Cookbook author Bruce Aidells. He's co-authored (along with Denis Kelly) the new book, "The Complete Meat Cookbook" (Houghton Mifflin). It's the first comprehensive reexamination of meat cooking to come along in 20 years. Recipes include: The Classic Hamburger, Not-Like-Mom's Meat Loaf, and Beef Stew with Mushrooms, Onions, and Dark Beer. Aidells is also the founder of Aidells Sausage Company. The teams previous cookbook "Hot Links & Country Flavors" won a Julia Child Award.
Brother Victor-Antoine D'Avila-Latourette cooks and tends garden at Our Lady of the Resurrection Monastery near Millbrook, New York. He's the author of several bestselling cookbooks including: "From a Monastery Kitchen" (Triumph Books), "Twelve Months of Monastery Soups" (Broadway books), as well as his introductory book to the Monastic Life: "A Monastic Year: Reflections from a Monastery" (Taylor Publishing). (Interview by Marty Moss-Coane).
Master chef Georges Perrier of the nationally renowned Philadelphia French restaurant, Le Bec-Fin. He has revealed many of his recipes in his first cookbook, "Georges Perrier Le Bec-Fin Recipes" (Running Press).
Child spent three decades explaining the mysteries of classic French cuisine to modern American audiences. She hosted several cooking shows on public television, earning Peabody and Emmy Awards in the process, and written many cookbooks. Her most recent TV series, "Cooking with Master Chefs" was aired in February and March and will be continued in April 1995. We replay our 1989 interview with her. (Rebroadcast)
The French Chef, Julia Child. She spent three decades explaining French cuisine to modern American audiences in several Peabody and Emmy Award-winning PBS shows. Child is also the author of several cookbooks, including her newest, "The Way to Cook."
The French Chef, Julia Child. She spent three decades explaining the mysteries of classic French cuisine to modern American audiences. Child has hosted several cooking shows on Public Television, earning Peabody and Emmy Awards in the process, and written several cookboks. Her new book, is titled "The Way to Cook." It's a 50-dollar tome that...in Child's words...tells "everything [I] know about the essentials of cooking today."