Julia Child: Cooking with Master Chefs
Highlights American master chefs as they show us how to prepare their favorite recipes with Julia adding context.
Lidia Bastianich (#104) Duration: 26:09 STEREO TVG
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.
- KQED Life: Mon, Jul 28, 2014 -- 5:00pm
Charles Palmer (#105) Duration: 26:07 STEREO TVG
Chef Charles Palmer grew up in upstate New York and now owns Aureole restaurant in New York City, among others. From his home kitchen, he shares his expertise with wild game and prepares Pepper Seared Venison Steaks with Pinot Noir and Sun- Dried Cherries, Herb Potato Maximes, and a Warm Chocolate Tarragon Cake.
- KQED Life: Mon, Aug 4, 2014 -- 5:00pm email reminder
Amy Ferguson-Ota (#106) Duration: 26:00 STEREO TVG
Amy Ferguson-Ota was the first female executive chef at the Ritz-Carlton Hotel in Hawaii. From her home kitchen in Hawaii, she prepares a green papaya salad with a Thai vinaigrette, wok-seared ono (fish) served with a banana curry, plus a steamed banana side dish.
- KQED Life: Mon, Aug 11, 2014 -- 5:00pm email reminder
Robert Del Grande (#107) Duration: 26:03 STEREO TVG
Robert Del Grande owns and cooks at Cafe Annie and Rio Ranch in Houston. From his kitchen, he demonstrates his unique ability to combine complementary flavors in dishes as he prepares sea scallops with wild mushrooms in green sauce with a side of fresh corn pudding, and filets of beef in a special pasilla chile sauce.
- KQED Life: Mon, Aug 18, 2014 -- 5:00pm email reminder
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: Mon, Aug 25, 2014 -- 5:00pm email reminder