Alice waters prepares a beet, blood orange, walnut and arugula salad, and other dishes.
Jacques Pepin prepares braised sweetbreads in puff pastry with a black truffle and sauce.
Nancy prepares a sourdough starter, a loaf of rustic bread, and a foccacia pizza dough.
Andre Saltner prepares a tarte flambee and an Alsatian meat and potatoe stew.
Jan Brinbaum and Lidia Bastianich split duties creating delicious dishes.
Jeremiah Tower prepares two variations of chicken.
Julia and Jacques Pepin prepare a lobster souffle together.
Melon and curry flavors from Thailand and India.
Jean-Louis Palladin prepares foie gras (duck liver) with poached apples.
Recipes with toasted chiles and tomatillos.
A sampling of innovative Hawaiian dishes.
Venison steaks and luscious mousse cupcakes.
Mushroom risotto and pasta with broccoli and sausage.
Fish with Patrick Clark, chef of the Hay-Adams hotel
Chocolate dome cake and molten truffles.
Shrimp etouffee and a New Orleans crab boil.
About Julia Child: Cooking With Master Chefs
Julia Child visits sixteen nationally acclaimed master chefs in their own kitchens. Each chef demonstrates distinct techniques, regional recipes, and culinary tips which guide home cooks through their favorite recipes.
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