Quiche Lorraine and Company
Sudden guests? Julia shows you how to bake them a quiche, in this episode of The French Chef. It’s fast, fancy and foolproof. Here’s the ultimate motivation for learning to make your own pie dough. Julia teaches you how to concoct an expert pie-crust dough and use it for open face, main dish pies, such as custard and bacon, spinach, and /or crab.
Episodes
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Quiche Lorraine and Company
S8 E19 - 28m 58s
Sudden guests? Julia shows you how to bake them a quiche, in this episode of The French Chef. It’s fast, fancy and foolproof. Here’s the ultimate motivation for learning to make your own pie dough. Julia teaches you how to concoct an expert pie-crust dough and use it for open face, main dish pies, such as custard and bacon, spinach, and /or crab.
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Coq Au Vin Alias Chicken Fricassee
S8 E17 - 28m 50s
The French Chef's Julia Child prepares Coq Au Vin Alias Chicken Fricassee. Take chicken, onions, and mushrooms, simmer them in red wine for coq au vin, or in white wine for an old fashioned fricassee. This episode offers two recipes in one–two famous dishes that will teach you a lot more about cooking than just how to stew a chicken.
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Lobster Show
S8 E16 - 28m 51s
Learn about lobsters from tip to tail as Julia Child demonstrates how to prepare two lobster dishes, one hot, one cold, on this episode of The French Chef.
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Flaming Fish
S8 E14 - 28m 59s
The French Chef's Julia Child demonstrates how to prepare the famous Mediterranean sea-bass flamed in fennel - loup flambe au fenouil. She'll show you how they do it in Cannes, and how you can do a reasonable facsimile at home.
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Rye Bread
S8 E13 - 28m 53s
In this episode of The French Chef, Julia Child bakes Rye Bread.
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The Whole Fish Story
S8 E10 - 28m 54s
The French Chef's Julia Child demonstrates plain, as well as fancy, fish filleting and fixing. She visits a female French fish professor, skilled in the art of filleting fish, and prepares various fish dishes including Truite Meuniere.
Schedule
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The French Chef with Julia Child
The Potato Show
Thursday
Nov 28
30 Minutes
Julia Child turns potato basics into classic French meals; potato pancake. -
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The French Chef with Julia Child
The Potato Show
Thursday
Nov 28
30 Minutes
Julia Child turns potato basics into classic French meals; potato pancake. -
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The French Chef with Julia Child
The Omelette Show
Thursday
Nov 28
30 Minutes
Technique and tools needed to make the perfect omelette. -
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The French Chef with Julia Child
The Omelette Show
Thursday
Nov 28
30 Minutes
Technique and tools needed to make the perfect omelette. -
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The French Chef with Julia Child
The Lobster Show
Thursday
Nov 28
30 Minutes
Which lobster is best for salads, a luncheon or main course; boiling and steaming methods; dismantling a hot lobster. -
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The French Chef with Julia Child
The Lobster Show
Thursday
Nov 28
30 Minutes
Which lobster is best for salads, a luncheon or main course; boiling and steaming methods; dismantling a hot lobster. -
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The French Chef with Julia Child
Flaky Pastry
Thursday
Nov 28
30 Minutes
Preparing the perfect flaky pastry. -
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The French Chef with Julia Child
Flaky Pastry
Thursday
Nov 28
30 Minutes
Preparing the perfect flaky pastry. -
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The French Chef with Julia Child
Whole Fish Story
Thursday
Nov 28
30 Minutes
Cooking with the whole fish. -
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The French Chef with Julia Child
Whole Fish Story
Thursday
Nov 28
30 Minutes
Cooking with the whole fish. -
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The French Chef with Julia Child
Vegetable for All Occasions
Thursday
Nov 28
30 Minutes
Using zucchini to make a vegetable boat; sauteed zucchini with onions; zucchini baked with a cheese sauce; vegetable soup with zucchini. -
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The French Chef with Julia Child
Vegetable for All Occasions
Thursday
Nov 28
30 Minutes
Using zucchini to make a vegetable boat; sauteed zucchini with onions; zucchini baked with a cheese sauce; vegetable soup with zucchini. -
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The French Chef with Julia Child
Pot au Feu
Thursday
Nov 28
30 Minutes
Using the more inexpensive cuts of meat such as the shin, brisket, chuck and bones to make the classic French boiled beef dinner pot-au-feu, with carrots, onion, potatoes, turnips, parsnips and cabbage. -
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The French Chef with Julia Child
Pot au Feu
Thursday
Nov 28
30 Minutes
Using the more inexpensive cuts of meat such as the shin, brisket, chuck and bones to make the classic French boiled beef dinner pot-au-feu, with carrots, onion, potatoes, turnips, parsnips and cabbage. -
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The French Chef with Julia Child
Coq Au Vin Alias Chicken Fricasse
Thursday
Nov 28
30 Minutes
France's most famous chicken dish. -
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The French Chef with Julia Child
To Roast a Turkey
Thursday
Nov 28
30 Minutes
Roasting a turkey. -
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The French Chef with Julia Child
To Roast a Turkey
Thursday
Nov 28
30 Minutes
Roasting a turkey. -
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The French Chef with Julia Child
French Fries
Thursday
Nov 28
30 Minutes
Preparing french fries. -
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The French Chef with Julia Child
French Fries
Thursday
Nov 28
30 Minutes
Preparing french fries. -
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The French Chef with Julia Child
Hollandaise Family
Thursday
Nov 28
30 Minutes
Julia makes hollandaise.
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