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In Julia's Kitchen with Master Chefs

Jimmy Sneed (#104)

The chef cooks and demonstrates how to clean soft-shell crabs with fresh pasta and cole slaw. [26 minutes] Closed Captioning

This episode has not aired in the past few months on Iowa Public Television.

PBS Video

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

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  • Roberto Donna (#101)

    The chef creates pizza margherita & panino di pizza & shows his techniques for making pizza dough. [26 minutes]

  • Jasper White (#102)

    The chef creates a New England fish chowder and his special pan-roasted lobster. [26 minutes]

  • Lynne Rossetto Kasper (#103)

    The chef creates a Renaissance-style roast leg of lamb and green beans with fresh mortadella. [26 minutes]

  • Madhur Jaffrey (#105)

    The cookbook author uses Indian spices for shrimp in spicy coconut sauce and basmati rice with dill. [26 minutes]

  • Daniel Boulud (#106)

    The chef adds touches of sweet and sour flavoring to roasted veal chops and sweetbreads. [26 minutes]

  • Jim Dodge (#107)

    The master baker creates a chocolate buttermilk fudge cake and shows the best way to frost cakes. [26 minutes]

  • Charlie Trotter (#108)

    Seared Scallops With Curried Carrot Broth and Warm Peach Soup With a Trio of Sorbets. [26 minutes]

  • Leah Chase (#109)

    The chef cooks up fried chicken, baking-powder biscuits and sweet potato pie on a pecan crust. [26 minutes]

  • Christopher Gross (#110)

    Alder-smoked loin of beef & a Middle Eastern grain dish, farecki, paired with harissa are prepared. [26 minutes]

  • Jody Adams (#111)

    The Cambridge, Massachusetts chef creates a braised, stuffed breast of veal over a bed of polenta. [26 minutes]

  • Zarela Martinez (#112)

    Tamales with mole verde are prepared using corn flour, lard, corn husks, herbs and tomatillos. [26 minutes]

  • Jean-Georges Vongerichten (#113)

    Crab spring rolls, Thai marinated beef with rice noodles and marinated fruit are prepared. [26 minutes]

  • Rick Bayless (#114)

    Balless prepares two Mexican dishes, Chile-glazed Country Ribs and a Rustic Jicama Salad. [26 minutes]

  • Gordon Hamersley (#115)

    A roast chicken with garlic and lemon, onions roasted in their skins and peach tarts are prepared. [26 minutes]

  • Dean Fearing (#116)

    The chef prepares shrimp diablo with caesar salad and corn tamales and discusses hot peppers. [26 minutes]

  • Reed Hearon (#117)

    Frito Misto with Aioli, Iron-skillet Mussels and Salt-encrusted Cod are prepared by the chef. [26 minutes]

  • Johanne Killeen and George Germon (#118)

    This husband and wife team of cooks create a triple citrus meringue tart. [26 minutes]

  • Carol Field (#119)

    The author, teacher and baker prepares grissini (bread sticks) rustic country bread and bruschetta. [26 minutes]

  • Michael Lomonaco (#120)

    Quail and Venison are marinated. Boar Bacon and Rabbit Sausage are made to form a mixed game grill. [26 minutes]

  • Monique Barbeau (#121)

    Chef Barbeau prepares tequila cured gravlax with savory dill pancakes, using fresh salmon. [26 minutes]

  • Jacques Torres (#122)

    The chef tempers dark and white chocolate and creates a chocolate presentation with pralines. [26 minutes]

  • Alfred Portale (#123)

    The chef creates duck soup with foie gras ravioli and black truffles and shows how to bone a duck. [26 minutes]

  • Mark Militello (#124)

    The chef creates a hearts of palm salad to complement his Jamaican-style yellowtail red snapper [26 minutes]

  • Julian Serrano (#125)

    A lobster & chicken paella & creme fraiche ice cream with almond roasted figs & honey lime peaches. [26 minutes]

  • Joachim Splichal (#126)

    The chef creates braised lamb shanks, which he lightly flours on barley risotto. [26 minutes]

  • Lynne Rossetto Kasper and Roberto Donna (#127)

    A pasta with balsamic vinegar and homemade pasta with pesto sauce with a chestnut flour are created. [26 minutes]

  • Jimmy Sneed (#128)

    The chef makes a stuffed turkey leg, using shitake mushrooms & Virginia smoked ham in the stuffing. [26 minutes]

  • Rick Bayless (#129)

    The chef creates a black bean tortilla casserole and refried beans, using episode to add taste. [26 minutes]

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

    Dirty steak with a hot fanny sauce is cooked up with silky red peppers and mashed potatoes. [26 minutes]

  • Daniel Boulud and Gordon Hamersley (#131)

    A chilled green pea soup with rosemary and "perfect" tossed salad are prepared by the chefs. [26 minutes]

  • Madhur Jaffrey and Reed Hearon (#132)

    A minty sweet and sour eggplant, iron skillet mussels and sand dabs a la plancha are prepared. [26 minutes]

  • Dean Fearing (#133)

    The executive chef at The Mansion on Turtle Creek in Dallas creates a molasses-glazed duck salad. [26 minutes]

  • Jim Dodge (#134)

    The chef creates a Harvest Apple Pie. To get a flaky crust, he makes sure to use cold butter. [26 minutes]

  • Jody Adams and Joachim Splichal (#135)

    The chefs prepare Carta Musica, a flat bread with a tossed salad and a Mushroom Potato Lasagna. [26 minutes]

  • Mark Militello (#136)

    The owner of Mark's Place in North Miami creates Grilled Pork Tenderloin with Jamaican Spices. [26 minutes]

  • Zarela Martinez and Jasper White (#137)

    White creates Sweet Corn Fritters and Martinez prepares Poblanos Chiles Rellenos. [26 minutes]

  • Alfred Portale (#138)

    The chef and owner of Gotham Bar and Grill prepares Muscovy Duck Breast With Chinese Spices. [26 minutes]

  • Monique Barbeau and Jacques Torres (#139)

    The chefs prepare Eggplant Falafel with Tahini Dressing and a Baked Chocolate Soup with Meringue. [26 minutes]

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