Great Chefs of the World

Recipes included with this episode: Cannelloni, Conger Eel on Quinoa ,and Ginger Mousse with Pineapple-Coconut Salad.

Recipes included with this episode: Sea Scallop and Lobster Sausage, Frog Legs, and Crème Brûlée with Strawberries.

Recipes included with this episode: Asparagus Pots, Osso Buco, and Iced Caramel Mousse.

Recipes included with this episode: Roasted Scallops and Braised Pork Belly with Celeriac Puree, Squab with Grapes, and Sour Cream Souffle with Chocolate Sauce.

Recipes included with this episode: Suckling Pig Foie Gras Terrine, Roasted Lamb Loin, and Tarte Tatin.

Recipes included with this episode: Crackling Dumplings on Fried Sauerkraut, Lightly-smoked Lamb Loin, and Roasted Figs in Port Wine on Fruit Bread.

Recipes included with this episode: Pumpkin Soup with Cappuccino of Roasted Cumin, Roast Lamb Loin in a Gold Cage, and Nougat Pyramid with Fruits and Orange Sauce.

Recipes included with this episode: Seared Foie Gras with Port, Chicken from Bresse with Truffles, and Fruit and Lemongrass Panna Cotta.

Recipes included with this episode: Smoked Salmon, Shellfish Stew, and Chocolate Crunchy Cake and Praline.

Recipes included with this episode: Caponata Charlotte with Goat Cheese, Roulade of Wild Boar, and Chocolate Tart with Hazelnuts.

Recipes included with this episode: Shark Hash, Herb-crusted Saddle of Lamb, and Baked Seasonal Fruits.

Recipes included with this episode: Saddle of Venison in Sour Cream Dough, Squab and Cabbage Stuffed with Foie Gras, and Poached Pear in Red Fruit Puree.

Recipes included with this episode: Jumbo Sea Scallops, Chicken Cooked in Pork Bladder, and Fried Pear Dumplings with Stewed Pears.

Recipes included with this episode: Selection of Carinthian in Ravioli, Filet of Beef Wrapped in Irish Smoked Ham, and Chocolate Tart.

Recipes included with this episode: Marinated Cornish Game Hens with Ratatouille, Pike-Perch, and Iced Lemon and White Chocolate Parfait with Pink Grapefruit.

Recipes included with this episode: Soufflé Suissesse, Saint-Pierre with Fennel and Confit, and Apple-Ricotta Dumplings.

Recipes included with this episode: Mussels and Braised Vegetables, Venison in Juniper Cream Sauce au Gratin ,and Croustillants of Banana, Mango, and Mint.

Recipes included with this episode: Carpaccio of Dublin Bay Prawns, Roasted Squab with Peppermint Oil, and Fresh Autumn Fruits Roasted in Tahitian Vanilla.

Recipes included with this episode: Jellied Duck with Potato Bread, Suckling Pig, and Apple Tart with Vanilla Sauce and Caramel.