Julia Child: The French Chef
(02.02.1963–14.01.1973)Food
PBS (US)30 min
Źródło: nieznane
Odcinki
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Boeuf Bourguignon
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French Onion Soup
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Casserole Roast Chicken
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The French Omelette
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Scallops
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Quiche Lorraine
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Fruit Tarts
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Chicken Breasts
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Vegetables: The French Way
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Veal Scallops
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French Salads
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Chicken Livers
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Roast Duck
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Chocolate Mousse
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Pâtés
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Aspics
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Bouillabaisse
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Lobster à l'Américaine
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French Crêpes I
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French Crêpes II
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Steaks and Hamburgers
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The Potato Show
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Soufflé on a Platter
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Dinner in a Pot
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Quick-Change Pastry - Pâte à Choux
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Caramel Desserts
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Cooking Your Goose
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Chestnut Cookery
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Bringing in the New Year
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Coq au Vin
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Cassoulet
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Vegetable Adventures
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Puff Pastry
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More About Puff Pastry
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Fish Mousselines
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Cake for Company
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Artichokes from Top to Bottom
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Elegance with Eggs
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Cold Soufflé
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The Case for Salmon
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Lest We Forget Broccoli
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Veal for a King
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The Soup Show
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Flaming Soufflé
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Small Roast Birds
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Timbales
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Fish Filets Sylvestre
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Babas au Rhum
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(Chicken) Dinner in Half an Hour
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Rognons Sautés and Flambés
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The Mushroom Show
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Veal Dinner in Half an Hour
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Broiled Chicken, Plain and Saucy
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Lamb Stew Is French, Too
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Introducing Charlotte Malakoff
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Hot Turkey Ballottine
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Cold Turkey Galantine
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Le Marquis au Chocolat
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Vegetables for the Birds
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French Tarts, Apple Style
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The French Jelly Roll
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Bûche de Noël
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Beef Gets Stewed Two Ways
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Ham Dinner in Half an Hour
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Croissants
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Chocolate Soufflé
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Four-in-Hand Chicken
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Brioches
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Veal Prince Orloff
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Great Beginnings
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Turban of Sole
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Strawberry Tarts
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The Shrimp Show
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Salad Fixings
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Non-collapsible Cheese Soufflé
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Quiches
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Fish Dinner in Half an Hour
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French Veal Stew
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Improvisation
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The Empress's Rice
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Coquilles Saint-Jacques
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More About Steaks
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To Poach a Salmon
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Invitation to Lunch
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Beef in Red Wine
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Your Own French Onion Soup
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Chicken en Cocotte
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Queen of Sheba Cake
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New Year
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To Poach Sole Fillets
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Chop Dinner in Half an Hour
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Filet of Beef Wellington
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Apple Charlotte
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More Great Beginnings
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Roast Suckling Pig
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More About Potatoes
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Steak Dinner in Half an Hour
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The Endive Show
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Saddle of Lamb
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Napoléons
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Paëlla à l'Américaine
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Dinner Party: First Course
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Dinner Party: Main Course
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Dinner Party: Meringue Dessert
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Soupe au Pistou
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Quenelles
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Génoise Cake
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Petits Fours
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Mayonnaise Show
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Swordfish Dinner in Half an Hour
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Ossobuco
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Sweetbreads and Brains
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Asparagus from Tip to Butt
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Operation Chicken
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To Poach a Chicken
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Mousses, Bombes and Parfaits
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Bourride and Aioli
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To Poach an Egg
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Roast Leg of Lamb
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Lobster Thermidor
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Speaking of Tongues
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Pipérade for Lunch
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Turban of Sole
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Bouillabaisse à la Marseillaise
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Napoleon's Chicken
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The Spinach Twins
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Cake with a Halo
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Hamburger Dinner
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Salade Niçoise
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Turkey Breast Braised
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Lasagne a la Française
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Waiting for Gigot; To carve a leg of lamb
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How About Lentils?
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Fish in Monk's Clothing
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Gâteau in a Cage
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Cheese and Wine Party
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Curry Dinner
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Apple Dessert: La Tarte Tatin
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Meat Loaf Masquerade
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To Roast a Chicken
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HB (Hard-Boiled) Eggs
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Boeuf Bourguignon (1971)
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Strawberry Soufflé for Dessert
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Spaghetti Dinner Flambé
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French Bread
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More About French Bread
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A Vegetable for All Occasions
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Pot au Feu: French Boiled Beef Dinner
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Pizza Variations
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Begin with Shrimp
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Chocolate Cake
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Working with Chocolate
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To Press a Duck
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Flaky Pastry: Pâte Feuilletée
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Glamour Pouding (Pudding)
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The Whole Fish Story
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VIP Veal: Poitrine Farcie
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Brochettes, Kebabs and Skewers
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Rye Bread
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Flaming Fish: Loup Flambé au Fenouil
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Summer Salads: Mayonnaise of Chicken
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The Lobster Show
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Coq au Vin Alias Chicken Fricassee
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Mousse au Chocolat
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Quiche Lorraine & Co.
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To Stuff a Sausage
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The Artichoke: The Vegetable with a Heart
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Tartes aux Fruits (Fruit Tarts)
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To Roast a Turkey
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French Croissants
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Soupe du Jour
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Terrines and Pâtés
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Madeleines and Génoise Jelly Roll
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To Make A Bûche: A Festive Jelly Roll
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Le Cocktail
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Gallic Pot Roast: Boeuf à la Mode
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Cheese Soufflé
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The Good Loaf: Pain de Mie
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The Hollandaise Family
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Tripes à la Mode
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Sole Bonne Femme (Sole in White Wine)
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A Bavarian Combo
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To Stuff a Cabbage: Chou Farci
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The Omelette Show
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Elegance with Aspic: Truites en Gelée
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French Fries
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Ham Transformation
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Ice Cream
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For Working Guys and Gals
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Small Kitchen--Big Ideas: Saumon Braisé au Porto
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Coffee and .... Coffee Cake and Doughnuts
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Brunch for a Bunch
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VIP Cake: Le Brantôme
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To Ragoût a Goose
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Sudden Company: Soufflé au Fromage, Roulé
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First Course: Sit-down Dinner: Fonds d'Artichauts Farcis, Béarnaise
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Main Course: Sit-down Dinner: Filet de Boeuf Rôti, Sauce Perigueux
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Grand Finale: Sit-down Dinner: Fantaisie Glacée aux Poires
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Kids Want to Cook: Apples Rosie, Caesar Salad
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Two-Dollar Banquet: Tranches d'Aubergine Ragoût Provençal
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Puff Pastry to Go: Pithiviers