>>HOST:
>>HOST: THANK YOU SO MUCH! FOR SHOPPING WITH
US ON HSN MY NAME IS
BRETT CHUKERMAN. IT IS
TIME TO BE A MASTER TIME
CHEF. WE HAVE GRAHAM
ELLIOT IN THE HOUSE FOR
THE FIRST TIME HERE AT
HSN. WITH HIS
ONE-OF-A-KIND JAMPACKED,
ONE-OF-A-KIND JAMPACKED, OVER 270 PAGE PHENOMENAL
COOKBOOK. WITH CLASSIC
RECIPES. WITH INVENTIVE
NEW DESSERTS TO IT. NEW
TODAY IF YOU ARE FAN OF
MASTER CHEF. TODAY IF
YOU'RE SOMEBODY WHO LOVE
MASTER CHEF. TODAY IF YOU'RE SOMEBODY WHO LOVES
HIS RESTAURANT IN
CHICAGO. TODAY IF YOUR
KIDS ARE CRAZY ABOUT
MASTER CHEF JUNIOR AND
THEY WANT TO LEARN
RECIPES TO END UP ON THE
SHOW ONE DAY, YOU'RE
GETTING A ONE-OF-A-KIND
OPPORTUNITY TO ENJOY OVE
GETTING A ONE-OF-A-KIND OPPORTUNITY TO ENJOY OVER
100 PREMIUM BEAUTIFUL
TOP OF THE LINE RECIPES
INCLUDING VICE AND SNACKS
[READING]
[READING]
>>HOST:
>>HOST: AS A SOCIAL INTRO TO HSN GRAHAM
ELLIOT HAS HAND SIGNED
THIS (...) HIS ARM MUST
BE A LITTLE TIRED, 1000
COOKBOOKS. DATASET. CO
AND THERE ARE MORE THAN
1000 FANS OF HIS COOKING
OF HIS RESTAURANT. OF
MASTER CHEF AND MASTER
CHEF JUNIOR HE'S GOING C
TO GIVE YOU A SNEAK PEEK.
PEEK.[INAUDIBLE] I
PEEK.[INAUDIBLE] I ALWAYS WANT OUR DD MANY
RECIPES THAT ARE NEED
LOOK AT THE BOOK HOME IT
IS HAND SIGNED BY GRAHAM
ELLIOT IT IS HIS
PERSONALITY TO SISTER PE
HIS STORY AND SO MANY OF
HIS RECIPES WELCOME TO
THE HSN FAMILY.
>>GUEST: ABSOLUTELY! YOU
KNOW WHAT, IS EXCITING
ABOUT THE BOOK THE TWO A
IS LIKE MY ROOKIE CARDS
IT IS A. I'VE BEEN
COOKING FOR 20 YEARS
STARTED OUT AS A
DISHWASHER LUCKY TO FIND
MY VOICE TO COOKING GET
THE TV THINK THAT THIS T
IS THAT AFTER 2 DECADES
FINALLY DECIDED TO PUT
SOME OF THESE RECIPES TO
GIVE IT.
GIVE IT.
GIVE IT. >>HOST: WE ARE GOING TO
OFFER IT TO YOU ON SALE
WE ALSO THINK SHIPPING
AND HANDLING WE WANT TO
WELCOME GRANTED THE HSN
FAMILY. SO WHETHER YOU
LOVE HIM AS A JUDGE OR
COOK OR EATEN HIS FOOD
BEFORE THERE ARE SO MANY
EXCITING RECIPES IN EXC
THIS BOOK. FROM READ IT
INVIGORATING CLASSICS TO
CREATING SOME NEW
EXCITING DISHES LIKE EXC
THAT GEM RIGHT THERE.
>>GUEST: WHAT THAT IS
IS A CAESAR SALAD. WHAT
I LIKE TO DO IS TAKE
DISHES THAT YOU HAVE DIS
SEEN THE PUT A TWIST ON
THEM BECAUSE I ALWAYS TH
SAY GIVE IT IS NOT SAY G
BROKEN TO BREAK IT.
REALLY WANT TO UNLEARN
EVERYTHING YOU HAVE BEEN
SHOWN AT THE PEOPLE HAVE
BEEN INTIMIDATED BY
COOKING AT THE END OF CO
THE DAY YOU'RE TAKING
SOMETHING WRONG
SOMETHING WRONG LIKE/RESTING IT IN THE
OVEN APPLYING HEAT TO IT
AND YOU'RE COOKED. WHAT
I DID HERE WAS SIMPLY TO
BE COOKED SQUASH PUREED
IT UP IS NICE AND SEASON
AND THEN LITERALLY USED
THE ACTUAL SQUASH-- WASH
SO THIS IS BEAUTIFUL FOR
FALL, WINTER HOLIDAYS
ANYTHING LIKE THAT AND
YOU CAN MAKE IT REALLY
SIMPLE AND RUSTIC OR PUT
YOU IN A DIFFERENT HERBS
SPICES WHATEVER YOU WANT
TO DUAL-ENDED HERE I DID
A LITTLE BIT OF LIKE YOU
KNOW ASIAN SPIES A KNOW
LITTLE BIT OF TO DO
THINGS LIKE THAT AND I
WENT TO TOP IT WITH SOME
TOASTED COCONUT AND THE
ACTUAL SEATS ADDED THAT
SQUASH.
SQUASH.
SQUASH. >>HOST: YOU KNOW GRAM
ELLIOTT -- GRAHAM ELLIOT
I'VE HEARD MASTER CHEF
JUNIOR HAS BECOME A
BONDING EXPENSE OF THE
KIDS AND GET THIS TO ME
TO GET PASSIONATE ABOUT
COOKING SUCH A COOKING S
PHENOMENAL SKILL. WHEN
YOU END UP BEING A
CRITICALLY ACCLAIMED
CRITICALLY ACCLAIMED ASTER CHEF BY GRAHAM
ELLIOT. THIS IS A
WONDERFUL SORT OF
ADDITION TO THAT STORY.
YOU KNOW GET IT AND YOU
AFTER THE KIDS HAVE
WATCHED THE SHOW THEY WA
ARE EXCITED TO GET THE
BOOK AND LET THEM LEARN
DIRECTLY FROM GRAHAM
ELLIOT TRY OUT SOME OF
HIS RATS BASED LIKE AN
EXCITED ENTIRE FAMILY.
THERE IS REALLY FUN
DIFFERENT TWIST
DIFFERENT TWIST INTERESTING RECIPES HERE
OVER 100 OF THEM IN TOTAL
TOTAL--HIS BEST
TOTAL--HIS BEST >>GUEST: I THINK YOU >>
SEE HIM ON MASTER CHEF
JUNIOR GORDON THE DAD
COURTING HOST IS RIGHT C
TO BE BY THE DIALER FROM
HIM BUT I HAVE THREE HIM
SONS OF MY OWN AGES 35
AND NINE AND TO WATCH
THEM GET EXCITED ABOUT
COOKING YOU KNOW THEY CO
ARE IN THE BOOK AND I
BIGOT IS REALLY BIGOT IS
IMPORTANT TO UNDERSTAND
COOKING BRINGS EVERYONE
TOGETHER RIGHT IT IS TOG
WHAT WE'LL DO IT THE END
OF THE DAY. THREE TIMES
A DAY. WE'RE TRYING
THINGS ARE SITTING THING
AROUND A TABLE WE'RE
HAVING FUN. AND THAT IS
WHAT I WANT THE BOOK TO
SHOW. DOESN'T DO ME A
FAVOR IF YOU WOULD NOT
MIND I KNOW YOU'RE MAKIN
FAVOR IF YOU WOULD NOT MIND I KNOW YOU'RE MAKING
THINGS FAST AND
INDULGING US BUT THE
MACULA NOT GIVE AWAY THE
RECIPES BUT THEY GET THE
BOOK FOR IT BUT TELL US
SOME OF THE THINGS YOU
HAVE COOKED BACON
EXPECTANCY AND BE ABLE E
TO MAKE THEMSELVES WHEN
THEY GET THE COOKBOOK ON
TO MAKE THEMSELVES WHEN THEY GET THE COOKBOOK ON.
>>GUEST:
>>GUEST: WHAT I HAVE >>G OVER HERE WE WILL START
LEFT TO RIGHT THIS IS
CEVICHE OF LITTLE SHRIMP
YOU DO FISH YOU CAN DO
ANYTHING. I'VE DONE A
LITTLE CHILLY CILANTRO.
SOME MANGO TOASTED PLANT
TAINTS. BUT AGAIN YOU
CAN TURN IT INTO WHAT CA
YOU WANT DOES NOT MAKE Y
IT ANY BETTER IN THE
DISTRIBUTED TO FISH YOU
KNOW ANY KIND OF
DIFFERENT VEGETABLE YOU
CAN GO A LOT OF CAN GO A
DIFFERENT DIRECTIONS.
DIFFERENT DIRECTIONS. OVER HERE YOU HAVE SOME
RAPINI BROCCOLI RABE AND
HAVE SOME ROASTED GARLIC
HERE IS ART TAPE -- TAKE
ON APRIL 3 SEE YOU HAVE
TOMATO BASIL CRACKERS WE
MADE AND LIKE I SAID THE
CAESAR INSTEAD OF TAKING
CHOP DOUBLET IS LEFTOVER
BREAD MAKING IT CROUTONS
THE MAIN FOCUS IS THAT
TRUE TIME I DECIDED TRUE
LET'S PUT A TWIST ON A
TWINKIE. SO IT IS
BRIOCHE FILLED WITH
PARMESAN MASCARPONE AND
GRATED PARMESAN ON TOP.
>>HOST: THIS IS A REASON
TO BUY. THIS IS GRAHAM
ELLIOT'S IDEA OF A ELLIO
CAESAR SALAD LOOKS CAESA
PRETTY GOOD. SO TURN IT
INTO A CAESAR FOR US.
>>GUEST: ONGOING TO >>G
BUZZ OF THE SEVERAL BUZZ
QUICK THROW IN A LITTLE
BIT OF THE SOUR CREAM IF
YOU'RE FANCY WANT TO
SUMMON A FOODIE JUST SUM
TELL THEM IT IS CREME
FRAICHE YOU KNOW THE
DEAL. RIGHT. THROW IN
A LITTLE WATER JUST TO
MAKE THAT BLADE SPIN .
WILL GET ALL THE PUREED
AND EMULSIFIED THAT WHAT
IS GREAT TOO IS THIS
STUFF IS SO SIMPLE MOST
OF THESE DISHES AS YOU
CAN SEE IT IS LIKE THREE
INGREDIENTS OR SO ON ING
EACH ONE TO THROW IN EAC
SOME OF THE PARSLEY GETS
A NICE COLOR GOING. SO
AT THE SAME TIME I'VE
ALSO GOT ANOTHER DISH
OVER HERE YOU CAN KIND O
OF SEE AND THAT WILL BE
OUR LOBSTER SCHNITZEL
WITH ASPARAGUS WE GOT SO
AGAIN WHY MAKE A REGULAR
OLD FEEL SCHNITZEL FORT
SMITH SO WHEN YOU GO
FANCY.
FANCY.
FANCY. >>HOST: ANYTHING
>>HOST: ANYTHING LOBSTER SENSITIVE TO ME
A LIMITED TIME SPECIAL
GRAHAM ELLIOT WILL BE
HERE FOR 2 SHOWS TODAY
GIVE YOU A SNEAK PEEK AT
HIS BOOK THEY ARE ALL
INDIVIDUALLY HAND SIGNED
THERE ARE OVER 100
RECIPES FROM APPETIZERS
TO DESSERTS AND IT IS
ONLY $6.24 ON YOUR ONLY
CREDIT CARD[BACKGROUND
CREDIT CARD[BACKGROUND NOISE] FOR THE KIDS NOI
WERE CRAZY THAT MASTER
CHEF JUNIOR FOR THOSE
PEOPLE FROM CHICAGO OUT
THERE WHO LOVE GRAHAM
ELLIOT STRESSED OUT IS A
WONDERFUL OPPORTUNITY WO
AND GLIMPSE INTO HIS
WORLD WE ARE DOING IT AT
A SALE PRICE FOR OUR
EVENT FOR GRAHAM EVENT F
ELLIOT'S FIRST DAY ON HS
EVENT FOR GRAHAM EVENT F ELLIOT'S FIRST DAY ON HSN
DOING IT ON FLEXPAY AND
GIVE YOU FREE SHIPPING
AND HANDLING. LET'S AND
WRAP UP WITH THE ICONIC
CAESAR.
CAESAR.
CAESAR. >>GUEST: HERE ARE SOME
OF OUR TESTING WE CAN
KIND OF PUT IT OVER THE
TOP. LOOK AT THIS THING
ABLE TO FINISH ALL OF
THESE DISHES AND LIKE NO
TIME.
TIME.
TIME. >>HOST: ALL RIGHT SO >>H
TAKE ADVANTAGE WE HAVE
ABOUT 1 MIN. LEFT EAR
GRAHAM ELLIOT SO CAESAR
LOOKS UNLIKE ANY CAESAR
I'VE EVER SEEN BEFORE I'
AND WHAT ARE FEW OF THE
EXTRA DISHES BY THE WAY,
I READ YOUR CARAT CAKE
RECIPE WHY? IS THAT
INCREDIBLE. DOESN'T SO
WE HAVE GOT THAT WE HAVE
OUR CON OUT CHICKEN OUR
WINGS AND WE HAVE OUR
PORK CHOP WITH SOME
ROASTED APPLE AND SWEET
POTATO. THIS IS OUR
GRAHAM ELLIOT BIRGER AS
YOU CAN SEE SIM MELTED
BRIE CHEESE A LOT OF THE
CARAMELIZED ONION AND
THEN RIGHT IN FRONT THIS
IS THEIR SIGNATURE DISH
THAT A SEARCH AWFUL
POPCORN THAT WE SELL AT
THE RESTAURANT AND IT IS
SO FUN TO BE ABLE TO PUT
A LITTLE TWIST ON IT AND
REALIZE THERE IS NO REAL
RIGHT AND WRONG AND
COOKING YOU MAKE IT
WHATEVER YOU WANT IT TO
BE. >>HOST: THIS IS BE.
YOUR CHANCE TO TAKE A
GLIMPSE INTO THE MASTER
CHEF WORLD GET HIS GO, C
WE HAVE A LIMITED SUPPLY
THEIR EACH INDIVIDUALLY
HAND SIGNED.[INAUDIBLE]
HAND SIGNED.[INAUDIBLE] GRAHAM ELLIOT THANK YOU
FOR BEING HERE WELCOME F
TO THE HSN FAMILY WE TO
WILL SEE YOU BACK THIS
AFTERNOON FOR ONE MORE
SHOW BUT TAKE ADVANTAGE
DID YOU COOKBOOK WHILE D
HE HAVE IN STOCK IT IS