Julia Child: Cooking with Master Chefs
Highlights American master chefs as they show us how to prepare their favorite recipes with Julia adding context.
Julia Child: Cooking with Master Chefs Previous Broadcasts
Lidia Bastianich (Episode #104)
KQED Life: Wed, Feb 25, 2015 -- 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.
Patrick Clark (Episode #103)
KQED Life: Wed, Feb 18, 2015 -- 5:00 PM
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.
Michel Richard (Episode #102)
KQED Life: Wed, Feb 11, 2015 -- 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.
Alice Waters (Episode #116)
KQED Life: Wed, Feb 4, 2015 -- 5:00 PM
Alice Waters owns and runs the renowned Chez Panisse restaurant in Berkeley, CA, which is considered by many to be ground-zero for " California Regional Cuisine." She prepares a Shaved Fennel, Mushroom and Parmesan Salad, a Green Olive Tapenade, a Beet, Blood Orange, Walnut and Arugula Salad, and an appetizer of Prosciutto with warm, wilted greens.