The French Chef With Julia Child 2
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DVD Cover Information
Actor: Julia ChildBrand: Wgbh Wholesale
DVD: Region Code 1
Audio: English (Unknown); English (Original Language)
Format: Box set, Closed-captioned, Color, DVD, NTSC
Picture Format: 1.33:1
Running Time: 30 minutes
DVD Release Date: 2005-11-22
Audience Rating: NR (Not Rated)
Studio: PBS
Movie Reviews of The French Chef With Julia Child 2
Movie Review: Magnifique!!!
Summary: 5 Stars
my French vocabulary isn't that good, but this DVD sure is something to behold!! LOVE LOVE LOVE this visual Julia library!
I dream of the title of "chef" and there is no greater role model than Ms. Child. She is THE hero upon which all other chefs have made their fame in culinary history. Her style, her incredible deadpan humor, and her encouragement to learn one of the greatest cuisines, make for a thoroughly enjoyable DVD.
The series began in 1962 and initially the public did not know what to make of this rather tall and quirky woman who dared to teach us the culinary world of French cooking. To many, France was the only place that had the ability to cook as such. But Ms. Child removed the mysteries and overwhelming sense of details that one felt was needed to produce French masterpieces.
You feel that you are in her kitchen and that she is speaking just to you. She has no airs about her, no pretensions, just a very earnest interest in showing you the incredibe world of flavor courtesy of our French neighbors.
You also need to take into account that this was the first real TV cooking series and that it was the start of the 60's; so much history was just beginning during that decade. So what was she going to teach us in the midst of this turbulence? Well, an awful lot.
There are 3 dics within this particular DVD. The first section is named "Starters and Side Dishes"; it covers:
1. Vegetable: The French Way
2. Vegetable Adventures
3. Elegance with Eggs
4. More About Potatoes
5. Terrines and Pates
6. The Hollandaise Family
The second section is "Main Courses":
1. French Crepes I
2. Cooking Your Goose
3. Roast Suckling Pig
4. Fish in Monk's Clothing
5. Cheese Souffle
6. Sole Banana Femme
The third section is "Baking, Desserts, and Other Classics":
1. French Crepes II
2. Buche de Noel
3. Croissants
4. Gateau in a Cage (WOW!!)
5. French Bread
6. VIP Cake
Disc number 3 was the best, in my opinion. If you would like to impress friends with desserts, go with this one. The "Gateau in a Cage" looks so beautiful, that her fun and friendly teaching style makes you realize that it is not out of your reach to make this stunning dessert!!
Another enjoyable aspect contained within this DVD is in part her self-effacing, deadpan humor. She doesn't worry about that she has spilled anything or that something is not releasing itself from the pan just right. Mistakes and problems happen and she lets you know that it happens to everyone, including herself. That's the beauty and comfort that is her secret. Just to give an example, who would think of using a sword to talk about cutting poultry? Why would ANYONE use a sword to talk about cutting poultry? Julia did.
Also contained on the jacket are photos of how the show had to be taped in that people had to be positioned just so on the set so that they could help her with certain segments but remain out of sight of the cameras lens.
I truly hope that they continue to make all the episodes from all her shows available as that would make quite a cherished DVD collection for anyone who loves to cook and/or bake.
To borrow from my queen: "Bon appetit!".
Addendum: A very, very grateful THANK YOU to a reader who asked whether there were printable recipes included and YES (!) there are; at the end of each disc are the recipes which can be downloaded; my deepest apologies for forgetting such an important section. These are the recipes that are included in the discs: (disc 1) eggs baked in ramekins/ molded eggs/ shirred eggs/ sliced potatoes baked in butter (disc 2) rolled crepes w/ shellfish stuffing/ shellfish crepes gratineed in a wine and cheese sauce/ braised goose (disc 3) Buche de Noel and croissants.
Summary of The French Chef With Julia Child 2
Prepare to enjoy eighteen of Julia Child?s kitchen classics in a sumptuous second collection from her pioneering cooking show, The French Chef.The French Chef was a cooking series unlike anything yet seen on TV. Warm and exuberant, Julia was a natural television star, whether scooping up a spilled potato pancake or coaxing a reluctant soufflé, Julia was not afraid of making mistakes. Soon a nation fed on Shake n? Bake and Tang would be experimenting with quiche Lorraine and boeuf bourguignon and cooking would become a national pastime.
This special collection presents 18 episodes from her groundbreaking series. In her signature style and with bloopers intact, Julia demonstrates such classic recipes as crêpes suzette, omelette gratinée, pâté de campagne, bûche de Noël and many more.
Bon appetit!
Disc 1 ? Starters, Sauces and Sides Cooking Vegetables, Vegetable Adventures, Elegance with Eggs, More about Potatoes, Terrines and Patés, The Hollandaise Family
Disc 2 - Main Courses French Crepes I, Cooking Your Goose, Roast Suckling Pig, Fish in Monk's Clothing, Cheese Souffle, Sole Bonne Femme
Disc 3 ? Breads and Desserts French Crepes II, Buche De Noel, Croissants, Gateau in a Cage, French Bread, VIP Cake: Le Prantome
A regular program on WGBH Boston from 1963 to 1972, The French Chef is perhaps best known for its down-to-earth hostess Julia Child with her dry wit and practical approach to "fancy" French cooking. Eighteen classic programs, in black and white and color, feature the ever-practical Julia Child educating viewers in everything from starters and side dishes like braised spinach, shirred eggs, and hollandaise sauce, to main courses like seafood crêpes and braised goose, to breads and desserts like croissants and the exotic gâteau in a cage. Julia Child leads viewers step-by-step through each recipe, imploring budding chefs to use their fingers and hands, let go of their fear of failure, avoid a sense of panic and maintain a sense of humor so that neither the cook nor the soufflé collapses. Helpful tips include advice about preparing dishes ahead of time, how to save a recipe gone awry, and an ever-present sense of humor that includes a waving goose and more than a few chuckles from Julia Child at her own inevitable bloopers. While current recommendations about food safety may necessitate altering some suggestions like defrosting a goose in the sink for 4 hours and modern dietary guidelines might frown upon the use of pork back fat in a terrine or pâté, the majority of these recipes can easily be prepared without alteration today. If you love French food and want to learn how to prepare it yourself, join Julia Child for 18 lessons that are sure to have you cooking up exotic dishes in no time. --Tami Horiuchi
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