Julia Child showcases dishes that can be completed quickly and easily after work.
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About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
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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33 Comments
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I love how she slipped in the risotto and peas with watercress! She is just fabulous!
I thought that first dish was for two, then she said it was for four. How much tomAHto was girlfriend tossing in to that pan?
What amazes me is how much smaller those chicken breasts are vs the ones we get now. I bet those smaller ones tasted better.
Back in the day when you touched chicken and everything else without washing your hands lol
When I was in college, a lovely lady of a certain age, who was getting her master's degree in micro paleontology, was in my chemistry class. We became friends, and one day she treated me to lunch at the restaurant in the Gimbel's department store in downtown Milwaukee. I ordered "Chicken Kiev on a bed of kasha," the most exotic entree imaginable to teenaged moi, and I've been a fan ever since. A few years later, thanks to Julia and her Mastering book, I was able to recreate it in my own kitchen. Whenever I make it, I never fail to think of that magical meal and my wonderful friend, Jeanette, who was so influential during my young adulthood. Fabulous woman!
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Thanks for seasoning the meat, not the flower.
My fave chicken dinner in movies was in the film Notorious: Ingrid Bergman made the dinner but it got cold waiting for Cary Grant to come back from the embassy, forgetting the wine. 😉
I miss her so very much!
Both of those recipes are fantastic!! I've been making them for close to 40 years now, and they are party pleasers every single time – perfect in every way, and people always want seconds! I've often served her "Queen of Sheba" cake as the dessert and it's the absolute perfect dessert with either one of those dishes!
Happy ending at 26:58
Cooking Julia style is not for sissies. Oh, the YouTube food police are gonna howl.
Cool… love this idea. Making this next week
Look at how normal the size of the breasts are, before factory farms started selectively-breeding and "plumping" chickens to have over-large breasts.
We are in the home stretch of the French Chef television series. The final season.
I've been cutting up and cooking modern chickens for years and the difference in size between them and the chicken Julia's handling is striking. Wow. The breasts are half the size of modern birds.
Great content, as always! Could you help me with something unrelated: I have a SafePal wallet with USDT, and I have the seed phrase. (air carpet target dish off jeans toilet sweet piano spoil fruit essay). How can I transfer them to Binance?
Good old wine bottle! Great recycling tenique,
She is such a darling… I am 60 years old and have known her for a long time… through her TV shows
I love Julia and her food is delicious, but there's no way Chicken Kiev is ever a quick and easy dish you just pull together right after work. Even with the buttery filling all prepped in the freezer, that's still an hour of work at least.
I notice that Julia’s servings are much smaller than pour servings today, which explains the “super-sizing” of America.
When I flatten chicken breasts, I give it a few whacks with a small iron skillet!
"If you want to start boning, you'll find there's nothing particularly difficult about it, especially the breasts". Julia moonlighting as Ann Lander's I see 😂
That must be organic chicken a farm raised bird.
What has happened to today’s chickens? They look so white and pale compared to the chicken Julia used in her recipes. I remember as a kid in the 60s and 70s chickens had more color than today’s.
Find a Chicken that looks like that now.
I keep the chicken salad seperate from the dressing until served. Otherwise it will spoil quickly.
My goodness, the imagery of her cutting into the chicken and the stuffing squirting out at the end is something else.
Well she didn't do a good job on that chicken at all she butchered it 👎
Mixing cognac and vermouth into cream and consuming with red wine? Deep fried sticks of butter? Recipes that feed 8 people? This is some alcoholic delusional boomer nonsense.
Sunlight and fresh air and greens make all the difference in the flavor of chicken. Even the modern Cornish cross meat chicken hybrid looks and tastes different when grass fed and pasture raised!
I had no idea: https://youtu.be/bNjOt-rlJsk
Awesome lady.