In Julia's Kitchen with Master Chefs

Jody Adams and Joachim Splichal

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Executive chef of Rialto at the Charles Hotel in Cambridge, Massachusetts, Jody Adams, and chef/owner of Patina in Los Angeles, Joachim Splichal, visit Julia Child in her kitchen. For a light first course, Adams creates Carta Musica--a flat bread with a tossed salad. Splichal prepares a Mushroom Potato Lasagna, using chanterelles as the filler between potato slices with a butter and vegetable sauce.



  • Seared Scallops and Quenelles of Sorbet with Charlie Trotter
  • Roast Chicken with Garlic and Lemon with Gordon Hamersley
  • Rustic Jicama Salad with Rick Bayless
  • Soft-Shell Crabs and Fresh Pasta with Jimmy Sneed
  • Pizza Margherita with Roberto Donna


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