Name: In Julia's Kitchen with Master Chefs
Uploaded: 2022-04-07T15:03:51.000Z
Description: Julia Child makes lobster with Jasper White, shrimp in spicy coconut sauce with Madhur Jaffrey, a jicama salad with Rick Bayless, and much more.

Julia Child makes lobster with Jasper White, shrimp in spicy coconut sauce with Madhur Jaffrey, a jicama salad with Rick Bayless, and much more.

PBS Distribution

Chef Roberto Donna creates pizza margherita and a panino di pizza, and demonstrates his techniques for making pizza dough. He also suggests tearing basil leaves to get the best flavor when adding basil to classic tomato sauce.

Roberto Donna

Chef Jasper White creates New England fish chowder and his special pan-roasted lobster. He also demonstrates a quick way to prepare lobster and his unique trick for getting all the meat - whole - out of a lobster claw.

Jasper White

Lynne Rossetto Kasper 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.

Lynne Rossetto Kasper

Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw. He demonstrates how anyone can make fresh pasta at home, and how to clean a soft-shell crab before cooking it.

Jimmy Sneed

Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill. Using blends of Indian spices, Jaffrey demonstrates ways to intensify or change flavors and aromas in Indian cooking.

Madhur Jaffrey

Chef Daniel Boulud 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.

Daniel Boulud

Master baker and teacher 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.

Jim Dodge

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.

Charlie Trotter

Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet-potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking.

Leah Chase

Chef Christopher Gross creates alder-smoked loin of beef with red wine and shallot sauce, and a Middle Eastern grain dish - farecki - paired with harissa. He also shows viewers how to make thin "411" (so-called because of the ratio of ingredients) potato chips.

Christopher Gross

Chef Jody Adams creates a braised, stuffed breast of veal over a bed of polenta. As she cooks, Adams offers numerous tips for the home cook, including the benefit of using whole garlic in sauces to thicken without fat, and the potential dangers of swallowing bay leaves.

Jody Adams

Zarela Martinez creates a Mexican dish, tamales with mole verde, using such authentic ingredients as corn flour, lard, corn husks, herbs and tomatillos. The program closes with Martinez providing the recipe for the margaritas she and Julia sip as the final credits roll.

Zarela Martinez

Jean-Georges Vongerichten creates a three-course Thai meal of crab spring rolls, Thai marinated beef with rice noodles, and marinated fruit with white peppercorn ice cream and candied rose petals.

Jean-Georges Vongerichten

Rick Bayless prepares two Mexican dishes: chile-glazed country ribs and a rustic jicama salad. Bayless demonstrates how to deflame onions through blanching.

Rick Bayless

Gordon Hamersley creates a roast chicken with garlic and lemon. As a side dish, he roasts onions in their skins; for dessert, he prepares warm peach tarts.

Gordon Hamersley

Dean Fearing prepares shrimp diablo with caesar salad and corn tamales, and offers advice about working with hot peppers.

Dean Fearing

Reed Hearon prepares frito misto with aioli and demonstrates how to make iron-skillet mussels and salt-encrusted cod.

Reed Hearon

Husband and wife George Germon and Johanne Killeen, originally trained as artists, create a triple citrus meringue tart.

Johanne Killeen and George Germon

Author, teacher and baker Carol Field prepares grissini (bread sticks) and rustic country bread, with which she makes bruschetta.

Carol Field

Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill. He cooks these dishes together outside on the grill. Back in the kitchen, Lomonaco creates a berry relish and home-fried potatoes.

Michael Lomonaco

Monique Barbeau prepares tequila-cured gravlax with savory dill pancakes. She cures fresh salmon in tequila and spices, then makes crème fraîche with tomatoes to use as a sauce for the gravlax. She prepares dill pancakes without eggs. Finally, Barbeau puts all these elements together to form a small sandwich that's topped with fried capers.

Monique Barbeau

Jacques Torres creates chocolate presentation with pralines. He demonstrates his technique for tempering dark and white chocolate, then applies the melted chocolate to florist-style plastic wrap, bubble wrap and to molds. When the chocolate sets, Torres cuts and designs the chocolate in an artistic presentation. He then creates non-brittle pralines, using a wide assortment of nuts.

Jacques Torres

Alfred Portale creates duck soup with foie gras ravioli and black truffles. He demonstrates how to bone a duck and provides hints for the preparation of duck. Portale also provides a great deal of information about the wild and fresh vegetables he uses in the soup.

Alfred Portale

Mark Militello creates a hearts of palm salad to complement his Jamaican-style yellowtail red snapper. Militello uses hot peppers in his salad and recommends coating the fingers with oil to protect from the heat. He also offers other tips, such as scoring the fish to prevent curling and shrinking.

Mark Militello

Julian Serrano creates a lobster and chicken paella for a main course and crème fraiche ice cream with almond roasted figs and honey lime peaches for dessert. When making the paella, Serrano uses a paellero - a shallow, wide pan.

Julian Serrano

Joachim Splichal creates braised lamb shanks on barley risotto. He recommends lightly flouring the lamb shanks so that they will brown more easily and also help thicken the sauce.

Joachim Splichal

Lynne Rossetto Kasper, an expert on Italian foods, creates a Sunday night pasta with balsamic vinegar, cooking the garlic very slowly until it's sweet and mellow. Chef Roberto Donna creates homemade pasta with pesto sauce with chestnut flour and demonstrates how to hand-roll each piece.

Lynne Rossetto Kasper and Roberto Donna

Jimmy Sneed creates a stuffed turkey leg, using shitake mushrooms and Virginia smoked ham in the stuffing. Chef Sneed demonstrates how to debone the turkey. As an accompaniment, he prepares grits and asparagus.

Rick Bayless, known for his skill in cooking Mexican food, creates a black bean tortilla casserole and refried beans. His tips for this dish include using an herb called episote to add taste to (and remove gas from) beans and buying tortillas produced locally and without preservatives, if possible.

Johanne Killeen and George Germon create a main course, and Christopher Gross makes the dessert. Using the outdoor grill, Killeen and Germon cook up their own dirty steak with hot fanny sauce. Accompanying the steak is a side dish of silky red peppers and mashed potatoes. Gross presents an elaborately designed chocolate tower with fresh berries.

Johanne Killeen, George Germon and Christopher Gross

Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary. Gordon Hamersley prepares "perfect" tossed salad, noting the importance of tossing the salad correctly.

Daniel Boulud and Gordon Hamersley

International cookbook author and teacher Madhur Jaffrey creates minty sweet and sour eggplant, a dish that can be served as a first course or as a side dish for lamb. Reed Hearon creates two dishes: iron skillet mussels and sand dabs a la plancha. Both dishes are made with very little sauce, using much of the natural flavor of the seafoods.

Madhur Jaffrey and Reed Hearon

Dean Fearing creates a molasses-glazed duck salad. He recommends buying a fresh, not frozen, duck. As a side dish, Fearing prepares mashed sweet potatoes, and roasts carrots and parsnips.

Master baker and teacher Jim Dodge creates an all-American apple pie - the harvest apple pie. To get a flaky crust, Dodge uses cold butter. He also suggests using empire and golden delicious apples rather than Granny Smith or red delicious.

For a light first course, Jody Adams creates carta musica - a flat bread with a tossed salad. Joachim Splichal prepares a mushroom potato lasagna, using chanterelles as the filler between potato slices, with a butter and vegetable sauce.

Jody Adams and Joachim Splichal

Mark Militello creates grilled pork tenderloin with Jamaican spices, toasting the spices for greater flavor release. As a side dish, he prepares rice with pumpkin.

Jasper White creates sweet corn fritters, and Zarela Martinez prepares poblanos chiles rellenos. Demonstrating the influence of North Africa on Spanish/Mexican cooking, Martinez stuffs the chiles with a combination of pork, dried fruits and olives.

Zarela Martinez and Jasper White

Alfred Portale prepares Muscovy duck breast with Chinese spices, a meal that balances both sweet and strong flavors. He introduces viewers to the wide assortment of ducks available and demonstrates how to bone a duck.

Chef Monique Barbeau creates eggplant falafel with tahini dressing. Pastry chef Jacques Torres prepares a baked chocolate soup with meringue - a dessert that contains bananas soaked in rum, covered with caramelized sugar.

In Julia's Kitchen with Master Chefs

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