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Cucina Amore, Baked Swordfish & Risotto With Saffron
directed by Peter Brown, fl. 2006; presented by Nick Stellino, 1958-; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 26 mins
This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook’s delight. Swordfish steaks smothered in onions, cheese and rich to...
Sample
directed by Peter Brown, fl. 2006; presented by Nick Stellino, 1958-; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 26 mins
Description
This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook’s delight. Swordfish steaks smothered in onions, cheese and rich tomato sauce served with classic Italian risotto with saffron. Printable ingredients list included.
Field of Study
Cooking
Content Type
Instructional material
Contributor
Chris Rylko, fl. 2006
Author / Creator
Peter Brown, fl. 2006, Nick Stellino, 1958-
Date Published / Released
1995, 2006
Publisher
Film Ideas
Series
Cucina Amore
Topic / Theme
Entree, Baking, Italian Cuisine, Herbs and spices, Swordfish
Copyright Message
Copyright © 2006 Film Ideas, Inc.
Dish
Herbs and spices, Swordfish
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Food Safari, Food Safari Series 3, Episode 3
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, 2008), 25 mins
Chef Detlef Haupt reveals the essential ingredients in traditional German cooking and later prepares one of his favourite dishes, sauerbraten served with potato dumplings and tasty cabbage.
Butcher Stefan Birmilli guides us through German sausages. Michael Vieh cooks a hearty lentil soup traditionally eaten in A...
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, 2008), 25 mins
Description
Chef Detlef Haupt reveals the essential ingredients in traditional German cooking and later prepares one of his favourite dishes, sauerbraten served with potato dumplings and tasty cabbage.
Butcher Stefan Birmilli guides us through German sausages. Michael Vieh cooks a hearty lentil soup traditionally eaten in Autumn in the wine regions of Germany. Maeve explores the loaves and pretzels that Germans love.
Restaurateur and chef, Max Dietz show...
Chef Detlef Haupt reveals the essential ingredients in traditional German cooking and later prepares one of his favourite dishes, sauerbraten served with potato dumplings and tasty cabbage.
Butcher Stefan Birmilli guides us through German sausages. Michael Vieh cooks a hearty lentil soup traditionally eaten in Autumn in the wine regions of Germany. Maeve explores the loaves and pretzels that Germans love.
Restaurateur and chef, Max Dietz shows Maeve how to make succulent pork knuckle. We learn the art of making home-made sauerkraut, German dumplings and get insider knowledge on German beer. Finally Martin Boetz, head chef at Longrain, makes an indulgent black forest cherry cake.
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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
2008
Publisher
Special Broadcasting Service
Series
Food Safari
Topic / Theme
Baking, German Cuisine, German, Cakes, Beef, Vegetables, Soups, Breads, Beer and ales, Pork, Herbs and spices, Germans
Copyright Message
Copyright © 2008 by Special Broadcasting Service Corporation
Dish
Cakes, Beef, Vegetables, Soups, Breads, Beer and ales, Pork, Herbs and spices
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Great Chefs of America, Great Chefs of America, 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 America (New Orleans, LA: Great Chefs Television, 2000), 30 mins
In this episode of Great Chefs of America chef Wendy Jordan prepares barbecued shrimp, chef James Leeming prepares bacon wrapped beef, and chef Bob Petersen prepares peach cobbler.
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 America (New Orleans, LA: Great Chefs Television, 2000), 30 mins
Description
In this episode of Great Chefs of America chef Wendy Jordan prepares barbecued shrimp, chef James Leeming prepares bacon wrapped beef, and chef Bob Petersen prepares peach cobbler.
Date Written / Recorded
2000
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 America
Person Discussed
James Leeming, Wendy Jordan, Bob Petersen
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Fruits, Pastries, Potatoes, Beef, Herbs and spices, Shrimp, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Fruits, Pastries, Potatoes, Beef, Herbs and spices, Shrimp
×
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Great Chefs of America, Great Chefs of America, 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 America (New Orleans, LA: Great Chefs Television, 2000), 30 mins
In this episode of Great Chefs of America chef Richard Grenamyer prepares salmon in rice paper, chef Robert McGrath prepares a sugar and chile-cured venison chop, and chef J.J. Stith prepares blood orange risotto and sorbet.
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 America (New Orleans, LA: Great Chefs Television, 2000), 30 mins
Description
In this episode of Great Chefs of America chef Richard Grenamyer prepares salmon in rice paper, chef Robert McGrath prepares a sugar and chile-cured venison chop, and chef J.J. Stith prepares blood orange risotto and sorbet.
Date Written / Recorded
2000
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 America
Person Discussed
J. J. Stith, Robert McGrath, Richard Grenamyer
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Rice, Oranges, Herbs and spices, Salmon, Venison, Cooking, Food preservation, Food preparation, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Rice, Oranges, Herbs and spices, Salmon, Venison
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Great Chefs of America, Great Chefs of America, Episode 85
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 America (New Orleans, LA: Great Chefs Television, 2000), 30 mins
In this episode of Great Chefs of America chef Janos Wilder prepares lobster rellenos, chef Mark Haugen prepares a chicken burrito, and chef Michael Jordan prepares carrot cake with cream cheese frosting.
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 America (New Orleans, LA: Great Chefs Television, 2000), 30 mins
Description
In this episode of Great Chefs of America chef Janos Wilder prepares lobster rellenos, chef Mark Haugen prepares a chicken burrito, and chef Michael Jordan prepares carrot cake with cream cheese frosting.
Date Written / Recorded
2000
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 America
Person Discussed
Michael Jordan, Mark Haugen, fl. 1988, Janos Wilder
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Tex-Mex Cuisine, Herbs and spices, Layer cakes, Wild rice, Chicken, Lobster, Baking, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Herbs and spices, Layer cakes, Wild rice, Chicken, Lobster
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Great Chefs of America, Great Chefs of America, Episode 99
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 America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
On this episode of Great Chefs of America chef Erik Blauberg prepares an appetizer of red mullet and caviar, chef Michael Jordan prepares salmon with wilted greens, and chef John Besh prepares a panna cotta with fruit.
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 America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
Description
On this episode of Great Chefs of America chef Erik Blauberg prepares an appetizer of red mullet and caviar, chef Michael Jordan prepares salmon with wilted greens, and chef John Besh prepares a panna cotta with fruit.
Date Written / Recorded
2001
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
2001
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Erik Blauberg, Michael Jordan, John Besh
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Fruits, Cream, Vegetables, Herbs and spices, Salmon, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 2001 by Great Chefs Television
Dish
Fruits, Cream, Vegetables, Herbs and spices, Salmon
×
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Great Chefs of America, Great Chefs of America, 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 America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
In this episode of Great Chefs of America chef Scott Boswell prepares shrimp and scallops with potato hash, chef Erik Blauberg prepares game with brussel sprouts, and chefs John Coletta and Mary Teresi-Crim prepare panna cotta with summer 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 America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
Description
In this episode of Great Chefs of America chef Scott Boswell prepares shrimp and scallops with potato hash, chef Erik Blauberg prepares game with brussel sprouts, and chefs John Coletta and Mary Teresi-Crim prepare panna cotta with summer fruits.
Date Written / Recorded
2001
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
2001
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Scott Boswell, Mary Teresi-Crim, John Coletta, Erik Blauberg
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Fruits, Cream, Herbs and spices, Truffles (Mushrooms), Vegetables, Game, Potatoes, Shrimp, Scallops, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 2001 by Great Chefs Television
Dish
Fruits, Cream, Herbs and spices, Truffles (Mushrooms), Vegetables, Game, Potatoes, Shrimp, Scallops
×
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Great Chefs of America, Great Chefs of America, Episode 112
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 America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
In this episode of Great Chefs of America chef Wayne Nish prepares shirred egg with truffles, chef John Coletta prepares roasted chicken and polenta, and chef Jean-Luc Albin prepares three-milk cake.
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 America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
Description
In this episode of Great Chefs of America chef Wayne Nish prepares shirred egg with truffles, chef John Coletta prepares roasted chicken and polenta, and chef Jean-Luc Albin prepares three-milk cake.
Date Written / Recorded
2001
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
2001
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Jean-Luc Albin, fl. 1998, John Coletta, Wayne Nish
Topic / Theme
Dessert, Entree, Appetizer, Poaching, United States Cuisine, Milk, Cakes, Herbs and spices, Maize, Chicken, Potatoes, Truffles (Mushrooms), Eggs, Baking, Food preparation, Cooking, Personal Interest
Copyright Message
Copyright © 2001 by Great Chefs Television
Dish
Milk, Cakes, Herbs and spices, Maize, Chicken, Potatoes, Truffles (Mushrooms), Eggs
×
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Great Chefs of the World, Great Chefs of the World, Episode 75
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 Christian Willer prepares an appetizer of Lobster Salad with Fine Herbs, chef Christian Domschitz prepares an entree of Venison and Tyroleon Ham Cordon Bleu with Pumpkin and Celery Mayonnaise, and chef Benoit Blin prepares a dessert of Chocolate Coffee Cup.
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 Christian Willer prepares an appetizer of Lobster Salad with Fine Herbs, chef Christian Domschitz prepares an entree of Venison and Tyroleon Ham Cordon Bleu with Pumpkin and Celery Mayonnaise, and chef Benoit Blin prepares a dessert of Chocolate Coffee Cup.
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
Benoit Blin, fl. 1999, Christian Domschitz, fl. 1999, Christian Willer, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Salad, Frying, French Cuisine, Austrian Cuisine, Vegetables, Ice creams, sorbets, etc., Venison, Lobster, Ham, Herbs and spices, Chocolate, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Dish
Vegetables, Ice creams, sorbets, etc., Venison, Lobster, Ham, Herbs and spices, Chocolate
×
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Great Chefs of the World, Great Chefs of the World, Episode 114
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.
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 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.
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
Mara Rocha Mello, fl. 2000, John Howard, fl. 2000, Jean-Pierre Billoux, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Brazilian Cuisine, French Cuisine, Irish Cuisine, Herbs and spices, Cakes, Pastries, Fish and seafood, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Herbs and spices, Cakes, Pastries, Fish and seafood
×
