I feel comfortable, I feel safe, and I feel like I’m in a one on one with Julia Childs. What a lovely woman who just wanted people to love cooking as much as she did.
A legend at work. Watching her makes me happy. It is rare to watch a master work so effortlessly today. Lastly, she works with the most basic of equipment.
@@marialiyubman Most of the equipment she used were things anyone could buy off the shelf. Some of it looks antiquated now, but at the time it was what every home cook had in their kitchen.
*Chapter Heads* 1:19 401-406 Leek and potato soup 5:43 407 Chicken stock 7:38 408-411 Soups made with chicken stock 14:20 412 Beef stock 21:26 415 Fish stock 22:53 416-417 Mediterranean fish soup 29:04 418 Pasta with rouille and peppers 30:05 419-420 Vinaigrette dressing and tossed green salad 33:21 421-423 Salad Niçoise and other composed salads 36:13 424-425 Deluxe chicken salad and lobster salad 39:11 426-427 Potato salad and cole slaw 43:53 428-430 French bread
Julia is both professional and fun. She doesn't concern herself with crumbs dropping or making a little mess while she creates. Can you imagine today's 'personality-focused' designer chefs with their color-coordinated kitchens and equipment. Julia and Jacques Pepin ROCK.
My hero. This is when I learned how to keep to my lettuce crisp. She was fearless and made cooking accessible to everyone. My father and I watched her together all the time. He was a great pantry chef. Watching Julia gives me so many good feels, I thank you for posting.
@@maggiemay4573 After washing your lettuce (I use a 10:1 water to white vinegar mix), dry the leaves COMPLETELY, and place on dry paper towels in flat layers and put into a container (or plastic baggies) in your crisper. You may have to trim ends, but they last w-a-y longer this way. I also use tea towels in place of paper towels. Btw, I use this rinsing mix for ALL fruits and veggies, starting with the cleanest, ending with the dirtiest, and changing the water once or twice if necessary. Remember to lift the produce out of the water, leaving the grime behind. Bon appétit!
Part of the trinity of my childhood. Mr. Rogers, Bob Ross and Julia Child. By today's standards she does pretty tame classic French recipes but she's the reason French cooking is considered so commonplace lol.
3-2-1 Contact! was another good one, but probably more obscure. Also, the Great Chefs series was one of my favorites for cooking, but was only aired Saturday afternoons on KERA.
The thing I like most about Julia is how simple she made everything look. While I love chefs with amazing knife skills like Jacques Pepin, I like Julia's simple, yet effective approach with the knife. It's something we all can do and if we want to up our knife skills we can turn to others like Chef Pepin. I think anyone who wants to start cooking should start with Julia.
Her book, mastering the art of french cooking absolutely holds up. Definitely recommend. The only thing to keep in mind tho, if you get it or look up any of her other recipes, is her ovens were not as powerful as most today, so the cooking times may be lower these days
I was 10 and I lived in Providence. My mom told me Julia lived in Boston (yeah it was Cambridge.. semantics) I was so excited that someone I loved so much on TV lived near my favorite baseball team and both were an hour away. 😀
@@kristinstewart5556 We should be composing more salads in the 21st century instead of tossing them higgledy-piggledy :P On an unrelated note, your name is one letter off from the Twilight actress. I bet you get that a lot.
Julia, is and will always be the queen of professional TV chef, the originator TV hosting her French recipes and holiday ideas, the guru of social media. She is greatly appreciated and missed will always be in my heart ❤️. I grew up watching her ,she's a wonderful woman with great personality , thanks for sharing her videos.
Two people taught me to cook: my Mum and Julia Child. I am on my 3rd copies of 'Mastering the Art of French Cooking' Vols 1 and 2 (The others fell apart.) She explains everything so well. How lovely to see her in action (we never had her tv programmes in the UK.) Thanks for posting this!
Even though I may not cook these recipes, I find her old shows relaxing. Also I will never forget when Oprah interviewed Julia Childs in her kitchen at home. when she opened her frig you could see that she had regular hot dogs. A french chef who was just like the rest of us!
From Pasadena I think, or LA, though her family was from Massachusetts. Her accent is known as "Boston Brahmin," definitely not a Californian accent, though her family might have spoken with that accent and it would have been reinforced at boarding school.
@@cisium1184I still find it weird her ashes were placed on the Neptune Memorial Reef in Florida. She wasnt from FL and didnt seem to have an affinity to FL either. Paul wasn't from FL either.
I always watched Julia's cooking channel on PBS in Chicago. I absolutely loved her - and my son always talked like Julia when he was little and still does at times when he wants to be funny! Loved Julia Chila and have her cookbook - The Joy Of Cooking!!!
I loved Julia. I liked that she looked like somebody's mom or aunt and not some actor pretending to cook. I learned a lot from her and still use the things she showed us to this day.
This woman single-handedly took the mystery and intimidation out of cooking (even French cooking) and basically led the charge back into the kitchen in America when we were infatuated with shitty foods like T.V. dinners and other over processed foods.
LOVE this American Icon!!!!!!! She would say" you must have the power of your convictions" when tossing food in skillets, hot ovens, etc. "You must train yourself to handle hot foods", meaning to develop asbestos fingers. Learned so much from her, She loved salt, butter, bacon, red meat, cream
She's the best and makes it in layman terms,not to complicated but what you can do with basics like chicken stock,so much you can do like she said soup, gravies,I put it in my stuffings around the holidays. Miss you JULIA ✝️🙏 R.I.P.
Julia Child is wonderful. She simplifies and makes very sophisticated cuisine. The great thing about all of these recipes is that they are very delicious and healthy, full of vegetables and flavor. :)
@@tawnybees9973 Some of the top chefs in the world cite her as an influence, not to mention many top chefs in her day cooked with her. Jacques Pepin did cooking shows with her and cites her as one of the greats. I'll take their word over yours, troll.
Thats the very first time ever that I backet a real french baguette at home. I tried dozens of recipe the last years but it never worked out satisfying. Than I found this Bread recipe and it worked out perfectly the first time. Also the tip with the tiles from the hardware store is fantastic. Costs me 5 to 6 Euros. A pizza stone ist between 30 and 40 Euros. Now I have to have her cookbook.
Just absolutely adored this lady she was so into her cooking and a great teacher. Do what she says she's always right. Just look @ that bread!! I love her old shows and her table settings looked so lovely and I love now that I can watch Jacques Pepin and Julia child together. They're old friends and I'm sure he misses her very much as well as his wife who just recently passed away I feel very sorry look at his shows now he just looks lost but I still adore him and I will continue to always watch God bless them both❣️ R.I.P. JULIA✝️🙏
We watched Julia all the time in NJ. This video still stands the test of time. My mom was Welsh and a great cook. She made sure we tried all kinds of foods. My favorite birthday meal was a Kale and Pinkelwurst soup. God bless my mom and Julia. I hope they’re cooking up a storm together! 🥰☕️🍩
Coming home from high school, mother and I watched a few shows together in our TV restricted household: Korla Pandit, a Black man wearing a jeweled turban and playing an electric organ, Liberace wearing jeweled jackets and playing the piano and, since we were in the Bay Area, Julia Child… Thank goodness for KQED, otherwise I was left with my brothers Westerns and Victory at Sea fare. I became a good cook and my daughter is becoming a better one. Julia and later, Jacques Pépin became our teachers. God save us from the later ¨celebrity chefs¨ with their egos and nonsense patter! Julia and Jaqués were real. Unfortunately, I came too late for James, although he made the first ever cooking shows in the year of my birth, 1948.
Finally! A chicken stock using JUST chicken. I don't understand why everyone adds all the extra vegetables (aromatics) when making stock. The vegetables will be added when making the main dish - never saw the need for adding veggies twice!
If you are sick, the chicken stock can assist with recovery and vegetable essence helps. Also makes for a quick cup of nutritious broth if you are in the mood. Or a very quick barley, rice, or noodle soup on the run.
@@tinygreatness I completely understand. However, you can then take the plain stock, add vegetables and anything else you like, in order to create a healing drink. I don't generally make stock in case I get sick, but to use in cooking, so I always have a batch ready to go in the freezer. ☺
Vegetable mill. Holy cow, haven't seen one of those since I was a little boy in the 70s. I remember seeing my Mother using one and wondering what it was for.
Same here. I'm mexican and immediately brought me memories of my childhood in the 70s. My mother also used it to mill dry chile and dry shrimps to cook tortitas de camarón (shrimp pancakes)
@@goosiechild Good luck, they're so expensive IF you can find one. I've been looking for one forever, but they're out of my budget. And if they're at the low end of the price range, they have something missing or broken somehow. T.T I wish you the best of luck!
Chapter Heads 1:19 401-406 Leek and potato soup 5:43 407 Chicken stock 7:38 408-411 Soups made with chicken stock 14:20 412 Beef stock 21:26 415 Fish stock 22:53 416-417 Mediterranean fish soup 29:04 418 Pasta with rouille and peppers 30:05 419-420 Vinaigrette dressing and tossed green salad 33:21 421-423 Salad Niçoise and other composed salads 36:13 424-425 Deluxe chicken salad and lobster salad 39:11 426-427 Potato salad and cole slaw 43:53 428-430 French bread
Julia had a career of enormous longevity and she was made fun of in shows where she is was elderly. Here she is snappy, to the point and also personable in her delivery. A ground breaker!
This is very intriguing to watch! I've never actually seen any older cooking shows on TV, as I've only ever watched the newer ones on Food Network when I was very little, so this is quite a treat! 😁
Just before the 11 minute marker, I was so-enjoying this that I turned my mobile to tap the 'like' button, juhhhhhhst as she moved onto the dreaded EEEEE-vil (gag) mushroom. Gol-blammit!!!!
🥰 Julia is a distant cousin (from the Mayflower, William Brewster). Funny thing is, my present cousin worked as assistant for Ina Garten 20 yrs., Ina was promoted by Martha Stewart, who was inspired by Julia! Small world.
The austrian Chef: Liebe Grüße aus Österreich! Greetings from Austria! 👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!
This was superb. Julia child was often on in the background or visiting various variety and morning television shows when I was a child. This is only my second time watching her whole show in its entirety. It definitely shows why she was so renowned and beloved. I watched Justin Wilson's shows with more interest then. Like her, he often used booze as a cooking ingredient, and I am finally convinced that may be a valid purpose for its use, though I still don't bother using alcohol in my cooking. Numerous relatives, multiple Uncles in particular, were hardcore alcoholics that drank themselves into early graves. Substance abuse of several types has affected numerous other relatives and cousins over the decades, I'd rather not encourage or promote the continued use of alcohol in any manner.
