Julia Child - Cooking with Master Chefs

Alice Waters, who owns and runs the renowned Chez Panisse restaurant in Berkeley, California, prepares a shaved fennel, mushroom and parmesan salad; a green olive tapenade; a beet, blood orange, walnut and arugula salad; and an appetizer of prosciutto with warm, wilted greens.

From his Connecticut home kitchen, Jacques Pépin prepares braised sweetbreads in puff pastry with a black truffle and Madeira sauce. He begins by making the puff pastry, then gently braises the sweetbreads and follows with the black truffle sauce.

From her kitchen at home in Los Angeles, baker Nancy Silverton prepares a sourdough starter, which is then used to make a loaf of rustic bread, a foccacia pizza dough and an olive bread.

For 40 years, André Soltner was at the helm of the unrivaled New York City restaurant Lutèce. Chef André prepares tarte flambée, Alsatian meat stew and a classic tarte citron.

Jan Birnbaum cooks from his home in the Napa Valley, preparing home-smoked salmon and scrambled egg torte with caviar. Lidia Bastianich prepares cappellini pasta with a seafood and tomato sauce.

Chef and restaurateur Jeremiah Tower grills young chicken marinated in fresh herbs served with a warm vegetable salad, and prepares poached chicken stuffed with mushrooms and smoked bacon with aromatic vegetables. He finishes with a casserole of roasted chicken salad with lemon, rosemary and garlic.

Jacques Pépin, a master chef and teacher of French cuisine, joins Julia to prepare a lobster souffle in his home kitchen in rural Connecticut.

From Mary Sue Milliken?s home kitchen, she and Susan Feniger prepare an eclectic selection of dishes, including Thai melon salad, spinach and eggplant curry, and curried popcorn.

Jean-Louis Palladin prepares foie gras (duck liver) with poached apples, roasts a duck breast over an open fireplace and, to accompany the duck, prepares sautéed porcini mushrooms.

From his Houston kitchen, Robert Del Grande demonstrates his unique ability to combine complementary flavors in dishes 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.

Amy Ferguson-Ota was the first female executive chef at the Ritz-Carlton Hotel in Hawaii. From her home kitchen in Hawaii, she prepares a green papaya salad with Thai vinaigrette, wok-seared ono (fish) served with a banana curry, plus a steamed banana side dish.

Chef Charles Palmer grew up in upstate New York and now owns Aureole restaurant in New York City, among others. From his home kitchen, he 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.

Lidia Bastianich is the chef and co-owner, with her husband, of Felidia in New York City, among other restaurants. In her home kitchen in Queens, New York, Lidia prepares risotto with wild mushrooms, and orecchiette (little ears) pasta with broccoli di rape and sweet sausage. Her tips for cooking and serving pasta and risotto make for a perfect dish every time.

Patrick Clark prepares seared peppered salmon roulade with gazpacho sauce and horseradish-crusted grouper, and offers tips for buying and cooking fresh fish.

At his home kitchen in Los Angeles, Michel Richard prepares a chocolate dome cake and hot chocolate truffles.

Emeril Lagasse prepares shrimp étoufée and a colorful crab and crawfish boil. With his passion for New Orleans cooking, he demonstrates the secrets to the best roux and how to mix Creole seasoning.