In Julia's Kitchen With Master Chefs

Chef at the '21' Club in New York City, Michael Lomonaco visits Julia Child in her kitchen. Lomonaco marinates quail and venison, and creates rumaki with boar bacon and rabbit sausage to form a mixed game grill. Using indirect heating with the coals on one side, Lomonaco cooks these meats outside on the grill. Back in the kitchen, Lomonaco creates a berry relish and home-fried potatoes.

Chef Charlie Trotter of his own restaurant, Charlie Trotter's, in Chicago, Ill. visits Julia Child in her kitchen. Chef Trotter prepares the main dish, seared scallops with curried carrot broth. He follows this entree with his multi-fruit dessert, quenelles of sorbet in a warm peach soup.

Chef and owner Daniel Boulud of the restaurant, Daniel, in New York, NY visits Julia Child in her kitchen. Chef Boulud prepares roasted veal chops and sweetbreads. Chef Boulud uses many types of vegetables, making the meal both sweet and sour.

Cookbook author and teacher, Madhur Jaffrey visits Julia Child in her kitchen. Jaffrey prepares southern Indian shrimp in a spicy coconut sauce and basmati rice with fresh dill. She also demonstrates ways by which to intensify or change spices used in Indian cooking.

Chef Lynne Rossetto Kasper visits Julia Child in her kitchen. Chef Kasper roasts a renaissance-inspired leg of lamb, influenced by Italian cooking from the 16th century. She also makes a green bean with mortadella side dish.

Hailing from the salmon capital of America, Chef Monique Barbeau makes tequila cured gravlax with dill pancakes.

Chef Alfred Portale gives a lesson on purchasing and cooking duck when he prepares a Muscovy duck breast with Chinese spices.

New Orleans Chef Leah Chase shows the best way to make fried chicken.

Chefs Lynne Rossetto and Roberto Donna prepare two delicious pasta dishes that will liven up the dinner table.

San Francisco author Carol Field bakes one of her favorite breads, grissini.

Chef Jody Adams makes a rustic bread carried by sheep herders in Sardinia and Joachim Splichal prepares a noodle-less lasagna.

Chef Christopher Gross combines American ingenuity with traditional French techniques to make an alder-smoked loin of beef.