35 results for your search
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Cooking Fundamentals
presented by David Christopherson, fl. 2000; produced by Linnea Duffus, fl. 2010 and Londa Arnfelt, fl. 2006 (Owatonna, MN: Learning Zone Express, 2012), 28 mins
What do you need to know in order to prepare a delicious homemade meal? Whether you’re a seasoned cook or just starting out, learn cooking fundamentals with Chef Dave Christopherson. Chef Dave demonstrates and explains a variety of basic cooking techniques necessary for success in the kitchen, including:• Baki...
Sample
presented by David Christopherson, fl. 2000; produced by Linnea Duffus, fl. 2010 and Londa Arnfelt, fl. 2006 (Owatonna, MN: Learning Zone Express, 2012), 28 mins
Description
What do you need to know in order to prepare a delicious homemade meal? Whether you’re a seasoned cook or just starting out, learn cooking fundamentals with Chef Dave Christopherson. Chef Dave demonstrates and explains a variety of basic cooking techniques necessary for success in the kitchen, including:• Baking• Blanching• Boiling• Grilling• Roasting• Sautéing• Simmering• Stir-frying• And more!He prepares three simple, “fr...
What do you need to know in order to prepare a delicious homemade meal? Whether you’re a seasoned cook or just starting out, learn cooking fundamentals with Chef Dave Christopherson. Chef Dave demonstrates and explains a variety of basic cooking techniques necessary for success in the kitchen, including:• Baking• Blanching• Boiling• Grilling• Roasting• Sautéing• Simmering• Stir-frying• And more!He prepares three simple, “from scratch” meals:• Chicken Asparagus Fettuccine Alfredo • Beef and Vegetable Stir-Fry with Rice • Roast Pork with Pan Gravy, Baked Potatoes, and Grilled Corn and Black Bean Salsa
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Field of Study
Cooking
Content Type
Instructional material
Contributor
Linnea Duffus, fl. 2010, Londa Arnfelt, fl. 2006
Author / Creator
David Christopherson, fl. 2000
Date Published / Released
2012
Publisher
Learning Zone Express
Topic / Theme
Entree, Stir-Frying, Sautéing, Roasting, Grilling, Baking, Black beans, Maize, Potatoes, Pork, Vegetables, Beef, Pasta dishes
Copyright Message
Copyright © 2012 Learning Zone Express
Dish
Black beans, Maize, Potatoes, Pork, Vegetables, Beef, Pasta dishes
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Cucina Amore, Sausage Stuffing & Sausage
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. Flavorful stuffing of spicy sausage, mushrooms, cheese a...
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. Flavorful stuffing of spicy sausage, mushrooms, cheese and seasoned bread crumbs fills thick and juicy pork chops and sweet bell peppers. 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, Frying, Sautéing, Italian Cuisine, Pork
Copyright Message
Copyright © 2006 Film Ideas, Inc.
Dish
Pork
×
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French Food Safari, French Food Safari, Episode 2
directed by Toufic Charabati, fl. 2002; presented by Guillaume Brahimi, 1967- and Maeve O'Meara, fl. 2002; produced by Georgina Neal, fl. 2011, Jacinta Dunn, fl. 2011 and Maeve O'Meara, fl. 2002, in French Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2011), 26 mins
Maeve and Guillaume journey underground to the secret bakery of one of the great Parisian bakers.
Sample
directed by Toufic Charabati, fl. 2002; presented by Guillaume Brahimi, 1967- and Maeve O'Meara, fl. 2002; produced by Georgina Neal, fl. 2011, Jacinta Dunn, fl. 2011 and Maeve O'Meara, fl. 2002, in French Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2011), 26 mins
Description
Maeve and Guillaume journey underground to the secret bakery of one of the great Parisian bakers.
Field of Study
Cooking
Content Type
Documentary
Contributor
Georgina Neal, fl. 2011, Jacinta Dunn, fl. 2011, Maeve O'Meara, fl. 2002
Author / Creator
Toufic Charabati, fl. 2002, Guillaume Brahimi, 1967-, Maeve O'Meara, fl. 2002
Date Published / Released
2011
Publisher
Special Broadcasting Service
Series
French Food Safari
Person Discussed
Jean-Luc Poujaran, fl. 2011
Topic / Theme
Appetizer, Baking, French Cuisine, French, Pastries, Pork, Meats, Salt, Breads, Cooking, Foods, Cooks
Copyright Message
Copyright © 2011 by Special Broadcasting Service Corporation
Dish
Pastries, Pork, Meats, Salt, Breads
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French Food Safari, French Food Safari, Episode 6
directed by Toufic Charabati, fl. 2002; presented by Guillaume Brahimi, 1967- and Maeve O'Meara, fl. 2002; produced by Georgina Neal, fl. 2011, Jacinta Dunn, fl. 2011 and Maeve O'Meara, fl. 2002, in French Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2011), 26 mins
French Food Safari spends a delightful day in a small French village in the Ardeche with top selling cookbook author Stephane Reynaud.
Sample
directed by Toufic Charabati, fl. 2002; presented by Guillaume Brahimi, 1967- and Maeve O'Meara, fl. 2002; produced by Georgina Neal, fl. 2011, Jacinta Dunn, fl. 2011 and Maeve O'Meara, fl. 2002, in French Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2011), 26 mins
Description
French Food Safari spends a delightful day in a small French village in the Ardeche with top selling cookbook author Stephane Reynaud.
Field of Study
Cooking
Content Type
Documentary
Contributor
Georgina Neal, fl. 2011, Jacinta Dunn, fl. 2011, Maeve O'Meara, fl. 2002
Author / Creator
Toufic Charabati, fl. 2002, Guillaume Brahimi, 1967-, Maeve O'Meara, fl. 2002
Date Published / Released
2011
Publisher
Special Broadcasting Service
Series
French Food Safari
Person Discussed
Stéphane Reynaud, fl. 2005
Topic / Theme
Dessert, Entree, Baking, French Cuisine, French, Cakes, Beef, Pastries, Vegetables, Pork, Butter, Ham, Cooking, Foods, Cooks
Copyright Message
Copyright © 2011 by Special Broadcasting Service Corporation
Dish
Cakes, Beef, Pastries, Vegetables, Pork, Butter, Ham
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Great Chefs of the World, Great Chefs of the World, Episode 10
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, 1997), 23 mins
On this episode of Great Chefs of the World, chef Richard Buttafuso prepares an appetizer of Salt Fish Spring Rolls, chef Roger Wiles prepares an entree of Jerk-seasoned Pork with a Pumpkin Farcé and Sweet Potato-Callaloo-Goat Cheese
Gnocchi, and chef Alain Laurent prepares a dessert of Crème Brûlée with Saut...
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, 1997), 23 mins
Description
On this episode of Great Chefs of the World, chef Richard Buttafuso prepares an appetizer of Salt Fish Spring Rolls, chef Roger Wiles prepares an entree of Jerk-seasoned Pork with a Pumpkin Farcé and Sweet Potato-Callaloo-Goat Cheese
Gnocchi, and chef Alain Laurent prepares a dessert of Crème Brûlée with Sautéed
Exotic Fruits.
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
1997
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Richard Buttafuso, fl. 1997, Roger Wiles, fl. 1997, Alain Laurent, fl. 1997
Topic / Theme
Appetizer, Entree, Dessert, Caribbean Cuisine, Fruits, Cheeses, Pork, Potatoes, Cream, Pasta dishes, Fish and seafood, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
Dish
Fruits, Cheeses, Pork, Potatoes, Cream, Pasta dishes, Fish and seafood
×
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Great Chefs of the World, Great Chefs of the World, 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 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.
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 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.
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
Conrad Gallagher, 1971-, Jean-Paul Lacombe, fl. 1999, Jean-Claude Garzia, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, French Cuisine, Irish Cuisine, Apples, Potatoes, Fruit pies, Mushrooms, Lamb, Pork, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Dish
Apples, Potatoes, Fruit pies, Mushrooms, Lamb, Pork
×
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Great Chefs of the World, Great Chefs of the World, Episode 142
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 Massimo Ferrari prepares an appetizer of Pancetta-wrapped Oysters, chef Michel del Burgo prepares an entree of Sea Bass and Artichoke Soup, and chef Lucas Rive prepares a dessert of Cold Dutch Juniper Cream with Red Fruits and Vanilla Ice Cream.
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, 2001), 25 mins
Description
On this episode of Great Chefs of the World, chef Massimo Ferrari prepares an appetizer of Pancetta-wrapped Oysters, chef Michel del Burgo prepares an entree of Sea Bass and Artichoke Soup, and chef Lucas Rive prepares a dessert of Cold Dutch Juniper Cream with Red Fruits and Vanilla 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
2001
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Lucas Rive, 1962-, Massimo Ferrari, fl. 2001, Michel del Burgo, fl. 2001
Topic / Theme
Salad, Dessert, Entree, Appetizer, Steaming, Italian Cuisine, French Cuisine, Pork, Vegetables, Ice creams, sorbets, etc., Cream, Fish and seafood, Oysters, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2001 by Great Chefs Television
Dish
Pork, Vegetables, Ice creams, sorbets, etc., Cream, Fish and seafood, Oysters
×
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Cucina Amore, Pasta with Sausage Sauce & Sweet Pepper Salad
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), 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. Homestyle pasta cooked with spicy sausage and creamy ric...
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), 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. Homestyle pasta cooked with spicy sausage and creamy ricotta cheese served with a salad of sweet roasted bell peppers and feta cheese. 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
2006
Publisher
Film Ideas
Series
Cucina Amore
Topic / Theme
Entree, Salad, Sautéing, Italian Cuisine, Pasta dishes, Vegetables, Pork, Cheeses, Peppers (Capsicum), Cooks, Cooking, Italians
Copyright Message
Copyright © 2006 Film Ideas, Inc.
Dish
Pasta dishes, Vegetables, Pork, Cheeses
×
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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
×
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Food Safari, Food Safari Series 4, Episode 9
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
Journey into the world of Danish food – from the land of forests and fairytales, snow and schnapps, here’s a cuisine crafted for the cold, some dishes dating back to the days of the Vikings, others like the open sandwich smørrebrød are modern and elegant, and the pastries are divine.
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
Journey into the world of Danish food – from the land of forests and fairytales, snow and schnapps, here’s a cuisine crafted for the cold, some dishes dating back to the days of the Vikings, others like the open sandwich smørrebrød are modern and elegant, and the pastries are divine.
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, Roasting, European Cuisine, Danish, Pastries, Chicken, Meats, Pork, Rye breads, Fish and seafood, Foods, Cooking
Copyright Message
Copyright © 2012 by Special Broadcasting Service Corporation
Dish
Pastries, Chicken, Meats, Pork, Rye breads, Fish and seafood
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