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Great Chefs of America, Great Chefs of America, Episode 116
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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 Odessa Piper prepares a cheese tuille salad, chef Sandro Gamba prepares seared Maine lobster, and chef Francois Payard prepares a chocolate coconut cake.
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
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Great Chefs of the World, Great Chefs of the World, Episode 23
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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), 30 mins
On this episode of Great Chefs of the World, chef Alain Laurent prepares an appetizer of Exotic Crayfish Salad with Vanilla Dressing, chef Philippe Mongereau prepares an entree of Caribbean Lobster Tail Orqujdee, and chef George McKirdy prepares a dessert of Tropical Fruit Pudding.
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), 30 mins
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Great Chefs of the World, Great Chefs of the World, Episode 42
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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 David Kendrick prepares an appetizer of Caribbean Lobster Spring Rolls, chef Harald Fargel prepares an entree of Figlmüller Schnitzel with Four Potato Salads, and chef Paula Hurtado prepares a dessert of Lucume Mousse.
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
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Great Chefs of the World, Great Chefs of the World, Episode 76
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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 Serge Bottelli prepares an appetizer of Lobster and Morel Mushrooms, chef Michel Troisgros prepares an entree of Papillottes of Hake Bayaldi, and chef William O'Callaghan prepares a dessert of Rhubarb au Gratin.
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
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Great Chefs of the World, Great Chefs of the World, Episode 110
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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 Patrick Henriroux prepares an appetizer of Salad with Lobster-stuffed Rigatoni and Coral Sauce with Olive Paste Pastry, chef Tom Aikens prepares an entree of Roasted Lobster Tail with Apple and Lobster Ravioli and Apple Sauce and chef Gerhard Mandl prepares a desse...
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
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Great Chefs of the World, Great Chefs of the World, Episode 128
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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), 26 mins
On this episode of Great Chefs of the World, chef Michele Sorrentino prepares an appetizer of Scampi Ravioli, chef Alain Senderens prepares an entree of Roasted Lobster in Vanilla Beurre Blanc Sauce, and chef Karl Weisser prepares The Emperor’s Pancakes with Stewed Plums for dessert.
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), 26 mins
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Great Chefs of the World, Great Chefs of the World, Episode 129
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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 Laurent Suaudeau prepares an appetizer of Hearts of Palm Lasagna and Langoustines, chef Rudolf Kellner prepares an entree of Butter-boiled Dorado with Fennel Broth, and chef Massimo Ferrari prepares Coffee Mousse for dessert.
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
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Simply Ming, Season 15, Episode 22, Langoustine & Tomatoes with Axel Bjorn Claussen
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directed by Laurie Donnelly, fl. 1986-2019; presented by Ming Tsai, 1964-; produced by Ming East-West and WGBH Educational Foundation, in Simply Ming, Season 15, Episode 22 (Arlington, VA: Public Broadcasting Service, 2017), 24 mins
Can’t visit Iceland without experiencing its geothermal energy. Tour a tomato greenhouse that runs off geothermal energy. Shake up explosive cocktails, sauté Icelandic langoustine, and make a splash at Iceland’s first public hot spring.
directed by Laurie Donnelly, fl. 1986-2019; presented by Ming Tsai, 1964-; produced by Ming East-West and WGBH Educational Foundation, in Simply Ming, Season 15, Episode 22 (Arlington, VA: Public Broadcasting Service, 2017), 24 mins
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