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With IN JULIA's KITCHEN WITH MASTER CHEFS, Julia Child takes an in-depth
look at contemporary American cooking along with twenty-six nationally
recognized chefs. Inviting the master chefs (literally!) into her kitchen,
Julia cooks with the pros, detailing their techniques and dishes for the
home cook. Join Julia and the master chefs online in the following episodes.
Roberto Donna
Chef Roberto Donna visits host Julia Child in her kitchen. Donna creates Pizza Margherita and a Panino di Pizza and demonstrates his techniques for making pizza dough--gently kneading, petting, patting, and tossing the dough so as not to disturb the yeast. He also suggests tearing basil leaves to get the best flavor when adding basil to classic tomato sauce.
Jasper White
Chef Jasper White, from Jasper's in Boston, creates a New England Fish Chowder and his special Pan-Roasted Lobster. When preparing a fish chowder, White recommends using a strong fish stock which includes the bones and the head (without the gills!), and adding the whole piece of fish to the chowder, then allowing it to break apart on its own. White also demonstrates a quick way to prepare lobster, and his unique trick for getting all the meat--whole--out of a lobster claw.
Lynne Rossetto Kasper
Lynne Rossetto Kasper, an award-winning chef from St. Paul, Minnesota, creates a "Renaissance Style" Roast Leg of Lamb inspired by Italian cooking from the 16th century. She also prepares a sumptuous side dish of Green Beans With Fresh Mortadella, savoring the tastes of her Italian heritage.
Jimmy Sneed
Chef Jimmy Sneed from his restaurant, The Frog & The Redneck in Richmond, Virginia, cooks Soft-Shell Crabs With Fresh Pasta and Cole Slaw. Sneed demonstrates how anyone can make fresh pasta at home, and also how to clean a soft-shell crab before cooking it.
Madhur Jaffrey
Cookbook author and teacher, Madhur Jaffrey creates two Southern Indian dishes: Shrimp in Spicy Coconut Sauce and Basmati Rice With Dill. Using unique blends of Indian spices, Jaffrey demonstrates ways to intensify or change flavors and aromas in Indian cooking.
Daniel Boulud
Chef Daniel Boulud, owner of Daniel in New York, prepares a dish
of Roasted Veal Chops and Sweetbreads. Boulud uses various techniques and an array of vegetables to add touches of sweet and sour flavoring to this dish.
Jim Dodge
Master baker and teacher at the New England Culinary Institute in Vermont, Jim Dodge creates a Chocolate Buttermilk Fudge Cake, offering tips on how to make the cake moist and the frosting smooth. He also demonstrates the best way to frost and decorate cakes, as well as techniques for preparing crystallized rose petals.
Charlie Trotter
Chef Charlie Trotter prepares one of his innovative main dishes, Seared Scallops With Curried Carrot Broth, and follows this entree with a modern fruit dessert, Warm Peach Soup With a Trio of Sorbets--blackberry, yogurt, and watermelon.
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