In Julia's Kitchen with Master Chefs (1995)
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.
-
Episode 1 - Emeril Lagasse
Release Date: 1993-10-02 -
Episode 2 - Michel Richard
Release Date: 1993-10-09 -
Episode 3 - Patrick Clark
Release Date: 1993-10-16 -
Episode 4 - Lidia Bastianich
Release Date: 1993-10-23 -
Episode 5 - Charles Palmer
Release Date: 1993-10-30 -
Episode 6 - Amy Ferguson-Ota
Release Date: 1993-11-06 -
Episode 7 - Robert Del Grande
Release Date: 1993-11-13Robert Del Grande prepares dishes using chilies, including fillets of beef in pasilla chili sauce; seared sea scallops and fresh corn pudding with wild mushrooms.
-
Episode 8 - Jean-Louis Palladin
Release Date: 1993-11-20Jean-Louis Palladin prepares roasted duck breast with sautéed porcini mushrooms; and foie gras (duck liver) with poached apples.
-
Episode 9 - Susan Feniger and Mary Sue Milliken
Release Date: 1993-11-27 -
Episode 10 - Jacques Pépin
Release Date: 1993-12-04 -
Episode 11 - Jeremiah Tower
Release Date: 1993-12-11Jeremiah Tower prepares grilled game hens with a vegetable salad; poached chicken with mushrooms and vegetables; and casserole-roasted chicken.
-
Episode 12 - Jan Birnbaum and Lidia Bastianich
Release Date: 1993-12-18Jan Birnbaum prepares smoked salmon with scrambled-egg torte and caviar; and roasted leg of lamb.
-
Episode 13 - Andre Soltner
Release Date: 1993-12-25 -
Episode 14 - Nancy Silverton
Release Date: 1994-01-01From Los Angeles: Nancy Silverton prepares breads, including Tuscan olive bread, focaccia and rustic peasant bread.
-
Episode 15 - Jacques Pepin II
Release Date: 1994-01-08 -
Episode 16 - Alice Waters
Release Date: 1994-01-15Chef Alice Waters prepares green-olive tapénade (relish) and a variety of salads.