Great Chefs

Great Chefs shattered the mold of the studio TV cooking show to take cameras out into the kitchens of the world´s finest restaurants. It began with 13 half hour programs on PBS called entitled Great Chefs of New Orleans that were followed by Great Chefs of San Francisco, Great Chefs of the West, Great Chefs: The Louisiana New Garde, Great Chefs of the East, Great Chefs Great Cities, Great Chefs of Hawaii, Great Chefs of the Caribbean, and Great Chefs of the South. In the late 1980s, the Great Chefs franchise moved to the Discovery Channel, and began production of Great Chefs of America and Great Chefs of the World.

The Great Chefs programs were recorded entirely in professional kitchens where viewers watch over the shoulders of the Chefs as they worked and chatted in their own kitchen, explaining their techniques, the secrets of how they work their magic. A program usually consisted of three dishes prepared by a professional chef with little or no showmanship and with clear, precise instructions that the viewer could try in their own kitchen. The series created over 3,000 dishes in 700 episodes. Here are just a few available on DVD.

Appetizers — Start your dinner party's off right with these scrumptious appetizers from the Great Chefs. Includes 11 appetizers, including: Shrimp Remoulade prepared by Warren LeRuth, Butternut Squash Ravioli with Asiago prepared by John Draz, Empress Mushrooms prepared by Adriana Giramonti, Shrimp St. Tropez prepared by Chris Kerageorgiou, Roast Sweetbreads prepared by Jean Banchet, Crawfish Beignets prepared by Daniel Bonnot, Mousse of Duck Liver prepared by Max Schacher, Sea Scallops prepared by Gerard Crozier, Cheese Pasta Roll prepared by Werner Albrecht, Pepper Oysters prepared by Mark Miller, and Shrimp Kew prepared by the Wong Brothers. Recipe booklet included.

Chocolate Passion — Chefs from the top resturants across the country demonstrate how to make their most delicious chocolate desserts. Learn their secrets, and you, too, can create the kind of passion only chocolate can inspire! Recipes include: Chocolate Terrine prepared by Chef Seth Raynor at The Boarding House, Nantucket MA, Creme Brulee prepared by Chef Kate Chorlton at Park Avenue Cafe, New York NY, White Chocolate Mousse Cake prepared by Chef Albert Leach at L'Auberge Provencal Chocolate, Drambuie Soufflé prepared by Chef Vincent Vanhecke at The Inn at Perry Cabin, St. Michaels MD, Meringue with Chocolate prepared by Chef Francesco Ricchi at Etrusco, Washington D.C., Chocolate Ganache prepared by Robert Linxe at La Maison du Chocolat, Paris, France, and New York NY, Chocolate Fontaine prepared by Jacques Torres at Le Cirque 2000, New York NY, and President's Cake prepared by Chef Dominique Leborgne at Le Palais du Chocolat, Washington D.C.

Desserts — Twelve spectacular desserts from chefs in Chicago, San Francisco and New Orleans will end your meal on the perfect note. Scrumptious desserts include: Poached Pear prepared by Gabino Sotelino, Strawberry Crepes prepared by Gunter Preuss, Cottage Raspberry Cake prepared by Carolyn Buster, Chocolate and Bourbon Pecan Cake prepared by John Draz, Crme Caramel prepared by Gerard Crozier, Cinnamon Peach Tart prepared by Jim Dodge, Stanford Court Bread Pudding prepared by Jim Dodge, Warm Apple Tart prepared by Fernand Gutierrez, Progres with Two Chocolate Mousses prepared by Jean Marc Loustaunau, Bananas Foster prepared by Michael Roussel, Walnut Pie a la Mode prepared by Max Schacher and Cynthia Henderson, and Grand Marnier Souffle prepared by Jean Banchet. Recipe booklet included.

French Fest — America's finest French chefs prepare dishes and explains their techniques: André Soltner (Lutèce, New York) prepares Cream of Mussel Soup with Marrow Quenelles, Patrick Grangien (Café Shelburne, Shelburne, VT) demonstrates Fillet of Rabbit Salad, Daniel Bonnot (Bizou, New Orleans) creates Lobster Souffle, Jean-Louis Palladin (Jean-Louis at the Watergate, Washington, DC) demonstrates Navaron of Lamb with Vegetables, Christian Delouvrier (Les Célébrités, New York) creates Squab with Cabbage & Truffled Mashed Potatoes, Eric Ripert (Le Bernardin, New York) teaches you how to make Sauteed Yellowfin Tuna Salad, Maurice Delechelle (Croissant d'Or, New Orleans) prepares Vacherin, and Thierry Rautureau (Rovers, Seattle) makes Clagouti.

Great Cities Cookbook — Feast your eyes on dishes that are both delicious and beautifully presented, while you view the preparation of delightful culinary masterpieces. Call it what you will — American food, New World cuisine, New American cuisine or fusion cooking — today's chefs are melding flavors from around the country and around the world. The best dining from America's greatest chefs in America's premier cities is now at your fingertips. From delicious appetizers to decadent desserts, each recipe reveals both the ingredients and the techniques necessary to recreate fine cuisine in the home kitchen.

Great Outdoor Cooking — Alex Delicata, chef for L.L. Bean in Freeport, Maine, headlines an hour-long special featuring some of America's favorite outdoor feasts — 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. Recipes: Grilled Jerk Chicken, Smoked Port Loin with Orange Tahini Sauce by Patty Sachs, Pheasant Breast with Two Kinds of Pancakes & Bacon by Alex Delicata, Grilled Dove Breast, Grilled Stuffed Tomatoes by Kenny Calhoun and Sue Calhoun, Grilled Pork Tenderloin, Gourmet Grilled Chicken in Sauce, Grilled Catfish by Chan Patterson, Crawfish Boil by Axel Stromboe, Grilled Idaho Salmon Sillets, Eggs Benedict by Dr. Bob Porter, and Lobster, Three Kinds of Clams, Mussels, Corn on the Cob, Onions, Potatoes by Susan Warner.

Halloween Treat — From New Orleans Great Chef Daniel Bonnot comes this frighteningly delicious menu for Halloween. Chef Bonnot shows each step in creating a meal suitable for Dracula himself — and for any other guests who want to celebrate Halloween in style! Recipes: Black Widow's Web (Black Bean Soup), Picked-Fresh-on-Full-Moon Graveyard Salad (Salad of Fresh Greens), Roasted Baby Bat (Veal-stuffed Quail), King Trout's Mummy (Trout with Leeks, Onions and Ricard, wrapped in a Phyllo Crust), Witches' Cauldron Soufflé (Pumpkin Soufflé Served in a baby pumpkin), Dracula's Bite of Delight (Chocolate Mousse with Caramelized Pastry).

Great Chefs: An International Holiday Table

An International Holiday Table — Ten top international chefs show you how to prepare favorite holiday recipes remembered from their own homeland, including: from China: crystal jade shrimp, from England: roast turkey, from France: Yule log, from Italy: stuffed roast capon, from Portugal: tuna in Portuguese sauce, from the United States: oysters de ville and from Yugoslavia: stuffed cabbage, plus much more. Companion cookbook included.

New Orleans Jazz Brunch — Narrated by late great jazz trumpet player Al Hirt, and featuring Emeril Lagasse. An entertaining look at the New Orleans tradition of jazz brunches. Historical footage, rare interviews, and over 20 on-camera recipes, including White Apple Crepes (Petunia's, French Quarter), Crabcakes and Eggs (Mr. B's, New Orleans), Grillades and Grits (Andrea's, Metairie), and drinks like the Mimosa and Café Brulot, and so much more!

Southern BBQ — Country Western Balladeer Tom T. Hall takes you on a 4,000 mile trip through nine southern states, sampling the hottest restaurants in the barbecue belt. The musical track features Bill Monroe and His Bluegrass Band, Bela Fleck, Toots Thielemans, and Charlie Byrd.