|
Exploring the culinary customs, recipes, and heritage of European and Asian cultures with a scholarly but hands-on approach, Lynne Rossetto Kasper has passed on her passion for food through lectures, articles, and award-winning cookbooks for over 20 years. While she loved teaching and writing in New York and Denver in the '70s, Lynne yearned for more in-depth knowledge, which she was hard pressed to find in American cookbooks. Travelling to the source, she spent five years in the early '80s in Europe, sampling foods, talking to historians, and cooking with professionals and home chefs. Sharing her lessons in the James Beard and Julia Child Award-winning cookbook, The Splendid Table, and in her most recent work, The Italian Country Table, Lynne's enthusiasm for her subject is quite contagious. In the show IN JULIA'S KITCHEN WITH MASTER CHEFS, Lynne Rossetto Kasper first presents a 16th century-inspired roasted leg of lamb with a green bean and mortadella side dish, and returns to create a simple Sunday night pasta dish.
 Sunday Night Pasta With Balsamic Vinegar
Chestnut Pasta With Pesto
Roasted Leg of Lamb (Renaissance Style), Part 1
Roasted Leg of Lamb (Renaissance Style), Part 2
Green Beans with Mortadella
| 
