WorldCat Identities

Palladin, Jean-Louis

Overview
Works: 15 works in 18 publications in 1 language and 281 library holdings
Genres: Television cooking shows  Pictorial works  Nonfiction television programs  Instructional television programs 
Classifications: TX652, 641.5944
Publication Timeline
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Most widely held works by Jean-Louis Palladin
Great chefs of America( Visual )

2 editions published in 2000 in English and held by 92 WorldCat member libraries worldwide

In this episode of Great Chefs of America chef Robert McGrath prepares crawfish skillet gratin, chef Peter de Jong prepares salmon napoleon and tartare, and chef J.J. Stith prepares a chocolate banana cake
Jean-Louis, cooking with the seasons by Fred J Maroon( Book )

2 editions published between 1989 and 1997 in English and held by 78 WorldCat member libraries worldwide

Great chefs of America( Visual )

1 edition published in 2001 in English and held by 46 WorldCat member libraries worldwide

On this episode of Great Chefs of America chef James Boyce prepares an appetizer of sea scallops and foie gras with figs, chef Jean-Louis Palladin prepares tilefish with a vegetable ragu, and chef Stacy Pierce prepares a frozen lemon parfait
Great chefs of America( Visual )

1 edition published in 2001 in English and held by 46 WorldCat member libraries worldwide

In this episode of Great Chefs of America chef Michael Lomonaco prepares roasted oysters with wild mushrooms, chef Jean-Louis Palladin prepares foie gras with citrus sauce, and chef Thaddeus DuBois prepares Kaiser Schmarren
Photographing food as art : inside the studio kitchen of Fred Maroon( Visual )

1 edition published in 1990 in English and held by 5 WorldCat member 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 5 WorldCat member 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)
Great chefs, great cities( Visual )

1 edition published in 1997 in English and held by 1 WorldCat member 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( Visual )

1 edition published in 1999 in English and held by 1 WorldCat member library worldwide

In this episode, Joan Nathan focuses on desserts made during Purim, the Jewish holiday celebrating the liberation of the Jews from the Persian Haman. She visits 90-year old June Salander of Rutland, Vermont, who makes a Russian style apple strudel learned from her mother. The television series uses food to explore Jewish culture and history in the United States
Jewish cooking in America with Joan Nathan( Visual )

1 edition published in 1998 in English and held by 1 WorldCat member 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
Photographing food as art : inside the studio kitchen of Fred Maroon( Visual )

1 edition published in 2006 in English and held by 1 WorldCat member library 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
The Waiʻanae coast( Visual )

1 edition published in 1996 in English and held by 0 WorldCat member libraries 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
 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.27 (from 0.04 for Photograph ... to 1.00 for The Waiʻan ...)

Languages
English (18)