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Julia Child: Cooking With Master Chefs
Salmon and Grouper with Patrick Clark
Season 1
Episode 3
Chef of the Hay-Adams hotel Patrick Clark brings sophisticated salmon roulade and horseradish grouper to the table.
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24:51
Alice waters prepares a beet, blood orange, walnut and arugula salad, and other dishes.
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24:50
Jacques Pepin prepares braised sweetbreads in puff pastry with a black truffle and sauce.
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24:51
Nancy prepares a sourdough starter, a loaf of rustic bread, and a foccacia pizza dough.
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24:51
Andre Saltner prepares a tarte flambee and an Alsatian meat and potatoe stew.
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24:51
Jan Brinbaum and Lidia Bastianich split duties creating delicious dishes.
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24:46
Jeremiah Tower prepares two variations of chicken.
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24:43
Julia and Jacques Pepin prepare a lobster souffle together.
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24:51
Melon and curry flavors from Thailand and India.
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24:49
Jean-Louis Palladin prepares foie gras (duck liver) with poached apples.
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24:46
Recipes with toasted chiles and tomatillos.
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24:51
A sampling of innovative Hawaiian dishes.
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24:50
Venison steaks and luscious mousse cupcakes.