The French Chef's Julia Child demonstrates how to pick and prepare a live lobster. We learn about the coral, the green matter, and the sand sack, before learning how to make the sauce l'Americaine. Child also shows us how to flambé and sauté lobster.
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.
The French Chef, Julia Child teaches you how to make a great French meal: the all in one casserole. In this episode you'll learn how to truss and brown a whole chicken, as well as how to roast one with vegetables.
The French Chef's Julia Child, shows us how to make the famous French Chowder - Bouillabaise. She'll walk us through, what fish to use, how to make a fish stock, how to cut and prepare the fish and how to serve it.
The French Chef's Julia Child demonstrates plain, as well as fancy, fish filleting and fixing. She visits a female French fish professor, skilled in the art of filleting fish, and prepares various fish dishes including Truite Meuniere.
The French Chef's Julia Child demonstrates how to prepare the famous Mediterranean sea-bass flamed in fennel - loup flambe au fenouil. She'll show you how they do it in Cannes, and how you can do a reasonable facsimile at home.
Webster's Dictionary describes a brioche as “a fancy light yeast dough rich with eggs and butter,” but the proof of the Brioche is in the eating. On this episode of The French Chef, Julia Child prepares a selection of Brioches.
Chef Julia Child prepares Biscuit au Beurre Fourrè à l’Orange, a French butter sponge cake, with an orange butter cream filling and an apricot almond glaze. Watch this episode of The French Chef, and learn how to make a cake that rises to every occasion!
On this episode of The French Chef, Julia Child demonstrates how to make the most popular French soup, and a superb Mediterranean vegetable soup. Learn how to slice onions and other vegetables fast, how to cook and brown onions, how to make onion soup gratine, how to make simple and tasty vegetable soup, and how to make a cheese and garlic sauce.
The French Chef's Julia Child illustrates how to prepare Boeuf Bourguignon, including how to brown and braise meat, and how to make a good brown sauce. She also demonstrates how to braise onions, as well as how to cut and sauté mushrooms.
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.
The French Chef's Julia Child shows how to prepare French Crepes. Child illustrates how to make a crepe batter in the blender, how to cook crepes, how to make delicious cream fillings out of leftovers, and how to fill crepes. Child also shows how to cook and serve filled crepes.
The French Chef's Julia Child shows us how to prepare Veal Scallops. We watch her cut them, and learn the principles of sautéing. She also covers quick and delicious sauces for sautéed veal or chicken, and demonstrates a great French method that uses green vegetables. Learn how to cook perfect vegetables ahead of time, and how to serve green beans.