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August 5, 2009

Watch the original French Chef before seeing the movie

Julia_pear.jpg

 

With the opening of Julie & Julia this Friday, we ought to prepare ourselves by watching the real thing. I wasn't a regular viewer when Julia Child's half-hour cooking shows first aired on PBS, but her cookbooks were my bible for many years.

Now PBS has posted full-length episodes of The French Chef with Julia Child online. You don't want to go to the movie without reminding yourself how fabulous the original was.

On the site, viewers can also share their Julia stories and get tips, recipes and tricks of the trade. 

(photo courtesy of Paul Child and WGBH)

 

Posted by Elizabeth Large at 11:44 AM | | Comments (30)
        

Comments

I read Julie & Julia about a year ago and it was okay. She was a bit whiney. I just read Julia Child's My Life in France and felt like it had such a good, personal voice.

I can't wait to see the movie!

Save the liver!

I miss Julia Child. I try to catch the shows when possible, even though I've seen just about all of them. There was just something about her take on cooking and life that still rings so true.

I've been warned that guys who aren't foodies too will be enduring a "chick flick". Bear that in mind before you force your beau to join you.

At just about the same time as that B&W image of Julia was taken there was another entertaining TV food instructor to see at just about the same time of day.

Graham Kerr The Galloping Gourmet was a riot.

this link is about 9 minutes long but is a great collection of the era
http://www.youtube.com/watch?v=d176AY_4gzo&feature=related

We moved to the Boston area in 1962 and stayed for my early elementary school years. I remember seeing Julia Child's local show on the Boston educational channel and being mesmerized. I recall even trying to fake being sick once to stay home and watch it.

I still can't believe they aren't releasing "Julie & Julia" on IMAX.

Canon, I don't recall the very first French Chef shows, but I remember seeing Julia Child on the Channel 2 Auction in its early years. It took me a few years to figure out why she always seemed to relish working the auction's Quickie Board.

No retrospect of Julia Child would be complete without mentioning Dan Akroyd's excellent spoof on SNL many years ago. Just thinking about still makes me chuckle.

Chris,
The hilarity of the SNL skit was not lost on Julia herself either. She watched it and thought it was "extremely funny" (as per a recently aired tape of her reaction to Dan Akryod's send up).
My favorite episode of Julia was when Jacque Pepin and she made burger's together. Everything Jacque put on his burger, Julia added to hers. Then she said in that sweet, shrill tone "Oh MY!!!!!, how will I ever get my mouth around this?!?!?"
Bon Apetite Julia!

Please forgive the possesive "s" in burgers on my last post.

I loved everything about Julia Child except her insistence on using white pepper in so many dishes. I'm a black pepper kind of gal myself.

I watched Julia on channel 22 when it came in all grainy on my old black and white tv. I knew how to make a souffle before I learned how to make scrambled eggs in Home Ec.

I really loved her later shows when she cooked with all the young chefs who payed homage to her. She was so humble she never acted like a mentor but rather a student of the often overwhelmed young chef.

Lone Lady, I LOVE that episode of Jacques & Julia. Who'da-thunk it of The Great Julia?

I admire Julia and still watch her often, but I absolutely adore Jacques Pepin! He makes even an elaborate recipe look easy and do-able for the average cook. That's talent!

Anonymous, I agree whole-heartedly. Jacques stands alone. Plus he has a terrific dry wit and an easy graciousness.

Inspired by the Jacques/Julia burger show that was on CREATE at 9:30 last night I took some 80/20 ground beef from Wegman's and added the cooked shallot like Julia but I also added chopped black olives. Just like Julia I mixed the ingrediants into the meat with a knife and pan fried it. Instead of a Kaiser roll I used a Vienna roll with caraway seeds and coarse salt on the top. Added whole seed mustard and baby romaine dressed with a homemade feta vinegarette. Popped the cork on my last bottle of 1996 Offerus by J. L. Chave and had a perfect meal. Syrah from the Northern Rhone and a great burger. A great burger and a Northern Rhone Syrah. Either way it means perfection.

EEL, my wine guy today had a new pinot noir in that he recommended as a very good value. It was Thousand Foot Russian River Valley 2006 Pinot Noir, vinted and bottled by Nine North Wine Co., Oakville, CA.

Know anything about it?

EEL, did you remember to save the liver?

Hal, while I don't know that wine I will frequently order Russian River Pinot's when I see them. The price on the Nine North website is $18.00 which seems really reasonable. If you try it let me know how it is since I am always looking for good inexpensive Pinot Noir.

EEL, I payed considerably less than that for it. There was only a few cases left at Broadway Liquors.

I think someone is masquerading as Hal (formerly VoR).

Dahlink, why would you think it weird for me to buy wine? Or are you referring to my typo of "was" rather than "were"?

No, no--not at all, Hal. It was "payed" for "paid" that struck me as un-Hal-like. Just goes to show that typos happen to the best of us.

Oh drat, I didn't even notice "payed". Sigh...

Well, I am payed/paid to notice things like that!

Catalogers.

(And I say that with nothing but affection and admiration.)

Thanks, Lissa--I think.

Joyce made the same error "payed" for paid, and maybe Hal was just channeling that.

I just thought it odd that two people would make the same typo, when those two people normally are typo-free.

I don't use spell checkers generally, but even a spell checker wouldn't have necessarily saved me from that one. "Payed" is a word (as in "payed out the rope"), but it just wasn't the correct word for that context.

Rob, nobody is typo-free. Not even the Professor.

Oh and librarians, etc., aren't immune either. At least one of them around here is prone to typing "loose" for "lose".

(Just want to point out I'm not a librarian any more, just library staff. And I'm full of typos. Usually not as bad, though, as the paper where I wrote; "After her death, Queen Margaret of Scotland Interned at Dunham Cathedral.")

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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