Julia Child: Cooking with Master Chefs
Highlights American master chefs as they show us how to prepare their favorite recipes with Julia adding context.
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, Apr 8, 2015 -- 5:00pm email reminder
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, Apr 15, 2015 -- 5:00pm email reminder
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, Apr 22, 2015 -- 5:00pm email reminder
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, Apr 29, 2015 -- 5:00pm email reminder
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, May 6, 2015 -- 5:00pm email reminder
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, May 13, 2015 -- 5:00pm email reminder
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, May 20, 2015 -- 5:00pm email reminder
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, May 27, 2015 -- 5:00pm email reminder