After you’ve mastered French puff pastry, try Julia Child’s recipe for Le Pithiviers, a glorious almond tart.
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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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13 Comments
Well this is it. Not sure what I'm going to on my Sunday afternoons now. RIP to the GOAT of French Cooking.
I bet Julia's husband ate well every day of the week. I don't know how she managed to keep her trim figure. They had no children. 💁🏼♀️
I cant believe this this is the final episode of "The French Chef". Hopefully we'll see more like "Julia Child & Company/More Company" and "Julia & Jacques: Cooking at Home".
It’s sort of bizarre, isn’t it, that JC didn’t mention this was the last show? Presumably the logic is that the shows aren’t supposed to be sequential and can be looped endlessly as reruns. PBS did the same with shows like Mr Rogers to avoid confusing children, but it’s weird to make that case for the French Chef.
She later did a savory version of the Pithiviers with ham and cheese, for the cocktail party episode of Julia Child & Company. I hope they show that next. I loved these…Julia was equally at home doing high-toned stuff like Beef Wellington and other fancy stuff, but then she'd turn around and do shows about lentils or tripe or a budget-priced vegetable ragout. You gotta respect someone who can do both with equal enthusiasm.
That's about the most appetizing thing she's made I think. I love to watch Julia child do anything but nothing usually appeals to me but this certainly did
Her next series was "Julia Child and Company" which ran for 1 season in 1978-1979 (about 20 episodes) on PBS. Hopefully we will see that next. It also ran during the early years of the Food Network, back when it was about cooking.
Did Pepperidge farm eventually beat her to the punch? Or was that frozen flaky pastry not exactly the same thing?
I spent ages one midnight making croissants. They turned out like parker house rolls, but were so buttery and delicious!
❤❤❤The most wonderful inspiration for me, was always so brave and encouraging to us all.
I know she was not properly appreciated during her lifetime. We really should have been watching her more. My mother disliked Julia so much. One Saturday, I was watching JC and my mother flipped. She was so angry! Thankfully, I didn’t listen to her.
A disembodied something or other! JC had the best side comments.
You can rewatch all the 1960 onward recipes again and cook em properly.
No flops.
No disasters,
no fails.
Then you don't ever have to cook what you didn't enjoy the taste of, ever again.
The Series was a free French culinary education (expen$ive to train in) – a whole cookbook full of future alteration potential.
No mean feat.
A hugely generous feat in fact from Julia. And WASN'T SHE lovely FUN!!
Not everybody's tastebuds are the same.
Enjoy only making the recipes you truly enjoy eating.
x
Blanched powderless almonds ARE Ground Almonds — available today in 2025 from a good supermarket.