Julia Child - Cooking With Master Chefs

Emeril Lagasse prepares shrimp étoufée and a crab and crawfish boil, and demonstrates the secrets to the best roux and how to mix Creole seasoning.

At his home kitchen in Los Angeles, Michel Richard prepares a chocolate dome cake and hot chocolate truffles.

Patrick Clark prepares seared salmon roulade with gazpacho sauce and horseradish-crusted grouper, and offers tips for buying and cooking fresh fish.

Chef Charles Palmer prepares pepper seared venison steaks with pinot noir and sun-dried cherries and shares his expertise with wild game.

Chef Amy Ferguson-Ota prepares a green papaya salad with Thai vinaigrette and wok-seared ono (fish) served with a banana curry.

Robert Del Grande prepares sea scallops with wild mushrooms in green sauce and filets of beef in pasilla chile sauce.

Jean-Louis Palladin prepares foie gras with poached apples and roasts a duck breast.

Susan Feniger and Mary Sue Milliken prepare Thai melon salad, spinach and eggplant curry, and curried popcorn.

Jacques Pépin joins Julia to prepare a lobster soufflé.

Chef and restaurateur Jeremiah Tower grills chicken marinated in fresh herbs and prepares poached chicken stuffed with mushrooms.

Jan Birnbaum prepares a Cajun-inspired meal; Lidia Bastianich cooks a pasta and seafood dish.

Chef Andre Soltner prepares tarte flambée, Alsatian meat stew and a classic tarte citron.

Nancy Silverton makes rustic bread, foccacia pizza dough and olive bread.

Jacques Pépin prepares braised sweetbreads in puff pastry with a black truffle and Madeira sauce.

Alice Waters of Chez Panisse prepares a tapenade, an appetizer and two salads.