Invitation To Lunch | The French Chef Season 4 | Julia Child
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- Опубліковано 14 жов 2024
- Julia Child dishes up provocative main-course ideas for luncheons and suppers.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Watching her leaves a smile on my face. She was such a delightful lady. I do wish I could've been her guest for lunch.
That is so true. Wouldn't it be great to have her as a friend or neighbor. I don't think she knew just how funny she was. That devil may care attitude she had if something didn't quite work out or if she spilled something was hysterical. She was herself, Nothing false or put on for the camera. I would have loved to meat her.
A guest yes! Even if I had to do the dishes. You have to love birth sign Leo ♌💕.
Fascinating. I'm French and a fairly good cook and still I'm learning a lot about French cuisine from an american. She was awesome!
I think she is French, right? 😮
Julia Child is a national treasure. Taught so much about how to cook, to so many in the US. We are blessed to have had her as a teacher.
Julia is actually American and grew up in Northern California
@@jackesavage 😊
@@elizabethcraig5825 Julia was born and raised in Pasadena, CA. Mostly English ancestry (née McWilliams), and I'm sure I read somewhere that she also has some Norwegian.
Thank you SO much for releasing these videos on UA-cam. While I understand that they may not be good enough for broadcasting, they are the perfect media to learn and appreciate the work that everyone on the team did to create this ground breaking show. I remember my childhood watching and learning about cooking and different cultures during the 60's, and I appreciate it even more now that I've been a professional chef for the past 30 years. Thanks again!
I prefer these videos to anything that is being broadcast on The Food Network!
I love that chefs still watch Julia! I think she has a lot to offer. Besides, I love listening to her talk! It was before my time when her show was broadcasted but I loved the reruns. Do you mind me asking if you saw the movie Julie & Julia? Did you like it? I think Meryl Streep did a brilliant job replicating Julia's voice. ☺
@@dupioni I agree 100%
I'm not sure why you'd say this may not be good for broadcasting. Very stupid statement and in case you didn't know The French Cheff continued to be reshown years after the last episode was produced.
I made the mention not because of the content but the quality of the videotapes and kinescopes used to archive these episodes. They were recorded in 480p on 2 inch magnetic tape which deteriorates over time. I’m old enough to have watched these shows as a child, and I have also done some work in professional video production back in the 1980’s and I base my opinions on that. What you find “stupid” is showing your intolerance for another person’s perspectives. Why? By the way, please learn how to spell, chef only has one f.
Hold on Lady, I'll be right there. I just need to work out the bugs on my time machine 😁
lol! 😂
These are pretty old videos but that's what makes them so special. And who doesn't love Julia? ☺
Wouldn't you like to know the year it was produced/aired?! Especially since she was on tv for decades! Right?
Dinner: pheasant stuffed with foie grois? Reminds me of the line from Funny Girl: "A bit of pate?" "I drink it all day!:
Julia makes everything look so easy and wonderful!😃❤️
God, I adore her. I was watching this, and I realized I was almost in a type of trance, in another world, and I was very happy.
"Free The Orange" is my new mantra. Amazing luncheon.
She's done it again! This mushroom dish is new to me, rather like a Frenchman got hold of a Yorkshire pudding and amped it up a notch. It looks delicious and very simple to make, so I am certainly going to try it!
Whenever I hear that its a French dish, I assume its going to be difficult and time consuming. Julia definitely makes many of her dishes look pretty easy. 😊 I can listen to her talk forever!! Good luck with your mushroom dish!
That lady was the queen of successfully manipulating the electric coil burner! Chefs look down on those now, but she proved that they are definitely usable
I think she would have preferred a gas stove. I assume there was some production limitation (budget, facility/studio) that mandated electric.
Julia ❤😭
Oh Julia, I would love to come to lunch.
I hope you're prepared for an unforgettable luncheon!
Oh Julia I love you
I remember Julia child on her cooking show on PBS
Obsessed with this woman.
this is great--thank you for finding this and sharing!
Remember Julia child on PBS
I want to make this!
Please share, approximately, the year this was produced /aired!!! Especially since Julia was on TV for decades!! Anyone else want to know?? Lmk ;)
You can get that flour from 'Wondra' it's a blue 💙 box, like oatmeal. 👍 it is fabulous!
I'm gonna make this! ❤
GREAT JOB
Well, we lost my friend,Jim---right off the bat! (He has texture issues with mushrooms, and will pick them out of any dish.). 😂
❤
In all honesty, the amount of nutmeg she uses is a moot point because she uses so little of it you actually won’t notice anything lovely in the background. For that much sauce, a good 1/4 teaspoon of nutmeg would be best. And yes…I am an extremely accomplished cook.
She was like a bull in a China shop. My grandmother was French and was brilliant in using the "French smile". It seems nice and kind but was anything but. I have seen Jacques Pepin give her the same look that said, "quel bordel!".
In the South we smile like that and say "Bless your heart".
It was a nice experiment but cooking shows never really caught on
Oranges don’t have bright “red” skins, dear!
Look at your sugar Julia, and stop talking so much! LOL
Rude
@@mariahwhitneycelinejanetmadona If you go back, and watch again, I was just ironically quoting what Julia herself said out loud. That's why I ended my comment with an "LOL".
Don't let your syrup boil over! Keep an eye on it or you will have a big mess on your stovetop. ☹️
@@Rotary_Phone People are so quick to comment before they watch the video in its entirety. I knew you were quoting her ☺
Hideous cooking, She just tosses things not needed aside - so funny !!!
Mushrooms, again?
I am sorry I am deathly allergic.
That's too bad especially if you like them.
"...rather than mushrooms, you could use chicken livers..."
Julia...Please stop with the chicken livers.
Yeah, I automatically thought of “Monty Python “.
There's nothing as nasty as biting into a piece of eggshell.