In Julia's Kitchen with Master Chefs

Inviting master chefs into her kitchen, Julia Child cooks with the pros, detailing their techniques and dishes for the home cook.

Wed, May 12 11:00 A.M. Dean Fearing     NH EXPLORE

Dean Fearing prepares shrimp diablo with caesar salad and corn tamales.

Thu, May 13 11:00 A.M. Reed Hearon     NH EXPLORE

Reed Hearon prepares frito misto with aioli. He provides cooking hints and recommendations, and demonstrates how to make iron-skillet mussels and salt-encrusted cod.

Wed, May 19 11:00 A.M. Johanne Killeen and George Germon     NH EXPLORE

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook.

Thu, May 20 11:00 A.M. Carol Field     NH EXPLORE

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

Wed, May 26 11:00 A.M. Michael Lomonaco     NH EXPLORE

Chef Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill.

Thu, May 27 11:00 A.M. Monique Barbeau     NH EXPLORE

Chef Monique Barbeau prepares tequila cured gravlax with savory dill pancakes.

Wed, Jun 2 11:00 A.M. Jacques Torres     NH EXPLORE

Jacques Torres creates a chocolate presentation with pralines.

Thu, Jun 3 11:00 A.M. Alfred Portale     NH EXPLORE

Alfred Portale creates duck soup with foie gras ravioli and black truffles.


Watch In Julia's Kitchen with Master Chefs - Clips, Episodes & Previews


In Julia's Kitchen with Master Chefs By Episode

  • Jimmy Sneed (#128)

    Jimmy Sneed creates a stuffed turkey leg, using shitake mushrooms and Virginia smoked ham in the stuffing.

  • Charlie Trotter (#108)

    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.

  • Zarela Martinez (#112)

    Zarela Martinez creates a Mexican dish, tamales with mole verde, using such authentic ingredients as corn flour, lard, corn husks, herbs and tomatillos.

  • Roberto Donna (#101)

    Chef 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.

  • Jasper White (#102)

    Chef Jasper White creates a New England fish chowder and his special pan-roasted lobster.

  • Lynne Rossetto Kasper (#103)

    Lynne Rossetto Kasper creates a "Renaissance-style" roast leg of lamb inspired by Italian cooking of the 16th century.

  • Jimmy Sneed (#104)

    Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw.

  • Madhur Jaffrey (#105)

    Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill.

  • Daniel Boulud (#106)

    Chef Daniel Boulud prepares a dish of roasted veal chops and sweetbreads.

  • Jim Dodge (#107)

    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.

  • Charlie Trotter (#108)

    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.

  • Leah Chase (#109)

    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.

  • Christopher Gross (#110)

    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.

  • Jody Adams (#111)

    Chef Jody Adams Cambridge, Massachusetts, creates a braised, stuffed breast of veal over a bed of polenta.

  • Zarela Martinez (#112)

    Zarela Martinez creates a Mexican dish, tamales with mole verde, using such authentic ingredients as corn flour, lard, corn husks, herbs and tomatillos.

  • Jean-Georges Vongerichten (#113)

    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.

  • Rick Bayless (#114)

    Rick Bayless prepares two Mexican dishes: chile-glazed country ribs and a rustic jicama salad.

  • Gordon Hamersley (#115)

    Gordon Hamersley creates a roast chicken with garlic and lemon.

  • Dean Fearing (#116)

    Dean Fearing prepares shrimp diablo with caesar salad and corn tamales.

  • Reed Hearon (#117)

    Reed Hearon prepares frito misto with aioli. He provides cooking hints and recommendations, and demonstrates how to make iron-skillet mussels and salt-encrusted cod.

  • Johanne Killeen and George Germon (#118)

    Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook.

  • Carol Field (#119)

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

  • Michael Lomonaco (#120)

    Chef Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill.

  • Monique Barbeau (#121)

    Chef Monique Barbeau prepares tequila cured gravlax with savory dill pancakes.

  • Jacques Torres (#122)

    Jacques Torres creates a chocolate presentation with pralines.

  • Alfred Portale (#123)

    Alfred Portale creates duck soup with foie gras ravioli and black truffles.

  • Mark Militello (#124)

    Chef Mark Militello creates a hearts of palm salad to complement his Jamaican-style yellowtail red snapper.

  • Julian Serrano (#125)

    Julian 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.

  • Joachim Splichal (#126)

    Joachim Splichal creates braised lamb shank on barley risotto.

  • Lynne Rossetto Kasper and Roberto Donna (#127)

    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.

  • Jimmy Sneed (#128)

    Jimmy Sneed creates a stuffed turkey leg, using shitake mushrooms and Virginia smoked ham in the stuffing.

  • Rick Bayless (#129)

    Rick Bayless, known for his skills in cooking Mexican food, creates a black bean tortilla casserole and refried beans.

  • Johanne Killeen, George Germon, and Christopher Gross (#130)

    ohanne Killeen and George Germon create a main course, and Christopher Gross makes the dessert.

  • Daniel Boulud and Gordon Hamersley (#131)

    Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary.

  • Madhur Jaffrey and Reed Hearon (#132)

    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.

  • Dean Fearing (#133)

    Dean Fearing, executive chef at The Mansion on Turtle Creek in Dallas, creates a molasses-glazed duck salad.

  • Jim Dodge (#134)

    Vermont, Jim Dodge creates an all-American apple pie--the Harvest Apple Pie.

  • Jody Adams and Joachim Splichal (#135)

    Executive 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.

  • Mark Militello (#136)

    Chef/owner of Mark's Place in North Miami, Mark Militello creates Grilled Pork Tenderloin With Jamaican Spices.

  • Zarela Martinez and Jasper White (#137)

    Chef/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.

  • Alfred Portale (#138)

    In this episode, Alfred Portale, chef/owner of Gotham Bar and Grill in New York, prepares Muscovy Duck Breast With Chinese Spices.

  • Monique Barbeau and Jacques Torres (#139)

    Chef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen.


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