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Great Chefs of America, Great Chefs of America, Episode 48
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, 1999), 30 mins
On this episode of Great Chefs of America, chef Tim Keating prepares an appetizer of Crab-filled Salmon Boules, chef Frank Caputo prepares an entree of Shad Roe with Wild Mushrooms, and chef Lisa Anderson prepares a dessert of Cherry-Almond Strudel.
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, 1999), 30 mins
Description
On this episode of Great Chefs of America, chef Tim Keating prepares an appetizer of Crab-filled Salmon Boules, chef Frank Caputo prepares an entree of Shad Roe with Wild Mushrooms, and chef Lisa Anderson prepares a dessert of Cherry-Almond Strudel.
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 America
Person Discussed
Tim Keating, fl. 1999, Frank Caputo, fl. 1998, Lisa Anderson, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Salmon, Mushrooms, Pastries, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Dish
Salmon, Mushrooms, Pastries
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Great Chefs of America, Great Chefs of America, 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 America (New Orleans, LA: Great Chefs Television, 2000), 30 mins
In this episode of Great Chefs of America chef Robert McGrath prepares crawfish skillet gratin, chef Peter de Jong prepares salmon napoleon and tartare, and chef J.J. Stith prepares a chocolate banana 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, 2000), 30 mins
Description
In this episode of Great Chefs of America chef Robert McGrath prepares crawfish skillet gratin, chef Peter de Jong prepares salmon napoleon and tartare, and chef J.J. Stith prepares a chocolate banana cake.
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
Peter de Jong, fl. 1998, Robert McGrath, J. J. Stith
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Chocolate, Cakes, Salmon, Shrimp, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
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Chocolate, Cakes, Salmon, Shrimp
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Great Chefs of the World, Great Chefs of the World, Episode 31
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 Stefan Hierzer prepares an appetizer of Smoked Salmon Tartare in Potato Pancakes with Caviar, chef Claude Troisgros prepares an entree of Daurade Acacia (Snapper in Eggplant), and chef Benoit Pepin prepares a dessert of Roasted Pineapple with Black Currant Rum and...
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 Stefan Hierzer prepares an appetizer of Smoked Salmon Tartare in Potato Pancakes with Caviar, chef Claude Troisgros prepares an entree of Daurade Acacia (Snapper in Eggplant), and chef Benoit Pepin prepares a dessert of Roasted Pineapple with Black Currant Rum and
Vanilla Beans.
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
Stefan Hierzer, fl. 1997, Claude Troisgros, fl. 1997, Benoit Pepin, fl. 1997
Topic / Theme
Dessert, Entree, Appetizer, Austrian Cuisine, Brazilian Cuisine, Caribbean Cuisine, Vanilla, Potatoes, Pineapples, Fish and seafood, Salmon, Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Dish
Vanilla, Potatoes, Pineapples, Fish and seafood, Salmon
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Great Chefs of the World, Great Chefs of the World, Episode 34
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 Reinhard Gerer prepares an appetizer of Salmon-Lobster Sandwich, chef Coco Pacheco prepares an entree of Cancato (Grilled Sausage and Fish), and chef Mark Hetzel prepares a dessert of Deep-dish Banana Cream Coconut Pie.
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 Reinhard Gerer prepares an appetizer of Salmon-Lobster Sandwich, chef Coco Pacheco prepares an entree of Cancato (Grilled Sausage and Fish), and chef Mark Hetzel prepares a dessert of Deep-dish Banana Cream Coconut Pie.
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
Mark Hetzel, fl. 1987, Coco Pacheco, fl. 1998, Reinhard Gerer, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Austrian Cuisine, Latin American Cuisine, Cream pies, Meats, Salmon, Lobster, Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Dish
Cream pies, Meats, Salmon, Lobster
×
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Great Chefs of the World, Great Chefs of the World, Episode 89
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 Brendan O'Sullivan prepares an appetizer of Smoked Salmon, chef Coco Pacheco prepares an entree of Shellfish Stew, and chef Jean-Marie Auboine prepares a dessert of Chocolate Crunchy Cake and Praline.
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 Brendan O'Sullivan prepares an appetizer of Smoked Salmon, chef Coco Pacheco prepares an entree of Shellfish Stew, and chef Jean-Marie Auboine prepares a dessert of Chocolate Crunchy Cake and Praline.
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
Jean-Marie Auboine, fl. 1999, Coco Pacheco, fl. 1998, Brendan O'Sullivan, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Smoking, Baking, Latin American Cuisine, Irish Cuisine, French Cuisine, Chocolate, Salmon, Shellfish, Stews, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Dish
Chocolate, Salmon, Shellfish, Stews
×
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Great Chefs of the World, Great Chefs of the World, Episode 101
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 William O'Callaghan prepares an appetizer of Smoked Salmon, chef Jean Michel Lorain prepares an entree of Suckling Veal Chop, and chef Franz Girbl prepares a dessert of Mocha Mousse Torte with Wild Berries.
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 William O'Callaghan prepares an appetizer of Smoked Salmon, chef Jean Michel Lorain prepares an entree of Suckling Veal Chop, and chef Franz Girbl prepares a dessert of Mocha Mousse Torte with Wild Berries.
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
Jean Michel Lorain, 1959-, William O'Callaghan, fl. 1999, Franz Girbl, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Austrian Cuisine, French Cuisine, Irish Cuisine, Layer cakes, Veal, Salmon, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Layer cakes, Veal, Salmon
×
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Great Chefs of the World, Great Chefs of the World, Episode 103
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 Philip Howard prepares an appetizer of Risotto of Herbs with Salmon, Oysters, Caviar, and Champagne, chef Jean-Claude Garzia prepares an entree of Bermuda Wahoo with Orange-Green Peppercorn Sauce, and chef Walter Jost prepares a dessert of Pancake with Apple-Cranbe...
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 Philip Howard prepares an appetizer of Risotto of Herbs with Salmon, Oysters, Caviar, and Champagne, chef Jean-Claude Garzia prepares an entree of Bermuda Wahoo with Orange-Green Peppercorn Sauce, and chef Walter Jost prepares a dessert of Pancake with Apple-Cranberry Filling.
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
Walter Jost, fl. 2005, Jean-Claude Garzia, fl. 1999, Philip Howard, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Frying, Grilling, English Cuisine, Austrian Cuisine, Caribbean Cuisine, Fish and seafood, Apples, Rice, Salmon, Oysters, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Fish and seafood, Apples, Rice, Salmon, Oysters
×
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Great Chefs of the World, Great Chefs of the World, Episode 127
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 Renata Braune prepares an appetizer of Salmon Salad, chef Werner Matt prepares an entree of Veal Fillet Medallions with Asparagus and Herbs, and chef Marc Janodet prepares a dessert of Polished Orange-Red Apricots on Brioche with Almond Milk.
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 Renata Braune prepares an appetizer of Salmon Salad, chef Werner Matt prepares an entree of Veal Fillet Medallions with Asparagus and Herbs, and chef Marc Janodet prepares a dessert of Polished Orange-Red Apricots on Brioche with Almond Milk.
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
Werner Matt, fl. 2001, Renata Braune, fl. 2000, Marc Janodet, fl. 1999
Topic / Theme
Entree, Dessert, Appetizer, Salad, French Cuisine, Austrian Cuisine, Brazilian Cuisine, Apricots, Asparagus, Veal, Salmon, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2001 by Great Chefs Television
Dish
Apricots, Asparagus, Veal, Salmon
×
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Bravo Chef, French Cuisine
produced by Big Media, in Bravo Chef (New York, NY: Big Media, 2008), 59 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), 59 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
Dessert, Entree, Grilling, French Cuisine, French, Salmon, Cheeses, Duck, Dairy foods, Vegetables, Poultry, Cooking, Food preparation, Recipes
Copyright Message
Copyright © 2008 by Big Media
Dish
Salmon, Cheeses, Duck, Dairy foods, Vegetables, Poultry
×
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Great Chefs of America, Great Chefs of America, Episode 15
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Elizabeth Terry prepares oyster tarts with leeks and country ham, chef Phillippe Boulot prepares roasted salmon with pesto crust napoleon of wilted spinach and over-dried tomatoes with red onion-cilantro relish, and chef Ken Goff prepares a raspberry-white chocolate...
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Elizabeth Terry prepares oyster tarts with leeks and country ham, chef Phillippe Boulot prepares roasted salmon with pesto crust napoleon of wilted spinach and over-dried tomatoes with red onion-cilantro relish, and chef Ken Goff prepares a raspberry-white chocolate custard with bittersweet chocolate sauce.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Ken Goff, fl. 1985, Elizabeth Terry, fl. 1981, Philippe Boulot, fl. 1994
Topic / Theme
Entree, Appetizer, Dessert, Baking, Roasting, United States Cuisine, Pastries, Ham, Oysters, Salmon, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Dish
Pastries, Ham, Oysters, Salmon
×
