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Lobster Souffle with Jacques Pepin

Lobster Souffle with Jacques Pepin

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Julia Child: Cooking With Master Chefs

Foie gras with Jean-Louis Palladin

Season 1 Episode 8

The featured chef for this episode is Jean-Louis Palladin, who has his own resturant at The Watergate. He prepares foie gras (duck liver) with poached apples and then roasts a duck breast over a fireplace and with it prepares sauteed porcini mushrooms.

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Salad with Alice Waters
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24:51
Alice waters prepares a beet, blood orange, walnut and arugula salad, and other dishes.
Braised Sweetbreads with Jacques Pepin
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24:50
Jacques Pepin prepares braised sweetbreads in puff pastry with a black truffle and sauce.
Rustic breads with Nancy Silverton
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24:51
Nancy prepares a sourdough starter, a loaf of rustic bread, and a foccacia pizza dough.
Tarte flambee with Andre Saltner
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24:51
Andre Saltner prepares a tarte flambee and an Alsatian meat and potatoe stew.
Dishes with Jan Birnbaum and Lidia Bastianich
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24:51
Jan Brinbaum and Lidia Bastianich split duties creating delicious dishes.
Chicken with Jeremiah Tower
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24:46
Jeremiah Tower prepares two variations of chicken.
Lobster Souffle with Jacques Pepin
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24:43
Julia and Jacques Pepin prepare a lobster souffle together.
Thai and Indian flavors with Susan Feniger and Mary Sue...
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24:51
Melon and curry flavors from Thailand and India.
New Texan with Robert Del Grande
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24:46
Recipes with toasted chiles and tomatillos.
Hawaiian cuisine with Amy Ferguson-Ota
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24:51
A sampling of innovative Hawaiian dishes.
Charles Palmer
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24:50
Venison steaks and luscious mousse cupcakes.
Pasta & Risotto with Lidia Bastianich
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24:52
Mushroom risotto and pasta with broccoli and sausage.
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