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Julia Child - Cooking with Master Chefs Previous Broadcasts

Jeremiah Tower (Episode #111)

KQED Life: Fri, Mar 31, 2017 -- 11:30 AM

Jeremiah Tower owns and runs Stars in Manila, Philippines. From his home kitchen, he grills Young Chicken marinated in Fresh Herbs served with a warm Vegetable Salad, prepares Poached Chicken stuffed with Mushrooms and Smoked Bacon with Aromatic Vegetables, and finishes with a Casserole of Roasted Chicken Salad with Lemon, Rosemary, and Garlic.

Jacques Pepin and Julia Child (Episode #110)

KQED Life: Thu, Mar 30, 2017 -- 11:30 AM

Jacques Pepin is a master chef and teacher of French cuisine. Together, Julia and Jacques prepare a Lobster Souffle in Jacques' home kitchen in rural Connecticut.

Jean-Louis Palladin (Episode #108)

KQED Life: Wed, Mar 29, 2017 -- 5:00 PM

Jean-Louis Palladin ran his own restaurant in the Watergate Hotel for almost 20 years. He prepares foie gras (goose liver) with poached apples, roasts a duck breast over an open fireplace and, to accompany the duck, prepares sauteed porcini mushrooms.

Susan Feniger and Mary Sue Milliken (Episode #109)

KQED Life: Wed, Mar 29, 2017 -- 11:30 AM

Susan Feniger and Mary Sue Milliken are the chefs of L.A.'s famed Border Grill. From Mary Sue's home kitchen, they prepare an eclectic selection of dishes, including Thai melon salad, spinach and eggplant curry, and curried popcorn.

Robert Del Grande (Episode #107)

KQED Life: Tue, Mar 28, 2017 -- 5:00 PM

Robert Del Grande owns and cooks at Cafe Annie and Rio Ranch in Houston. From his kitchen, he demonstrates his unique ability to combine complementary flavors in dishes as he prepares sea scallops with wild mushrooms in green sauce with a side of fresh corn pudding, and filets of beef in a special pasilla chile sauce.

Jean-Louis Palladin (Episode #108)

KQED Life: Fri, Mar 24, 2017 -- 11:30 AM

Jean-Louis Palladin ran his own restaurant in the Watergate Hotel for almost 20 years. He prepares foie gras (goose liver) with poached apples, roasts a duck breast over an open fireplace and, to accompany the duck, prepares sauteed porcini mushrooms.

Robert Del Grande (Episode #107)

KQED Life: Thu, Mar 23, 2017 -- 11:30 AM

Robert Del Grande owns and cooks at Cafe Annie and Rio Ranch in Houston. From his kitchen, he demonstrates his unique ability to combine complementary flavors in dishes as he prepares sea scallops with wild mushrooms in green sauce with a side of fresh corn pudding, and filets of beef in a special pasilla chile sauce.

Charles Palmer (Episode #105)

KQED Life: Wed, Mar 22, 2017 -- 5:00 PM

Chef Charles Palmer grew up in upstate New York and now owns Aureole restaurant in New York City, among others. From his home kitchen, he shares his expertise with wild game and prepares Pepper Seared Venison Steaks with Pinot Noir and Sun-Dried Cherries, Herb Potato Maximes, and a Warm Chocolate Tarragon Cake.

Amy Ferguson-Ota (Episode #106)

KQED Life: Wed, Mar 22, 2017 -- 11:30 AM

Amy Ferguson-Ota--Amy Ferguson-Ota was the first female executive chef at the Ritz-Carlton Hotel in Hawaii. From her home kitchen in Hawaii, she prepares a green papaya salad with a Thai vinaigrette, wok-seared ono (fish) served with a banana curry, plus a steamed banana side dish.

Lidia Bastianich (Episode #104)

KQED Life: Tue, Mar 21, 2017 -- 5:00 PM

Lidia Bastianich is the chef and co-owner, with her husband, of Felidia in New York City, among other restaurants. In her home kitchen in Queens, New York, Lidia prepares Risotto with Wild Mushrooms and Orecchiette (little ears) Pasta with Broccoli di Rape and Sweet Sausage. Her tips for cooking and serving pasta and risotto make for a perfect dish every time.

Charles Palmer (Episode #105)

KQED Life: Fri, Mar 17, 2017 -- 11:30 AM

Chef Charles Palmer grew up in upstate New York and now owns Aureole restaurant in New York City, among others. From his home kitchen, he shares his expertise with wild game and prepares Pepper Seared Venison Steaks with Pinot Noir and Sun-Dried Cherries, Herb Potato Maximes, and a Warm Chocolate Tarragon Cake.

Lidia Bastianich (Episode #104)

KQED Life: Thu, Mar 16, 2017 -- 11:30 AM

Lidia Bastianich is the chef and co-owner, with her husband, of Felidia in New York City, among other restaurants. In her home kitchen in Queens, New York, Lidia prepares Risotto with Wild Mushrooms and Orecchiette (little ears) Pasta with Broccoli di Rape and Sweet Sausage. Her tips for cooking and serving pasta and risotto make for a perfect dish every time.

Michel Richard (Episode #102)

KQED Life: Wed, Mar 15, 2017 -- 5:00 PM

Michel Richard is the chef/proprietor of L.A.'s Citrus restaurant and Citronelle restaurants in Santa Barbara, Baltimore and Washington D.C. At his home kitchen in L.A., he prepares a chocolate dome cake and hot chocolate truffles using the best ingredients he can find. His skills and suggestions for turning out a winning chocolate dome are just right for the home baker.

Patrick Clark (Episode #103)

KQED Life: Wed, Mar 15, 2017 -- 11:30 AM

Patrick Clark, who ran the kitchen for many years in the esteemed Hay-Adams Hotel in Washington D.C., is shown preparing Seared Peppered Salmon Roulade with Gazpacho Sauce and Horseradish Crusted Grouper, and offering tips for buying and cooking fresh fish.

Emeril Lagasse (Episode #101)

KQED Life: Tue, Mar 14, 2017 -- 5:00 PM

In New Orleans, buoyant and light-hearted master chef Emeril Lagasse prepares shrimp etoufee and a colorful crab and crawfish boil. With his passion for New Orleans cooking, Emeril demonstrates the secrets to the best roux and how to mix Creole seasoning.

Michel Richard (Episode #102)

KQED Life: Fri, Mar 10, 2017 -- 11:30 AM

Michel Richard is the chef/proprietor of L.A.'s Citrus restaurant and Citronelle restaurants in Santa Barbara, Baltimore and Washington D.C. At his home kitchen in L.A., he prepares a chocolate dome cake and hot chocolate truffles using the best ingredients he can find. His skills and suggestions for turning out a winning chocolate dome are just right for the home baker.

Emeril Lagasse (Episode #101)

KQED Life: Thu, Mar 9, 2017 -- 11:30 AM

In New Orleans, buoyant and light-hearted master chef Emeril Lagasse prepares shrimp etoufee and a colorful crab and crawfish boil. With his passion for New Orleans cooking, Emeril demonstrates the secrets to the best roux and how to mix Creole seasoning.

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