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Leah Chase
Chef Leah Chase of New Orleans cooks up her famous Fried Chicken, Baking-Powder Biscuits, and Sweet Potato Pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides such "no-nonsense" steps for preparing down-home cooking as using one hand for dry ingredients and the other for wet when making biscuits.
Christopher Gross
Chef Christopher Gross of Phoenix creates a home-smoked dish--Alder-Smoked Loin of Beef With Red Wine and Shallot Sauce--and a Middle Eastern grain dish--Farecki, paired with a spicy red pepper and chile harissa. He also shows how to make thin "411" potato chips (so-called because of the ratio of ingredients).
Jody Adams
Chef Jody Adams of Cambridge, Massachusetts, creates a Braised, Stuffed Breast of Veal over a bed of polenta. As she cooks, Chef Adams offers numerous tips for the home cook, including the benefit of using whole garlic in sauces to thicken without fat, as well as the potential dangers of swallowing bay leaves.
Zarela Martinez
Zarela Martinez, from Zarela's in New York, visits Julia Child in her kitchen. Martinez creates a Mexican dish, Tamales With Mole Verde, using such authentic ingredients as macerino (corn flour) with lard, corn husks, herbs, and tomatillos. The program closes with Martinez providing the recipe for the margaritas she and Julia Child sip as the final credits roll.
Jean-Georges Vongerichten
Chef and owner of Vong in New York, Jean-Georges Vongerichten creates a three-course Thai meal of Crab Spring Rolls, Thai-Marinated Beef With Rice Noodles, and Marinated Fruit With White Peppercorn Ice Cream and Candied Rose Petals. His style of cooking uses very little fat.
Rick Bayless
Chef and owner of Frontera Grill in Chicago, Rick Bayless prepares two Mexican dishes--Chile-Glazed Country Ribs and a Rustic Jicama Salad. Bayless demonstrates how to deflame onions through blanching, as well as techniques not only for cooking each dish, but also for presenting the plate.
Gordon Hamersley
Chef and owner of Hamersley's Bistro in Boston, Gordon Hamersley creates a roast chicken with garlic and lemon. As a side dish, he roasts onions in their skins, and for dessert he prepares delicious warm peach tarts.
Dean Fearing
Executive chef at The Mansion on Turtle Creek in Dallas, Dean Fearing prepares Mansion Shrimp Diablo With Caesar Salad and Corn Tamales. When working with hot peppers, Fearing advises cutting them on a clean board and washing your hands thoroughly after cutting the peppers so as not to burn your eyes or spice other ingredients when you touch them.
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