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In Julia's Kitchen with Master Chefs

Jacques Torres

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Jacques Torres creates a chocolate presentation with pralines. First he demonstrates his technique for tempering dark and white chocolate. Then, once the chocolates have been melted, Torres applies the melted chocolate to florist-style plastic wrap, bubble wrap and molds. When the chocolate sets, he cuts and designs the chocolate in an artistic presentation; then he creates non-brittle pralines using a wide assortment of nuts.


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  • Seared Scallops and Quenelles of Sorbet with Charlie Trotter
  • Roasted Veal Chops and Sweetbreads with Daniel Boulud
  • Shrimp & Rice with Fresh Indian Spices with Madhur Jaffrey
  • Renaissance-Inspired Leg of Lamb with Lynne Rossetto Kasper
  • Grissini with Carol Field
  • Citrus Meringue Tart with Johanne Killeen and George Germon
  • Frito Misto with Aioli with Reed Hearon
  • Tequila Cured Gravlax with Monique Barbeau
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  • Roast Chicken with Garlic and Lemon with Gordon Hamersley
  • Hearts of Palm Salad with Mark Militello
  • Rustic Jicama Salad with Rick Bayless
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  • Braised Lamb Shank on Barley Risotto with Joachim Splichal
  • Sunday Night Pasta with Balsamic Vinegar with Lynne Rossetto
  • Thai-Marinated Beef with Jean-Georges Vongerichten
  • Tamal with Mole Verde with Zarela Martinez
  • Virginia Stuffed Turkey Leg with Jimmy Sneed
  • Braised Stuff Breast of Veal with Jody Adams
  • Alder-Smoked Loin of Beef with Christopher Gross
  • Dirty Steak with Hot Fanny Sauce with Killeen and Germon
  • Chilled Green Pea Soup with Daniel Boulud


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