In Julia's Kitchen with Master Chefs(1995)

Emeril Lagasse

Shrimp etouffee and a New Orleans crab boil.

Michel Richard

Chocolate dome cake and molten truffles.

Patrick Clark

Fish with Patrick Clark, chef of the Hay-Adams hotel

Lidia Bastianich

Mushroom risotto and pasta with broccoli and sausage.

Charles Palmer

Venison steaks and luscious mousse cupcakes.

Amy Ferguson-Ota

A sampling of innovative Hawaiian dishes.

Robert Del Grande

Recipes with toasted chiles and tomatillos.

Jean-Louis Palladin

Jean-Louis Palladin prepares foie gras (duck liver) with poached apples.

Susan Feniger and Mary Sue Milliken

Melon and curry flavors from Thailand and India.

Jacques Pépin

Julia and Jacques Pepin prepare a lobster souffle together.

Jeremiah Tower

Jeremiah Tower prepares two variations of chicken.

Jan Birnbaum and Lidia Bastianich

Jan Brinbaum and Lidia Bastianich split duties creating delicious dishes.

Andre Soltner

Andre Saltner prepares a tarte flambee and an Alsatian meat and potatoe stew.

Nancy Silverton

Nancy prepares a sourdough starter, a loaf of rustic bread, and a foccacia pizza dough.

Jacques Pepin

Jacques Pepin prepares braised sweetbreads in puff pastry with a black truffle and sauce.

Pizza Margherita with Roberto Donna

New England Fish Chowder with Jasper White

Renaissance-Inspired Leg of Lamb with Lynne Rossetto Kasper

Soft-Shell Crabs and Fresh Pasta with Jimmy Sneed

Shrimp & Rice with Fresh Indian Spices with Madhur Jaffrey

Roasted Veal Chops and Sweetbreads with Daniel Boulud

Chocolate Buttermilk Fudge Cake with Jim Dodge

Seared Scallops and Quenelles of Sorbet with Charlie Trotter

Fried Chicken with Leah Chase

Alder-Smoked Loin of Beef with Christopher Gross

Braised Stuff Breast of Veal with Jody Adams

Tamal with Mole Verde with Zarela Martinez

Thai-Marinated Beef with Jean-Georges Vongerichten

New York chef Jean-Georges Vongerichten prepares Thai-marinated beef with rice noodles, crab spring rolls and white-peppercorn ice cream.

Rustic Jicama Salad with Rick Bayless

Roast Chicken with Garlic and Lemon with Gordon Hamersley

Boston chef Gordon Hamersley prepares roast chicken and warm peach tarts. Host: Julia Child.

Mansion Shrimp Diablo with Caesar Salad with Dean Fearing

Frito Misto with Aioli with Reed Hearon

Citrus Meringue Tart with Johanne Killeen and George Germon

Grissini with Carol Field

Mixed Game Grill with Michael Lomonaco

Tequila Cured Gravlax with Monique Barbeau

Jacques Torres

Jacques Torres prepares chocolate soup and a praline-and-chocolate centerpiece. Host: Julia Child.

Duck Soup with Foie Gras Ravioli with Alfred Portale

Hearts of Palm Salad with Mark Militello

Lobster and Chicken Paella with Julian Serrano

Braised Lamb Shank on Barley Risotto with Joachim Splichal

Sunday Night Pasta with Balsamic Vinegar & Homemade pasta with Pesto with Lynne Rossetto & Roberto Donna

Virginia Stuffed Turkey Leg with Jimmy Sneed

Black-bean Tortilla Casserole with Rick Bayless

Dirty Steak with Hot Fanny Sauce & Chocolate tower with Killeen and Germon & Gross

Chilled Green Pea Soup with Daniel Boulud

Minty Sweet and Sour Eggplant & Iron Skillet Mussels with Madhur Jaffrey & Reed Hearon

Molasses-Glazed Duck Salad with Dean Fearing

Harvest Apple Pie with Jim Dodge

Carta Musica with Jody Adams

Grilled Pork Tenderloin with Mark Militello

Corn Fritters and Poblanos Chiles Rellenos with Zarela Martinez and Jasper White

Muscovy Duck with Alfred Portale

Alfred Portale prepares sautéed duck breast with Chinese spices. Host: Julia Child.