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Entertaining, fun, and real in a way that influenced every television cooking program that followed, The French Chef embraced Julia's passion for food and teaching and reflected her joie de vivre: "If I can do it, you can do it...and here's how to do it!"
Now chefs of all ages and abilities can share Julia's 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 intact, 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.
I never cared for Julia Childs as a child but after watching Julie/Julia I had to get her DVD's of her show.... I couldn't stop laughing. Read morePublished 4 months ago by Beth
Does anyone know: is this CAPTIONED? I am hearing impaired, and would love to own this, but it would be a waste of money if it isn't captioned.Published 4 months ago by VOW
Julia is my hero. These tapes are classic. It's worth the purchase just for Julia's explanation of sharpening knives and her famous beef bourguignon recipe.Published 5 months ago by susfrat
These tapes are WONDERFUL! My mom was a world traveling gourmet chef and she loved the show; I bought these for her when she was declining in her last years of life and she... Read morePublished 5 months ago by Amazon Customer
So great to have this series on DVD! I've watched her since the early days and learned quite a bit about cooking from Julia. She even got me to eat vegetables!Published 5 months ago by Raymond F. Barrett
Learn all you can from this woman. She had an interesting background. She got out of town and figured out who she was. She traveled, she even lived abroad. And everyone loved her. Read morePublished 5 months ago by Missy Caress
I have watched these DVDs over and over, not just for the recipes, but for the entertainment. Julia Child is extremely entertaining, as well as being an excellent chef. Read morePublished 5 months ago by Jan Killebrew