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 In COOKING WITH MASTER CHEFS, Julia Child visits sixteen nationally acclaimed master chefs in their own kitchens. Each chef demonstrates distinct techniques, regional recipes, and culinary tips which guide home cooks through their favorite recipes. Expertly preparing each dish and teaching with passion along the way, the master chefs offer the viewer a unique and inspirational learning experience. Search and explore video segments from each chef's episode or watch the whole show online. Enjoy!
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Emeril Lagasse
Taped in New Orleans, the buoyant and light-hearted master chef Emeril Lagasse prepares Shrimp Étoufée and a colorful crab and crawfish boil. With his passion for New Orleans cooking, Emeril demonstrates the secrets to the best roux and how to mix Creole seasoning. Emeril owns and operates Emeril's and NOLA in New Orleans.
Michel Richard
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.
Patrick Clark
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.
Lidia Bastianich
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.
Charles Palmer
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.
Amy Ferguson-Ota
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.
Robert Del Grande
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.
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