
In Julia's Kitchen with Master Chefs
Alfred Portale creates duck soup with foie gras ravioli and black truffles.

Alfred Portale creates duck soup with foie gras ravioli and black truffles.

Jacques Torres creates chocolate presentation with pralines.

Asparagus and Ham au Gratin Endive, Radicchio and Walnut Salad Grapes Citrus Juice.

Souffle Veal Shanks Rice and Pecans Bread Pudding Souffles.

Sea Bass Chicken Tomatoes.

Using parchment paper sugaring souffle molds making cornets piping meringues.

Vegetable decorations glazing with aspic fluting mushrooms peeling apples and pears.

Carving a chicken and turkey making stock and gravy handling wine and champagne.

Preparing chicken for the grill boning and stuffing chicken trussing chicken.

Trussing lamb preparing veal steaks breading veal preparing Wiener Schnitzel.

Filleting sole and salmon rolling a paupiette preparing a gravlax serving a carpaccio.

Shelling prawns and shrimp opening oysters and clams cleaning mussels mussel pilaf.

Selecting pots and pans breaking and hard-cooking eggs making mayonnaise.

Slicing bread preparing and cooking asparagus peeling and preparing tomatoes.

Sharpening knives chopping parsley and basil peeling and chopping onions.

Carrie heads to Ohio to see where flour is made while also trying her hand at a new sport.

Carrie heads to Birmingham to swap recipes and prepare for big milestones.

Julia goes trawling for shrimp for her entrée. With Jean-Claude Prevot and Robert Mondavi.

Julia's prepares an original duck dish. With Yves Labbe and Paul Draper.

Julia Child tours a California vineyard. With Brooks Firestone and Rene Verdon.