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
Patrick Clark (Episode #103)
KQED Life: Mon, Jul 21, 2014 -- 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: Mon, Jul 14, 2014 -- 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 9: Thu, Jul 3, 2014 -- 2:00 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.
- KQED Life: Mon, Jul 7, 2014 -- 5:00 PM
Jacques Pepin (Episode #115)
KQED 9: Tue, Jul 1, 2014 -- 2:00 PM
From his Connecticut house kitchen, Jacques Pepin prepares Braised Sweetbreads in Puff Pastry with a Black Truffle and Madeira Sauce. He artfully begins by making the puff pastry, then gently braising the sweetbreads, and follows with the black truffle sauce.