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One of the first cooking shows on American television, created and hosted by Julia Child on public television to introduce the French way of cooking. It emphasized fresh ingredients, many of which were unfamiliar to Americans. Based on the books she co-authored, entitled Mastering the Art of French Cooking.
1964
Black & white... different from the 1971 episode.
1965
1970
1971
1972
Creating a main course featuring a beef tenderloin.
Julia Child
Self - Host
1963
Julia cooks a french onion soup.
Julia Child focuses on tossed salads and French dressings, preparing mixed green salads, mixed vegetable salads and French dressing. She also demonstrates how to dress and serve salad the French way.
A flaming dessert -- authentic Crepes Suzette! Julia Child shows how to make batter for dessert crepes and how to make crepe fillings with oranges, almonds, custards.
Julia cooks 4 out of 200 potato recipes she found in a french cookbook.
1963
1965
1966
1971
The French Chef's Julia Child prepares Coq Au Vin Alias Chicken Fricassee. Take chicken, onions, and mushrooms, simmer them in red wine for coq au vin, or in white wine for an old fashioned fricassee. This episode offers two recipes in one–two famous dishes that will teach you a lot more about cooking than just how to stew a chicken.
Julia Child demonstrates how to make a classic French chocolate mousse. She shows techniques for whipping egg whites, melting chocolate, and molding the dish for an elegant presentation, often serving it with langues de chat (cat's tongues) cookies.
Sudden guests? Julia shows you how to bake them a quiche, in this episode of The French Chef. It’s fast, fancy and foolproof. Here’s the ultimate motivation for learning to make your own pie dough. Julia teaches you how to concoct an expert pie-crust dough and use it for open face, main dish pies, such as custard and bacon, spinach, and /or crab.
Julia shows how to use a funnel, pastry tube, or stuffing horn to fill casings, and explains how to twist and tie them into links, emphasizing techniques to prevent air bubbles.
Hell's Kitchen
2004
