Jody Adams -
in julia's kitchen with master chefs

Chef 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.

Duration: 26 minutes and 46 seconds

Episode Number: 111

No future air times were found for this episode.

About 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.

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

Roast Chicken with Garlic and Lemon with Gordon Hamersley

Carta Musica with Jody Adams

Duck Soup with Foie Gras Ravioli with Alfred Portale

Lobster and Chicken Paella with Julian Serrano

Frito Misto with Aioli with Reed Hearon

Tequila Cured Gravlax with Monique Barbeau

Future Broadcast times for "In Julia's Kitchen with Master Chefs": (show all)

Sat, Jan 17	3:30 P.M.	Jody Adams and Joachim Splichal NHPBS (11.1)
Sat, Jan 24	3:30 P.M.	Mark Militello NHPBS (11.1)
Sat, Jan 31	3:30 P.M.	Zarela Martinez and Jasper White NHPBS (11.1)
Sat, Feb 7	3:30 P.M.	Alfred Portale NHPBS (11.1)
Sat, Feb 14	3:30 P.M.	Monique Barbeau and Jacques Torres NHPBS (11.1)
Sat, Feb 21	3:30 P.M.	Gordon Hamersley NHPBS (11.1)