Some of the country’s best chefs preside over country inns, where the setting is as exquisite as the food. Great Chefs visits some of the finest country inns in the East, including the Inn at Little Washington, Wheatleigh Inn, Le Cheval d’Or, the Williamsburg Inn, Belmont Inn, Ryland Inn, Nantucket’s Chillingsworth, and the Florida Key’s Cheeca Lodge, to join Great Chefs in their kitchens as they create outstanding dishes. 1 hour.
A collection of standard American favorites offers traditional and exotic dishes from all over the country, including corn fritters, New England clam chowder, and New Orleans barbecued shrimp. TV tie-in.
The Great Chefs Cook Italian blends traditional Italian cuisine with Italian-inspired recipes with an American flair. Featured dishes include ravioli with basil sauce, osso bucco, and shiitake mushroom risotto.
Rich, intense, and beautiful, the 105 wonderful dessert recipes that make up this book are among the best ever presented on the international TV series, “Great Chefs”. of color photos
This full-color companion cookbook to the international television series “Great Chefs–Great Cities”, features 291 recipes from great chefs in New York, Los Angeles, Seattle, Miami, Minneapolis, Honolulu, Dallas, Portland, Atlanta, Boston, Washington D.C., Phoenix, and dozens more. All the recipes for the first 40 programs in this series are included–appetizers, soups, salads, entrees, desserts, a complete glossary, mail order sources, and “Great Chefs” basics.
Charlie Byrd began recording the Great Chefs soundtracks in 1983 with the San Francisco series. He continued contributing music through the Great Chefs of America and Great Chefs of the World series. Great Chefs, Great Music is a compilation of the best melodies from many series. Prepare a great meal, pour the wine, and put on this album. This is Great Music!
Capturing the emergence of new Louisiana cuisine, this full-color, companion cookbook to the international television series “Great Chefs” features 230 recipes from the famous great chefs of New Orleans. They include Emeril Lagasse of Emeril’s, Susan Spicer of Bayona, Jamie Shannon of Commander’s Palace, Horst Pfeifer of Bella Luna, and Kevin Graham of Graham’s. Includes over 130 color photos.
This cookbook was the #2 non-fiction bestseller in Hawaii upon its release–a companion book to the TV series “Great Chefs of Hawaii”. Fresh tastes, brilliant color, and more than 400 recipes are featured by great chefs like Sam Choy, Roy Yamaguchi, Alan Wong, OnJin Kim, and 44 others. The book includes mail order sources, wines, luau dishes, and an extensive glossary of Hawaiian ingredients.