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The French Chef with Julia Child
Freevee (con pubblicità)
Episodi
- S 1 E 1 - The French Chef: Boeuf BourguignonWatch on supported devices31 dicembre 196429minJulia Child makes her famous French beef stew in red wine with mushrooms and onions, demonstrating how to brown meat, how to braise meat, how to make a good brown sauce, how to braise onions and how to cut and saute mushrooms. This recipe and the skills taught relate to all stews and Coq au Vin.Freevee (con pubblicità)
- S 1 E 2 - The French Chef: French Onion SoupWatch on supported devices18 febbraio 196329minJulia child makes French Onion Soup, the most popular French soup, as well as a superb Mediterranean vegetable soup. Julia demonstrates how to slice onions fast, how to cook and brown onions, how to make onion soup gratinee, how to make simple and tasty vegetable soup, how to chop vegetables fast and how to make a cheese and garlic sauce for soup.Freevee (con pubblicità)
- S 1 E 3 - The French Chef: Casserole Roast ChickenWatch on supported devices25 febbraio 196329minJulia Child makes a great French meal -- an all-in-one casserole, and demonstrates how to truss and brown a whole chicken, how to roast it the French way in a casserole with various vegetables and how to carve a whole chicken. These tips work for all meats prepared this way, including veal, pork, duck, turkey and game hens.Freevee (con pubblicità)
- S 1 E 4 - The French Chef: The French OmeletteWatch on supported devices25 luglio 196229minJulia Child teaches a lesson on how to make a real French omelette. She demonstrates two omelette-making methods, prepares a recipe for a delicious fresh tomato sauce, and shows how to do ahead-of-time omelettes that are gratineed with tomato sauce and sour cream.Freevee (con pubblicità)
- S 1 E 5 - The French Chef: ScallopsWatch on supported devices11 marzo 196329minJulia Child whips up Coquilles St. Jacques, the French dish with sea scallops. She shows how to poach scallops in white wine, how to make the accompanying sauce, how to prepare the dish ahead of time and how to gratinee the final dish.Freevee (con pubblicità)
- S 1 E 6 - The French Chef: Quiche LorraineWatch on supported devices18 marzo 196329minJulia Child prepares everybody's favorite savory French pie -- Quiche Lorraine. She demonstrates the perfect pie dough recipe and makes a pastry shell, and she shows how to make several types of quiches.Freevee (con pubblicità)
- S 1 E 7 - The French Chef: Fruit TartsWatch on supported devices25 marzo 196329minJulia Child prepares simple and beautiful desserts for every occasion. She demonstrates other uses for pastry shells, makes French custard fillings, strawberry tarts and apple tarts, and shows how to glaze fruit tarts.Freevee (con pubblicità)
- S 1 E 8 - The French Chef: Chicken Breasts and RiceWatch on supported devices13 maggio 196329minEase and elegance with chicken breasts and rice. Julia Child hows how to bone chicken breasts, how to poach them in butter, how to make a winey cheese sauce, how to boil rice so it is fluffy and how to fix rice ahead of time.Freevee (con pubblicità)
- S 1 E 9 - The French Chef: Vegetables The French WayWatch on supported devices18 maggio 196329minJulia Child demonstrates how to make a vegetable platter with string beans, carrots, mushrooms and spinach.Freevee (con pubblicità)
- S 1 E 10 - The French Chef: Veal ScallopsWatch on supported devices27 maggio 196329minJulia Child showcases ten-minute wonder dishes, fit for a king, including Veal Scallops. Julia shows you how to choose tender veal, how to cut your own veal scallops, the principles of sauteing and how to make quick and delicious sauces for sauteed veal or chicken. She also demonstrates the French method of cooking green vegetables, including green beans.Freevee (con pubblicità)
- S 1 E 11 - The French Chef: French Salads- MayonnaiseWatch on supported devices3 giugno 196329minJulia Child focuses on tossed salads and French dressings, preparing mixed green salads, mixed vegetable salads and French dressing. She also demonstrates how to dress and serve salad the French way.Freevee (con pubblicità)
- S 1 E 12 - The French Chef: Chicken Livers a la FrancaiseWatch on supported devices19 aprile 196329minJulia Child prepares sauteed chicken livers and hot and cold mousse of chicken livers, and illustrates how to prepare chicken livers for sauteeing, how to saute, how to make a Madeira sauce for chicken livers or other meats, how to make a chicken liver mousse, how to unmold a mousse and how to serve a mousse.Freevee (con pubblicità)
- S 1 E 13 - The French Chef: Roast Duck a l'OrangeWatch on supported devices17 giugno 196329minJulia Child demonstrates the most popular way to serve a duck -- roasted and a lo'orange. Julia shows you how to prepare a duck for roasting, how to prepare an orange sauce and how to serve and carve a roast duck.Freevee (con pubblicità)
- S 1 E 14 - The French Chef: Chocolate Mousse and Caramel CustardWatch on supported devices3 maggio 196329minJulia Child whips up two famous French desserts, showing how to beat egg yolks and sugar, how to caramelize a mold, how to make and bake a custard and how to unmold a dessert.Freevee (con pubblicità)
- S 1 E 15 - The French Chef: PatesWatch on supported devices1 luglio 196329minPerfect French pates for great events. Julia Child demonstrates how to line a baking mold to hold the pate, what meats to use, how to fill a mold, how to bake a pate and tell when it is finished, how to cool and unmold it, and how to serve it.Freevee (con pubblicità)
- S 1 E 16 - The French Chef: AspicsWatch on supported devices17 maggio 196329minSimple to do, beautiful to look at, Julia Child shows how to make aspics and jellied stock, how to test them and how to work with them. She also decorates a cold meat pate and poaches an egg and serves it in aspic.Freevee (con pubblicità)
- S 1 E 17 - The French Chef: BouillabaiseWatch on supported devices6 ottobre 197029minJulia Child prepares Bouillabaise, the famous French fish chowder. Skills include what fish to use, how to make a fish stock, how to cut and prepare the fish, how to make the bouillabaisse and how to serve it.Freevee (con pubblicità)
- S 1 E 18 - The French Chef: Lobster a l'AmericaineWatch on supported devices22 luglio 196329minJulia Child prepares Lobster a l'Americaine, a great French lobster dish. Julia shows how to pick out a lobster, how to prepare live lobster, including how to saute and flambe lobster and how to make the sauce Américaine.Freevee (con pubblicità)
- S 1 E 19 - The French Chef: French CrepesWatch on supported devices29 luglio 196329minJulia Child demonstrates a fabulous ways to use leftovers -- crepes! Julia makes a crepe batter in the blender and shows how to cook them, then makes delicious cream fillings out of leftovers, fills and serves them.Freevee (con pubblicità)
- S 1 E 20 - The French Chef: French Crepes II- SuzetteWatch on supported devices5 agosto 196329minA flaming dessert -- authentic Crepes Suzette! Julia Child shows how to make batter for dessert crepes and how to make crepe fillings with oranges, almonds, custards.Freevee (con pubblicità)
- S 1 E 21 - The French Chef: Steaks And HamburgersWatch on supported devices21 ottobre 196329minJulia Child shows you how to fit your beef to your budget, including ways to dress up hamburgers the French way and what to do with filet mignon.Freevee (con pubblicità)
- S 1 E 22 - The French Chef: The Potato ShowWatch on supported devices28 ottobre 196329minJulia Child prepares exciting new potato dishes and a famous French casserole, Gratin Dauphinois.Freevee (con pubblicità)
- S 1 E 23 - The French Chef: Souffle On A PlatterWatch on supported devices4 novembre 196329minJulia Child demonstrates how to make a perfect souffle -- a spectacular example baked on a platter -- and a delicious new recipe for Hollandaise sauce.Freevee (con pubblicità)
- S 1 E 24 - The French Chef: Dinner In A PotWatch on supported devices18 novembre 196329minJulia Child makes a whole main course cooked together in one pot, a sumptuous and savory peasant recipe.Freevee (con pubblicità)
- S 1 E 25 - The French Chef: Pate A ChouxWatch on supported devices25 novembre 196329minPate a Choux, a quick-change pastry -- Julia Child uses this versatile pastry for everything from appetizers and dumplings to fancy desserts.Freevee (con pubblicità)
Dettagli
Maggiori informazioni
- Lingue audio
- English Dialogue Boost: Medium English English Dialogue Boost: High
- Sottotitoli
- English [CC]
- Produttori
- Russell MorashRuth Lockwood
- Interpreti
- Julia Child
- Produzione
- PBS
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