Julia Child: Cooking with Master Chefs
Highlights American master chefs as they show us how to prepare their favorite recipes with Julia adding context.
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, Jun 29, 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, Jul 6, 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, Jul 13, 2016 -- 5:00pm Remind me
Alice Waters (#116) Duration: 26:08 STEREO TVG
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: Wed, Jul 20, 2016 -- 5:00pm Remind me
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, Jul 27, 2016 -- 5:00pm Remind me