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, Jul 27, 2016 -- 5:00pm Remind me
Michel Richard (#102) Duration: 25:28 STEREO TVG
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.
- KQED Life: Wed, Aug 3, 2016 -- 5:00pm Remind me
Patrick Clark (#103) Duration: 26:10 STEREO TVG
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.
- KQED Life: Wed, Aug 10, 2016 -- 5:00pm Remind me
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: Wed, Aug 17, 2016 -- 5:00pm Remind me
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: Wed, Aug 24, 2016 -- 5:00pm Remind me
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: Wed, Aug 31, 2016 -- 5:00pm Remind me