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.
Mar 17, 1971 - 28m
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Mar 24, 1971 - 28m
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Mar 31, 1971 - 28m
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Apr 7, 1971 - 28m
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Apr 14, 1971 - 28m
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Apr 21, 1971 - 28m
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Apr 28, 1971 - 28m
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May 5, 1971 - 28m
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May 12, 1971 - 28m
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May 19, 1971 - 28m
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May 26, 1971 - 28m
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Jun 2, 1971 - 28m
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Jun 9, 1971 - 28m
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Jun 16, 1971 - 28m
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Jun 23, 1971 - 28m
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Jun 30, 1971 - 28m
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Jul 7, 1971 - 28m
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.
Jul 14, 1971 - 28m
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.
Jul 21, 1971 - 28m
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.
Jul 28, 1971 - 28m
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.
