Most widely held works about Jean-Louis Palladin
Most widely held works by Jean-Louis Palladin
Jean-Louis, cooking with the seasons by Fred J Maroon ( Book )
4 editions published between 1989 and 1997 in English and held by 77 libraries worldwide
Photographing food as art inside the studio kitchen of Fred Maroon ( Visual )
4 editions published between 1990 and 2006 in English and held by 6 libraries worldwide
Story of the making of a visually artistic cookbook celebrating the skill of Jean-Louis Palladin, chef of Jean Louis at the Watergate. Shows Fred Maroon's approach to the photography of food, his interaction with Jean-Louis and even an interview with the glass sculptor who created the special platforms on which the food was photographed.
French fest ( Visual )
1 edition published in 1995 in English and held by 6 libraries worldwide
Let the Great Chefs show you techniques and recipes used for preparing memorable French cuisine. Dishes include: Navaron lamb with vegetables (Jean-Louis Palladin), Cream of mussel soup (André Soltner), Fillet of rabbit salad (Patrick Grangien), Lobster soufflé (Daniel Bonnot), Sauteed yellowfin tuna salad (Eric Ripert), Squab with sabbage and truffled mashed potatoes (Christian Delouvrier), Vacherin (Maurice Dellechelle) and Clafouti (Thierry Rautureau).
The Waiʻanae coast ( Visual )
1 edition published in 1996 in English and held by 1 library worldwide
This episode of Hawaii Cooks examines Boke Farms in Waiʻanae, a unique business where apple snails, or escargot, are raised and sold to stores and restaurants. Boke Farms utilizes the ahupuaʻa (native Hawaiian land division) system on its one-acre farm, allowing the various ecosystems to work together and in harmony with the environment. Boke Farms also works with the Youth at Risk program in the Waiʻanae area, teaching youths business and science skills the can give back to the community. In the kitchen, Chef Roy prepares Escargot with Polenta (cornmeal) in a Puffed Pastry, while guest chef Jean-Louis Palladin whips up a Maui Onion Soup with Tumeric. Wine list to follow.
Great chefs, great cities. Volume 15. Episodes 29 & 30 ( Visual )
1 edition published in 1997 in English and held by 1 library worldwide
A culinary odyssey into the kitchens of America's great chefs. Recipes include: conch, veal steak, strawberry creme fouette, shrimp and corn relleños, Portuguese-style steamed mussels, and rum bananas with maple walnut ice cream and cookies.
Jewish cooking in America with Joan Nathan. A penchant for smoked fish ( Visual )
1 edition published in 1999 in English and held by 1 library worldwide
In this episode, Joan Nathan tours Marshall's Fish in Brooklyn where whole sides of salmon are laid out and smoked. She explores how smoked fish has long been a mainstay of the Jewish diet. Recipes include an untraditional salmon "roll-up" with goat cheeses from chef Jean-Louis Palladin of the Napa Restaurant in Las Vegas. The television series uses food to explore Jewish culture and history in the United States.
Jewish cooking in America with Joan Nathan. What is kosher ( Visual )
1 edition published in 1998 in English and held by 1 library worldwide
In this episode, Julia Child joins Joan Nathan for a trip to a New York supermarket to find out what's kosher, what's not and what's the difference. Nathan visits a fish market, a kosher butcher, and a rabbi, to further demystify what kosher means. She visits chef Jean-Louis Palladin who makes faux ham glazed corned beef and chef Marty Freed who makes pastrami lox. The television series uses food to explore Jewish culture and history in the United States.
Cooking Cooking, American Cooking, American--Southwestern style Cooking, French Cooking (Conch) Cooking (Mussels) Cooking (Shrimp) Cooking (Strawberries) Cooking (Veal) Cooks Desserts Edible snails industry Farms, Small Hawaii Hawaii--Oahu Jewish cooking Jews--Dietary laws Jews--Social life and customs Kosher food Menus Palladin, Jean-Louis Photography of food Pictorial works Smoked fish United States