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The French Chef with Julia Child

Julia Child prepares Boeuf Bourguignon, Quiche Lorraine, Crêpes, Aspics, Paté A Choux and more, bringing French cuisine to the American kitchen.
196325 episodesTV-G
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Episodes

  1. S1 E1 - The French Chef: Boeuf Bourguignon

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    December 31, 1964
    29min
    TV-G
    Julia Child makes her famous French beef stew in red wine with mushrooms and onions, demonstrating how to brown meat, how to braise meat, how to make a good brown sauce, how to braise onions and how to cut and saute mushrooms. This recipe and the skills taught relate to all stews and Coq au Vin.
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  2. S1 E2 - The French Chef: French Onion Soup

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    February 18, 1963
    29min
    TV-G
    Julia child makes French Onion Soup, the most popular French soup, as well as a superb Mediterranean vegetable soup. Julia demonstrates how to slice onions fast, how to cook and brown onions, how to make onion soup gratinee, how to make simple and tasty vegetable soup, how to chop vegetables fast and how to make a cheese and garlic sauce for soup.
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  3. S1 E3 - The French Chef: Casserole Roast Chicken

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    February 25, 1963
    29min
    TV-G
    Julia Child makes a great French meal -- an all-in-one casserole, and demonstrates how to truss and brown a whole chicken, how to roast it the French way in a casserole with various vegetables and how to carve a whole chicken. These tips work for all meats prepared this way, including veal, pork, duck, turkey and game hens.
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  4. S1 E4 - The French Chef: The French Omelette

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    July 25, 1962
    29min
    TV-G
    Julia Child teaches a lesson on how to make a real French omelette. She demonstrates two omelette-making methods, prepares a recipe for a delicious fresh tomato sauce, and shows how to do ahead-of-time omelettes that are gratineed with tomato sauce and sour cream.
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  5. S1 E5 - The French Chef: Scallops

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    March 11, 1963
    29min
    TV-G
    Julia Child whips up Coquilles St. Jacques, the French dish with sea scallops. She shows how to poach scallops in white wine, how to make the accompanying sauce, how to prepare the dish ahead of time and how to gratinee the final dish.
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  6. S1 E6 - The French Chef: Quiche Lorraine

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    March 18, 1963
    29min
    TV-G
    Julia Child prepares everybody's favorite savory French pie -- Quiche Lorraine. She demonstrates the perfect pie dough recipe and makes a pastry shell, and she shows how to make several types of quiches.
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  7. S1 E7 - The French Chef: Fruit Tarts

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    March 25, 1963
    29min
    TV-G
    Julia Child prepares simple and beautiful desserts for every occasion. She demonstrates other uses for pastry shells, makes French custard fillings, strawberry tarts and apple tarts, and shows how to glaze fruit tarts.
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  8. S1 E8 - The French Chef: Chicken Breasts and Rice

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    May 13, 1963
    29min
    TV-G
    Ease and elegance with chicken breasts and rice. Julia Child hows how to bone chicken breasts, how to poach them in butter, how to make a winey cheese sauce, how to boil rice so it is fluffy and how to fix rice ahead of time.
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  9. S1 E9 - The French Chef: Vegetables The French Way

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    May 18, 1963
    30min
    TV-G
    Julia Child demonstrates how to make a vegetable platter with string beans, carrots, mushrooms and spinach.
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  10. S1 E10 - The French Chef: Veal Scallops

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    May 27, 1963
    29min
    TV-G
    Julia Child showcases ten-minute wonder dishes, fit for a king, including Veal Scallops. Julia shows you how to choose tender veal, how to cut your own veal scallops, the principles of sauteing and how to make quick and delicious sauces for sauteed veal or chicken. She also demonstrates the French method of cooking green vegetables, including green beans.
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  11. S1 E11 - The French Chef: French Salads- Mayonnaise

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    June 3, 1963
    29min
    TV-G
    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.
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  12. S1 E12 - The French Chef: Chicken Livers a la Francaise

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    April 19, 1963
    29min
    TV-G
    Julia Child prepares sauteed chicken livers and hot and cold mousse of chicken livers, and illustrates how to prepare chicken livers for sauteeing, how to saute, how to make a Madeira sauce for chicken livers or other meats, how to make a chicken liver mousse, how to unmold a mousse and how to serve a mousse.
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  13. S1 E13 - The French Chef: Roast Duck a l'Orange

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    June 17, 1963
    29min
    TV-G
    Julia Child demonstrates the most popular way to serve a duck -- roasted and a lo'orange. Julia shows you how to prepare a duck for roasting, how to prepare an orange sauce and how to serve and carve a roast duck.
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  14. S1 E14 - The French Chef: Chocolate Mousse and Caramel Custard

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    May 3, 1963
    29min
    TV-G
    Julia Child whips up two famous French desserts, showing how to beat egg yolks and sugar, how to caramelize a mold, how to make and bake a custard and how to unmold a dessert.
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  15. S1 E15 - The French Chef: Pates

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    July 1, 1963
    29min
    TV-G
    Perfect French pates for great events. Julia Child demonstrates how to line a baking mold to hold the pate, what meats to use, how to fill a mold, how to bake a pate and tell when it is finished, how to cool and unmold it, and how to serve it.
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  16. S1 E16 - The French Chef: Aspics

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    May 17, 1963
    30min
    TV-G
    Simple to do, beautiful to look at, Julia Child shows how to make aspics and jellied stock, how to test them and how to work with them. She also decorates a cold meat pate and poaches an egg and serves it in aspic.
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  17. S1 E17 - The French Chef: Bouillabaise

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    October 6, 1970
    29min
    TV-G
    Julia Child prepares Bouillabaise, the famous French fish chowder. Skills include what fish to use, how to make a fish stock, how to cut and prepare the fish, how to make the bouillabaisse and how to serve it.
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  18. S1 E18 - The French Chef: Lobster a l'Americaine

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    July 22, 1963
    30min
    TV-G
    Julia Child prepares Lobster a l'Americaine, a great French lobster dish. Julia shows how to pick out a lobster, how to prepare live lobster, including how to saute and flambe lobster and how to make the sauce Américaine.
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  19. S1 E19 - The French Chef: French Crepes

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    July 29, 1963
    29min
    TV-G
    Julia Child demonstrates a fabulous ways to use leftovers -- crepes! Julia makes a crepe batter in the blender and shows how to cook them, then makes delicious cream fillings out of leftovers, fills and serves them.
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  20. S1 E20 - The French Chef: French Crepes II- Suzette

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    August 5, 1963
    29min
    TV-G
    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.
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  21. S1 E21 - The French Chef: Steaks And Hamburgers

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    October 21, 1963
    29min
    TV-G
    Julia Child shows you how to fit your beef to your budget, including ways to dress up hamburgers the French way and what to do with filet mignon.
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  22. S1 E22 - The French Chef: The Potato Show

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    October 28, 1963
    29min
    TV-G
    Julia Child prepares exciting new potato dishes and a famous French casserole, Gratin Dauphinois.
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  23. S1 E23 - The French Chef: Souffle On A Platter

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    November 4, 1963
    29min
    TV-G
    Julia Child demonstrates how to make a perfect souffle -- a spectacular example baked on a platter -- and a delicious new recipe for Hollandaise sauce.
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  24. S1 E24 - The French Chef: Dinner In A Pot

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    November 18, 1963
    30min
    TV-G
    Julia Child makes a whole main course cooked together in one pot, a sumptuous and savory peasant recipe.
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  25. S1 E25 - The French Chef: Pate A Choux

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    November 25, 1963
    29min
    TV-G
    Pate a Choux, a quick-change pastry -- Julia Child uses this versatile pastry for everything from appetizers and dumplings to fancy desserts.
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