GLOBAL GOURMET
A sumptuous guide to the culinary characteristics and delights of the world.

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SUMMARY:
This fast-moving, exciting gastronomic experience is the television version of an international recipe book. From Duckieâs Jazz Bar in New Orleans for red beans, rice and sausage, to Pefkohori in Northern Greece for the classic dish, Emam Baelde, to Hong Kong for duck with glutinous rice stuffing, and many, many more, this is a cooking program designed with the entire world in mind.

• From Cube International
DOCUMENTARY, 26 x 1/2 hr, 1996

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DETAILED SYNOPSIS:
Dedicated to the gourmet traveler, the adventurous cook, and to all those who want to heighten their understanding of food, this fast-moving, exciting gastronomic experience is the television version of an international recipe book. Designed with the entire world in mind, each episode features prominent chefs and local culinary experts all presented with voice-over commentary.

We visit each major area and enjoy the food for which it is noted and observe the fascinating and historical influences that have led to the development of the great dishes from everyday fare to haute cuisine.

In Episode One, for example, we visit Duckieâs Jazz Bar in New Orleans where owner-chef Leah Chase shows us her recipe for red beans, rice and sausage, which was a favorite dish of jazz great Louis Armstrong, served in his favorite restaurant. Then we travel to Pefkohori in Northern Greece where housewife Eleni Ramos cooks a classic simple Greek dish ö Emam Baelde (stuffed aubergines). Then on to Hong Kong where the chef of the famed Mandarin Hotel prepares duck with glutinous rice stuffing, Cantonese-style. And finally, we visit Glyn Christian, a television host and cooking writer in California, who brings us a nut and prune, bread-and-butter pudding.

Episode 1
New Orleans, Louisana, USA
Red beans, rice and sausage. Prepared by Owner-Chef Leah Chase at Duckie's Jazz Bar and Restaurant.
Pefkohori, Northern Greece
Emam baelde (stuffed aubergines). Prepared by homemaker Eleni Ramos.
Hong Kong
Deep fried duck with rice. Prepared by Head Chef Lui at Mandarin Hotel.
Napa Valley, California, USA
Nut and raisin bread and butter pudding. Prepared by Glyn Christian.

Episode 2
Napa Valley, California, USA
Breakfast: Citrus bowl, Swiss muesli, and grilled prunes with bacon. Plus a California harvest stuffing.
Prepared by Glyn Christian.
Birmingham, England
Mulligatawny soup. Prepared by Chef Jonathan Bedford at Jonathan's Restaurant.
Istanbul, Turkey
Bugalama (turbot with tomatoes and mushrooms). Prepared by Angelos Kazkalewis, Owner at Garaj
Restaurant.
Hong Kong
Fried rice. Prepared by Head Chef Lui at Mandarin Hotel.

Episode 3
Verona, Italy
Mushroom risotto. Prepared by Chef Luigi Perotti at Vercelli Restaurant.
India
Tandoori style trout. Prepared by Chef Lali Nayar.
Napa Valley, California, USA
Grilled vegetables. Prepared by Glyn Christian.
Bangkok, Thailand
Sticky rice and bananas. Prepared by Head Chef Pensiri at Imperial Hotel.

Episode 4
Birmingham, England
Kedgeree, a 19th-century breakfast. Prepared by Chef Jonathan Bedford at Jonathan's Restaurant.
Bangkok, Thailand
Penang beef curry. Prepared by Head Chef Pensiri at Imperial Hotel.
Istanbul, Turkey
Adana kebab and shish kebab. Prepared by Chef Ali Bektag at Hassibaba Restaurant.
India
A vegeterian dish and a fruit salad, both from the Kashmir. Prepared by Chef Lali Nayar.

Episode 5
St. Paul, Minnesota, USA
Wild rice soup. Prepared by Anne Dettmer.
Northern Greece
Midipalafo (seafood with mussels and rice). Prepared by George Lachos, restaurant owner.
Birmingham, England
Salmon and wild mushroom crumble. Prepared by Chef Anthony Morgan at The Lombard Room.
Verona, Italy
Tutti frutti rice pudding. Prepared by Chef Luigi Perotti at Vercelli Restaurant.

Episode 6
Punjab, Northern India
Butter chicken. Prepared by Chef Lali Nayar.
New Orleans, Louisiana, USA
Shrimp creole. Prepared by Chef Dan Deese at Commander Palace Restaurant.
Northern Greece
Moussaka. Prepared by Chef Dimitri Ramon.
Napa Valley, California, USA
Pasta salad. Prepared by Glyn Christian.

Episode 7
Vecelli, Italy
Paniscia. Prepared by Chef Flavio.
Stuttgart, Arkansas, USA
Catfish with hushpuppies and rice-apple slaw. Prepared by Steve Stanton.
Kashmir, Northern India
Rogan josh (lamb curry). Prepared by Chef Lali Nayar.
Napa Valley, California, USA
Chocolate cookies, California style. Prepared by Glyn Christian.

Episode 8
New Orleans, Louisiana, USA
Callas tout chard, a local breakfast. Prepared by Chef Louise Johnson at The Old Coffee Pot Restaurant.
Cannes, France
Mango and shrimp salad. Prepared by Chef Jean Reefrow at Ship Vie de France.
Minneapolis, Minnesota, USA
Tenderloin of pork with curried tangerine sauce. Prepared by Chef Kevin Cullin at Goodfellows Restaurant.
Minneapolis, Minnesota, USA
Wild rice with mushrooms, native American style. Prepared by Jodi, a native American.
Birmingham, England
Raspberry meringue crumble. Prepared by Chef Anthony Morgan at The Lombard Room.

Episode 9
Birmingham, England
Poached egg and bacon muffin. Prepared by Chef Anthony Morgan at The Lombard Room.
St. Paul, Minnesota, USA
Medallions of venison with wild rice and mushrooms. Prepared by Chef Ken Gough at The Dakota Bar.
Bangkok, Thailand
Thai green papaya salad. Prepared by Head Chef Pensiri at Imperial Hotel.
Napa Valley, California, USA
Nut fruit cake. Prepared by Glyn Christian.

Episode 10
Bangkok, Thailand
Fragrant rice in coconut milk plus fried rice with shrimp paste.. Prepared by Anne Dettmer and Head Chef Pensiri at Imperial Hotel.
Kashmir, Northern India
Lamb chops. Prepared by Chef Lali Nayar.
St. Paul, Minnesota, USA
Sauteed wall-eyed fish with wild rice and corn salad. Prepared by Chef Ken Gough at The Dakota Bar.
Birmingham, England
Toffee and apple tart. Prepared by Chef Anthony Morgan at The Lombard Room.

Episode 11
Napa Valley, California, USA
Various prune dishes. Prepared by Chef John Ash.
Birmingham, England
Parcel of duck. Prepared by Chef Anthony Morgan at The Lombard Room.
Northwest India
Prawn Jalfrezi. Prepared by Chef Lali Nayar.
Bangkok, Thailand
Sticky rice and mangoes. Prepared by Anne Dettmer and Head Chef Pensiri at Imperial Hotel.

Episode 12
St. Paul, Minnesota, USA
Three-rice salad. Prepared by Anne Dettmer.
London, England
Smoked mackerel pate. Prepared by Glyn Christian.
New Orleans, Louisiana, USA
Cajun duck and sausage gumbo. Prepared by Chef Holman Woods.
Cannes, France
Crab Cannoise. Prepared by Chef Jean Reefrow at Ship Vie de France.

Episode 13
Bangkok, Thailand
Thai green curry. Prepared by Anne Dettmer and Head Chef Pensiri at Imperial Hotel.
Northwest India
Balti vegetables. Prepared by Chef Lali Nayar.
England
Summer pudding with indigenous fruit. Prepared by Glyn Christian.
Bavaria, Germany
The Danube Wave, a chocolate and cherry gateaux. Prepared by Chef Joachim Wagner.

Episode 14
Cannes, France
Salade Nicoise. Prepared by Chef Yves Martin at Restaurant La Mere Besson.
Punjab, Northern India
Roasted aubergines. Prepared by Chef Lali Nayar.
Iberia, Louisana, USA
Dirty rice. Prepared by Anne Dettmer at Konriko Company Store.
Amsterdam, Holland
Cinnamon semolina in a red berry sauce. Prepared by Chef Hugo de Haan at Haesje Claes Restaurant.

Episode 15
Cannes, France
Dourade foicie en papillotte (stuffed sea bream). Prepared by Chef Jean Luc at Restaurant Plage Goeland.
Taipei, Taiwan
Vegetable carving. Prepared by Chef Leeowl at Howard Plaza Hotel.
Amsterdam, Holland
Marrowfat peas with garnish. Prepared by Chef Ruud Stein at Hotel Amsterdam.
London, England
Macaroni cheese with a pizza topping. Prepared by Glyn Christian.

Episode 16
Punjab, Northern India
Onion pajias. Prepared by Chef Lali Nayar.
Taipei, Taiwan
King prawns in a butter sauce. Prepared by Chef Nam Lee.
California, USA
Chicken and curried vegetables with prunes. Prepared by Glyn Christian with Betty Spache.
Amsterdam, Holland
Almond pudding with raisins. Prepared by Chef Rudd Stein at Hotel Amsterdam.

Episode 17
Amsterdam, Holland
Green pea soup. Prepared by Chef Hugo de Haan at Haesje Claes Restaurant.
New Orleans, Louisiana, USA
Jambalaya. Prepared by Anne Dettmer.
Cannes, France
Baked shoulder of lamb. Prepared by Chef Yves Martin at Restaurant La Mere Besson.
Taipei, Taiwan
Cantonese banana toffee. Prepared by Chef Nam Lee.

Episode 18
Amsterdam, Holland
Dutch cheese salad. Prepared by Chef Rudd Stein at Hotel Amsterdam.
New Orleans, Louisiana, USA
Boudin, a cajun sausage. Prepared by Anne Dettmer.
Taipei, Taiwan
Scallops in a birds nest. Prepared by Chef Nam Lee.
Jakarta, Indonesia
Pisang goreng (banana fritters). Prepared by Chef Amelia Bemer.

Episode 19
Jakarta, Indonesia
Den deng belado (beef strips in a hot sauce). Prepared by Chef Walter Bemer.
California, USA
Trout with prunes. Prepared by Glyn Christian.
Paris, France
Navarin of lamb. Prepared by Chefs of the Cordon Bleu at Le Cordon Bleu.
Amsterdam, Holland
Nut ice cream with meringue. Prepared by Chef Renee at Five Flies Restaurant.

Episode 20
Amsterdam, Holland
Dutch tomato soup. Prepared by Chef Renee at Five Flies Restaurant.
Jakarta, Indonesia
Nasi goreng (Indonesian fried rice with pork and shrimp). Prepared by Chef Walter Bemer.
Taipei, Taiwan
Deep fried seafood roll. Prepared by Chef Nam Lee.
London, England
English plum tart. Prepared by Chefs of the Cordon Bleu at Le Cordon Bleu.

Episode 21
Jakarta, Indonesia
Sati badi (pork). Prepared by Chef Amelia Bemer.
New Orleans, Louisiana, USA
Lanyap, a cajun rice and marshmallow cake. Prepared by Anne Dettmer.
England
Supreme of chicken in a courgette crust. Prepared by Glyn Christian.
Paris, France
Pistachio dessert. Prepared by Chefs of the Cordon Bleu at Le Cordon Bleu.

Episode 22
Poona, India
Brucetta. Prepared by Chef Jean Marc at Osho Commune.
Greece
Horatiki salata, a classic Greek salad. Prepared by Elpida.
Pefkohori, Macedonia, Greece
Arni Kleftiko (lamb in foil). Prepared by Chef Kricos.
Amsterdam, Holland
Haringspiraal (fresh herring roll). Prepared by Chef Martin Bijtjen at Five Flies Restaurant.
London, England
Lemon meringue pie. Prepared by Master Chef Julie Walsh at Le Cordon Bleu.

Episode 23
Pefkohori, Macedonia, Greece
Hummus. Prepared by Chef Kricos.
Amsterdam, Holland
Smoked duck with fresh apple salad. Prepared by Chef Frans Pieterse at Five Flies Restaurant.
Poona, India
Vegetarian asparagus en croute. Prepared by Chef Jean Marc at Osho Commune.
London, England
Chocolate tart with raspberries. Prepared by Master Chef Julie Walsh at Le Cordon Bleu.

Episode 24
Pefkohori, Macedonia, Greece
Taramasalata (cod's roe dip). Prepared by Chef Kricos.
Poona, India
Bow tie pasta with beets. Prepared by Chef Jean Marc at Osho Commune.
Nice, France
Coquilles (scallops). Prepared by M. Gilbert, Proprietor at Restaurant Charlotte Premiere.
London, England
Fruit tarts. Prepared by Master Chef Julie Walsh at Le Cordon Bleu.

Episode 25
Paris, France
La Mouclade (mussel soup). Prepared by Chef Herve Laurant at Le Cordon Bleu.
Pefkohori, Macedonia, Greece
Dolmadas. Prepared by Chef Kricos.
Amsterdam, Holland
Smoked pork with vegetables.
Jakarta, Indonesia
Ajam rica nica (stir fried chicken filets). Prepared by Chef Walter Bemer.

Episode 26
Nice, France
Dourade in herb butter. Prepared by M. Gilbert, Proprietor at Restaurant Charlotte Premiere.
Amsterdam, Holland
Hutspot. Prepared by Chef Hugo de Haan at Haesje Claes Restaurant.
Istanbul, Turkey
Grilled hake in rice paper. Prepared by Head Chef at Panteli Restaurant.
Istanbul, Turkey
Dourade, Turkish style. Prepared by Chef Halil Dogoleaur.
Poona, India
Apple and berry dessert. Prepared by Chef Jean Marc at Osho Commune.

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