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
Jean-Georges Vongerichten (Episode #113)
KQED Life: Thu, Jun 27, 2013 -- 5:00 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 Life: Tue, Jun 25, 2013 -- 5:00 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.
Jody Adams (Episode #111)
KQED Life: Thu, Jun 20, 2013 -- 5:00 PM
Chef Jody Adams creates a braised, stuffed breast of veal over a bed of polenta. As she cooks, Adams offers numerous tips for the home cook, including the benefit of using whole garlic in sauces to thicken without fat, and the potential dangers of swallowing bay leaves.
Christopher Gross (Episode #110)
KQED Life: Tue, Jun 18, 2013 -- 5:00 PM
Chef Christopher Gross creates alder-smoked loin of beef with red wine and shallot sauce, and a Middle Eastern grain dish - farecki - paired with harissa. He also shows viewers how to make thin "411" potato chips (so-called because of the ratio of ingredients).
Leah Chase (Episode #109)
KQED Life: Thu, Jun 13, 2013 -- 5:00 PM
Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking.
Charlie Trotter (Episode #108)
KQED Life: Tue, Jun 11, 2013 -- 5:00 PM
Chef Charlie Trotter prepares one of his innovative main dishes, seared scallops with curried carrot broth, and follows this entree with a modern fruit dessert, warm peach soup with a trio of sorbets - blackberry, yogurt and watermelon.
Jim Dodge (Episode #107)
KQED Life: Thu, Jun 6, 2013 -- 5:00 PM
Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake, offering tips on how to make the cake moist and the frosting smooth. He also demonstrates the best way to frost and decorate cakes, as well as techniques for preparing crystallized rose petals.
Daniel Boulud (Episode #106)
KQED Life: Tue, Jun 4, 2013 -- 5:00 PM
Chef Daniel Boulud prepares a dish of roasted veal chops and sweetbreads. Boulud uses various techniques and an array of vegetables to add touches of sweet and sour flavoring to this dish.