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Julia Child - The French Chef | 
 enlarge | Actor: Julia Child
Studio: Wgbh Boston
Category: DVD
List Price: $39.95
Buy New: $23.57
You Save: $16.38 (41%)
New (25) Used (8) from $23.57
Rating:  23 reviews
Sales Rank: 6431
Format: Box Set, Closed-captioned, Color, Dvd-video, Ntsc
Language: English (Original Language)
Rating: NR (Not Rated)
Number Of Items: 3
Running Time: 30
Aspect Ratio: 1.33:1
Shipping Weight (lbs): 0.5
Dimensions (in): 7.4 x 5.5 x 0.8
MPN: WG38299
ISBN: 1593752377
UPC: 783421382992
EAN: 9781593752378
ASIN: B0006VXMHG
Release Date: April 26, 2005
Availability: Usually ships in 1-2 business days
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Product Description
Julia Child was a true pioneer when it came to changing the way the world thinks about food and cooking. Some of her accomplishments include starring in numerous television cookery programs and authoring several books. Child's innovative series THE FRENCH CHEF (which ran throughout the 1960s on public television) not only brought French cuisine to American dinner tables but also set a standard for all cooking shows to follow. Filled with energy humor and passion the show earned Child countless fans. In the 18 episodes gathered here Child provides recipes for many dishes including salade Nicoise mousseline au chocolat bouillabaisse a la Marseillaise and beouf bourguignon.Format: DVD MOVIE Genre: MISCELLANEOUS/SPECIAL INTEREST UPC: 783421382992 Manufacturer No: WG38299
Amazon.com
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 sauteed 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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| Customer Reviews: Read 18 more reviews...
 She is a classic October 21, 2008
Julia Child is a classic. She started a cooking show before there was one. I was very young when this came on so only vaguely remember the shows. I learned to cook fine food from her cookbook. I liked the DVD because she is not afraid to have dead air. The show is not made as entrainment (though it is) but as enlightenment. She tells you and shows you how to prepare great food, how to find the best ingredients and do it all yourself. Bon Appetit.
Bon appetit!! April 16, 2008
1 out of 1 found this review helpful
Wow. I'm a FOODNETWORK junkie at heart, and seeing this show puts all those other wild, pretentious, and over-the-top cooking shows in their proper perspective. For my first ever Amazon purchase I chose this marvelous foray into early videotape television. Ms. Child- already 50 at the start of this series and an amazon in her own right with her 6'2" frame- gives you the direct cooking business, without giving you the business. I had seen some of her later shows on PBS in the 80s, but THE FRENCH CHEF had already wrapped by then- save the occasional reruns. (Amazingly, this marvelous show only ran ten years, ending in 1973.) But the episodes don't look any older or younger than any of her subsequent series, which is a testimony to their timelessness. Humble, self-deprecating, and a little wicked, Julia rocks. And cooks. And brandishes a mean cleaver. Watch for the notable kinescope look of her very first show (from 1963) as she prepares Boeuf Bourguignon in real time. Later episodes switch over to B&W videotape, then to color videotape as well as a new, springier theme song, while gliding through such dishes as Salade Nicoise, Pommes de terre (potatoes) au gratain, spinach in puff pastry, lobster, stuffed sausage, roast suckling pig, chocloate mousse, an entire episode dedictated to roasting a chicken, and french onion soup. Purchase the 2 French Chef volumes together if you can-- more Julia at one time!!
Omigod-- "the Chicken sisters!!"
Julia Child is great! December 13, 2007
Julia Child is a character. I grew up watching her, so it is nice to reminisce with her craziness. This set includes some black and white and shows in color. Also, there are snippets of her in France. This has been passed around my family, so we all enjoy it. Bon apetite!
The great Julia Childs April 2, 2007
2 out of 2 found this review helpful
What can one say? She was the Queen of cooking shows, and I grew up watching her on television as her show was unusual for the time. I learned to cook from her, and am greatful that her series has been preserved on DVD. Highly recommended as all of her recipes were thoroughly tested by her before even making it into her landmark cookbook "The French Chef" or her television series. She was meticulous in her testing, and having tried a number of her recipes, I can say that they are magnificent.
The Best Cooking Secrets August 23, 2006
7 out of 7 found this review helpful
Julia Child still is the best! The DVD's contain many, many of the secrets to French cooking that only can otherwise be found by purchasing many books and watching hours and hours of the Food Channel. The examples and visual images are excellent.
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