Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Look at that a delicious recipe executed by a talented chef. No purple hair, no tattoos, no useless artisan knives that look like some kind of mix between a cleaver and a Katana. And never once said, going in with or browning off. Anyone else thinking, "Now I done it...Iv'e cut the dickens out of my finger."
Where does the strawberry juice come from?
“May-nu”? Why did she pronounce menu that way? It’s definitely not the French pronunciation.
Absolutely fantastic!
I tried to make Italian merengue just today when I had egg whites left over from Julia’s chocolate mousse and crème anglaise. It went horribly wrong because I mixed up 238°F and 328°F when converting to °C, and it caramelized and burnt and became a horrible baking tray of flattened diarrhea. Then exactly today this video is posted with an example of doing it… I feel tempted by fate LOL :,)))
Your reading connected w me on several key points! Have bren working on 'routine', and its def helped me ground and clear the cacaphony in my mind. Divine timing for the Highest timeline:🔥
some cooking to all of us Under the guise of French Cuisine she was so marvellous brought good home cooking into our homes RIP Julia
Hi julia my family loves all potato dishes this is one of our favorites youre greatly missed !!! Thanks
This would be the ideal, light dessert to serve after a heavier meal that included hollandaise or bernaise sauce, since you'd have spare egg whites. Her fearless enthusiasm and genuine joy of life is still inspiring home cooks decades later.
I made this with strawberries, and also with peaches, and it was absolutely divine.
Love to watch these and then @Anti-Chef recreating them. 😊
Hi mrs. Child my late mom used to cook this recipe when we were kids it brings fond memories so yummy thanks 😮😅😊
I keep hearing a crew member coughing in the background....🤣
Copper bowl, big wire whisk. What Julia omits is that she was over 6 feet and a very strong woman so of course she thought hand whipping was fine! Which was wonderful. But she shows her audience, who were not professional chefs and not over six feet tall, how to do it with the equipment they likely had. This is why she became a national treasure.
Wonderful episode! Don't forget that last crucial step: lowering the oven temp before putting the soufflé in!
It's a classic. May Julia forever rest in peace.
“Just about exactly” 35 minutes. Classic Julia.
Strawberry souffle with champagne! There are things better than that, I'm sure, but right now I can't think of any.
💖 👌
Amen to that.
Her queen of Sheba cake...a masterpiece! My most requested dessert.
I'm first! Love Julia!
Can you imagine some chick trying to pull this off today? DEVO
I`ve never seen these episodes before. I wonder why they are not showing her husband Paul. I guess he was still alive at that time.
I use large eggs and i let them come up to a boil. I let them boil for one minute & then turn of the heat & cover for 10 minutes. I then remove the eggs and place them in cold water & peel Perfect. Every. Time. :)
👍🏻
I really miss Julia. I started watching her when I was in high school in the 70s. I learned much from her. 👍
The video is great to watch of our dear Julia but the measurements of the genoise are not right tried the recipe twice perhaps its the size of the pan something is wrong the table spoon of butter measure before or after it melted 1 and a half cup of stiff flour and...then she said 4 ounces not right 325 oven not right the time either....ypu kust separe the white ...she doesnt ...
I loved Julia but I always had a hard time accepting that to make anything to eat you had to use every pot, pan, sieve, baking dish and implement you have in your kitchen! Plus have about a mile of work surface at your disposal. And sometimes just to come up with something basic. Or, something a bit weird like this Leftovers Lasagna.
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What wonderful wigs the chefs proudly wore😅
My favorite aunt had the same hairdo as Julia. ♥️
My Mom and I had our hair done like this too!
This was crazy.... crazy good 😆
This is so white, i just cant. Love Julia though
1980. Wow. The Year of Mt.St. Helens, Reagan, Iran Contra falling, and Me.
Well all Russian meal is French meal actually
Hyacinth Bucket candlelight dinner
I love Julia ❤
I’d love to start a spoof if this.
Go for it. I love the opening where she throws some shade at guests who aren't appropriately dressed haha
I'd love to try that deviled rabbit ensemble. I don't think I've ever seen rabbit in a supermarket in my neck of the woods.
I guess you could switch it out for chicken or turkey
Rabbits ARE devils.
“Dinner at Julia’s” foreshadowed what she would do in the later “Master Chefs & Baking” series
Brings tears to my eyes remembering my time at the James Beard Fdtn. during the early 90s.
I appreciate that N. wears her hair pulled back for sanitation purposes. So many cooks with longer hair neglect to do this.
Bandaid and wedding ring not so good.
Julia tasted that sauce and pit the spoon with her spit on it right back into the pan.
No one else was eating it, and it WAS boiling. It's all pre recorded...television.
Good GOD that souffle looks incredibly GOOD!!!!
Coffee and cigars. Imagine that?
Mouth watering. I have to prepare twice as much mushrooms as needed because so many get popped in my mouth raw before they ever get to the stove.
Please put this show on the PBS create channel would love to start watching more episodes I also wish PBS create channel would also add French chef. Because I already seen the two shows they play at least 20 times each episode. We need more Julia Child on PBS create channel but a variety.
Fume Blanc nice smokey wine. I miss fancy dinner parties 😊
Nothing gaggier than overcooked cauliflower. What's with this "riced" mashed cooked to death cauliflower stuff I see in the frozen food dept? Yuck. IMO cauliflower tastes best raw. My teeth fell out and I got dentures so raw c'flower is off the menu and so I now boil it about 7 or 8 minutes and slather it with butter. Yum!
I'm not making tomato sauce from scratch for unexpected guests. They shouldn't be dropping in in the first place.
This reminds me of the episode when she made the lasagna and just said 'im not an italian chef so lets just follow the insructions on the packet' and ive never seen any tv chef keep it so real in my life 😂