GREAT FOOD on
Public Television
Continues Winning Tradition
Winner
1998 James Beard Award for Television Food Journalism in
its first season.
Second
season continues winning theme: classic food cooked on location
around
the world.
New
chef adds flamboyant sizzle:
Ainsley Harriott's Barbecue Bible.
New
shows begin January 2000. Check the TV Schedule at left
for local broadcast.
For
all the details on the chefs and food, click Chefs or Recipes
at left.
"The recipes of GREAT FOOD come attached with
the sights, sounds and smells of the culture from which they
arise. The chefs are not merely cooks, they are more like culinary
anthropologists. They know the geography and climate, the social
leanings, habits, history and underlying mythology of the cultures
that spawned the recipes they present.
"Which
is why the GREAT FOOD television series is so compelling.
Finally the arm-chair traveler can truly enter disparate and
far-flung worlds of food with all their senses primed.
"Having
logged, by now, hundreds of thousands of miles in the pursuit
of flavor, I'm impressed with GREAT FOOD – you watch,
you read, you cook, and you've (almost) been there. The only
thing lacking is frequent flyer points."
"The recipes of GREAT FOOD come attached with
the sights, sounds and smells of the culture from which they
arise. The chefs are not merely cooks, they are more like culinary
anthropologists. They know the geography and climate, the social
leanings, habits, history and underlying mythology of the cultures
that spawned the recipes they present.