Julia Child prepares a Pear and Meringue Dessert Fantasy — the perfect ending to a great meal.
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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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19 Comments
Love Julia child can't say the same for the food she made. I've yet to see one appetizing dish.
We're coming to the end of one of the greatest cooking shows ever produced!
Perhaps would be much nicer if it was just pears and the bananas were left behind
WOW!! that looks GOOOOOOOD!!
It's nice that these were aired years after the last episode was produced though the B&W ones weren't.
Pulls out a tub of butter..puts it on the table..I 🩵 you Julia!!! Goes to finish the tour around the Smithsonian Museum
Only 3 more episodes left of the French Chef
Absolutely divine!❤❤❤
That looks almost indecently good! I'm looking forward to the next two shows…cooking with kids, and then, budget cooking!
20:10 – I love that she talks about how eating the piece is what truly made the problem unfixable. It's such an automatic reaction when a small piece of something tasty (meringue, meat, cheese) breaks off, it goes directly into the chef's mouth. There's little you can do to prevent it from happening.
I hope Julia's series " Julia Child & Company (1978) and Julia Child & More Company (1979) are uploaded at some point.
I wonder if she realized that every single course in this meal has wine IN the food, and she serves wine WITH the food. Wine shouldn't be used THAT often.
I have two pairs ripening. I’ve always wanted to see the technique for poaching them. My tip—use a melon baller to scoop out the core. I never knew you put corn starch in a meringues. It’s all the little tricks and the reason behind them that I love. And of course Julia herself. Her life is fascinating to read about. She was born unstoppable and is an inspiration to all of us.
I never realised that pears dont ripen on the tree, who knew?
I hate bananas!
Love the champagne stopper from James Beard. I'm so thankful for parchment paper being widely available now; saving the steps of preparing the sheet pan and you can draw a template on the non-food side of the parchment of whatever shapes you need. I make individual meringue cups to serve home-made ice cream frequently so I also appreciate cream whippers.
I love that she mentioned filberts. Julia very much took on the New England life. When the hazelnut craze started, I had no idea what they were. Finally figured out they were filberts, after saying OUT LOUD that the hazelnuts reminded me a lot of filberts. I should have just kept that thought in my head. 🙂
I comming from Netflix 😊 فعلا واو
Julia has much more to come!