Dishing with Julia Child

José Andres and Eric Ripert are amazed by Julia Child’s hands-on treatment of a whole fish, how much information Julia conveys in the show and her ability to work without any retakes.

Chefs Vivian Howard, Marcus Samuelsson, Carla Hall and Sara Moulton follow Julia Child’s bread making recipes for classic pain de mie and a raisin bread, highlighting her role in re-orienting people’s perception of food.

Chef Rick Bayless marvels over Julia Child’s knife skills and what great technique training she provided, while chefs José Andres and Eric Ripert wonder how many tips are in her two hundred episodes of The French Chef.

Sara Moulton, Carla Hall, José Andres and Eric Ripert discuss how comfortable and magnetic Julia Child was in her first episode. Martha Stewart weighs in on how influential Julia was in changing how viewers thought about food and cooking.

Rick Bayless comments on Julia Child’s performance preparing potatoes. Then collaborator and dear friend Jacques Pépin discusses her love of butter and her gracious approach to meeting all of the staff at restaurants where they dined.

Vivian Howard and Marcus Samuelsson enjoy Julia Child’s presentation of chickens. They note how she invented cooking on television and discuss her mission to educate viewers about the value of prime ingredients and how to prepare them.