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Julia Child - The French Chef
 : Julia Child - The French Chef



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Price: $21.16
as of 10/22/2017 23:09 EDT

This item ships for FREE with Super Saver Shipping.
Aspect Ratio: 1.33:1
Audience Rating: NR (Not Rated)
Binding: DVD
Brand: Super D
EAN: 9781593752378
Format: Multiple Formats, Box set, Closed-captioned, Color, NTSC
ISBN: 1593752377
Item Dimensions: 10075050550
Label: PBS
Languages: EnglishPublishedEnglishOriginal LanguageEnglishUnknown
Manufacturer: PBS
Model: 2258492
MPN: 783421382992
Number Of Discs: 3
Number Of Items: 3
Picture Format: Widescreen
Publication Date: 2013
Publisher: PBS
Region Code: 1
Release Date: April 26, 2005
Running Time: 432 minutes
Studio: PBS

Features:
  • Brand Name: WGBH WHOLESALE Mfg#: 783421382992
  • Shipping Weight: 0.55 lbs
  • Manufacturer:
  • Genre: CHILDREN/FAMILY INSTRUCT
  • All music products are properly licensed and guaranteed authentic.



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Editorial Review:

Product Description:
Now chefs of all ages and abilities can share Julias love of fine French food and learn to cook some of her most loved dishes with this special collection of 18 episodes from her original 1960s series, The French Chef. In her signature style and with bloopers, Julia demonstrates such classic recipes as boeuf bourguignon from her debut show, salade Nicoise, bouillabaisse a la Marseillaise, mousseline au chocolat, and many more delicious dishes.

Amazon.com:
Three servings of practical cooking advice per one serving of nostalgia is the recipe for this 18-episode culinary collector’s item. The French Chef with Julia Child, the pioneering public television series which premiered in 1962, brought French cuisine to American kitchens without a dash of pretension. Child (1912-2004), a cooking legend and cultural icon with her 6’2" commanding-yet-self-deprecating presence, leads viewers through some of her favorite and classic recipes with requisite humor and congeniality. The three-disc compilation is divided into Starters and Side Dishes; Main Courses; and Desserts and Other Classics, and includes several printable recipes from each category. In vintage black and white, the collection begins with "The Potato Show" and Child’s sage counsel, "When you flip anything you must have the courage of your convictions," before she flips half of her sautéed potatoes onto the stovetop. Peppered throughout the collection are such reminders of why Child was so endearing: she let the camera roll through all her culinary disasters. In another show, "To Roast a Chicken," Child lines up five headless poultry as if arranging for a family photo, while earnestly discussing the differences between a fryer and a roaster, the "full glory of its chickendom." Even non-gourmands will find themselves captivated by such vintage entertainment, while passionate epicureans will relish step-by-step demonstrations of wonders such as boeuf bourguignon (from her debut show), salad Nicoise, bouillabaisse a la Marseillaise, and mousse au chocolat. (All ages) --Lynn Gibson



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