Great chefs of America. Episode 123

Great chefs of America. Episode 123 / producer/director, John Beyer ; Great Chefs.

On this episode of Great Chefs of America, chef Anne Kearney prepares smoked salmon terrine, chef Bob Waggoner prepares seared red leg partridge with ravioli of foie gras, truffled grits, and sweetbreads in truffle jus, and chef Frank Stitt prepares blackberry cobbler.

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Bibliographic Details
Other Authors: Beyer, John (Director, Producer), Conroy, Mary Lou (Narrator)
Format: Video
Language:English
Published: New Orleans, LA : Great Chefs Television, 1998.
Series:Academic Video Online
Subjects:
International cooking.
Television cooking shows.
Émissions de cuisine télévisées.
Online Access:Click for online access
Description
Summary:On this episode of Great Chefs of America, chef Anne Kearney prepares smoked salmon terrine, chef Bob Waggoner prepares seared red leg partridge with ravioli of foie gras, truffled grits, and sweetbreads in truffle jus, and chef Frank Stitt prepares blackberry cobbler.
Item Description:Title from resource description page (viewed August 22, 2018).
Physical Description:1 online resource (30 min.)
Playing Time:00:29:47
Participant or Performer:Presenter, Mary Lou Conroy ; chefs, Anne Kearney, Bob Waggoner, Frank Stitt.
Language:In English.

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