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.

Chef Jim Dodge makes an old fashioned, American apple pie.

Chef Jody Adams shows off her butcher skills when she makes a braised stuff breast of veal.

Chef Mark Militello shows what to do with a fresh heart of palm.

Chef Madhur Jaffrey makes eggplant inspired by Indian flavors and Reed Hearon prepares mussels straight from the market.

Chef Jean-Georges Vongerichten makes Thai-marinated beef with rice noodles for Julia Child.

Chef Dean Fearing makes the great Texas salad - mansion shrimp diablo with Caesar salad.

Chef Monique Barbeau makes Eggplant Falafel that is inspired from a trip to Israel and Pastry Chef Jacques Torres makes soup for dessert.