julia child presents, the chicken sisters. ms. broiler, ms. fryer, ms. roaster. ms. capenette and old madam hen. but we're spotlighting ms. roaster of the year. ♪ manage to get in between the vertebrae. ♪ all right ♪ ♪ now dig this baby ♪ >> good and tight. slices right down ♪ i have only one and burning desire ♪ ♪ let me stand next to your fire ♪ >> it should have a butter massage. gets right into that skin and gives it a lovely flavor, and it helps it brown nicely. french food is just wonderful. i hadn't been turned on by anything until i got into french food ♪ let me stand next to your fire ♪ >> you can poach it or you can roast it the old-fashioned way in the oven. or you can roast it on the spit. i find that if people aren't interest in the food i'm not interest in the them. they seem to lack something in the way of personality. ♪ yeah, get on with it, baby ♪ >> i'm going to turn this chicken around, so whenever you think of roast chicken, you think of it this way. ♪ >> that's what i'm talking about. now dig this. >> just love that food. i could eat nothing but that the rest of my life. ♪ you better move over, baby ♪ ♪ ♪ i ain't talking about your lady ♪ ♪ oh, yeah, it's jimmy talking to you ♪ [ cheers and applause ] >> she's one of the most distinctive personalities that television has presented, ever. julia child. >> julia was more than a cook. she was a cultural force. she changed america. >> i think julia introduced us to a world of food. she made it look like it was fun. >> today you have rock star chefs. julia's the first. she's the madonna. she's the first that does all that. >> julia was a pop icon. >> i'm julia child! >> you could say julia, and everybody knew it was julia child. >> i didn't start television till i was in my 50s. just by chance i got into television. i seemed to be the right woman at the right time. >> behind me in this unassuming concrete building, filled with the tools of a remarkable industry called television. >> i was a producer/director of wgbh in the boston area. i was there in the office and the phone rang, and it was a woman with a kind of gasping, strange, very, very distinctive voice. and she said, i would like to request a hot plate be provided for mr. duhamel's prom i'll be on tonight. it was a book review program called "i have been reading". she was going to be talking about her book called "mastering the art of french cooking." i said, i'll pass this along, madam, but it's highly unusual. few people in those days watched educational television. >> how can we find the size of the earth? >> we had some distinguished faculty members who would explain high energy physics and high energy literature. >> the wrath of achilles, a destruction to the iliad. >> all readers of the iliad felt the bleak contrast of the bleak camp life of the greeks and the warm domestic atmosphere of the scenes inside troy. >> i mean, there was some pretty heavy going. i pointed out to her we don't really do much in terms of demonstrations. she said, well, i will still need that hot plate. she made a proper omelet in a proper omelet pan that night. and the host was blown away by its lightness and its taste. you have to understand, those days no one had an omelet pan in metro boston. if you were to say go, out and get some leeks, we wouldn't know where to start. or a garlic press. >> smart mother. plenty of time when you keep swanson tv brand dinners in the freezer. no more than 25 minutes, serve a meal that rivals real home cooking. tastes pretty good? >> delicious. >> >> american food was focused on convenience foods. frozen foods, canned items that were being advertised and touted as great ways to save time. >> everywhere there was packaged, processed, frozen under plastic, in boxes food. it was all very not recognizable. >> we ate without much style, flair, and imagination. so when julia did her omelet on that first example of her cooking on television, the phone began to ring, and the station actually got a pulse. what a sketch. what a take on french cooking. boy, i think i'm going buy her book when it comes out. it was all positive. and it gave the station management the idea that maybe a tv series could arise from this appearance. i was summoned to the office, and they said, we'd like to try two or three programs featuring julia child cooking. we'll make three pilots. >> hello. i'm julia child. welcome to the french chef, and the first show on our series of french cooking. we're going make beef bourgignon, beef in red wine. >> when i did the french chef, interest in the people making beautiful food that tastes good. >> i'm not going to crowd the pan, either. that's another extremely important thing, because if the pan gets crowded then the meat steams. ♪ >> my point is to make cooking easy for people so they can enjoy it and do it. it should be and is, i think, everybody's pleasure. i think you should have no fear of cooking. that's terribly important that you must be a fearless cook. and the more you learn how to cook, the easier it is and the more fun it is. >> cooking and food is important. being fed by our mothers minutes after we are born, that warmth. that's why we have this need to be filling the people we love. that gives me a sense of "i belong, i'm here, i am part of something bigger." . . >> cooking is about bringing people to the table. and once you surround yourself with people you love, that's how you connect with each other by sharing food. >> food for me is really a window into our own identity. it looks back at the history that was here before us. it really tells us who we are. if you want to taste who i am, taste this. hey, it's me...your skin. some cleansers get us clean - but take my moisture. cerave cleansers help me maintain my moisture balance with hyaluronic acid, plus 3 essential ceramides to help restore my natural barrier. so we're cerave clean. cerave hydrating cleanser. oh, marco's pepperoni magnifico. classic and old world pepperoni® on one pizza—and a large is just $9.99?! the phrase “slice of heaven” comes to mind... marco's. pizza lovers get it. ♪ ♪ make way for the first-ever chevy silverado zr2. with multimatic shocks, rugged 33-inch tires, and front and rear electronic locking differentials. dude, this is awesome... but we should get back to work. ♪ ♪ this good? 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"shoot it, camera, shoot a movie!" and so our humble team saves the day by working together. on miro. this is a hero, walking his youngest down the aisle, which to his bladder, feels like a mile. yet he stands strong, dry, keeping the leaks only to his eyes. depend. the only thing stronger than us, is you. it's 5:00 a.m., and i feel like i can do anything. we've been coming here, since 1868. there's a lot of cushy desk jobs out there, but this is my happy place. there are millions of ways to make the most of your land. learn more at deere.com think he's posting about all that ancient roman coinage? no, he's seizing the moment with merrill. moving his money into his investment account in real time and that's... how you collect coins. your money never stops working for you with merrill, a bank of america company. i was born in pasadena, california, august 15, 1912. it was a lovely, lovely place to grow up. >> pasadena was like paradise. my grandparents had this big old rambling house with an entire wall garden that had avocados, lemon trees. it was just beautiful. she was the oldest of three children. there was julia, and then john, and then my mother, dorothy. >> we used to hang on to bicycles and road all over, and we just had a good time horsing around. >> she was 6'3". john 6'4". my mother was 6'5". and grandma carol's reaction to having these three enormous children was, good heavens, i've produced 18 feet of children! >> we have very sensible new england type food, because my mother came from new england. roast and fresh peas and mashed potatoes, but nobody discussed food a great deal, because it just wasn't done. >> in that white angelo saxon society there were things you didn't discuss. sexual assault, politics. you definitely did not discuss money with people. >> she told people that she was middle class. but they to be really wealthy. the fact that she never cooked, i don't think that her mother cooked. i think the cook cooked. >> i was entered at smith college, and in those days women weren't taken very seriously as anything but just -- you could get married but you didn't go in for a career because there weren't any. i wasn't preparing myself for anything. i was leading really a leisurely butter fly life. i graduated in 1934. my mother became ill. she died when she was around 60. i went back to pasadena, took care of my father. >> julia's father john mcwilliams was very strict and very conservative. i think julia loved him very much, but it was hard to get close to him. >> her father really believed that like should marry like and that julia should become a traditional upper middle class well married woman. >> most of the women in julia's circle were getting marylried, d she wasn't. she was always a bridesmaid, never a bride. >> her father wanted him to marry the scion of the "los angeles times" family. julia didn't want to do that. >> if i had to marry a conservative lawyer i would have played tennis and became an alcoholic. >> she was proposed to, but declined. >> julia broke with her father, and she stood up to him. >> she had these romantic dreams for what he life would be. she was really pining for adventure. >> america is at war. its battle cry penetrates to the four corners of the earth. army, navy, and marine recruiting stations are overflowing. >> every day new legions are being called to active duty, afloat and ashore. >> wasn't until world war ii that everything really changed. everyone was dying to do something. you wanted to get in and help. so i joined up. i had nothing to offer except i could type, so i ended up doing office -- menial office work, and eventually got into the office of strategic services, the oss, which is the precursor a of the cia for special intelligence. i did want to be a spy and i thought i'd be a good one, because nobody would think someone as tall as i could possibly be a spy. >> she was not a spy. she did work with spies, working with top secret files as a clerk typist. >> the oss began to recruit people to go to the far east, so i volunteered. >> with julia, world war ii made a big difference. it was freedom. she never looked back with any wistfulness on the conservative, rather narrow life that she had lived until then . >> we sailed to ceylon, a remote island. charming and fascinating in the early days. kind of exotic. and that's where i met paul. we were building the burma road at that point, going to china. and paul, he was in charge of maps and diagrams. he was a graphics artist. >> paul was a poly math. he did not go to college. he was self-taught. but he was a very, very bright guy. >> paul was ten years older than julia. he had experienced life in a way that she hadn't. ♪ (sighs wearily) here i'll take that! 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that's not supposed to happen. >> after the war, the diplomatic courts sent people abroad, and paul spoke beautiful french, so he was sent over to paris. and that was where our wonderful life together really began. ♪ we drove through this beautiful french countryside. i was just beside myself with excitement seeing these ancient buildings and old churches. and we landed in rouen. i remember my first meal there. we had a beautiful first lunch. i had this delicious fillet of soul with butter. it was my first french food and i never got over it. >> if you have a -- [ speaking foreign language ] first you need a big sole. thick fillet. you melt butter. and when the it beer start to make little bubbles, you put your sole on both sides. and the flesh is transparent. it's absolutely delicate. it's one of the finest things in life. you just add some salt, very few salt, and some drops of lemon. just the fish. perfect fish in butter. it's perfect. and she said, voila, i found my way with the seoul. >> it was just absolutely delicious. and as soon as i got into france and realized what it was all about, it came upon me that that was what i had been looking for all my life. one taste of that food and i never turned back. we settled in the top floor of an old private house in paris. ♪ singing in foreign language ] ♪ ♪ singing in foreign language ] ♪ ooths the look of fine lines in 1-week, deep wrinkles in 4. so you can kiss wrinkles goodbye! neutrogena® new lash paradise mascara from l'oreal paris. 20 times more volume. up to 2 times more length. a clump resistant, caring formula now infused with floral oil. take your lashes to paradise. new lash paradise mascara from l'oreal paris. we're worth it. here we go... remember, mom's a kayak denier, so please don't bring it up. bring what up, kayak? 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"shoot it, camera, shoot a movie!" and so our humble team saves the day by working together. on miro. i decided that i would really like to do serious delving into cuisine so i enrolled in the cordon bleu. >> it's the oldest cooking school in paris with the top, top chefs, professional chefs, and we glorify the artistry of cooking. you have to understand that french look to their cooks and always has been looking to their cooks as artists. >> they had classes for the g.i.s on the bill of rights. >> because of the g.i. bill, all the soldiers who had come back from world war ii had the right to be funded to go back to civilian life. so julia was in fact with 11 g.i.s being trained by max, a fantastic chef. let's face it, max has very many male chefs was thinking she was the only female of the 11 g.i.s. was she even going to be serious? should she even be a true professional? >> in france, cooking was a word of man. [ speaking foreign language ] >> in my youth, i always heard a woman cannot be a chef because in kitchens, pans and pots are heavy and it's too heavy for her. >> it's fascinating to see how much there was to learn. the more i be the into it, the more i loved it, and the more i appreciated it as a true art form that you could spend your life over. >> we french love -- the last 200, 300 years, french codified the technical skills and the fundamentals of cuisine. it's like an architecture or in music you have to know your fen fundamentals and you can play with it. >> a lot of it is hand work. perfect dicing of things. all that takes practice. it really requires every aspect of your psyche and imagination and creativity. >> nothing was too much trouble if you were going to produce a beautiful result. i would go to the cordon bleu at 7:00 in the morning and finished around 11, and then i would rush home and prepare a fancy lunch for my husband paul. ♪ [ singing in foreign language ] ♪ [ singing in foreign language ] >> god knows it's a love affair with paul. it was obvious. he was smaller than julia, but he was looking at her with eyes. magnifique and she was always paul -- she was always asking. it's like a pigeon do. paul. and paul was looking at julia as she was god and he was admiration for his wife. ♪ [ singing in foreign language ] >> cooking, it's an expression of what you learn and what you see, what you smell, what you are able to do with your fingers. and when you cook, you give your love. it's more than to feed your body. it's have pleasure. [ speaking foreign language ] >> with julia and paul, clearly you read between the license. he comes home, she makes him a great lunch, and th