prepares an appetizer of Steamed Seafood Laulau, chef Guillermo Rodriguez prepares an entree of Lamb Tenderloin, and chef Manfred Buchinger prepares a dessert of Deep-fried Strawberries with White Wine Parfait.
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, 1998), 30 mins
Description
On this episode of Great Chefs of the World, chef Mike Longworth prepares an appetizer of Steamed Seafood Laulau, chef Guillermo Rodriguez prepares an entree of Lamb Tenderloin, and chef Manfred Buchinger prepares a dessert of Deep-fried Strawberries with White Wine Parfait.
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
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Guillermo Rodriguez, fl. 1998, Mike Longworth, fl. 1998, Manfred Buchinger, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Frying, Steaming, Latin American Cuisine, Austrian Cuisine, Ice creams, sorbets, etc., Strawberries, Lamb, Fish and seafood, Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Latin American Cuisine, Austrian Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 63
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), 23 mins
On this episode of Great Chefs of the World, chef Jaroslav Müller prepares an appetizer of Pike Fillet on a Bed of Potato Salad with Pumpkin Seeds, chef Guillermo Rodriguez prepares an entree of Rabbit in Zucchini and Thyme Royale, and chef Jean Yves Poirey prepares a dessert of Almond Craquelins with Guava Crèm...
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, 1998), 23 mins
Description
On this episode of Great Chefs of the World, chef Jaroslav Müller prepares an appetizer of Pike Fillet on a Bed of Potato Salad with Pumpkin Seeds, chef Guillermo Rodriguez prepares an entree of Rabbit in Zucchini and Thyme Royale, and chef Jean Yves Poirey prepares a dessert of Almond Craquelins with Guava Crème and Chocolate.
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
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Guillermo Rodriguez, fl. 1998, Jaroslav Müller, fl. 1998, Jean Yves Poirey, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Salad, Baking, Sautéing, Austrian Cuisine, Latin American Cuisine, Brazilian Cuisine, Fruits, Pastries, Rabbit, Potatoes, Fish and seafood, Restaurants, Food preparation, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Austrian Cuisine, Latin American Cuisine, Brazilian Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 64
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), 23 mins
On this episode of Great Chefs of the World, chef Coco Pacheco prepares an appetizer of Seafood Cocktail, chef Pablo Massey prepares an entree of Octopus, and chef Romeo Morocutti prepares a dessert of Bohemian Pancakes with Plum Gelee and Poppy Seed Parfait.
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, 1998), 23 mins
Description
On this episode of Great Chefs of the World, chef Coco Pacheco prepares an appetizer of Seafood Cocktail, chef Pablo Massey prepares an entree of Octopus, and chef Romeo Morocutti prepares a dessert of Bohemian Pancakes with Plum Gelee and Poppy Seed Parfait.
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
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Coco Pacheco, fl. 1998, Pablo Massey, fl. 1998, Romeo Morocutti, fl. 1998
Topic / Theme
Entree, Dessert, Appetizer, Austrian Cuisine, Latin American Cuisine, Argentine Cuisine, Ice creams, sorbets, etc., Fruits, Fish and seafood, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Austrian Cuisine, Latin American Cuisine, Argentine Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 65
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), 23 mins
On this episode of Great Chefs of the World, chef Kálmán Kalla prepares an appetizer of Apple and Goose Liver Sandwich, chef Heinz Hanner prepares an entree of Squab with Lentils and White Onion Fondue, and chef Paula Hurtado prepares Apple Cake for dessert.
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, 1998), 23 mins
Description
On this episode of Great Chefs of the World, chef Kálmán Kalla prepares an appetizer of Apple and Goose Liver Sandwich, chef Heinz Hanner prepares an entree of Squab with Lentils and White Onion Fondue, and chef Paula Hurtado prepares Apple Cake for dessert.
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
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Paula Hurtado, fl. 1998, Heinz Hanner, fl. 1998, Kálmán Kalla, fl. 1998
Topic / Theme
Entree, Dessert, Appetizer, Austrian Cuisine, Hungarian Cuisine, Latin American Cuisine, Goose, Poultry, Cakes, Apples, Lentils, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Austrian Cuisine, Hungarian Cuisine, Latin American Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 79
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 Kevin Thornton prepares an appetizer of Fillet of Turbot with Brioche, Beetroot, and Grapefruit Sauce, chef Jean Paul Bondoux prepares an entree of Rack of Lamb, and chef Meinrad Neunkirchner prepares a dessert of Sweet Asparagus with Strawberries and Chickweed Ice...
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 Kevin Thornton prepares an appetizer of Fillet of Turbot with Brioche, Beetroot, and Grapefruit Sauce, chef Jean Paul Bondoux prepares an entree of Rack of Lamb, and chef Meinrad Neunkirchner prepares a dessert of Sweet Asparagus with Strawberries and Chickweed Ice Cream.
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
Kevin Thornton, fl. 1990, Meinrad Neunkirchner, fl. 1999, Jean-Paul Bondoux, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Austrian Cuisine, Irish Cuisine, Latin American Cuisine, Fish and seafood, Lamb, Ice creams, sorbets, etc., Strawberries, Asparagus, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Cuisine
Austrian Cuisine, Irish Cuisine, Latin American Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 80
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 J. Pascal Bodevier prepares an appetizer of Lobster Salad, chef Guillermo Rodriguez prepares an entree of Pacific Delicatessen, and chef Serge Bottelli prepares a dessert of Passion Fruit Pancake Soufflé.
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 J. Pascal Bodevier prepares an appetizer of Lobster Salad, chef Guillermo Rodriguez prepares an entree of Pacific Delicatessen, and chef Serge Bottelli prepares a dessert of Passion Fruit Pancake Soufflé.
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
J. Pascal Bodevier, fl. 1999, Serge Bottelli, fl. 1999, Guillermo Rodriguez, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Salad, French Cuisine, Caribbean Cuisine, Latin American Cuisine, Cream, Shellfish, Shrimp, Scallops, Fruits, Lobster, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Cuisine
French Cuisine, Caribbean Cuisine, Latin American Cuisine
×
See details
Food Safari, Food Safari Series 3, Episode 1
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, 2008), 25 mins
During South American Food Safari, Maeve O'Meara joins chef, Jorge Chacon, to learn about the particular flavours and ingredients that make South American food really special.
Chef Juan Gomez makes Colombian style arepas and Chilean musician Gema Badiola prepares a fragrant, all-purpose salsa called pebre.
Arg...
Sample
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, 2008), 25 mins
Description
During South American Food Safari, Maeve O'Meara joins chef, Jorge Chacon, to learn about the particular flavours and ingredients that make South American food really special.
Chef Juan Gomez makes Colombian style arepas and Chilean musician Gema Badiola prepares a fragrant, all-purpose salsa called pebre.
Argentinean baker Roberto Lagrange explains the subtle regional differences in empanadas, and Yvonne Cutro reveals her home-made recipe fo...
During South American Food Safari, Maeve O'Meara joins chef, Jorge Chacon, to learn about the particular flavours and ingredients that make South American food really special.
Chef Juan Gomez makes Colombian style arepas and Chilean musician Gema Badiola prepares a fragrant, all-purpose salsa called pebre.
Argentinean baker Roberto Lagrange explains the subtle regional differences in empanadas, and Yvonne Cutro reveals her home-made recipe for this small savoury pie that is enjoyed throughout the continent.
Chef Alejandro Saravia shows how to make Peru's national dish, ceviche; the tangy raw fish marinated in lime juice with onions, chilli and salt. Fabian Conca demonstrates a traditional South American barbeque, and from Chilean butcher Margarita Garcia and her son Ricardo, Maeve learns the secrets to chorizo and the special asado cuts of beef.
Restaurateur Diana Pinon introduces Maeve to the intense herbal drink maté and Carmen Almenara makes a rich caramel that is a favourite in South American biscuits and sweets.
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Field of Study
Cooking
Content Type
Documentary
Contributor
Toufic Charabati, fl. 2002, Maeve O'Meara, fl. 2002
Author / Creator
Toufic Charabati, fl. 2002, Maeve O'Meara, fl. 2002
Date Published / Released
2008
Publisher
Special Broadcasting Service
Series
Food Safari
Topic / Theme
Grilling, Latin American Cuisine, South American, Beverages, Meats, Herbs and spices, Fish and seafood, Meat pies, Pastries, Flat breads, Foods, Cooking, Cooks, South Americans
Copyright Message
Copyright © 2008 by Special Broadcasting Service Corporation
Cuisine
Latin American Cuisine
×
