Julia Child - The French Chef
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DVD Cover Information
Actor: Julia ChildBrand: WGBH BOSTON VIDEO
DVD: Region Code 1
Audio: English (Original Language)
Format: Box set, Closed-captioned, Color, DVD-Video, NTSC
Picture Format: 1.33:1
Running Time: 30 minutes
DVD Release Date: 2005-04-26
Audience Rating: NR (Not Rated)
Studio: Wgbh Boston
Movie Reviews of Julia Child - The French Chef
Movie Review: A must have for the serious chef
Summary: 5 Stars
This is a keeper. I just love this woman - she is fantastic. The movie was spectacular and well made. Although the material is dated - she is younger in the DVD - the information that she gives is priceless. It is simply awesome.
I would buy again, I've loaned it to many others and they enjoy it too. We miss her and this is a great legacy to leave behind.
Summary of Julia Child - The French Chef
Cooking legend and cultural icon Julia Child, along with her pioneering public television series, The French Chef, introduced French cuisine to American kitchens. In her passionate and sometimes breathless way, Julia forever changed the way we cook, eat, and think about food.Entertaining, fun, and real in a way that influenced every television cooking program that followed, The French Chef embraced Julia's passion for food and teaching and reflected her joie de vivre: "If I can do it, you can do it...and here's how to do it!"
Now chefs of all ages and abilities can share Julia's love of fine French food and learn to cook some of her most-loved dishes with this special collection of 18 episodes from her original 1960s series, The French Chef. In her signature style and with bloopers intact, Julia demonstrates such classic recipes as boeuf bourguignon from her debut show, salade Nicoise, bouillabaisse a la Marseillaise, mousseline au chocolat, and many more delicious dishes.
Bon appetit!
Three servings of practical cooking advice per one serving of nostalgia is the recipe for this 18-episode culinary collector's item. The French Chef with Julia Child, the pioneering public television series which premiered in 1962, brought French cuisine to American kitchens without a dash of pretension. Child (1912-2004), a cooking legend and cultural icon with her 6'2" commanding-yet-self-deprecating presence, leads viewers through some of her favorite and classic recipes with requisite humor and congeniality. The three-disc compilation is divided into Starters and Side Dishes; Main Courses; and Desserts and Other Classics, and includes several printable recipes from each category. In vintage black and white, the collection begins with "The Potato Show" and Child's sage counsel, "When you flip anything you must have the courage of your convictions," before she flips half of her saut?ed potatoes onto the stovetop. Peppered throughout the collection are such reminders of why Child was so endearing: she let the camera roll through all her culinary disasters. In another show, "To Roast a Chicken," Child lines up five headless poultry as if arranging for a family photo, while earnestly discussing the differences between a fryer and a roaster, the "full glory of its chickendom." Even non-gourmands will find themselves captivated by such vintage entertainment, while passionate epicureans will relish step-by-step demonstrations of wonders such as boeuf bourguignon (from her debut show), salad Nicoise, bouillabaisse a la Marseillaise, and mousse au chocolat. (All ages) --Lynn Gibson
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