Julia Child: Cooking With Master Chefs
Amy Ferguson-Ota; ahi yellowfin tuna; wok-seared ono in ti leaves.
Amy Ferguson-Ota; ahi yellowfin tuna; wok-seared ono in ti leaves.
Peppers; making decorations from lemons; oranges; raspberries.
Rolling, cutting and making shapes from puff pastry; pate a choux.
Preparing a tart crust; dipping strawberries; chocolate leaves.
Parchment paper; papillote; sugaring souffle molds; making cornets.
Vegetable decorations; glazing with aspic; butter decorations.
Roast leg of lamb; Maine lobster; caramelized pears.
Quesadilla; Tomato Tartare; Strawberry Shortbread; Peas with Mint and Cilantro.
Asparagus Custards; Apple Skillet Cake; Cold Black Bean Soup; Slow-Cooked Tuna Steaks.
Robert Del Grande; beef fillets in chili sauce; seared sea scallops; corn pudding.
Amy Ferguson-Ota; ahi yellowfin tuna; wok-seared ono in ti leaves.
Charles Palmer; pepper-seared venison steaks; herb potato Maximes; warm chocolate tarragon cake.
The Papantoniou Museum; red potatoes; orzo with tomatoes; smashed potatoes with tomato paste.
Custard pie; zucchini pie; rice pudding; Greek honey cheesecake.
Stuffed branzino; stuffed grape leaves; Greek stone bass roulade.
Sea bream in parchment paper; langoustine with orzo; crispy-skin salmon; shrimp with orzo.
Roasted goat with Naxian potatoes; stuffed vegetables; roasted lemon potatoes.
Orzo with mushrooms; Naxian skate fish salad; mini omelette muffins with mushrooms and orzo.
Eggplant salad; spinach rice; eggplant boats; spinach and rice soup.
Mollet eggs florentine; eggs in ramekins; eggs en cocotte; scrambled eggs in bread cases.
Soda bread; gros pain; long proofed baguette; brioche; bread galettes.