Great Chefs of Chicago, Volume 4
(cover not available)
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Great Chefs of Chicago, Volume 4
Jean Banchet makes Squab Salad with Wild Mushrooms and Quail Eggs, Lobster with Noodles, Basil and Caviar, Roast Sweetbreads with Belgian Endives and Truffles, Noisette of Venison with Grand-Veneur Sauce, Raspberry Feuillete, Grand Marnier Souffl<@0233>. Roland Liccioni: Carlos' Flan de Foie Gras, Ravioli of Langoustine, Assiette of Squab with Wild Mushrooms, Night and Day Cake.
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11-8104
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Length 60 min.
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Copyright 1991
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$ 19.95
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| Sold Out! |
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This title is part of the following series:
GREAT CHEFS OF CHICAGO
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| Product ID |
Qty |
Format |
Title |
Price |
| 11-8101 |
sold out |
VHS |
Great Chefs of Chicago, Volume 1 |
19.99 |
| 11-8102 |
sold out |
VHS |
Great Chefs of Chicago, Volume 2 |
19.99 |
| 11-8103 |
sold out |
VHS |
Great Chefs of Chicago, Volume 3 |
19.99 |
| 11-8105 |
sold out |
VHS |
Great Chefs of Chicago, Volume 5 |
19.99 |
| 11-8106 |
sold out |
VHS |
Great Chefs of Chicago, Volume 6 |
19.99 |
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