Vivian Howard and Marcus Samuelsson enjoy Julia Child’s presentation of chickens. They note how she invented cooking on television and discuss her mission to educate viewers about the value of prime ingredients and how to prepare them.
Rick Bayless comments on Julia Child’s performance preparing potatoes. Collaborator and dear friend Jacques Pepin discusses her love of butter and her gracious approach to meet all of the staff at restaurants where they dined.
Sara Moulton, Carla Hall, Jose Andres and Eric Ripert discuss how comfortable and magnetic Julia Child was in her first episode. Martha Stewart weighs in on how influential Julia was in changing how viewers thought about food and cooking.
Rick Bayless marvels over Julia Child’s knife skills and what great training technique she provided, while Jose Andres and Eric Ripert wonder how many tips are in her 200 episodes of “The French Chef.
Sicily serves up a full-bodied and tasty travel experience. Rick dines on fresh seafood at the fisherman’s harbor in CefalÃ¹, ponders ancient Greek greatness in Siracusa, communes with monks – alive and departed – in a Capuchin crypt, sleeps in an olive orchard at an agriturismo, and eats his way through a classic Sicilian […]
America’s leading authority on European travel, returns to transport viewers to bustling cities, quaint villages and picturesque countrysides. Each episode contains Rick’s valuable insights on art, culture and history, and his practical, experience-enhancing travel advice.