This fall, two of the world's best-known culinary stars, Julia Child and Jacques Pépin, will rejoin each other in the kitchen for a new cooking show on public television. The 22-part series, their third television cooking partnership, will begin airing nationally on Sept. 25.
Julia and Jacques Cooking at Home brings the audience into Julia's home kitchen, where the two chefs collaborate on everything from simple salads to elegant entrees. Child and Pepin joke and banter over their kitchen techniques, demonstrating traditional methods along with their own personal interpretations of each dish.
On occasion, the two indulge in a little friendly competition, as when Julia whips out a starter's pistol to initiate a "battle of the souffles," to see whose egg whites reach the ideal consistency first. The show has its share of other humorous moments: Jacques in a toga preparing Julia's Caesar salad, Julia putting on safety goggles and taking up a blowtorch to make creme brulee, and the two chefs scrambling an enormous ostrich egg.
The new series was inspired by the success of Child and Pepin's two-hour PBS special Cooking in Concert. Both chefs are veterans of television cooking shows: Child started with The French Chef in 1963 and went on to host series such as In Julia's Kitchen with Master Chefs, while Pépin can be seen cooking with his daughter in Jacques Pépin's Kitchen: Encore with Claudine.
The half-hour episodes of Julia and Jacques Cooking at Home cover steak, fruit desserts, salads, sandwiches, vegetables, beef stews, fish, roast turkey dinner for Thanksgiving, soup, eggs, pork, creamy desserts, shellfish, roast chickens, soufflés, winter vegetables, sausage and pati, "comfort food" (such as chicken pot pie), salmon, roasts of veal and lamb, potatoes and duck. The dates and times that the show will air vary by city; check local listings.
The TV program will be accompanied by a book of the same name, published by Alfred A. Knopf, which will include all the recipes from the show (plus many more), as well as photo illustrations of cooking techniques and commentary on the dishes from both chefs. The 416-page volume will be available in September for $40.