In Julia's Kitchen with Master Chefs
Season 1
TV-G
Cooking with Master Chefs was a PBS television cooking show that featured Julia Child visiting 16 celebrated chefs in the United States. An episode that featured Lidia Bastianich was nominated for a 1994 Emmy Award. Other chefs she visited included Emeril Lagasse, Jacques Pépin, and Alice Waters. The show featured a companion book of the same name, published in 1993. Reruns of the show currently air on Create.
Where to Watch Season 1
39 Episodes
- Pizza Margherita with Roberto DonnaE1
Pizza Margherita with Roberto DonnaChef Roberto Donna creates pizza margherita and panino di pizza, and demonstrates his techniques for making pizza dough -- gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast. He also suggests tearing basil leaves to get the best flavor. - Renaissance-Inspired Leg of Lamb with Lynne Rossetto KasperE3
Renaissance-Inspired Leg of Lamb with Lynne Rossetto KasperLynne Rossetto Kasper creates a "Renaissance-style" roast leg of lamb inspired by Italian cooking of the 16th century. She also prepares a sumptuous side dish of green beans with fresh mortadella, savoring the tastes of her Italian heritage. - Shrimp & Rice with Fresh Indian Spices with Madhur JaffreyE5
Shrimp & Rice with Fresh Indian Spices with Madhur JaffreyCookbook 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. - Chocolate Buttermilk Fudge Cake with Jim DodgeE7
Chocolate Buttermilk Fudge Cake with Jim DodgeMaster 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. - Seared Scallops and Quenelles of Sorbet with Charlie TrotterE8
Seared Scallops and Quenelles of Sorbet with Charlie TrotterChef 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. - Alder-Smoked Loin of Beef with Christopher GrossE10
Alder-Smoked Loin of Beef with Christopher GrossChef 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" potato chips (so-called because of the ratio of ingredients). - Braised Stuff Breast of Veal with Jody AdamsE11
Braised Stuff Breast of Veal with Jody AdamsChef Jody Adams Cambridge, Massachusetts, 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. - Tamal with Mole Verde with Zarela MartinezE12
Tamal with Mole Verde with Zarela MartinezZarela 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. - Rustic Jicama Salad with Rick BaylessE14
Rustic Jicama Salad with Rick BaylessRick Bayless prepares two Mexican dishes: chile-glazed country ribs and a rustic jicama salad. Bayless demonstrates how to deflame onions through blanching, as well as techniques for cooking each dish and presenting the plate. - Citrus Meringue Tart with Johanne Killeen and George GermonE18
Citrus Meringue Tart with Johanne Killeen and George GermonHusband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook. They create a triple citrus meringue tart, stressing the importance of keeping all the crust ingredients cold when using a food processor. - Mixed Game Grill with Michael Lomonaco
E20Mixed Game Grill with Michael LomonacoChef Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill. Using indirect heating with the coals on one side, Lomonaco cooks these dishes together outside on the grill. Back in the kitchen, he creates a berry relish and home-fried potatoes. - Tequila Cured Gravlax with Monique Barbeau
E21Tequila Cured Gravlax with Monique BarbeauChef Monique Barbeau prepares tequila cured gravlax with savory dill pancakes. Using fresh salmon (with skin), she cures the fish in tequila and spices, and then makes a creme fraiche with tomatoes to use as a sauce over the gravlax. Next she prepares dill pancakes without eggs. Finally, Barbeau puts all the elements together to form a small sandwich that's topped with fried capers. - Duck Soup with Foie Gras Ravioli with Alfred Portale
E23Duck Soup with Foie Gras Ravioli with Alfred PortaleAlfred Portale creates duck soup with foie gras ravioli and black truffles. He demonstrates how to bone a duck and offers hints for its preparation. Portale also provides a great deal of information about the wild and fresh vegetables he uses in the soup. - Hearts of Palm Salad with Mark MilitelloE24
Hearts of Palm Salad with Mark MilitelloChef Mark Militello creates a hearts of palm salad to complement his Jamaican-style yellowtail red snapper. He uses hot peppers in his salad and recommends coating your fingers with oil to protect from the heat. Militello also offers other tips, such as scoring the fish to prevent it from curling up and shrinking, and flipping the fish away from oneself when frying so that the oil or butter doesn't splash back. - Lobster and Chicken Paella with Julian Serrano
E25Lobster and Chicken Paella with Julian SerranoJulian Serrano creates a lobster and chicken paella for a main course and creme 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 -- to make the paella. - Sunday Night Pasta with Balsamic Vinegar & Homemade pasta with Pesto with Lynne Rossetto & Roberto DonnaE27
Sunday Night Pasta with Balsamic Vinegar & Homemade pasta with Pesto with Lynne Rossetto & Roberto DonnaLynne 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 a chestnut flour and demonstrates how to hand-roll each piece. - Virginia Stuffed Turkey Leg with Jimmy Sneed
E28Virginia Stuffed Turkey Leg with Jimmy SneedJimmy 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. - Black-bean Tortilla Casserole with Rick Bayless
E29Black-bean Tortilla Casserole with Rick BaylessRick Bayless, known for his skills in cooking Mexican food, creates a black bean tortilla casserole and refried beans. He offers a number of tips for his dish, such as using an herb called episote to add taste to (and remove gas from) beans; and buying tortillas produced locally and without preservatives, if possible. - Dirty Steak with Hot Fanny Sauce & Chocolate tower with Killeen and Germon & Gross
E30Dirty Steak with Hot Fanny Sauce & Chocolate tower with Killeen and Germon & GrossJohanne 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. - Minty Sweet and Sour Eggplant & Iron Skillet Mussels with Madhur Jaffrey & Reed HearonE32
Minty Sweet and Sour Eggplant & Iron Skillet Mussels with Madhur Jaffrey & Reed HearonInternational 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. - Molasses-Glazed Duck Salad with Dean Fearing
E33Molasses-Glazed Duck Salad with Dean FearingDean Fearing, executive chef at The Mansion on Turtle Creek in Dallas, creates a molasses-glazed duck salad. Fearing recommends buying a fresh, not frozen, duck. He removes as much fat as possible from the duck and bastes it in a molasses and tabasco sauce glaze. As a side dish, Fearing prepares mashed sweet potatoes and roasts carrots and parsnips. - Harvest Apple Pie with Jim Dodge
E34Harvest Apple Pie with Jim DodgeVermont, Jim Dodge creates an all-American apple pie--the Harvest Apple Pie. To get a flaky crust, Dodge makes sure to use cold butter. He also suggests using Empire and Golden Delicious apples rather than Granny Smith or Red Delicious. - Carta Musica with Jody Adams
E35Carta Musica with Jody AdamsExecutive chef of Rialto at the Charles Hotel in Cambridge, Massachusetts, Jody Adams, and chef/owner of Patina in Los Angeles, Joachim Splichal, visit Julia Child in her kitchen. For a light first course, Adams creates Carta Musica--a flat bread with a tossed salad. Splichal prepares a Mushroom Potato Lasagna, using chanterelles as the filler between potato slices with a butter and vegetable sauce. - Grilled Pork Tenderloin with Mark Militello
E36Grilled Pork Tenderloin with Mark MilitelloChef/owner of Mark's Place in North Miami, Mark Militello creates Grilled Pork Tenderloin With Jamaican Spices. Militello demonstrates how to toast the spices; this practice, typical to Indian cooking, allows for more flavor to be released. As a side dish, Militello prepares rice with pumpkin. - Corn Fritters and Poblanos Chiles Rellenos with Zarela Martinez and Jasper White
E37Corn Fritters and Poblanos Chiles Rellenos with Zarela Martinez and Jasper WhiteChef/owner of Zarela's in New York, Zarela Martinez, and chef/owner of Jasper's in Boston, Jasper White, visit Julia Child in her kitchen. In this episode, White creates Sweet Corn Fritters, and 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. - Eggplant Falafel and Baked Chocolate Soup with Monique Barbeau and Jacques Torres
E39Eggplant Falafel and Baked Chocolate Soup with Monique Barbeau and Jacques TorresChef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen. Barbeau creates Eggplant Falafel With Tahini Dressing. Torres prepares a baked chocolate soup with meringue--a dessert that contains bananas soaked in rum and is then covered with caramelized sugar.
