you might not know which fork to start with. it s okay, but you can do it. her coming on television and telling america that they could make great food out of the supermarket virtually changed the landscape of food in america. people didn t make jell-o salads and serve them at a dinner party anymore. this wonderful, steaming stew. you see how nice it is to have these big chunks. there. that s all for today on the french chef. this is julia child. bon appetit. in france, julia has no reputation at all. mastering the art of french cooking was never translated in french. when i talk about julia and
cameras in the cable. we carried all the cameras up three flights of fire escape which, in the winter, was a daunting project. we had big, heavy, awful cameras. i hated those cameras. tubes literally tubes would fall out on the floor. there was a lot of creative work with duct tape, holding things together, patching things up that started to fall down in the middle of things. i pointed out to her that we had no tape editing. we weren t to cut it in any way. there was no teleprompter. so, we had to do it in long takes. welcome to the french chef. i m julia child. today we re cooking a goose. we re going to use the goose liver. and the goose liver is enormous. a pale liver is usually the best
negotiator, and eventually simca agreed. at one point, a magazine sent reporters to take pictures. simca was not included in that session. i know that she was really hurt. the relationship became frosty because it was hierarchal. it was julia child and simca. julia was the star. the station executives were determined that we continue these cooking programs. we re having a cheese and wine party today on the french
wine party today on the french chef. the platter, that one molded very badly. that s too bad because it does look very nice. rule one, strangely enough, is read the recipe. mastering was such a success that it led to book after book. there was a great appetite for any new julia child content. you ve got to have a food processor. tonight s program features two great cooks, jacques, and julia child, who needs no introduction. we re going to start with some shrimps, aren t we? julia, you re going to saute those in there. yes. i hate to admit that i just cut
which in the winter was a daunting project. we had big, heavy, awful cameras. i hated those cameras. tubes d literally tubes would fall out on the floor. there was a lot of creative work with duct tape, holding things together, patching things up that started to fall down in the middle of things. i pointed out to her that we had no tape editing. we weren t to cut it in any way. there was no teleprompter, so we had to do it in long takes. welcome to the french chef. i m julia child. today we re cooking a goose. we re going to use the goose liver, and the goose liver is enormous. a pale liver is usually the best color rather than the dark one. so we re going to use this in the stuffing, so we just chop it