In Julia's Kitchen with Master Chefs
Julia Child invites chefs Jasper White, Madhur Jaffrey, Daniel Bolud, Rick Bayless, Leah Chase, Zarela Martinez, and many others into her kitchen to prepare contemporary American dishes and show home cooks how they can recreate these dishes.
Roberto Donna
Roberto Donna creates pizza Margherita and demonstrates his techniques for making pizza dough.
Jasper White
Chef Jasper White makes New England fish chowder and his special pan-roasted lobster.
Lynne Rossetto Kasper
Lynne Rossetto Kasper roasts a “Renaissance-style” leg of lamb.
Jimmy Sneed
Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and coleslaw.
Madhur Jaffrey
Cookbook author and teacher Madhur Jaffrey creates shrimp in spicy coconut sauce and basmati rice with dill.
Daniel Boulud
Chef Daniel Boulud prepares roasted veal chops and sweetbreads.
Jim Dodge
Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake.
Charlie Trotter
Chef Charlie Trotter prepares seared scallops with curried carrot broth, and a modern fruit dessert.
Leah Chase
Leah Chase cooks up her famous fried chicken, biscuits, and sweet potato pie.
Christopher Gross
Christopher Gross creates loin of beef with red wine sauce, and farecki, a Middle Eastern grain dish -- farecki -- paired with harissa.
Jody Adams
Jody Adams creates a braised, stuffed breast of veal over a bed of polenta.
Zarela Martinez
Zarela Martinez creates tamales with mole verde.
Jean-Georges Vongerichten
Jean-Georges Vongerichten creates a three-course Thai meal.
Rick Bayless
Rick Bayless prepares chile-glazed country ribs and a rustic jicama salad.
Gordon Hamersley
Gordon Hamersley creates a roast chicken with garlic and lemon.
Dean Fearing
Dean Fearing prepares shrimp diablo with Caesar salad and corn tamales.
Reed Hearon
Reed Hearon prepares frito misto with aioli.
Johanne Killeen and George Germon
George Germon and Johanne Killeen create a triple citrus meringue tart.
Carol Field
Carol Field prepares grissini (breadsticks) and rustic country bread.
Michael Lomonaco
Michael Lomonaco forms a mixed game grill and makes a berry relish and home-fried potatoes.
Monique Barbeau
Monique Barbeau prepares tequila-cured gravlax with savory dill pancakes.
Jacques Torres
Jacques Torres creates chocolate presentations with pralines.
Alfred Portale
Alfred Portale creates duck soup with foie gras ravioli and black truffles.
Mark Militello
Mark Militello creates a heart of palm salad to complement his Jamaican-style yellowtail red snapper.
Julian Serrano
Julian Serrano creates lobster and chicken paella and crème Fraiche ice cream with almond roasted figs and honey-lime peaches for dessert.
Joachim Splichal
Joachim Splichal creates braised lamb shanks on barley risotto.
Lynne Rossetto Kasper and Roberto Donna
Lynne Rossetto Kasper creates pasta with balsamic vinegar and garlic. Chef Roberto Donna creates homemade pasta with pesto sauce with chestnut flour.
Jimmy Sneed
Jimmy Sneed creates a stuffed turkey leg, using shitake mushrooms and Virginia smoked ham in the stuffing.
Rick Bayless
Rick Bayless, known for his skill in cooking Mexican food, creates a black bean tortilla casserole and refried beans.
Johanne Killeen, George Germon and Christopher Gross
Johanne Killeen and George Germon create a main course, and Christopher Gross makes the dessert.
Daniel Boulud and Gordon Hamersley
Daniel Boulud creates chilled green pea soup and Gordon Hamersley prepares a “perfect” tossed salad.
Madhur Jaffrey and Reed Hearon
Madhur Jaffrey creates eggplant and Reed Hearon creates iron skillet mussels and sand dabs.
Dean Fearing
Dean Fearing creates a molasses-glazed duck salad.
Jim Dodge
Master baker and teacher Jim Dodge creates an all-American pie — the harvest apple pie.
Jody Adams and Joachim Splichal
Jody Adams creates Carta Musica and Joachim Splichal prepares mushroom potato lasagna.
Mark Militello
Mark Militello creates grilled pork tenderloin with Jamaican spices.
Zarela Martinez and Jasper White
Jasper White creates sweet corn fritters, and Zarela Martinez prepares poblanos chiles rellenos.
Alfred Portale
Alfred Portale prepares Muscovy duck breast with Chinese spices.
Monique Barbeau and Jacques Torres
Chef Monique Barbeau creates eggplant falafel with tahini dressing. Pastry chef Jacques Torres prepares a baked chocolate soup with meringue.
