The French Chef
Season 8
197120 episodes
Episodes
- E1
Vegetable for All Occasions
1971-03-17 · 28m
No episode synopsis available yet.
- E2
Pot au Feu
1971-03-24 · 28m
No episode synopsis available yet.
- E3
Pizza Variations
1971-03-31 · 28m
No episode synopsis available yet.
- E4
Begin with Shrimp
1971-04-07 · 28m
No episode synopsis available yet.
- E5
Chocolate Cake
1971-04-14 · 28m
No episode synopsis available yet.
- E6
Working with Chocolate
1971-04-21 · 28m
No episode synopsis available yet.
- E7
To Press a Duck
1971-04-28 · 28m
No episode synopsis available yet.
- E8
Flaky Pastry
1971-05-05 · 28m
No episode synopsis available yet.
- E9
Glamour Pudding
1971-05-12 · 28m
No episode synopsis available yet.
- E10
The Whole Fish Story
1971-05-19 · 28m
No episode synopsis available yet.
- E11
VIP Veal: Poitrina Farcie
1971-05-26 · 28m
No episode synopsis available yet.
- E12
Brochettes, Kebabs and Skewers
1971-06-02 · 28m
No episode synopsis available yet.
- E13
Rye Bread
1971-06-09 · 28m
No episode synopsis available yet.
- E14
Flaming Fish
1971-06-16 · 28m
No episode synopsis available yet.
- E15
Summer Salads
1971-06-23 · 28m
No episode synopsis available yet.
- E16
The Lobster Show
1971-06-30 · 28m
No episode synopsis available yet.
- E17
Coq Au Vin Alias Chicken Fricassee
1971-07-07 · 28m
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.
- E18
Mousse Au Chocolat (Chocolate Mousse)
1971-07-14 · 28m
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.
- E19
Quiche Lorraine and Company
1971-07-21 · 28m
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.
- E20
To Suff a Sausage
1971-07-28 · 28m
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.