This over 300-page coffee-table-worthy cookbook is an absolute treasure and should not be missed. Full Schedule.

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But first, we need you to sign in to PBS using one of the services below. Your report has been successfully submitted. Get recipes, watch hundreds of episodes of her classic shows, read tributes from celebrity chefs, and more. But first, we need you to sign in to PBS using one of the services below. Now she brings us all those recipes (and many more), carefully translated for the home cook so that we can reproduce for friends and family the exciting diversity that is American cooking today. Passport

This over 300-page coffee-table-worthy cookbook is an absolute treasure and should not be missed.

It may take 6 hours to come together, but that leaves plenty of time for developing big flavor. Bon appetit! Check to see. We can remove the first video in the list to add this one. or in the PBS app. You've just tried to add this show to My List. In Julia's Kitchen With Master Chefs. Closed Captioning. Full Schedule. or in the PBS app. Find the recipe here, or try our pared-down take on beef stew. benefit. *FREE* shipping on qualifying offers. | Closed CaptioningVideo has closed captioning. Member. Special | 24m 54s Before you submit an error, please consult our Troubleshooting Guide. You may have an unactivated KQED Passport member In Julia's Kitchen with Master Chefs [Child, Julia] on Amazon.com. ... Buy Julia Child Cookbooks and DVDs PBS Food. Great Baking Powder Biscuits from In Julia's Kitchen with Master Chefs Source: In Julia's Kitchen with Master Chefs by Julia Child, Companion to the PBS Series From: Leah Chase Makes 12 biscuits 2 cups self-rising flour, plus 1 more cup for forming the biscuits 2 heaping teaspoons double-action baking powder 1 tablespoon sugar Get Recipes from In Julia's Kitchen with Master Chefs, Julia Child: Cooking Pioneer and PBS Icon, Meet the Chefs of In Julia's Kitchen with Master Chefs, Lidia's Kitchen: My Family's Milk and Cheese. Thank you! Bon appetit! Thank you for helping us improve PBS Video. In Julia's Kitchen with Master Chefs by Julia Child gives you 150 recipes from Julia Child and 26 amazing chefs from across the country. You may have an unactivated KQED Passport member But first, we need you to sign in to PBS using one of the services below. Passport Copy a link to this video to your clipboard, Become a Member. Roberto Donna (Galileo, I Matti, etc., Washington, D.C.), pizzas and chestnut pasta, Madhur Jaffrey (food journalist, New York), shrimp curry and basmati rice, Daniel Boulud (Daniel, New York), green pea soup and veal chop with sweetbreads, Jim Dodge (New England Culinary Institute, Montpelier, Vermont), chocolate fudge cake and apple pie, Zarela Martinez (Zarela, New York), poblanos rellenos and simmered pork butt, Charlie Trotter (Charlie Trotter's, Chicago), smoked salmon Napoleon and peach soup with sorbets, George Germon and Johanne Killeen (Al Forno, Providence), dirty steak and citrus tart, Jean-Georges Vongerichten (J0J0 and Vong, New York), Thai beef and crab spring rolls, Jody Adams (Rialto, Boston), Sardinian wafer-thin bread and stuffed veal breast, Michael Lomonaco (The '21' Club, New York), mixed game grill and home fries, Christopher Gross (Christopher's, Phoenix), smoked beef loin and chocolate towers, Alfred Portale (Gotham Bar and Grill, New York), foie gras ravioli and duck breast with Chinese spices, Gordon Hamersley (Hamersleys Bistro, Boston), garlic roast chicken and warm peach tarts, Jacques Torres (Le Cirque, New York), chocolate soup and chocolate centerpiece, Reed Hearon (Lulu and Cafe Marimba, San Francisco), iron skillet mussels and salt-encrusted cod, Lynne Rossetto Kasper (cookbook author, St. Paul), Renaissance-style roasted lamb and Sunday night pasta, Dean Fearing (The Mansion on Turtle Creek, Dallas), tamale of shrimp diablo and duck salad, Leah Chase (Dooky Chase, New Orleans), fried chicken and sweet potato pie, Julian Serrano (Masa's, San Francisco), paella and creme fraiche ice cream, Carol Field (cookbook author, San Francisco), Italian breadsticks, focaccia, and country bread, Jasper White (Jasper's, Boston), New England fish chowder and pan-roasted lobster, Mark Militello (Mark's Place, Miami), Jamaican-spiced pork tenderloin and sauteed yellowtail, Jimmy Sneed (The Frog and the Redneck, Richmond, Virginia), stuffed turkey legs and soft-shell crabs, Rick Bayless (Frontera Grill and Topolobampo, Chicago), country ribs and black bean tortilla casserole, Monique Barbeau (Fullers, Seattle), tequila and lime gravlox and eggplant falafel, Joachim Splichal {Patina and Pinot, Los Angeles), potato-chanterelle lasagna and lamb shanks.