35 results for your search
See details
Cucina Amore, Country Style Roasted Potatoes & Chicken
directed by Peter Brown, fl. 2006; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 25 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. Flavor-filled chicken roasted with wine, rosemary and sa...
Sample
directed by Peter Brown, fl. 2006; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 25 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. Flavor-filled chicken roasted with wine, rosemary and sage served with garlicky oven roasted potatoes. Printable ingredients list included.
Field of Study
Cooking
Content Type
Instructional material
Contributor
Chris Rylko, fl. 2006
Author / Creator
Peter Brown, fl. 2006
Date Published / Released
2006
Publisher
Film Ideas
Series
Cucina Amore
Topic / Theme
Dinner, Roasting, Italian Cuisine, Herbs and spices, Potatoes, Chicken, Cooks, Recipes, Cooking, Italians
Copyright Message
Copyright © 2006 Film Ideas, Inc.
Dish
Herbs and spices, Potatoes, Chicken
×
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.
Show more
Show less
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
×
See details
Food Safari, Food Safari Series 3, 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, 2008), 25 mins
Explore the nourishing foods of Egypt as Maeve discovers the country's favourite dishes. Meet chef and restaurateur Ramy Megalaa who introduces the key ingredients in Egyptian cooking and prepares an aromatic fish tagine.
We learn what to expect from a traditional Egyptian breakfast including the popular fava bea...
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
Explore the nourishing foods of Egypt as Maeve discovers the country's favourite dishes. Meet chef and restaurateur Ramy Megalaa who introduces the key ingredients in Egyptian cooking and prepares an aromatic fish tagine.
We learn what to expect from a traditional Egyptian breakfast including the popular fava bean dish, ful medames, and discover how to make it when Alice Ibrahim shares her favourite recipe.
As part of the great tradition of str...
Explore the nourishing foods of Egypt as Maeve discovers the country's favourite dishes. Meet chef and restaurateur Ramy Megalaa who introduces the key ingredients in Egyptian cooking and prepares an aromatic fish tagine.
We learn what to expect from a traditional Egyptian breakfast including the popular fava bean dish, ful medames, and discover how to make it when Alice Ibrahim shares her favourite recipe.
As part of the great tradition of street food in Egypt, Tereza Shehata makes kushari, a fragrant mix of rice, lentils and pasta served with onions and delicious tomato sauce. We see how important bread is in Egyptian cooking and how to make a good loaf.
Nadia Fawzi makes okra and lamb stew showing how to prepare the nutritious vegetable to its best. A teacher of Egyptian cooking, Mary Maksemos, reveals how her ancestors used the potent molokhia leaves to make the national soup, which she serves with rabbit and rice.
Morris Mansour is a chef and restaurateur passionate about dukkah - a mix of nuts, seeds and spices. Finally we discover Egypt's sweet side as Amira Georgy talks Maeve through her mother's recipe for a semolina and rosewater syrup dessert, basbousa.
Show more
Show less
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
Dessert, Breakfast, Egyptian Cuisine, Egyptian, Rabbit, Lamb, Flat breads, Okra, Lentils, Fava beans, Herbs and spices, Egyptians
Copyright Message
Copyright © 2008 by Special Broadcasting Service Corporation
Dish
Rabbit, Lamb, Flat breads, Okra, Lentils, Fava beans, Herbs and spices
×
See details
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
×
See details
Great Chefs of America, Great Chefs of America, 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 America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
In this episode of Great Chefs of America chef Wayne Nish prepares lobster carpaccio, chef Debbie Gold prepares spice-rubbed antelope loin, chef J.J. Stith prepares a pear financier.
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 lobster carpaccio, chef Debbie Gold prepares spice-rubbed antelope loin, chef J.J. Stith prepares a pear financier.
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
Wayne Nish, Debbie Gold, J. J. Stith
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Herbs and spices, Meats, Pastries, Fruits, Lobster, Baking, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 2001 by Great Chefs Television
Dish
Herbs and spices, Meats, Pastries, Fruits, Lobster
×
See details
Great Chefs of America, Great Chefs of America, Episode 106
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 Michael Lomonaco prepares scallops and a herb salad, chef Tim Cardillo prepares loin of venison, and chef Joachim Splichal prepares chocolate croissant pudding.
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 Michael Lomonaco prepares scallops and a herb salad, chef Tim Cardillo prepares loin of venison, and chef Joachim Splichal prepares chocolate croissant pudding.
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
Joachim Splichal, Tim Cardillo, Michael Lomonaco
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Asparagus, Eggs, Chocolate, Pomegranates, Venison, Herbs and spices, Scallops, Baking, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 2001 by Great Chefs Television
Dish
Asparagus, Eggs, Chocolate, Pomegranates, Venison, Herbs and spices, Scallops
×
See details
Great Chefs of America, Great Chefs of America, Episode 111
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 Daniel Orr prepares spiced frog legs, chef Scott Williams prepares a grilled portobello mushroom, and chef Brian Schoenbeck prepares a chocolate-passion fruit dome.
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 Daniel Orr prepares spiced frog legs, chef Scott Williams prepares a grilled portobello mushroom, and chef Brian Schoenbeck prepares a chocolate-passion fruit dome.
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
Brian Schoenbeck, Scott Williams, fl. 1997, Daniel Orr
Topic / Theme
Dessert, Entree, Appetizer, Grilling, Marinating, United States Cuisine, Fruits, Herbs and spices, Chocolate, Cheeses, Portobellos, Food preparation, Cooking, Personal Interest
Copyright Message
Copyright © 2001 by Great Chefs Television
Dish
Fruits, Herbs and spices, Chocolate, Cheeses, Portobellos
×
See details
Food Safari, Food Safari Series 4, Episode 6
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 fresh herbs and vegetables used in Lao cuisine, as well as the special cooking pots and techniques, savouring grilled ox tongue, a fresh papaya salad, delicious beef larb and the next new thing, Lao laksa, or khao pun noodle soup.
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 fresh herbs and vegetables used in Lao cuisine, as well as the special cooking pots and techniques, savouring grilled ox tongue, a fresh papaya salad, delicious beef larb and the next new thing, Lao laksa, or khao pun noodle soup.
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, Asian Cuisine, Laotian, Pork, Fish and seafood, Soups, Beef, Rice, Papayas, Vegetables, Herbs and spices, Cooking, Foods, Laotians
Copyright Message
Copyright © 2012 by Special Broadcasting Service Corporation
Dish
Pork, Fish and seafood, Soups, Beef, Rice, Papayas, Vegetables, Herbs and spices
×
See details
Great Chefs of America, Great Chefs of America, Episode 76
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 Jimmy Ishii prepares a crab spring roll and salmon sashimi, chef Pierre Gardien prepares sauteed salmon, and chef Shane Gorringe prepares chocolate mint napolean.
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 Jimmy Ishii prepares a crab spring roll and salmon sashimi, chef Pierre Gardien prepares sauteed salmon, and chef Shane Gorringe prepares chocolate mint napolean.
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
Shane Gorringe, fl. 1998, Pierre Gardien, fl. 2000, Jimmy Ishii
Topic / Theme
Dessert, Entree, Appetizer, Sautéing, United States Cuisine, Herbs and spices, Chocolate, Pastries, Shellfish, Salmon, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Herbs and spices, Chocolate, Pastries, Shellfish, Salmon
×
See details
Great Chefs of America, Great Chefs of America, Episode 77
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 Donna Nordin prepares shrimp flautas, chef Alex Stratta prepares spring lamb and sweetbreads, and chef Thaddeus DuBois prepares peach raspberry shortcake.
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 Donna Nordin prepares shrimp flautas, chef Alex Stratta prepares spring lamb and sweetbreads, and chef Thaddeus DuBois prepares peach raspberry shortcake.
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
Alex Stratta, Donna Nordin, Thaddeus DuBois
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Pastries, Fruits, Lamb, Herbs and spices, Shrimp, Food preparation, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Pastries, Fruits, Lamb, Herbs and spices, Shrimp
×
