Cooking legend and cultural icon Julia Child introduced French cuisine to American kitchens in 1963 with the pioneering series THE FRENCH CHEF. Unlike anything ever seen on television before, it was entertaining and real in a way that influenced every culinary television program that followed.
In her passionate, capable, and approachable way, Julia changed the way Americans cook, eat, and think about food. She was a natural television star, warm and exuberant and ready to share all of the lessons she had learned from Le Cordon Bleu in Paris and her years of work on her groundbreaking cookbook, Mastering the Art of French Cooking. Julia presented the nuances of every recipe while also teaching her audience the basics of French cooking, from the proper way to choose and prepare cuts of meat and how to chop and sauté onions to achieving the perfect simmer and the safest way to flambé. Never afraid to make mistakes on camera, she used them to her advantage to show her viewers how to adapt with confidence.
This second special collection of six original black-and-white episodes of THE FRENCH CHEF from the 1960s brings Julia into the kitchen to teach cooks of all abilities how to prepare some of her favorite French classics. Bon appétit!
Starters and Sides
- Soupe au Pistou
- Asparagus from Tip to Butt
- Roast Duck a l'Orange
- Cake for Company
- Tart aux Fruites
The episodes on this DVD collection include occasional audio and video imperfections inherent to the original master tapes. We hope you enjoy these classic television programs.
Production Year: 2013
Talent: Julia Child
Subtitle Language: English (SDH)
Audio Format: Stereo
Aspect Ratio: 4x3 Full Screen