Great Chefs New Orleans Jazz Brunch
$9.99
Narrated by late great jazz trumpet player Al Hirt, and featuring Emeril Lagasse. An entertaining look at the New Orleans tradition of jazz brunches. Historial footage, rare interviews, and over 20 on-camera recipes, including Crabcakes and Eggs (Mr. B’s/New Orleans), Grillades and Grits (Andrea’s/Metairie), and drinks like the Mimosa and Café Brulot. 1 hour.
Great Chefs Oriental Obsessions
$9.99A look at Oriental cooking techniques and dishes with Great Chefs Susanna Foo (Susanna Foo/Philadelphia), Elka Gilmore (Elka Gilmore/San Francisco), Lawrence Chu and James Liou (Chef Chu’s/Los Altos), Chris Yeo (Straits Café/San Francisco), and James and Frank Wong (Trey Yuen/Mandeville, LA). From initial preparation to final presentation, these chefs show how to master Oriental cooking techniques. 1 hour.
Great Outdoor Cooking
$9.99Alex Delicata, chef for L.L. Bean in Freeport, Maine, headlines an hour-long special featuring some of America´s favorite outdoor feasts ‚Äì among them, an Ole Miss football tailgate party, a lobster and clam bake in Nantucket, whitewater rafting in Idaho, bonefishing in the Florida Keys, a Louisiana golf tournament crawfish boil, and a Georgia fire company´s barbecue. 60 minutes.
Great Chefs Seafood Sampler
$9.99
One hour of incredible seafood dishes from Great Chefs around the country, including BBQ shrimp and the first, exclusive, inside visit to world-famous 80-year-old Bozo’s Seafood in New Orleans. 1 hour.
Great Chefs Southwest Thanksgiving
$9.99Featuring seven southwest chefs who prepare nine dishes for a complete menu that celebrates the traditional holiday in new ways, including Sweet Potato Bisque with Avocado, Pear, and Lime; Roast Wild Turkey; Maple-Pecan Sweet Potato Pie, and Pumpkin-Chocolate Cheesecake. 60 minutes
Great Chefs – The Women
$9.99Women, long the “cooks” in society, have made the move into the professional kitchen as chefs. Great Chefs visits some of the most acclaimed in their own restaurant kitchens: Susan Spicer (Bayona/New Orleans), Debra Ponzek (Montrachet/New York), Elka Gilmore (Elka/San Francisco); Jody Adams (Michela’s/Boston), Lynne Aronson (Lola/New York), Zarela Martinez (Zarela/New York), Gale Gand (Trio/Chicago), and Emily Luchetti (Stars/San Francisco). 1 hour.
Great Chefs Louisiana New Garde Cookbook
$9.99Emeril Lagasse, Susan Spicer, and Frank Brigtsen head the list of Louisiana’s finest chefs. They will teach you some of Louisiana’s best kept secrets, how to create Louisiana cuisine and take it to new levels. New Orleans and the surrounding region are famous for their fine food and distinctive cuisine. Part of it can be attributed to ingredients‚Äîplump shrimp, tasty crawfish (now available nationwide), regional sausages like andouille, fresh seafood. Part of it comes from the melding of traditions, French, African, and Spanish influences. Bring the flavor home to your own table with recipes like Emeril Lagasse’s Shrimp and Andouille Cheesecake appetizer, White Chocolate Bread Pudding, Catfish Pecan, Painted Pasta Ribbons with Soft-shell Crab, Maw Maw’s Chicken Stew, Creole Bouillabaisse, Filet Mignon with Shiitakes and Cabernet Sauce, Commander’s Palace Tasso Shrimp with Five-Pepper Jelly, Pecan Profiterolles, and a lot more.
130+ color photos‚ 230 recipes‚ 8-1/2×11″ size‚ 162 pages
Great Chefs of the South Cookbook
$9.99The Great Chefs of the South reveal old and new recipes from hot spots such as: Atlanta, Miami, Tampa, Charleston, Memphis, Birmingham, New Orleans, Savannah, and Nashville, just to name a few. Timeless techniques and distinctly Southern ingredients, like catfish, cornmeal, pecans, collards, bourbon, Vidalia onions, sweet potatoes, bacon, tasso, key limes, and even a little Jack Daniels Black, convey Southern style and hospitality. Look for recipes like Sugar Cane-speared Shrimp, Cuban French Toast, Blackberry-glazed Quail, Pannéed Catfish with Crayfish Stuffing, Chocolate Refreshmint Cake, Chocolate Bananas Foster Cake, Roasted Chicken with Sweet Potato Chips, Beef Tenderloin Stuffed with Herbed Cream Cheese, and lots more