Julia Child: Cooking with Master Chefs
Highlights American master chefs as they show us how to prepare their favorite recipes with Julia adding context.
Jean-Louis Palladin (#108) Duration: 26:07 STEREO TVG
Jean-Louis Palladin ran his own restaurant in the Watergate Hotel for almost 20 years. He prepares foie gras (goose liver) with poached apples, roasts a duck breast over an open fireplace and, to accompany the duck, prepares sauteed porcini mushrooms.
- KQED Life: Wed, Feb 10, 2016 -- 5:00pm Remind me
Susan Feniger and Mary Sue Milliken (#109) Duration: 26:09 STEREO TVG
Susan Feniger and Mary Sue Milliken are the chefs of L.A.'s famed Border Grill. From Mary Sue's home kitchen, they prepare an eclectic selection of dishes, including Thai melon salad, spinach and eggplant curry, and curried popcorn.
- KQED Life: Wed, Feb 17, 2016 -- 5:00pm Remind me
Jacques Pepin and Julia Child (#110) Duration: 26:01 STEREO TVG
Jacques Pepin is a master chef and teacher of French cuisine. Together, Julia and Jacques prepare a Lobster Souffle in Jacques' home kitchen in rural Connecticut.
- KQED Life: Wed, Feb 24, 2016 -- 5:00pm Remind me
Jeremiah Tower (#111) Duration: 26:03 STEREO TVG
Jeremiah Tower owns and runs Stars in Manila, Philippines. From his home kitchen, he grills Young Chicken marinated in Fresh Herbs served with a warm Vegetable Salad, prepares Poached Chicken stuffed with Mushrooms and Smoked Bacon with Aromatic Vegetables, and finishes with a Casserole of Roasted Chicken Salad with Lemon, Rosemary, and Garlic.
- KQED Life: Wed, Mar 2, 2016 -- 5:00pm Remind me
Jan Birnbaum and Lidia Bastianich (#112) Duration: 26:10 STEREO TVG
Jan Birnbaum, who runs a successful Cajun-inspired restaurant called Catahoula, cooks from his home in the Napa Valley, preparing Home-Smoked Almond and Scrambled Egg Tort with Caviar. In the second half of the episode, Lidia Bastianich prepares Cappellini Pasta with a Seafood and Tomato Sauce.
- KQED Life: Wed, Mar 9, 2016 -- 5:00pm Remind me
Andre Soltner (#113) Duration: 25:32 STEREO TVG
For 40 years, Andre Soltner was at the helm of the unrivaled New York City restaurant Lutece. In this segment taped in 1993, Chef Andre prepares Tarte Flambee, Alsatian Meat Stew, and a classic Tarte Citron.
- KQED Life: Wed, Mar 16, 2016 -- 5:00pm Remind me
Nancy Silverton (#114) Duration: 26:08 STEREO TVG
Nancy Silverton owns and operates La Brea Bakery, which is considered to be one of the most innovative bakeries in the country. From her kitchen at home in L.A., Chef Nancy prepares a sourdough starter which is then used to make a loaf of rustic bread, a focaccia pizza dough, and an olive bread.
- KQED Life: Wed, Mar 23, 2016 -- 5:00pm Remind me
Jacques Pepin (#115) Duration: 26:09 STEREO TVG
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.
- KQED Life: Wed, Mar 30, 2016 -- 5:00pm Remind me