140 results for your search
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Bravo Chef, Fish & Seafood
produced by Big Media, in Bravo Chef (New York, NY: Big Media, 2008), 1 hour 28 mins
Catch the best chefs straight at work – and enjoy assisting them to produce the little culinary gems! Get a hang of the basic methods – and the advanced ones too! Utilize the kitchen aids just like the experts. Learn while you hear about the history and growth of the traditional food items. Joining a top chef...
Sample
produced by Big Media, in Bravo Chef (New York, NY: Big Media, 2008), 1 hour 28 mins
Description
Catch the best chefs straight at work – and enjoy assisting them to produce the little culinary gems! Get a hang of the basic methods – and the advanced ones too! Utilize the kitchen aids just like the experts. Learn while you hear about the history and growth of the traditional food items. Joining a top chef in his ventures is the quickest way to acquire special tricks and methods. A direct and active approach makes long and tedious explanat...
Catch the best chefs straight at work – and enjoy assisting them to produce the little culinary gems! Get a hang of the basic methods – and the advanced ones too! Utilize the kitchen aids just like the experts. Learn while you hear about the history and growth of the traditional food items. Joining a top chef in his ventures is the quickest way to acquire special tricks and methods. A direct and active approach makes long and tedious explanations redundant. Contemporary approach to even the most revered national dishes helps you to pick them up comfortably. The chefs are glad to reveal to you their precious techniques – telling you their cooking secrets, they know, will only double their joy! Only one thing can be aptly said here: Bravo, chef!
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Field of Study
Cooking
Content Type
Instructional material
Contributor
Big Media
Date Published / Released
2008
Publisher
Big Media
Series
Bravo Chef
Topic / Theme
Dinner, Entree, Baking, Grilling, Poaching, Steaming, Shellfish, Soups, Sole, Oysters, Mussels, Lobster, Fish and seafood, Cooking, Food preparation, Recipes
Copyright Message
Copyright © 2008 by Big Media
Dish
Shellfish, Soups, Sole, Oysters, Mussels, Lobster, Fish and seafood
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Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 1, Episode 112, Rick Moonen – Rm – New York, New York
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 1, Episode 112 (Harrington Park, NJ: Janson Media, 2013), 27 mins
From the harbors of Cape Cod and a fishing venture for wild striped bass to the organized chaos and dazzling array of fresh fish to be found at New York City’s Fulton Fish Market, Chef Rick Moonen of New York’s Restaurant RM takes us on a gourmet experience in ocean conservation.
Sample
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 1, Episode 112 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
From the harbors of Cape Cod and a fishing venture for wild striped bass to the organized chaos and dazzling array of fresh fish to be found at New York City’s Fulton Fish Market, Chef Rick Moonen of New York’s Restaurant RM takes us on a gourmet experience in ocean conservation.
Field of Study
Cooking
Content Type
Documentary
Contributor
Heidi Hanson, fl. 1996, Warner Hanson Television, KCTS/TV, Jed Duvall
Author / Creator
Chris Warner
Date Published / Released
2007, 2013
Publisher
Janson Media
Series
Chefs A'Field: Culinary Adventures That Begin on the Farm
Speaker / Narrator
Jed Duvall
Person Discussed
Rick Moonen
Topic / Theme
Entree, Fish and seafood, Fisheries, Restaurants, Cooking, Fresh foods, Food preparation
Copyright Message
Copyright © 2013 by Janson Media
Dish
Fish and seafood
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Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 211, Greg Atkinson – Canlis/Islandwood - Bainbridge Island, WA
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 211 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Chef Atkinson conducts cooking classes for school children and has created a culinary program based on the seasons and local farming.
Sample
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 211 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
Chef Atkinson conducts cooking classes for school children and has created a culinary program based on the seasons and local farming.
Field of Study
Cooking
Content Type
Documentary
Contributor
Heidi Hanson, fl. 1996, Warner Hanson Television, KCTS/TV, Jed Duvall
Author / Creator
Chris Warner
Date Published / Released
2007, 2013
Publisher
Janson Media
Series
Chefs A'Field: Culinary Adventures That Begin on the Farm
Speaker / Narrator
Jed Duvall
Person Discussed
Greg Atkinson
Topic / Theme
Entree, Vegetables, Fish and seafood, Farming, Farms, Restaurants, Cooking, Fresh foods, Food preparation
Copyright Message
Copyright © 2013 by Janson Media
Dish
Vegetables, Fish and seafood
×
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Chefs A'Field: Kids on the Farm, Season 3, Episode 101, In Search of Avocadoes
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, KCTS/TV and Warner Hanson Television, in Chefs A'Field: Kids on the Farm, Season 3, Episode 101 (Harrington Park, NJ: Janson Media, 2013), 27 mins
In this episode filmed amidst the scenic volcanoes and villages of Central Mexico, famed American chef Richard Sandoval and his 9-year-old son Gian Carlo venture to the chef’s birthplace to find the indigenous ingredients that inspired a budding four-star chef several decades ago. Their travels take them through...
Sample
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, KCTS/TV and Warner Hanson Television, in Chefs A'Field: Kids on the Farm, Season 3, Episode 101 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Description
In this episode filmed amidst the scenic volcanoes and villages of Central Mexico, famed American chef Richard Sandoval and his 9-year-old son Gian Carlo venture to the chef’s birthplace to find the indigenous ingredients that inspired a budding four-star chef several decades ago. Their travels take them through ancient villages and dramatic landscapes; they even saddle up for a horse ride to the top of a volcano for an understanding of where t...
In this episode filmed amidst the scenic volcanoes and villages of Central Mexico, famed American chef Richard Sandoval and his 9-year-old son Gian Carlo venture to the chef’s birthplace to find the indigenous ingredients that inspired a budding four-star chef several decades ago. Their travels take them through ancient villages and dramatic landscapes; they even saddle up for a horse ride to the top of a volcano for an understanding of where this region gets its rich soil. Back down in the valley where the lush green canopy of the avocado cools the air, they get their hands on “green gold,” aka the Hass avocado. Chef Sandoval samples the avocado for inspiration and offers unique recipe ideas. Throughout this story, the natural beauty of Mexico shines on father and son as they celebrate the folklore, gastronomy and traditions of this majestic region. Recipes: Guacamole ”Gian Carlo”; Piramide de Res; Mahi-mahi Ceviche.
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Field of Study
Cooking
Content Type
Documentary
Contributor
Heidi Hanson, fl. 1996, KCTS/TV, Warner Hanson Television, Jed Duvall
Author / Creator
Chris Warner
Date Published / Released
2008, 2013
Publisher
Janson Media
Series
Chefs A'Field: Kids on the Farm
Speaker / Narrator
Jed Duvall
Person Discussed
Richard Sandoval
Topic / Theme
Appetizer, Entree, Mexican Cuisine, Meats, Fish and seafood, Avocados, Children, Farming, Farms, Cooking, Fresh foods, Food preparation
Copyright Message
Copyright © 2013 by Janson Media
Dish
Meats, Fish and seafood, Avocados
×
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Cooking in the Danger Zone, Cooking In The Danger Zone, Series 1, Episode 4
presented by Stefan Gates, 1967-; produced by Will Daws, fl. 2001, in Cooking in the Danger Zone (London, England: BBC Worldwide, 2006), 29 mins
Stefan Gates visits the South Pacific to find out why people are eating to obesity.
Sample
presented by Stefan Gates, 1967-; produced by Will Daws, fl. 2001, in Cooking in the Danger Zone (London, England: BBC Worldwide, 2006), 29 mins
Description
Stefan Gates visits the South Pacific to find out why people are eating to obesity.
Field of Study
Cooking
Content Type
Documentary
Contributor
Will Daws, fl. 2001
Author / Creator
Stefan Gates, 1967-
Date Published / Released
2006
Publisher
BBC Worldwide
Series
Cooking in the Danger Zone
Topic / Theme
Roasting, Indian Cuisine, Rice, Fish and seafood, Food preparation, Cooking
Copyright Message
Copyright © 2013 BBC Worldwide
Dish
Rice, Fish and seafood
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Cooking in the Danger Zone, Cooking In The Danger Zone, Series 1, Episode 5
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.
Sample
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
Description
In China, Stefan Gates samples a penis restaurant and tries to lose his Communist minders.
Field of Study
Cooking
Content Type
Documentary
Contributor
Ruhi Hamid, fl. 2002, British Broadcasting Corporation
Author / Creator
Stefan Gates, 1967-
Date Published / Released
2006
Publisher
BBC Worldwide
Series
Cooking in the Danger Zone
Topic / Theme
Asian Cuisine, Fish and seafood, Food preparation, Cooking
Copyright Message
Copyright © 2013 BBC Worldwide
Dish
Fish and seafood
×
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Food Lovers' Guide to Australia, Food Lovers' Guide to Australia, Series 3, Episode 7
presented by Joanna Savill, fl. 2002 and Maeve O'Meara, fl. 2002; produced by Gerri Williams, fl. 2002, Joanna Savill, fl. 2002 and Maeve O'Meara, fl. 2002, in Food Lovers' Guide to Australia (Sydney, New South Wales: Special Broadcasting Service, 2002), 27 mins
Join Maeve O'Meara and Joanna Savill on a voyage of discovery as they plunge into Australia's hidden food worlds. In this 2002 episode they explore chestnuts, eels, and Sydney's Vietnamese community.
Sample
presented by Joanna Savill, fl. 2002 and Maeve O'Meara, fl. 2002; produced by Gerri Williams, fl. 2002, Joanna Savill, fl. 2002 and Maeve O'Meara, fl. 2002, in Food Lovers' Guide to Australia (Sydney, New South Wales: Special Broadcasting Service, 2002), 27 mins
Description
Join Maeve O'Meara and Joanna Savill on a voyage of discovery as they plunge into Australia's hidden food worlds. In this 2002 episode they explore chestnuts, eels, and Sydney's Vietnamese community.
Field of Study
Cooking
Content Type
Documentary
Contributor
Gerri Williams, fl. 2002, Joanna Savill, fl. 2002, Maeve O'Meara, fl. 2002
Author / Creator
Joanna Savill, fl. 2002, Maeve O'Meara, fl. 2002
Date Published / Released
2002
Publisher
Special Broadcasting Service
Series
Food Lovers' Guide to Australia
Topic / Theme
Roasting, Vietnamese Cuisine, Italian Cuisine, Fish and seafood, Vegetables, Flat breads, Ice creams, sorbets, etc., Foods, Cooking, Cooks, Vietnamese, Australians
Copyright Message
Copyright © 2002 by Special Broadcasting Service Corporation
Dish
Fish and seafood, Vegetables, Flat breads, Ice creams, sorbets, etc.
×
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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
Dish
Beverages, Meats, Herbs and spices, Fish and seafood, Meat pies, Pastries, Flat breads
×
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Food Safari, Food Safari Series 4, Episode 1
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.
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
In this 2012 episode, Maeve O'Meara explores the diverse food culture of Darwin, Australia, including traditional Aboriginal foods.
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
Steaming, Grilling, Stir-Frying, Mediterranean Cuisine, Asian Cuisine, Australian Aboriginal, Fruits, Shellfish, Beef, Fish and seafood, Eggs, Vegetables, Foods, Cooking, Australian Aborigines
Copyright Message
Copyright © 2012 by Special Broadcasting Service Corporation
Dish
Fruits, Shellfish, Beef, Fish and seafood, Eggs, Vegetables
×
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Food Safari, Food Safari Series 4, Episode 5
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
Food Safari explores the many cuisines of South Africa’s culinary landscape – the “rainbow nation” includes Xhosa dishes like umnqusho (white corn and beans), flavourful Cape Malay curries, Durban street food and the beloved Afrikaaner braai.
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
Food Safari explores the many cuisines of South Africa’s culinary landscape – the “rainbow nation” includes Xhosa dishes like umnqusho (white corn and beans), flavourful Cape Malay curries, Durban street food and the beloved Afrikaaner braai.
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
Baking, Grilling, Drying, African Cuisine, South African, Pastries, Fish and seafood, Herbs and spices, Meats, Foods, Cooking, South Africans
Copyright Message
Copyright © 2012 by Special Broadcasting Service Corporation
Dish
Pastries, Fish and seafood, Herbs and spices, Meats
×
