In Julia's Kitchen with Master Chefs.

Twenty-six chefs from America's top restaurants came to Julia Child's Cambridge, Massachusetts, home in the summer of 1994 to prepare their specialty dishes, film a television series, and contribute to this extraordinary cookbook. Chapters open with a short biography of the featured chef and detailed instructions for a few of his or her favorite concoctions. Charlie Trotter offers seared scallops with curried carrot broth, George Germon and Johanne Killeen (of Al Forno Restaurant) share their "dirty steak," and Zarela Martinez (of Zarela in New York) offers poblanos rellenos and "the perfect margarita." Julia has added sidebar notes on adapting these 150 restaurant recipes for the home cook.