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  • French Chef: Julia Child's French Classics [DVD] [Region 1] [US Import] [NTSC]
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French Chef: Julia Child's French Classics [DVD] [Region 1] [US Import] [NTSC]


Price: £7.35
Only 2 left in stock.
Dispatched from and sold by supermart_usa.
9 new from £6.55 5 used from £10.57
Region 1 encoding. (requires a North American or multi-region DVD player and NTSC compatible TV. More about DVD formats)
Note: you may purchase only one copy of this product. New Region 1 DVDs are dispatched from the USA or Canada and you may be required to pay import duties and taxes on them (click here for details) Please expect a delivery time of 5-7 days.

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French Chef: Julia Child's French Classics [DVD] [Region 1] [US Import] [NTSC] + French Chef [DVD] [Region 1] [US Import] [NTSC] + The The Way to Cook
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Amazon.com: 19 reviews
28 of 28 people found the following review helpful
When cooking shows were simple (and Julia Child was thinner). I fun trip down Culinary Lane 15 July 2012
By Steve Ramm - Published on Amazon.com
Julia Child is probably considered the original TV Chef, long before the Food Network, Rachel Ray, Lydia and even Jacques. Her show debuted on PBS via WGBH in her hometown of Boston in 1964. Reruns ran for years on TV.

This 3-hour DVD contains six 29-minute shows (they didn't do lots of "sponsor ads" like they do on PBS now), each of which covers ONE dish in a full course French meal. First there is the Onion Soup, Then the Coq au Van and a Quiche and finally three desserts. In most cases the preparation is shown in "real time".

It's fascinating to re-watch these show with their "retro look". Child was much thinner than in her later years. (All that "tasting") and the shows are in black and white. (It's interesting to hear her discuss how the chicken or onions are "browning" when it's just another shade of gray on your tv!). And things were simpler then. She adds "Oil" to the pan; not EVOO, just oil. And she uses a lot less flour than modern day shows. One thing that may make a few of these recipes harder to follow exactly is that General Electric provided the cooking "tools" so - for the Coq au Vin, for instance, Child uses an electric frying pan and gives you frying pan temps. (Have you seen an electric frying pan lately?).

It might have been nice to include the recipes on a sheet in the DVD case (none there) but these are available on line via Google I'm sure.

I remember the show fondly and enjoyed watching these. Now to get myself encouraged to actually try to make these courses.

I hope you found this review both informative and helpful.

Steve Ramm
"Anything Phonographic"
15 of 15 people found the following review helpful
Julia at her best. Black and White series from the 1960s 26 July 2013
By DodgyUSA - Published on Amazon.com
All B&W episodes from the 1960s.

This is what is on the DVD.

Starter
- French Onion Soup

Entrée
- Coq au Vin
- Quiche Lorraine

Desserts
- Chocolate Mousse
- French Crêpes II (Crepes with Orange-Butter and Almonds; Crêpes with Apples and Macaroons; Crêpes Suzette)
- French Tarts, Apple Style
5 of 5 people found the following review helpful
Great value for novice or repeat JC buyer 28 Nov. 2012
By KW - Published on Amazon.com
Verified Purchase
This is a great value for those new to Julia or for buyers for all her other DVD's as I am. There is only one episode repeat (Quiche Show). Recipe's may repeat, but were in subsequent years. Well worth the price drop from original release to $8.95 at this point in time.
6 of 7 people found the following review helpful
Bon Appetie 22 Sept. 2012
By Niruobas - Published on Amazon.com
Verified Purchase
How can we not be satisfied with Julia Child,I learn so much with her and still do, with her books and video it is so easy to do what she took so much time to teach us.She is unique.
2 of 2 people found the following review helpful
Always wanted a copy of this 26 Mar. 2013
By F. Waidelich - Published on Amazon.com
Verified Purchase
First saw Julia on TV many years ago when these episodes were first aired. She is funny, knows her French food, and can really draw you in to cooking in the French way. These episodes are some of the best. You have to understand though that they aren't of the quality we expect from today's shows but that's what makes them so appealing, in my opinion.
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