Julia Child - The French Chef

______________________________________________THE FRENCH CHEF (STARRING JULIA CHILD)STREAMING EPISODES AVAILABLE ON AMAZON______________________________________________SEASON 1 (1963)1. Boeuf Bourguignon2. French Onion Soup3. Casserole Roast Chicken4. The French Omelette5. Scallops6. Quiche Lorraine7. Fruit Tarts8. Chicken Breasts and Rice9. Vegetables the French Way10. Veal Scallops11. French Salads: Mayonnaise12. Chicken Livers a la Francaise13. Roast Duck a l’Orange14. Chocolate Mousse and Caramel Custard15. Patés16. Aspics17. Bouillabaise18. Lobster a l’Americaine19. French Crepes20. French Crepes II: Suzette21. Steaks and Hamburgers22. The Potato Show23. Souffle on a Platter24. Dinner in a Pot25. Pate A ChouxSEASON 2 (1963/1964)1. Caramel Desserts2. Roast Goose3. Chestnut Cookery4. Bringing in the New Year5. Coq Au Vin6. Cassoulet7. Vegetable Adventures8. Puff Pastry9. More About Puff Pastry10. Fish Mousselines11. Cake for Company12. Artichokes From Top to Bottom13. Elegance with Eggs14. Cold Souffles and Bavarian Cream15. Case For Salmon16. Broccoli And Cauliflower17. Veal For A King18. The Soup Show19. Flaming Souffle20. Small Roast BirdsSEASON 3 (1964/1965)1. Timbales2. Fish Filets Sylvestre3. Babas Au Rhum4. Chicken Dinner in Half an Hour5. Rognons Sautes And Flambes6. The Mushroom Show7. Veal Dinner in Half an Hour8. Broiled Chicken Plain and Saucy9. Lamb Stew Is French Too10. Introducing Charlotte Malakoff11. Hot Turkey Ballotine12. Cold Turkey Galantine13. Le Marquis Au Chocolate14. Vegetables for the Birds15. French Tarts, Apple Style16. French Jelly Roll17. Buche de Noel18. Beef Gets Stewed Two Ways19. Ham Dinner In Half an Hour20. CroissantsSEASON 4 (1965)1. Chocolate Souffle2. Four In Hand Chicken3. Brioches4. Veal Prince Orloff5. Great Beginnings6. Turban of Sole7. Strawberry Tarts8. The Shrimp Show9. Salad Fixings10. Non-Collapsible Cheese Souffle11. Quiches12. Fish Dinner in Half an Hour13. French Veal Stew14. Improvisation15. The Empress' Rice16. Coquilles St. Jacques17. More About Steaks18. To Poach A Salmon19. Invitation To Lunch20. Beef In Red WineSEASON 5 (1965/1966)1. Your Own French Onion Soup2. Chicken In Cocotte3. Queen Of Sheba Cake4. To Poach Sole Filets5. Chop Dinner in Half an Hour6. Filet of Beef Wellington7. Apple Charlotte8. More Great Beginnings9. Roast Suckling Pig10. More About Potatoes11. Steak Dinner in Half an Hour12. The Endive Show13. Saddle Of Lamb14. Napoleons15. Paella Alamericaine16. Dinner Party First Course17. Dinner Party Main Course18. Dinner Party Meringue Dessert19. Soupe au Pistou20. Quenelles21. New Year 1966SEASON 6 (1966/1967)1. Genoise Cake2. Petits Fours3. The Mayonnaise Show4. Swordfish Dinner in a Half Hour5. Ossobuco6. Sweetbreads and Brains7. Asparagus from Tip to Butt8. Operation Chicken9. To Poach A Chicken10. Mousses, Bombes and Parfaits11. Bourride and Aioli12. To Poach an Egg13. Roast Leg of Lamb14. Lobster Thermidor15. Speaking of Tongues16. Piperade for Lunch17. Turban of Sole18. Bouillabaisse a’la Marseillaise19. Napoleon's Chicken20. Spinach TwinsSEASON 7 (1970/1971)1. Cake with a Halo2. Hamburger Dinner3. Salade Nicoise4. Turkey Breast Braised5. Lasagne a la Francaise6. Waiting For Gigot7. How About Lentils8. Fish In Monk's Clothing9. Gateau in a Cage10. Cheese and Wine Party11. Curry Dinner12. Apple Desserts13. Meat Loaf Masquerade14. To Roast a Chicken15. Hard Boiled Eggs16. Boeuf Bourguignon (1971)17. Strawberry Souffle18. Spaghetti Flambe19. French Bread20. More About French BreadSEASON 8 (1971)1. Vegetable for all Occasions2. Pot au Feu3. Pizza Variations4. Begin With Shrimp5. Chocolate Cake6. Working With Chocolate7. To Press a Duck8. Flaky Pastry9. Glamour Pudding10. The Whole Fish Story11. V.I.P. Veal: Poitrina Farcie12. Brochettes, Kebabs and Skewers13. Rye Bread14. Flaming Fish15. Summer Salads16. Lobster Show17. Coq au Vin, Alias Chicken Fricassee18. Mousse au Chocolat19. Quiche Lorraine and Company20. To Stuff a SausageSEASON 9 (1971/1972)1. The Artichoke2. Tarts aux Fruites (Fruit Tarts)3. To Roast a Turkey4. French Croissants5. Soup du Jour6. Terrines and Pates7. Madeleines and Genoises8. To Make a Buche9. Le Cocktail10. Gallic Pot Roast11. Cheese Souffle12. The Good Loaf13. The Hollandaise Family14. Tripes a’la Mode15. Sole Bonne Femme16. Orange Bavarian Cream17. To Stuff a Cabbage18. The Omelette Show19. Elegance with Aspic20. French FriesSEASON 10 (1972/1973)1. Ham Transformation2. Ice Cream3. For Working Guys and Gals4. Small Kitchen, Big Ideas5. Coffee and Brioche6. Brunch for a Bunch7. V.I.P. Cake8. To Ragout a Goose9. Sudden Company10. First Course Sit Down Dinner11. Main Course Sit Down Dinner12. Grand Finale Sit Down Dinner13. Kids Want To Cook14. Two Dollar Banquet

Last Thursday (Dec 29th, 2011), I bought this DVD that evening with a $25 gift card and just over $13 of my own money and it literally arrived at my door late in the day the next day through 2 day prime shipping (free), now that's fast shipping!Anyway, bought it as I've been familiar with her for over 30 years, thanks to PBS and my local PBS station who ran cooking shows on Saturdays, house/how to shows (such as This Old House) on Sundays (both in the afternoons) for many, many years and Julia Child along with Graham Kerr, Jeff Smith and others were the bulk of the cooking shows that ran every Saturday, outside of pledge breaks, pretty much all year long.I had recalled watching various episodes of the "French Chef" back then as a kid, in reruns, only her later color episodes though and later, caught Julia Child and Company and Julia Child and more Company, perhaps in its original run in 1978-79 respectively, but definitely through much of the 1980's and 90's as well as many of her other shows, such as "Dinner at Julia's" (1983-85) and her 1990's series, beginning with "Cooking with Master chef's, hosted by Julia Child" (early 1990's) and her later, "Baking with Julia", both of these were in her kitchen, or a set to replicate it in any case. Thus I've always loved watching her shows, especially if she's doing the cooking since she showed us how accessible much of French cooking actually was and introduced to American cooks back in the day some of the techniques from French cooking and demystified it all at the same time and how it applied to our own cooking of American (and other nationality) cooking. That is her real gift to TV cooking and to cooks, both amateur and pro alike. She literally paved the way for modern TV cooks and how to shows alike, something that had been done before her, but not quite like this though, technology be damned for how to shows became much more interesting to watch than they had before.Her detailed instructions/demonstrations of how certain recipes and/or techniques were performed were wonderful and often wonderfully demonstrated and shot for the viewer despite being shot largely live to tape in the early days unedited, and even later on when the shows were broadcast in color and at least on through Julia Child and Company (and More Company) despite the inevitable flubs that would occur, which became her charms, such as when a container of utensils gets knocked over or she spills her hash browns all over the stove by not having the "courage of her convictions", only to redeem her self with a "I'm going to flip this by gum" - and does, successfully I might add (found on the first disc as the Potato episode).This series mixes 6 episodes per DVD, switching between early B&W episodes for later color ones, each a full half hour show unedited, other than the PBS/ETV logos at the end which I don't think were part of the original tapes to begin with, unfortunately for us nostalgic buffs, oh well. The overall package is well done with each transfer done to the highest quality possible under standard def DVD resolution and off of old video tape that was originally recorded as 2" Quad video tape back in the day so most episodes have a little banding to them, but the overall color consistency in the color eps is very good, only you can tell by looking at the vertical areas of a scene and notice the lines aren't exactly straight and thus the heads aren't lined up quite right as each head has to be adjusted individually for playback and since 2" went out of favor over 30 years ago, finding someone who knows how to set them up right is hard to find (and I bet these were transferred at some point to 1" or smaller tape format in later years before being digitized) but overall, the quality of the recordings are VERY good, look to be either be 1st generation recordings or no more than 1 or 2 generations removed at most, the exception is the episode on making Boeuf Bourguignon, which was her first episode back in 1962 and looked to have been taped and then transferred to film for it looks like film and is grainy and scratchy like a typical 16mm film often is before being transferred back to tape sometime later (I wonder if the original 2" tape was lost or destroyed and all they had was a film print, struck from that original to work from) but all the rest look fantastic and were strictly from video tape and it shows.Overall, I loved what they include though I'm sure some of that is based on what's available as I've heard that many of these episodes were lost over the years but that was many, many years ago and now, thanks to the wonders of DVD, I can now watch her show in glorious TV quality of the likes it was broadcast, rather than watching a wretched compressed digital artifact from YouTube. All color episodes have good color punch for all the old analog NTSC broadcast is capable of. It's fun to see her as the shows advanced through a decade of production and seeing the various sets, beginning with her more homey kitchen of the early episodes, though I think I liked it better when they turned the island around so her back is to the sink, less cluttered and the ovens are to her side, rather than behind her. Later sets look to be a bit too ornate and at times mideival at times for my tastes.Overall, enjoyed the series though the special features could be MUCH more than they are. I mean, 2 recipes on the DVD and a PC accessed PDF of printable recipes from her French Chef cookbook (I think 2 per DVD) that was the companion to the series, what? for what is being charged, I'd expect a bit more than that but we DO get 18 episodes, grouped groups: Starters and side dishes, Main courses and then Baking, Desserts and other Classics.This will be a set I'll playback every so often (and I'll get the second Vol. soon), just so I can enjoy Julia, the late, grate Julia cooking her signature dishes in her unassuming way.

as with the other dvd this was an ideal present for my with as she really loves cooking and baking

Cookery shows are comical at the best of times today with various "tready" chefs making all kinds of meals for hours on end with the most random of ingredients however if you delve back 30-40 years cookery shows were even more helerious.Julia Child was an original. Learning her trade in France, she moved to America to tell everyone how to cook French style - and what a mess she makes with it!Julia's cooking involes putting as much butter and alchol into everything as possible and spending 5 hours cooking the mini apperitif! Its mad but so funny at the same time. Each show was filmed as a one take live show so if she gets it wrong, forgets her lines, drops it all or just messes things up she has to soldier on. This makes for TV gold. The Lobster show just wouldn't be done now - she grabs a live Lobster and tosses it into a pan whilst laughing away!This collection has 12 episodes, some in black and white and not in the best of condition, each featuring a dish or an ingredient of some sort. Each is varied and some are actually educational. You have to hand it too her, she's as funny as hell but she can cook when she wants to too.If you like your food, old tv shows or just a general mishap comedy buy everything you can find with her in - she's a legend in our household and its not for her cooking!

At first I wasn't sure because the content was not listed, but I have no regrets:Disc 1: Starters and side dishesthe potatoe showyour own french onion soupbouillabaise à la marseillaisethe spinach twinssalade niçoisefrench friesDisc 2: Main coursesboeuf bourguignonto roast a chickenthe lobster showto stuff a sausagetripes à la modethe whole fish storyDisc 3: Baking, desserts and other classicsQueen of sheba cakecheese and wine partyapple dessertmousse au chocolatthe good loafthe omelette show

I, like the lady before me, bought this dvd set after seeing "Julie and Julia" and becoming intrigued with Julia again. I remember her vaguely from my childhood and then everyone refers to her as THE master of all cooking.....a title I think she throughly deserves! She's lovely. My favorite part is that she's not as 'perfect' as the cooking programmes of today. She's real!....and we get to see her 'get through' the 'ooops'....utterly charming. She also explains why you should do certain things in terms we who are not master chefs can understand and things we've always wondered why we should do things. Like drying our beef to brown it and step by step through each type of chicken and what each one is best used for. If you purchase this dvd set you will NOT be disappointed and you'll come away with a great deal of valuable knowledge.

On y apprend toujours quelque chose. Et c'est chouette parce que c'est naturel.