Julia Child - Cooking with Master Chefs
The iconic PBS series starring Julia Child and master chefs will give you great ideas from poultry to lobster souffle and even hot chocolate truffles.
- 1993-1994
- 1 season
The iconic PBS series starring Julia Child and master chefs will give you great ideas from poultry to lobster souffle and even hot chocolate truffles.
Season 1 Episode Guide
16 Episodes 1993 - 1994
Episode 1
Emeril Lagasse
Sat, Oct 2, 1993 25 mins
In New Orleans, chef Emeril Lagasse prepares shrimp étouffée and a crab and crawfish boil.
Episode 2
Michel Richard
Sat, Oct 9, 1993 25 mins
At his home kitchen in Los Angeles, Michel Richard of Citrus Restaurant prepares a chocolate dome cake and hot chocolate truffles.
Episode 3
Patrick Clark
Sat, Oct 16, 1993 25 mins
Clark, who ran the kitchen in Washington, DC's esteemed Hay-Adams Hotel for many years, prepares seared peppered salmon roulade with gazpacho sauce and horseradish-crusted grouper.
Episode 4
Lidia Bastianich
Sat, Oct 23, 1993 25 mins
In her home kitchen in Queens, Lidia Bastianich—chef and co-owner of Felidia in New York City—prepares risotto with wild mushrooms and orecchiette (little ears) pasta with broccoli di rape and sweet sausage.
Episode 5
Charles Palmer
Sat, Oct 30, 1993 25 mins
From his home kitchen, New York chef Charles Palmer 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.
Episode 6
Amy Ferguson-Ota
Sat, Nov 6, 1993 25 mins
From her home kitchen in Hawaii, Amy Ferguson-Ota, the first female executive chef at the Ritz-Carlton Hotel in Hawaii, prepares a green papaya salad with Thai vinaigrette, wok-seared ono with a banana curry and a steamed-banana side dish.
Episode 7
Robert Del Grande
Sat, Nov 13, 1993 25 mins
Robert Del Grande of Houston's Café Annie combines complementary flavors 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.
Episode 8
Jean-Louis Palladin
Sat, Nov 20, 1993 25 mins
Jean-Louis Palladin—who ran his own restaurant in the Watergate Hotel for nearly 20 years—prepares foie gras (duck liver) with poached apples, roasts a duck breast over an open fireplace, and sautees porcini mushrooms.
Episode 9
Susan Feniger and Mary Sue Milliken
Sat, Nov 27, 1993 25 mins
Susan Feniger and Mary Sue Milliken—chefs of L.A.'s famed Border Grill—prepare an eclectic selection of dishes, including Thai melon salad, spinach and eggplant curry, and curried popcorn.
Episode 10
Jacques Pépin
Sat, Dec 4, 1993 25 mins
Jacques Pépin, a master chef and fellow teacher of French cuisine, joins Julia to prepare a lobster soufflé.
Episode 11
Jeremiah Tower
Sat, Dec 11, 1993 25 mins
Jeremiah Tower of Stars in S.F. prepares grilled chicken marinated in herbs; warm vegetable salad; poached chicken stuffed with mushrooms, smoked bacon with vegetables; a casserole of roasted chicken salad with lemon, rosemary and garlic.
Episode 12
Jan Birnbaum and Lidia Bastianich
Sat, Dec 18, 1993 25 mins
Jan Birnbaum, who runs a Cajun-inspired restaurant called Catahoula, cooks smoked salmon and scrambled egg torte with caviar at his home in the Napa Valley. Then Lidia Bastianich prepares capellini pasta with a seafood and tomato sauce.
Episode 13
André Soltner
Sat, Dec 25, 1993 25 mins
For 33 years, André Soltner was at the helm of the unrivaled New York City restaurant Lutèce. In this segment, taped in 1993, he prepares tarte flambée, Alsatian meat stew, and a classic tarte citron.
Episode 14
Nancy Silverton
Sat, Jan 1, 1994 25 mins
Nancy Silverton owner of La Brea Bakery, from her kitchen at home in Los Angeles prepares a sourdough starter, which is then used to make a loaf of rustic bread, a focaccia pizza dough and an olive bread.
Episode 15
Jacques Pépin
Sat, Jan 8, 1994 25 mins
From his Connecticut home kitchen, Jacques Pépin prepares braised sweetbreads in puff pastry with a black truffle and Madeira sauce.
Episode 16
Alice Waters
Sat, Jan 15, 1994 25 mins
Waters, owner and chef of Chez Panisse in Berkeley, CA, prepares a shaved fennel, mushroom and parmesan salad; green olive tapenade; a beet, blood orange, walnut, and arugula salad; and an appetizer of prosciutto with warm, wilted greens.