In Julia's Kitchen with Master Chefs
Inviting master chefs (literally) into her kitchen, Julia Child cooks with the pros, detailing their techniques and dishes for the home cook.
In Julia's Kitchen with Master Chefs Previous Broadcasts
Jimmy Sneed (Episode #104)
KQED Life: Thu, Nov 29, 2012 -- 5:00 PM
Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw. He demonstrates how anyone can make fresh pasta at home, and how to clean a soft-shell crab before cooking it.
Lynne Rossetto Kasper (Episode #103)
KQED Life: Tue, Nov 27, 2012 -- 5:00 PM
Lynne Rossetto Kasper creates a "Renaissance-style" roast leg of lamb inspired by Italian cooking of the 16th century. She also prepares a sumptuous side dish of green beans with fresh mortadella, savoring the tastes of her Italian heritage.
Roberto Donna (Episode #101)
KQED Life: Thu, Nov 22, 2012 -- 5:00 PM
Chef Roberto Donna creates pizza Margherita and panino di pizza, and demonstrates his techniques for making pizza dough - gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast. He also suggests tearing basil leaves to get the best flavor.
Rick Bayless (Episode #114)
KQED 9: Tue, Nov 20, 2012 -- 1:30 PM
Chef and owner of Frontera Grill in Chicago, Rick Bayless prepares two Mexican dishes - Chile-Glazed Country Ribs and a Rustic Jicama Salad. Bayless demonstrates how to deflame onions through blanching, as well as techniques not only for cooking each dish, but also for presenting the plate.
Jean-Georges Vongerichten (Episode #113)
KQED 9: Tue, Nov 13, 2012 -- 1:30 PM
Chef and owner of Vong in New York, Jean-Georges Vongerichten creates a three-course Thai meal of Crab Spring Rolls, Thai-Marinated Beef With Rice Noodles, and Marinated Fruit With White Peppercorn Ice Cream and Candied Rose Petals. His style of cooking uses very little fat.
Zarela Martinez (Episode #112)
KQED 9: Tue, Nov 6, 2012 -- 1:30 PM
Zarela Martinez, from Zarela's in New York, visits Julia Child in her kitchen. Martinez creates a Mexican dish, Tamales With Mole Verde, using such authentic ingredients as macerino (corn flour) with lard, corn husks, herbs, and tomatillos. The program closes with Martinez providing the recipe for the margaritas she and Julia Child sip as the final credits roll.