The French Chef
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.
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Season 8
-
1
E1
Vegetable for All Occasions
Mar 17, 1971 -
2
E2
Pot au Feu
Mar 24, 1971 -
3
E3
Pizza Variations
Mar 31, 1971 -
4
E4
Begin with Shrimp
Apr 7, 1971 -
5
E5
Chocolate Cake
Apr 14, 1971 · 29m -
6
E6
Working with Chocolate
Apr 21, 1971 · 29m -
7
E7
To Press a Duck
Apr 28, 1971 -
8
E8
Flaky Pastry
May 5, 1971 · 29m -
9
E9
Glamour Pudding
May 12, 1971 -
10
E10
The Whole Fish Story
May 19, 1971 · 29m -
11
E11
VIP Veal: Poitrina Farcie
May 26, 1971 -
12
E12
Brochettes, Kebabs and Skewers
Jun 2, 1971 · 29m -
13
E13
Rye Bread
Jun 9, 1971 -
14
E14
Flaming Fish
Jun 16, 1971 -
15
E15
Summer Salads
Jun 23, 1971 -
16
E16
The Lobster Show
Jun 30, 1971 · 29m -
17
E17
Coq Au Vin Alias Chicken Fricassee
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 7, 1971 -
18
E18
Mousse Au Chocolat (Chocolate Mousse)
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 14, 1971 -
19
E19
Quiche Lorraine and Company
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 21, 1971 -
20
E20
To Suff a Sausage
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.
Jul 28, 1971
