America's Greatest Chefs: From Prep to Plate

America's Greatest Chefs: From Prep to Plate

DVD

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Overview

America's Greatest Chefs: From Prep to Plate

Chefs Bernard Guillas, Traci Des Jardins and Matthew Kenney host this simple, step-by-step cooking class in which viewers can learn how to prepare, cook, and present two different multiple-course gourmet meals that include oven-roasted duck breast, summer artichoke salad, Carpaccio-style sea scallops, phyllo dough tarts with mushrooms, pecan-fig risotto, and more.

Product Details

Release Date: 04/08/2008
UPC: 0743452362820
Original Release: 1999
Source: Goldhill Home Media
Sound: [Dolby Digital Stereo]
Time: 1:30:00

Cast & Crew

Scene Index

Disc #1 -- America's Greatest Chefs: From Prep to Plate
2. Introduction [:11]
3. Scallop Carpaccio: Exotic Fruit Relish [1:12]
4. Scallop Carpaccio: Scallops [:50]
5. Scallop Carpaccio: Garnish & Presentation [4:56]
6. Chef Profile [2:33]
7. Wine [1:06]
8. Duck Breast: Risoto [1:05]
9. Duck Breast: Duck Breast [1:18]
10. Duck Breast: Bermuda Onion Fondu & Sauce [6:30]
11. Bonus Recipe [1:34]
12. Style [2:11]
13. Credits [:49]
3. Artichoke Salad: Ingredients [:43]
4. Artichoke Salad: Preparation [4:24]
5. Artichoke Salad: Presentation [1:08]
6. Interview [3:05]
7. Phyllo Tart: Ingredients [:28]
8. Phyllo Tart: Preparation [6:19]
9. Phyllo Tart: Presentation [:48]
10. Wine [1:45]
11. Style [2:18]
12. Credits [1:45]
3. Ahi Tartare: Ingredients [:38]
4. Ahi Tartare: Preparation [4:58]
5. Ahi Tartare: Presentation [1:55]
6. Interview [2:01]
7. Red Snapper: Ingredients [:42]
8. Red Snapper: Preparation [5:33]
9. Red Snapper: Presentation [1:08]
10. Wine [1:51]
11. Style [1:41]
12. Credits [2:31]

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