WorldCat Identities

Hanson, Heidi

Overview
Works: 45 works in 47 publications in 1 language and 3,376 library holdings
Genres: Television cooking shows  Documentary television programs 
Roles: Author
Publication Timeline
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Most widely held works by Heidi Hanson
Chefs a' field : kids on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

What is celebrity chef Michel Nischan doing in a small boat off the coast of Cape Cod on a windy 5-degree day on which ice is blocking his passage? Nischan believes in pure and simple food selection, in which produce is eaten in season and no food is injected with hormones, pesticides or any of that funny stuff. Chef Nishan is so dedicated to this ethic that the frozen waters of Buzzards Bay will not deter him. With waterman Rod Taylor as his captain, the chef plunges in for one of nature's perfect offerings: the bay scallop, with its pink and orange shell and translucent, sweet meat. Breaking the ice, we pull up Taylor's sweet specialty: in-shell scallops that taste of green apples and the sea. Recipes: Lollipop Scallops with Green Apple Salad; Sweet Faro Risotto with Taylor Bay Scallops
Chefs a' field : culinary adventures that begin on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

For more than 23 years, Chef Nora Pouillon of Washington, D.C.'s Nora and Asia Nora restaurants has been a leader in showcasing the organic food philosophy. She uses only 100% certified organic ingredients, from salt to sweet peppers. A visit to her favorite farm, New Morning Farms in Hustontown, PA, reveals the essence of summer-ripe heirloom tomatoes and red peppers pulled fresh from the vine
Chefs a' field : culinary adventures that begin on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

Chef Odessa Piper finds inspiration and raw material at the Dane County Farmers Market and at Love Tree Farm in Wisconsin's north woods, where organic sheep's milk and underground caves combine to create America's most prized artisanal cheeses
Chefs a' field : kids on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

In this episode, Anne, Bruce and his two young daughters are together in the rolling hills of southern Wisconsin to milk goats and make farmstead cheese. They get a quick lesson in goat psychology as Anne explains, "They are a lot smarter than cows, they are very independent creatures." They discuss how that relationship with the animals and the land carries through in the taste of Anne's cheeses: extremely fresh, always beautiful and full-flavored but never "goaty." Then we head down the road to one of Wisconsin's most prized farmers to gather some carefully grown herbs and greens to accompany our cheese. Recipes: Leek & Roasted Apple Soup with Goat Cheese Gnocchi and a Nest of Shooting Star Spinach; Twice-Baked Squash Boats Stuffed with Fantome Farm Goat Cheese
Chefs a' field : culinary adventures that begin on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

Chef Littledog guides us through the remarkable story of the wild salmon. The chef also introduces us to some the State's biggest fish fans--grizzly bears. He is filmed fly fishing right next to hungry bears as they dive for fish--in his words, one of the best moments of his life
Chefs a' field : kids on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

In this episode filmed amidst the scenic volcanoes and villages of Central Mexico, famed American chef Richard Sandoval and his 9-year-old son Gian Carlo venture to the chef's birthplace to find the indigenous ingredients that inspired a budding four-star chef several decades ago. Their travels take them through ancient villages and dramatic landscapes; they even saddle up for a horse ride to the top of a volcano for an understanding of where this region gets its rich soil. Back down in the valley where the lush green canopy of the avocado cools the air, they get their hands on "green gold, "; aka the Hass avocado. Chef Sandoval samples the avocado for inspiration and offers unique recipe ideas. Throughout this story, the natural beauty of Mexico shines on father and son as they celebrate the folklore, gastronomy and traditions of this majestic region. Recipes: Guacamole "Gian Carlo"; Piramide de Res; Mahi-mahi Ceviche
Chefs a' field : culinary adventures that begin on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

Fishing the pristine fjords of the Northeast coast, Chef Tunks reels in huge cod and chats with Icelandic fishermen about their heritage, environment and prospects for a sustainable future. Next, he travels across the glaciers to the wild pastureland for another pure Icelandic ingredient: lamb
Chefs a' field : culinary adventures that begin on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

Suzanne Goin is L.A.'s hottest chef. Featured on the cover of a recent Gourmet magazine, her secret is fourth generation farmer Phil McGrath, who grows the best fruit and vegetables in California. But before we get to work on the farm, it's "surfs-up" as McGrath catches a few waves before work
Chefs a' field : culinary adventures that begin on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

From the harbors of Cape Cod and a fishing venture for wild striped bass to the organized chaos and dazzling array of fresh fish to be found at New York City's Fulton Fish Market, Chef Rick Moonen of New York's Restaurant RM takes us on a gourmet experience in ocean conservation
Chefs a' field : culinary adventures that begin on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

Chef Stan Frankenthaler of Boston's Salamander restaurant was one of the first chefs in America to remove threatened seafood species from his menu. In this episode, he heads out for an adventure on the high seas in search of the giant bluefin tuna with harpooner Billy "Bluefin" Chaprales
Chefs a' field : culinary adventures that begin on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

Chef Peter Hoffman's Savoy is a standout among New York's many restaurants, its success stemming from the purity and freshness of each meal served. Nearly every day, Chef Hoffman dodges traffic as he rides his specially outfitted bike to the Union Square Green Market, the city's largest farmers market, to gather ingredients from local sources like Keith's Farm in Westtown, NY
Chefs a' field : culinary adventures that begin on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

Chef Anne Quatrano of Atlanta's Bacchanalia and Float Away Cafe has a passion for fine ingredients from local family farms. We see the sweet reward of her obsession as we unearth the finest collards the South has to offer. And we find out the family farm is alive and well when we visit Chef Quatrano's farm and the Glover Family Organic Farm, whose soil--nurtured naturally for generations--yields wonderful organic specialty greens and produce
Chefs a' field : kids on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

The California strawberry is the star of this show, filmed overlooking the misty shores of Monterey Bay. The Pacific breezes and warm California sun nurture a berry so sweet that it is the choice of chefs from around the world. In this episode, great cooking runs in the family as two chefs, brothers Mitch and Steven, show their kids how to cook sweet and savory dishes with this juicy berry. In the field, Mitch and his kids meet farmer Victor Ramirez and his two daughters; the kids happily pick--and eat--their way through the berry rows. The kids also get a lesson in entomology and botany from the "bug detective." Farmer Ramirez shows how a flower becomes fruit, and the "bug detective" is on hand with a microscope to show the kids the difference between "good bugs and bad bugs." Recipes: Local Trout with Strawberry Salad; Homemade Strawberry Preserves; Strawberry, Prosciutto & Arugula Country Biscuits; Miniature Strawberry Tart Surprises
Chefs a' field : culinary adventures that begin on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

Sam Hayward and his Fore Street restaurant are renowned for being New England's best. "Simple and delicious" is his mantra, and he pours all his profits into buying the best local ingredients available. Shot during the peak of fall color, Hayward and farmer Lee Straw sail off the coast of Maine to secret islands where they herd sheep and watch them graze on salt grass and seaweed
Chefs a' field : kids on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

We get a lesson in where our food comes from. In seeing how "pig power"; builds the compost and happy chickens are left to express their "chickenness"; we experience the circle of life on the farm. Farmer Salatin shows how his animals "do the real work"--Fertilizing, aerating, composting--making clean food for the community without fertilizer, antibiotics and other harmful chemicals. Chef Armstrong then transforms this "eco-agriculture"; into mouthwatering dishes that nourish the palate and the soul. Recipes: Polyface Farm Seared Chicken Breast on a Bed of Wild Chanterelles & Braised Baby Chard; Cathal's New World Pork & Beans
Chefs a' field : kids on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

Chef Jason Wilson has become the wonder boy of the Seattle food scene, stealing the spotlight from the region's old guard to reign as the new face of Northwest cuisine. In true Seattle style, Wilson straps on his boots to trek deep into the woods around Puget Sound in search of maple blossoms, fiddlehead ferns, stinging nettles, fragrant berries and a menagerie of exotic offerings from the forest. Then we jump the ferry for a ride to Vashon Island, where his mother-in-law farms rare breeds of island duck and chicken eggs. With his young son in tow, we embark on a true adventure amidst the forests, waters and islands of the Pacific Northwest. Recipes: Dungeness Crab & Wild Nettle Gratin with Watercress -- Fiddlehead Salad and Poached Duck Eggs; Maple Blossom French Toast with Salmon Blossom Custard
Chefs a' field : culinary adventures that begin on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

Filmed during a heavy snowstorm in early April, Chef Schenk ventures into a forest of snow- covered maples to learn how to tap the trees for their sugar. Afterwards, Chef Schenk heads back to his kitchen, where in a hand-made wood-fired earthen oven, he makes his nationally renowned American Flatbread pizza with a secret ingredient--you guessed it--Pure Vermont Maple Syrup
Chefs a' field : culinary adventures that begin on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

Chef Atkinson conducts cooking classes for school children and has created a culinary program based on the seasons and local farming
Chefs a' field : kids on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

What happens when a former Marine, a 10-year-old boy and a bayou shrimp-boat captain get together for a day out at sea? The Marine, Chef John Besh, and his son Brendon get an unexpected lesson in marine biology, and the captain, Lance Nacio, is let in on a few culinary secrets for preparing his freshly caught Louisiana wild shrimp. The hard work of pulling in nets is second nature to Chef Besh, who grew up hunting and fishing in the area and is now one of America's top chefs. Brendon is wide-eyed and all smiles as he sorts through a cornucopia of gigantic, fresh shrimp he can't wait to sink his teeth into. Then it's into the kitchen, where Brendon and his dad show the rest of the family just how the cookin' is done. Recipe: Wild Louisiana Barbeque Shrimp Besh Style; Tempura Fried Wild Louisiana Shrimp with Vietnamese Spicy Sauce; Southern Grits and Spicy Louisiana Wild Shrimp
Chefs a' field : culinary adventures that begin on the farm( Visual )

1 edition published in 2013 in English and held by 96 WorldCat member libraries worldwide

Chef Gray takes off on a sailing adventure in the Chesapeake Bay to catch one of his favorite ingredients--soft shell crab. The waterman on this adventure is Beatrice Taylor, a feisty 75-year-old who has been crabbing her entire life, and who is also the mayor of Irvington, VA
 
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Audience Level
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Audience Level
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  Kids General Special  
Audience level: 0.27 (from 0.27 for Chefs a' f ... to 0.27 for Chefs a' f ...)

Languages
English (20)