Julia Child: Cooking with Master Chefs
Highlights American master chefs as they show us how to prepare their favorite recipes with Julia adding context.
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: Mon, Oct 20, 2014 -- 5:00pm
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: Mon, Oct 27, 2014 -- 5:00pm email reminder
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, Nov 3, 2014 -- 5:00pm email reminder
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, Nov 10, 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, Nov 17, 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, Nov 24, 2014 -- 5:00pm email reminder