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.
Lynne Rossetto Kasper (#103) Duration: 26:46 STEREO TVG
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.
- KQED Life: Tue, Apr 25, 2017 -- 5:00pm
Madhur Jaffrey (#105) Duration: 26:46 STEREO TVG
Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill. Using blends of Indian spices, Jaffrey demonstrates ways to intensify or change flavors and aromas in Indian cooking.
- KQED Life: Wed, Apr 26, 2017 -- 11:30am
- KQED Life: Mon, May 1, 2017 -- 5:00pm Remind me
Jimmy Sneed (#104) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, Apr 26, 2017 -- 5:00pm
Daniel Boulud (#106) Duration: 26:46 STEREO TVG
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.
Jim Dodge (#107) Duration: 26:46 STEREO TVG
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.
Charlie Trotter (#108) Duration: 26:46 STEREO TVG
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.
Leah Chase (#109) Duration: 26:46 STEREO TVG
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.
Christopher Gross (#110) Duration: 26:46 STEREO TVG
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).
Jody Adams (#111) Duration: 26:46 STEREO TVG
Chef Jody Adams Cambridge, Massachusetts, 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.
Zarela Martinez (#112) Duration: 26:46 STEREO TVG
Zarela Martinez creates a Mexican dish, tamales with mole verde, using such authentic ingredients as corn flour, lard, corn husks, herbs and tomatillos. The program closes with Martinez providing the recipe for the margaritas she and Julia sip as the final credits roll.
Jean-Georges Vongerichten (#113) Duration: 26:46 STEREO TVG
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.
Rick Bayless (#114) Duration: 26:46 STEREO TVG
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 for cooking each dish and presenting the plate.
Gordon Hamersley (#115) Duration: 26:46 STEREO TVG
Gordon Hamersley creates a roast chicken with garlic and lemon. As a side dish, he roasts onions in their skins; for dessert, he prepares warm peach tarts.
Dean Fearing (#116) Duration: 26:46 STEREO TVG
Dean Fearing prepares shrimp diablo with caesar salad and corn tamales. He offers advice about working with hot peppers.
Reed Hearon (#117) Duration: 26:46 STEREO TVG
Reed Hearon prepares frito misto with aioli. He provides cooking hints and recommendations, and demonstrates how to make iron-skillet mussels and salt-encrusted cod.
Johanne Killeen and George Germon (#118) Duration: 26:46 STEREO TVG
Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook. They create a triple citrus meringue tart, stressing the importance of keeping all the crust ingredients cold when using a food processor.
Carol Field (#119) Duration: 26:46 STEREO TVG
Author, teacher and baker Carol Field prepares grissini (bread sticks) and rustic country bread with which she makes bruschetta. Field offers a number of tips and hints, such as using wet hands when dealing with wet dough.
Michael Lomonaco (#120) Duration: 26:46 STEREO TVG
Chef Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill. Using indirect heating with the coals on one side, Lomonaco cooks these dishes together outside on the grill. Back in the kitchen, he creates a berry relish and home-fried potatoes.
- KQED Life: Wed, May 31, 2017 -- 11:30am Remind me