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Private Notes
Popular TV chef and author Julia Child was born on August 15, 1912, in Pasadena, California. In 1948, she moved to France where she developed a penchant for French cuisine. With a goal of adapting sophisticated French cuisine for mainstream Americans, she collaborated on a two-volume cookbook called Mastering the Art of French Cooking, which was considered groundbreaking, and has since become a standard guide for the culinary community. She also become a television icon with her popular cooking shows such as The French Chef. Julia Child was also the inspiration behind the 2009 film Julie & Julia, which was based on a cooking blog by Julie Powell.
Julia cooks a french onion soup.
Julia Child focuses on tossed salads and French dressings, preparing mixed green salads, mixed vegetable salads and French dressing. She also demonstrates how to dress and serve salad the French way.
A flaming dessert -- authentic Crepes Suzette! Julia Child shows how to make batter for dessert crepes and how to make crepe fillings with oranges, almonds, custards.
Julia cooks 4 out of 200 potato recipes she found in a french cookbook.
Black & white... different from the 1971 episode.
Julia Child demonstrates how to make Bavarian cream using egg whites, whipped cream, gelatin and bourbon whiskey. She flavors the cream with hazelnuts then molds it in a souffle dish with some bourbon soaked cake and the cream.
Creating a main course featuring a beef tenderloin.
After you’ve mastered French puff pastry, try this recipe for Le Pithiviers, a glorious almond tart.
After you’ve mastered French puff pastry, try this recipe for Le Pithiviers, a glorious almond tart.
