Julia Child: Cooking with Master Chefs

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  • : 16
  • : 2
  • Food

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1
1x1
Emeril Lagasse
Episode overview
Emeril Lagasse; shrimp etouffee; Louisiana crab; crawfish boil.
1x2
Michel Richard
Episode overview
Michel Richard of Los Angeles prepares a chocolate dome and a hot chocolate truffle.
1x3
Patrick Clark
Episode overview
Washington, D.C., chef Patrick Clark prepares seared peppered salmon roulade, horseradish-crusted grouper and a julienne of leeks.
1x4
Lidia Bastianich
Episode overview
Lidia Bastianich of New York prepares orecchiette with broccoli di rape and a risotto with wild mushrooms.
1x5
Charles Palmer
Episode overview
New York chef Charles Palmer prepares pepper-seared venison steaks with pinot noir and sun-dried cherries.
1x6
Amy Ferguson-Ota
Episode overview
Amy Ferguson-Ota; ahi yellowfin tuna; wok-seared ono in ti leaves.
1x7
Robert Del Grande
Episode overview
Robert Del Grande; beef fillets in chili sauce; seared sea scallops; corn pudding.
1x8
Jean-Louis Palladin
Episode overview
Jean-Louis Palladin; duck breast; foie gras; prune croustade.
1x9
Susan Feniger and Mary Sue Milliken
Episode overview
Mary Sue Milliken and Susan Feniger; Thai melon salad; spinach and eggplant.
1x10
Jacques Pepin and Julia Child
Episode overview
Jacques Pepin and host Julia Child prepare lobster souffle l'Americaine.
1x11
Jeremiah Tower
Episode overview
Jeremiah Tower prepares grilled game hens with vegetable salad and casserole roasted chicken.
1x12
Jan Birnbaum and Lidia Bastianich
Episode overview
Jan Birnbaum prepares smoked salmon with scrambled egg torte and caviar, and Louisiana sassafras roasted leg of lamb.
1x13
Andre Soltner
Episode overview
Andre Soltner; tarte flambee; Alsatian meat stew; tarte citron.
1x14
Nancy Silverton
Episode overview
Breadmaker Nancy Silverton shares recipes for starter, rustic peasant bread, focaccia and Tuscan olive bread.
1x15
Jacques Pepin
Episode overview
Jacques Pepin prepares braised sweet breads in a puff pastry with truffle sauce.
1x16
Alice Waters
Episode overview
Cookbook author and restaurateur Alice Waters prepares several salads and green olive tapenade.

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