Geoffrey Drummond — Executive Producer
Episodes 39
Pizza Margherita with Roberto Donna
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New England Fish Chowder with Jasper White
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Renaissance-Inspired Leg of Lamb with Lynne Rossetto Kasper
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Soft-Shell Crabs and Fresh Pasta with Jimmy Sneed
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Shrimp & Rice with Fresh Indian Spices with Madhur Jaffrey
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Roasted Veal Chops and Sweetbreads with Daniel Boulud
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Chocolate Buttermilk Fudge Cake with Jim Dodge
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Fried Chicken with Leah Chase
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Alder-Smoked Loin of Beef with Christopher Gross
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Braised Stuff Breast of Veal with Jody Adams
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Tamal with Mole Verde with Zarela Martinez
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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.
Read MoreRustic Jicama Salad with Rick Bayless
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Boston chef Gordon Hamersley prepares roast chicken and warm peach tarts. Host: Julia Child.
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Frito Misto with Aioli with Reed Hearon
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Grissini with Carol Field
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Mixed Game Grill with Michael Lomonaco
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Tequila Cured Gravlax with Monique Barbeau
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Jacques Torres
Jacques Torres prepares chocolate soup and a praline-and-chocolate centerpiece. Host: Julia Child.
Read MoreDuck Soup with Foie Gras Ravioli with Alfred Portale
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Hearts of Palm Salad with Mark Militello
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Lobster and Chicken Paella with Julian Serrano
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Braised Lamb Shank on Barley Risotto with Joachim Splichal
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Virginia Stuffed Turkey Leg with Jimmy Sneed
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Black-bean Tortilla Casserole with Rick Bayless
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Chilled Green Pea Soup with Daniel Boulud
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Minty Sweet and Sour Eggplant & Iron Skillet Mussels with Madhur Jaffrey & Reed Hearon
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Molasses-Glazed Duck Salad with Dean Fearing
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Harvest Apple Pie with Jim Dodge
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Carta Musica with Jody Adams
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Grilled Pork Tenderloin with Mark Militello
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Muscovy Duck with Alfred Portale
Alfred Portale prepares sautéed duck breast with Chinese spices. Host: Julia Child.
Read MoreEggplant Falafel and Baked Chocolate Soup with Monique Barbeau and Jacques Torres
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