Trailer
Synopsis
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.
Episode 20 : Spinach Twins
January. 01,0001
Episode 19 : Napoleon's Chicken
January. 01,0001
Episode 18 : Bouillabaisse à la Marseillaise
January. 01,0001
Episode 17 : Turban of Sole
August. 31,1966
Episode 16 : Pipérade for Lunch
August. 24,1966
Episode 15 : Speaking of Tongues
August. 17,1966
Episode 14 : Lobster Thermidor
August. 10,1966
Episode 13 : Roast Leg of Lamb
August. 03,1966
Episode 12 : To Poach an Egg
July. 27,1966
Episode 11 : Bourride and Aïoli
July. 20,1966
Episode 10 : Mousses, Bombes and Parfaits
July. 13,1966
Episode 9 : To Poach a Chicken
July. 06,1966
Episode 8 : Operation Chicken
June. 29,1966
Episode 7 : Asparagus from Tip to Butt
June. 22,1966
Episode 6 : Sweetbreads and Brains
June. 15,1966
Episode 5 : Ossobuco
June. 08,1966
Episode 4 : Swordfish Dinner in a Half Hour
June. 01,1966
Episode 3 : The Mayonnaise Show
May. 25,1966
Episode 2 : Petits Fours
May. 18,1966
Episode 1 : Génoise Cake
May. 11,1966
Seasons
Season 10
After a funding scare, Polaroid funded a full 1972-1973 season. The theme was: The French Chef Faces Life. Julia shows viewers how to cope with situations that reflect the demands of society, family and lifestyle such as Sudden Company or a three course sit down dinner and getting kids involved in cooking.
Season 9
The 1971-1972 season was a tour of the French Classics: 26 half hour programs designed as a refresher course for experienced cooks and as a jet-assist takeoff for beginners.
Season 7
In October 1970 the new French Chef 200 series was shot in color and taped on the set at WGBH. Included in the programs were footage of Julia’s summer trip to France.
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