Shopping for Kitchen Accessories: Cooking DVDs & Videos

	Great Chefs: Appetizers (VHS) — Start your dinner party's off right with these scrumptious appetizers from the Great Chefs. Includes 11 appetizers, including: Shrimp Remoulade prepared by Warren LeRuth, Butternut Squash Ravioli with Asiago prepared by John Draz, Empress Mushrooms prepared by Adriana Giramonti, Shrimp St. Tropez prepared by Chris Kerageorgiou, Roast Sweetbreads prepared by Jean Banchet, Crawfish Beignets prepared by Daniel Bonnot, Mousse of Duck Liver prepared by Max Schacher, Sea Scallops prepared by Gerard Crozier, Cheese Pasta Roll prepared by Werner Albrecht, Pepper Oysters prepared by Mark Miller, and Shrimp Kew prepared by the Wong Brothers. Recipe booklet included.
	Great Chefs: Chocolate Passion (DVD) — Chefs from the top resturants across the country demonstrate how to make their most delicious chocolate desserts. Learn their secrets, and you, too, can create the kind of passion only chocolate can inspire! Recipes include: Chocolate Terrine prepared by Chef Seth Raynor at The Boarding House, Nantucket MA, Creme Brulee prepared by Chef Kate Chorlton at Park Avenue Cafe, New York NY, White Chocolate Mousse Cake prepared by Chef Albert Leach at L’Auberge Provencal Chocolate, Drambuie Soufflé prepared by Chef Vincent Vanhecke at The Inn at Perry Cabin, St. Michaels MD, Meringue with Chocolate prepared by Chef Francesco Ricchi at Etrusco, Washington D.C., Chocolate Ganache prepared by Robert Linxe at La Maison du Chocolat, Paris, France, and New York NY, Chocolate Fontaine prepared by Jacques Torres at Le Cirque 2000, New York NY, and President’s Cake prepared by Chef Dominique Leborgne at Le Palais du Chocolat, Washington D.C.
	Great Chefs: Desserts (VHS) — Twelve spectacular desserts from chefs in Chicago, San Francisco and New Orleans will end your meal on the perfect note. Scrumptious desserts include: Poached Pear prepared by Gabino Sotelino, Strawberry Crepes prepared by Gunter Preuss, Cottage Raspberry Cake prepared by Carolyn Buster, Chocolate and Bourbon Pecan Cake prepared by John Draz, Crme Caramel prepared by Gerard Crozier, Cinnamon Peach Tart prepared by Jim Dodge, Stanford Court Bread Pudding prepared by Jim Dodge, Warm Apple Tart prepared by Fernand Gutierrez, Progres with Two Chocolate Mousses prepared by Jean Marc Loustaunau, Bananas Foster prepared by Michael Roussel, Walnut Pie a la Mode prepared by Max Schacher and Cynthia Henderson, and Grand Marnier Souffle prepared by Jean Banchet. Recipe booklet included.
	Great Chefs: Great Cities Cookbook (DVD) — Feast your eyes on dishes that are both delicious and beautifully presented, while you view the preparation of delightful culinary masterpieces. Call it what you will — American food, New World cuisine, New American cuisine or fusion cooking — today's chefs are melding flavors from around the country and around the world. The best dining from America's greatest chefs in America's premier cities is now at your fingertips. From delicious appetizers to decadent desserts, each recipe reveals both the ingredients and the techniques necessary to recreate fine cuisine in the home kitchen.
	Great Chefs: Halloween Treat (DVD) — From New Orleans Great Chef Daniel Bonnot comes this frighteningly delicious menu for Halloween. Chef Bonnot shows each step in creating a meal suitable for Dracula himself — and for any other guests who want to celebrate Halloween in style! Recipes: Black Widow's Web (Black Bean Soup), Picked-Fresh-on-Full-Moon Graveyard Salad (Salad of Fresh Greens), Roasted Baby Bat (Veal-stuffed Quail), King Trout's Mummy (Trout with Leeks, Onions and Ricard, wrapped in a Phyllo Crust), Witches' Cauldron Soufflé (Pumpkin Soufflé Served in a baby pumpkin), Dracula's Bite of Delight (Chocolate Mousse with Caramelized Pastry).
	Great Chefs: An International Holiday Table (VHS) — Ten top international chefs show you how to prepare favorite holiday recipes remembered from their own homeland, including: from China: crystal jade shrimp, from England: roast turkey, from France: Yule log, from Italy: stuffed roast capon, from Portugal: tuna in Portuguese sauce, from the United States: oysters de ville and from Yugoslavia: stuffed cabbage, plus much more. Companion cookbook included..

Microwave Cooking for One by Marie T Smith

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Great Chefs