About this season
One of the first cooking shows on American television, created and hosted by Julia Child on public television to introduce the French way of cooking. It emphasized fresh ingredients, many of which were unfamiliar to Americans. Based on the books she co-authored, entitled Mastering the Art of French Cooking.
Episodes (20)
1. Vegetable for All Occasions
Aired 17 March 1971 • 28 min
2. Pot au Feu
Aired 24 March 1971 • 28 min
3. Pizza Variations
Aired 31 March 1971 • 28 min
4. Begin with Shrimp
Aired 7 April 1971 • 28 min
5. Chocolate Cake
Aired 14 April 1971 • 28 min
6. Working with Chocolate
Aired 21 April 1971 • 28 min
7. To Press a Duck
Aired 28 April 1971 • 28 min
8. Flaky Pastry
Aired 5 May 1971 • 28 min
9. Glamour Pudding
Aired 12 May 1971 • 28 min
10. The Whole Fish Story
Aired 19 May 1971 • 28 min
11. VIP Veal: Poitrina Farcie
Aired 26 May 1971 • 28 min
12. Brochettes, Kebabs and Skewers
Aired 2 June 1971 • 28 min
13. Rye Bread
Aired 9 June 1971 • 28 min
14. Flaming Fish
Aired 16 June 1971 • 28 min
15. Summer Salads
Aired 23 June 1971 • 28 min
16. The Lobster Show
Aired 30 June 1971 • 28 min
17. Coq Au Vin Alias Chicken Fricassee
Aired 7 July 1971 • 28 min
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.
18. Mousse Au Chocolat (Chocolate Mousse)
Aired 14 July 1971 • 28 min
Julia Child demonstrates how to make a classic French chocolate mousse. She shows techniques for whipping egg whites, melting chocolate, and molding the dish for an elegant presentation, often serving it with langues de chat (cat's tongues) cookies.
19. Quiche Lorraine and Company
Aired 21 July 1971 • 28 min
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.
20. To Suff a Sausage
Aired 28 July 1971 • 28 min
Julia shows how to use a funnel, pastry tube, or stuffing horn to fill casings, and explains how to twist and tie them into links, emphasizing techniques to prevent air bubbles.