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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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 they obviously go to bed every day. ♪ [ singing in foreign language ] >> julia's advice for a good marriage was to maintain the three fs. you had to feed your man. you had to -- your man, and you had to flatter your man. >> everyone we knew in france was interested in food. most discussions were about food, really. >> julia met simka at a party, and they found many, many things that they could share. >> simone beck. she was a very good cook. we met and we just immediately became bosom friends. i had some american friends who wanted to learn cooking, so they said, will you teach us? i thought, heavens, i'm not ready for that, but simka was. she also had her friend and colleague louisette. so we started our cooking school, in our kitchen which had room enough so we could have six pupils. simka and louisette had been doing a book on french cooking for americans and they needed an american collaborator. >> so we did an american view, an american attitude. >> so we started writing our book. >> the goal of the book was to make french cooking for americans with american products so that you could replicate it here. simka, her partner, found that difficult, because simka felt it should only be done the french way regardless. >> simka was a very willful woman. she was very -- no problem in saying, you don't do it like that. no, that's not how you do it. you do it like this. it sounded like orders, like she wanted to regiment everyone, like a police officer. >> simka was not an easy woman. nor was julia. they both had very strong opinions. >> i had start in the quite late when i started cooking, and i found that the recipes in all the books hi were really not adequate. they didn't tell you enough. so i felt that we needed fuller explanations so if you followed one of those recipes it should turn out exactly right. >> they would try the recipes again and again to make sure thuld work. there were a lot of revisions. >> julia was quite scientific. she was kind of like a chemist, doing the experiment over and over and over again until they got it right. >> she didn't know how to take shortcuts or take half measures. okay, it's not working we're going to have to do it all over again. >> i sent a copy of this group of recipes to a friend of mine the thoughten miff lynn, and they offered us a contract for a book. we were delighted. >> then paul child's career took them away to marseille. at the time we didn't have to means we have now, email or anything. so it was all by mail. simka would type recipes, send them to julia. julia would send her own ideas. and back and forth. >> it was a tremendous amount of work. it took 12 years to write the book. 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(burke) we should. ♪ we are farmers. bum-pa-dum, bum-bum-bum-bum ♪ covid-19 moves fast, and now you can too by asking your healthcare provider if an oral treatment is right for you. oral treatments can be taken at home and must be taken within 5 days from when symptoms first appear. if you have symptoms of covid-19, even if they're mild don't wait, get tested quickly. if you test positive and are at high risk for severe disease, act fast ask if an oral treatment is right for you. covid-19 moves fast and now you can too. she had type all the recipes in triplicate and send one copy to my mother, her sister to make the recipes as an american housewife. >> she's there with you holding your hand each step of the way. ♪ >> the book was finished, and we sent it. and they rejected it. >> they said to her nobody wants to read a treatise on french cooking. people want a mix and stir cookbook. they want something that's convenient. cookbooks at that moment in time they would not go particularly deep in terms of explaining recipes, and julia's book was a very different proposition than anyone had ever seen before. >> that was very disappointing to have them turn it down, terrible. she really had great hopes it was going to take off. >> at the same time paul was deeply frustrated with the bureaucracy and the petty politics in the u.s. embassy. he was called back to washington and accused of being a communist and homosexual. the accusations were untrue, but he was humiliated and furious, and he ended up taking an early retirement. in 1961 julia and paul moved into their house in cambridge, massachusetts. >> paul didn't have a career at that point. i think they were a little mystified as to what they'd do. >> an editor by the name of judith jones got the manuscript, read it and in a memo she wrote, reading and studying this book seems to me as good as taking a basic course at the cordon bleu. i think this book will become a classic. judith needs to convince the publisher this book has merit. alfred was not convinced at the outset, although judith's passion for the project led him to believe this is a book they should take a flier on. the title of that book was mastering the art of french cooking. when judith presented that title to alfred he said to her if anybody buys this book i will eat my hat. >> when the book came out it seemed to have came to the osa. at that point in 1961 i don't think there were many book tours, but we decided to go around the country to promote a book. the book review program in boston. to liven things up i made an omimate, so that's how the idea of a cooking show started out. >> from the first time she appeared on that show julia was different from anything on television. >> on television women were basically part of the window dressing, young attractive and sexy way or every day housewife type but a housewife on steroids because no one dressed like that in reality to be in their homes. >> and you certainly didn't see them doing any kind of teaching. they were objects. >> there are no clean socks. >> when we started the french chef i was paid $50 a show because it was just an experiment. >> the station executives wanted to see if this thing will fly, and they said, you know, not everything we try is successful. we had no studio space for the show, and the boston gas company came to the rescue, and they said you know what we have a demonstration kitchen. it's got a nice flat floor so you can roll your cameras around it. >> wgbh, everything was low budget. they scraped by month to month. >> only with this equipment can we record on the spots for you. >> most of the major programming was done out of a mobile unit that had a generator, three 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. 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. a-plus. still got it. 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the goose. and here it is all juicy and ready to eat. look at this magnificent head. >> it was often just one dish. >> they had to have food in different stages ready, the raw fish, the partially cooked fish, the fully cooked fish. >> there, now that's ready to eat. >> we used a heavy nasty mic, in fact it even had a little charge to it. occasionally she would get a little shock. >> every time i touched the stove the microphone would go -- >> if paul wasn't busy he'd be sharpening a knife or scrubbing some residue off the bottom of a pan. he was a big, big help. >> we find i didn't have any feeling for time and were just galloping through it, so we changed the system of having idiot cards. >> i had little slides that said slow down and speed it up. sweat the producer bothered her julia would be dripping sweat into the various dishes she was working on. i would hold the sweat thing in, julia was supposed to mop her brow rather than continue to pour. >> when you hold your knife you take your thumb and forefinger and rip the top of the blade like that and hold the rest of the knife in your other fingers, you see that way. >> it was really a teaching show, to try and teach the proper way of doing things. because it makes all the difference in the taste, that care. that's what gives it that lovely french taste. >> she really taught what was the essentials of the dish. >> you're going to get a much smoother and nicer tasting sauce. if you felt it didn't have enough garlic, you can put some in now. >> and you must remember to taste as you're cooking. does it need more salt? we need more sugar. is it getting too sticky? >> that's very good. here is a great big old bad artichoke and some people are terribly afraid of it. >> at that point people weren't very advench s. the general public had never eaten a fresh artichoke or fresh asparagus until we began showing them. >> i'm going to flip this over. a rather daring thing to do. you have to have courage in your convictions particularly if it's a loose mass like this. >> well, that didn't go very well. >> if she made a mistake she wasn't remotely rattled. >> i didn't have the courage to do the way i should have. >> she felt that making a mistake was a good thing just so she could then show you how to fix it. >> anytime that anything like this happens you haven't lost anything. you can always turn this into something else. we'll pretend this was supposed to be a baked potato dish. >> watching educational television can be entertaining, it can be dull. we made it fun because i was having a good time. >> so many people seem to hate fish. oh, i hate fish. why do we have to have fish? i just hate it. >> she was such a character, that voice, the fact she was so theatrical. >> just beat it. that's all you need. i'm all ready to make fish! >> she was always waving things or banging things. >> i'm julia childs. >> but she really knew what she was doing, terrific technique. >> here's the dome of caramel. >> she would make the most ridiculously complicated recipes and pred tend it was simple as can be. whether you cooked or didn't cook people would just watch her for fun. >> everyone would say have you seen julia this week? >> the french chef, a mere inexpensive effort, seemed to capture the imagination of its audiences and granted public television audiences it never had before. >> the inemitable julia child. >> she's a celebrity. >> i cannot tell you what it was like to see 500 or 700 women waiting to see julia child cook. and of course sales of mastering absolutely soared. julia really started the whole love of cookbooks and the whole desire for publishers to promote one. >> i think i love you. it's good. >> it was a surprise how it took off. she was in her 50s. i don't know what she expected, but i imagine she hoped it was going to work. but i don't think she had any idea of the magnitude of it. >> will you please welcome julia child? is there attitude or frame of mind or a personality type or something that makes for a good cook? would i qualify, for example? >> if you're hungry, yes. walking forward and salivating about what you're about to prepare is important. >> and i find there's a sensual pleasure in handling food. does that mean i'm odd? >> it means you're following the modern trend of america because i think more and more people are getting interested in cooking. it's a creative activity. >> i happened to appear at the right time just when people were ready to go into more interesting cooking. >> the kennedys were in the white house when i started out. and they have their wonderful french chef. everything they did was news. and when they did food of course then became news. >> america was looking beyond its borders. it seemed to be a moment where we were ready to embrace culinary rises. >> we were ripe for a change, and there i was. >> today we're going to make chocolate cake and it's a very special, very chocolaty bittersweet lovely cake. >> julia was not a particularly remarkable beauty. she was middle age with freckles and her hair changed daily, but you were mesmerized, spell bound by what she was saying. >> people could relate to her. i learn how to cook at my age, and you can learn how to cook at your age as well. >> cooking lots of it is one failure after another and that's how you finally learn. the phrase “slice of heaven” comes to mind... marco's. pizza lovers get it. okay everyone, our mission is to provide complete balanced nutrition for strength and energy. woo hoo! ensure, complete balanced nutrition with 27 vitamins and minerals. and ensure complete with 30 grams of protein. ♪ ♪ get ready - our most popular battery is even more powerful. the stronger, lasts-longer energizer max. ♪ you know real chili never has beans. you know which pizza is eaten with a fork and a knife... and which one is definitely not. you know a cappuccino is for the morning and an espresso is for the afternoon. you know how to answer "sparking or still" in over 12 different languages. you'll try anything that's not currently alive... unless of course it's highly recommended. the delta skymiles® american express card. if you travel, you know. wow! it's been 38 years since we were here. back then we could barely afford a hostel. i'm glad we invested for the long term with vanguard. and now, we're back here again... no jobs, no kids, just us. and our advisor is preparing us for what lies ahead. only at vanguard, you're more than just an investor you're an owner. giving you confidence throughout today's longer retirement. that's the value of ownership. i would definitely recommend the new sensodyne nourish to my patients. sensodyne nourish has a bio-active mineral action that nourishes and strengthens teeth. patients should act now to prevent sensitivity in the future. the new sensodyne nourish will help patients invest in healthier teeth. hitting the road, not all 5g networks are created equal. t-mobile covers more highway miles with 5g than verizon. t-mobile has more 5g bars in more places than anyone. another reason t-mobile is the leader in 5g. we would watch julia's show with my grandmother and then grandpa would go buy the ingredients and we would cook that meal. she just seemed so unpretentious you thought if she could do it, you could do it. >> we all grabbed on to julia, and we began cooking her things. >> she was giving the opportunity to say don't be afraid of failure. just enjoy it. >> you might mispronounce it, or 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 simca, no one knows. there's no trace of their work. >> simca, finally. >> so we're going to make the special party platter. >> i remember once asking my aunt, does it hurt you that she's so successful in america? she simply replied, "she's a business woman now." >> you could even use a pie crust mix, couldn't you? >> i'm french. i hate the mix. >> 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 chef." that's too bad because it does look very nice. rule one, strangely enough is read the recipe. >> it was such a success it led to book after book. >> there was a great appetite for any new julia content. >> you better have one of these food processors because then you can do it all by yourself. >> tonight's show features two great cooks. jacques pepin, who at one time was the personal chef to charles de gaulle, and julia child who needs no introduction. >> we were going to start with some shrimps, weren't we? they're right down here. >> are you going to saute those in there? >> i hate to admit that i just cut my finger before. i'm going to let you do the sauteing. >> ten minutes before we start, i had a paring knife, and julia took it and cut the end of her finger off. a big piece like this. so i push it back together. it was all by the skin. i push it back together, and i tie a towel around. what are we going to do? julia said we're not going to do anything. jacques is going to cook. i'm going to taste, and the show went on. >> you want the whole orange cut into pieces. >> after the show, we went to the hospital. she had five sutures. the day after, she went on the johnny carson show. >> did you do this in the kitchen? >> i did this in the kitchen. >> excuse me for laughing. i thought good cooks were not supposed to do that, julia. >> i don't know. i cut a good piece of my finger. >> did it go in the preparation? >> that wasn't part of the recipe. >> i see. >> i'm julia child, and i'm going to make a homemade feast. >> we happened to turn it on, and there it was live. >> now i've done it. i've cut the dickens out of my finger. i'm glad in a way this happened. oh, god, it's throbbing. >> she had a copy, and at dinner parties at her house, she would show the dan aykroyd tape. >> it was very funny. we loved that. >> why are you all spinning? oh, i think i'm going to go to sleep now. bon appetit. e with newfound happiness and zero surprises. and all of us will stop at nothing to drive you happy. we'll drive you happy at carvana. what do you think healthier looks like? cvs can help you support your nutrition, sleep, immune system, energy ...even skin. so healthier can look a lot like...you. cvs. healthier happens together. 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. thanks for coming. now when it comes to a financial plan this broker is your man. let's open your binders to page 188... uh carl, are there different planning options in here? options? plans we can build on our own, or with help from a financial consultant? like schwab does. uhhh... could we adjust our plan... ...yeah, like if we buy a new house? mmmm... and our son just started working. oh! do you offer a complimentary retirement plan for him? as in free? just like schwab. schwab! look forward to planning with schwab. 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. [♪] if you have diabetes, it's important to have confidence in the nutritional drink you choose. try boost glucose control®. it's clinically shown to help manage blood sugar levels and contains high quality protein to help manage hunger and support muscle health. try boost® today. dad! a dinosaur! it's just a movie. no dad, a real dinosaur! show doorbell camera. the new xfinity video doorbell works with your xfinity home system for real-time alerts no matter what's at the door. get off the car... it's a lease! jurassic world dominion, in theaters june 10th. rule your home security with xfinity home. julia child, you were quoted as follows. i think the role of a woman is to be married to a nice man and enjoy her home. do you standby that? >> yes. because i'm a homemaker as well as a tv cook and a teacher. >> i wondered if the women's liberation movement had caused any adaptation by you and your sensi sensibility to their needs? >> no, i'm a workingwoman myself. the working day stops around 7:00, and when the news goes on i start dinner. the making of a home to me is one of the most important things in the world. i just love living with my husband, and can't imagine not having a happy home with him. >> julia never called herself a feminist although she was clearly really important to the feminist movement. >> women were treated pretty badly in cooking school. teachers were all european male chefs, and they'd rather not have women in their kitchen. >> most women felt that they couldn't really have a career making money in food. but her success really opened up a career path to a lot of women who may not have thought about it at the time. >> when i started working with julia, we'd walk into a restaurant to have a meal. then afterwards, they'd want to give us a tour of the kitchen. and the first thing she would say is, where are all the women? how come there's no women in here? she absolutely expanded the possibilities of what women could do. >> a lot of the people in our neighborhood were harvard faculty, all men. but julia was one of the major figures. she was very eager to meet everyone, to learn about them. but paul was always an enigma to me. i never quite knew what was going on in his mind. >> he was very exacting about words. if you used the wrong word or pronounced it incorrectly, he would let you know. >> he was very proper, very proper. and he was critical. people were afraid of him. but she adored him. she had a pet name for him. it was pesky, and that's what he responded to. >> he's a one-man art factory. he's a painter and a photographer, and he can make furniture and do just about anything. and we've always liked to do things together. >> paul became her business manager, her chief mushroom dicer, dishwasher. if julia was the boxer, he was the corner man. >> paul who's very organized made sure julia had everything she needed. he helped her do the research. he wrote up the cue cards, made sure she had her knives. he made sure she was ready to roll. >> i wouldn't be doing anything if i weren't with him because he's been a wonderful support and encourager. >> he watched with enormous pleasure as she eclipsed him. men of his generation just did not do that. they did not push their wives to be the best that they could be and then happily stand back and do everything they can to help her career. >> my aunt julia was very sad about not being able to have children. i think she would have liked to have had at least one. but that wasn't to be. she saw me as a child she didn't have, and actually all her nieces and nephews, she embraced us as her children. what she said to me later was, well, because i didn't have kids, i could throw myself into work. >> i want to do this very slowly. turn it over. push it back just a little bit. you can see that's -- >> she got word that she had breast cancer. paul was absolutely devastated. he thought he was going to lose julia. >> julia was very stoical about it. in julia's family, you would never talk about illness, let alone cancer. you didn't want to upset people. >> she never complained about it. she never complained about it. she would say, i've got to go in and get this taken care of. >> she had a scar that ran from her shoulder almost down to her belly, and she said she was in the bathtub and looked down at herself and was sobbing. paul came into the bathroom and said, what's wrong? and julia said, how are you going to ever love me? look at -- look at me. paul said, i didn't marry you for your breasts. i married you for your legs. and so she said she never gave it another thought, and that was -- that was that. >> i'm perfectly fine now, and thank heaven i'm just very grateful to be alive. >> she is really a tomorrow person. she's not a yesterday. we don't care what happened yesterday. we only care what happens tomorrow. >> please welcome now julia child. [ applause ] >> you go at things in a rather fearless manner, and it just shows a very direct approach. >> you have to be careful because you do get criticized. >> julia was very strongly pro-choice, and she supported planned parenthood always. >> have you ever been to any of our planned parenthood centers before? >> she thought it was very important for women to be able to determine their own lives. >> julia child became part of what was called our board of advocates. she opened up the idea that we could have people known for something other than health care but who understood the importance of women and women's rights and women's access to health care be part of this movement. julia's audience were women from all walks of life. they were in rural america. they were in big cities. and the power of her saying, i support planned parenthood, i stand with planned parenthood, was really important. >> the crowd at stepherson's supermarket was primed and ready for the cook's arrival. jockeying for the best position to buy the limited number of autographed cookbooks. but a group outside was busy protesting what they feel are far more important matters than how to best broil a beef. >> we're out here to let the people know what stores, what agencies and businesses are supporting the abortionists planned parenthood. >> they say they're going to picket every memphis appearance made by the culinary queen. >> she risked her own celebrity, her own reputation to associate herself with an issue that some people found controversial. >> that kind of backlash, she just let that roll off. it kills 99% of plaque bacteria and forms an antibacterial shield. try parodontax active gum health mouthwash. covid-19 moves fast, and now you can too by asking your healthcare provider if an oral treatment is right for you. oral treatments can be taken at home and must be taken within 5 days from when symptoms first appear. if you have symptoms of covid-19, even if they're mild don't wait, get tested quickly. if you test positive and are at high risk for severe disease, act fast ask if an oral treatment is right for you. covid-19 moves fast and now you can too. 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. ♪ (drum roll) ♪ ♪ (energetic music) ♪ ♪ ♪ ♪ ♪ (camera shutters) the all-new lx 600. ready for any arena. ♪ ♪ here we go... remember, mom's a kayak denier, so please don't bring it up. bring what up, kayak? excuse me? do the research, todd. listen to me, kayak searches hundreds of travel sites to find you great deals on flights, cars and hotels. they're lying to you! who's they? kayak? arr! open your eyes! compare hundreds of travel sites at once. kayak. search one and done. the best french way of doing green vegetables is to put them into an enormous pot of rapidly boiling water. 15 years i've been at people how to cook things properly. >> julia had given our mothers, our aunts the idea of trying to make great food. but our generation tried to take it to the next step. these young cooks set out to start going to farmers to get great food. julia's notion was that anybody who learned technique could cook great food out of the supermarket. our mantra was the opposite. you can't cook good food unless you've got great ingredients. >> you run into all this business on the nouvelle cuisine of underdone vegetables. then you can't eat them because they're practically raw. >> she was defensive. she'd been queen for so long, and she had so changed american food that the notion that there was a generation that was critical -- i mean she was not used to criticism. >> and action. >> give me the wide shot. >> 1980, julia had her first really big setback with pbs when they didn't air her new program all across the country. >> why are we not going to see your new show here on public television? >> i don't know. it's up to every public television station what they want to show. maybe they don't like food. ♪ >> pbs started to take julia less and less seriously, focused resources in other ways. i think it had something to do with her gender and her age. they were sort of easing her out. they were getting ready to put her out to the farm. >> julia was hugely frustrated by this. she said, forget it, pbs. i'm done. and she quit. she could have quietly gone into retirement, but she didn't want to do that. >> she would say, if they don't see you on television, they think you're dead. julia was a dynamic force that would not be silenced, would not lay about waiting for her next great television show. >> and so she went to work for "good morning america," abc's commercial show. >> that's tomorrow on "good morning america." >> this morning, julia child is back with us in our kitchen. >> on "gma," she had to do an entire dish in three minutes, but she learned to adapt, and it provided her a much larger audience. >> you don't put your hands on this. >> oh, you don't. >> i'll explain that later. >> julia was on incorrigible flirt. >> you say tomato, i say tomahto. >> i don't say potahto. >> here's this 75-year-old woman that i'm talking to or on into her 80s, and yet she's flirting. she's making you feel as if what you're saying is just the smartest thing she ever heard. >> if you were to invite me to your home for the holidays -- fat chance, but if that were -- >> well, i would. >> i'd love to. what would we have? >> we'd have hamburger, but in a very special way. >> she liked to flirt. >> i know. i know. >> we better taste it, i think. i have an impeccably clean mouth. have you? >> yes. >> we say in french -- [ speaking foreign language ] >> she was wonderful with women, don't get me wrong. but she really liked men the best. >> she was friend with men. some were gay. the other one loved women, you know. you know, it's life. >> she liked straight men better although the cooking world was full of gay men. many of them, she was very close to. bob johnson was her lawyer, and she felt a great loyalty to him. >> i don't think that julia thought that bob johnson was homosexual. >> he had a girlfriend that came to all the parties, and she used to say, i wonder when they're ever going to get hitched up. she just didn't see it. >> did not acknowledge it. >> she called homosexuals "homos." did you see all those homos in the audience? it was derogatory. >> it was new for all of us. we were coming out of a period of when gay people didn't exist or really weren't meant to. bob told her he had aids. >> when bob johnson died of aids, it really hit her hard. she did a 180, and she had a revelatory moment. she would say, who is going to take care of these people? they've got this horrible disease that nobody understands. and so she did an aids benefit, and she thereafter became quite outspoken about her support of the gay community. >> aids is just a horrible disease, and we have to make everyone very well aware of it. and this is one of the very best ways of doing it. food is love, isn't it? because it gets everybody together. >> julia came from a place where there was a very set notion of how a person lived one's life. but she was a person who was very much about "i can learn." her whole life was about evolving. get ready - our most popular battery is even more powerful. the stronger, lasts-longer energizer max. mamá, growing up... you were so good to me. you worked hard to save for my future. so now... i want to thank you. i started investing with vanguard to help take care of you, like you took care of me. te quiero, mamá. only at vanguard you're more than just an investor you're an owner. helping you take care of the ones you love. that's the value of ownership. among my patients, i often see them have teeth sensitivity as well as gum issues. does it worry me? 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>> just give me a good steak or hamburger and i'm happy. >> this is my kind of gal. really, you're not a health -- >> i'm certainly not. i health of any kind. >> julia would cook with butter, a lot of butter. >> i have 6 1/2 sticks of chilled butter. >> jesus, julia, you and your butter i'm telling you. >> isn't butter fattening? >> nah. >> i tell you there's so much in health and nutrition a lot of people are scared with their food. >> her wonderful butcher. she trimmed the fat. she slashed it in diamonds so the drippings would escape. she roasted medium on the outside, quite dark pink for the rest. ♪ the potatoes, you cut in big chunks, blanched them, scratched them with a fork, and they'll absorb more of the dripping, and so you'll get a lovely crusty outside. and gravy. there will be all those nice juices in the bottom of the pan, and you add two or three cups of beef stock, boil the hell out of it until it starts to make a very characteristic noise. and that's gravy. ♪ i'm slightly ashamed to say i'm constantly thinking about it. ♪ >> julia always came back to france. julia and simca renewed their friendship, and they never ceased being friends. >> julia and paul built a house on the major property that belonged to simca called la pitchoune. >> this is where we live in provence. you smell the olive blossoms and the wild herbs. it's the most lovely country. >> she really loved france and the markets, and she loved people. [ speaking foreign language ] >> i could see her come alive when she got to france. it was a very special place to her. it's where she discovered herself. it was such a respite for her and paul to be there. >> paul had a heart attack, and he had a mini stroke. >> it left him with what he called scrambled brains. here's this guy who is this wonderful intellect, very physical person, and he could barely speak. he was very moody. he never fully recovered from that. >> it was really hard to see him lose that major part of his personality. but julia treated paul as if he was as okay as he could be. so whenever they traveled, he went. >> you never saw her without him. he would be sitting in a corner quietly, but he was always there. >> it was sort of a slow and steady decline. >> he had been having dementia problems. the decision had been made that it was time for paul to go to a nursing home. we took him there, and she had made sure that there were photographs and things from their home in this room. and he sat on the bed, and he said, why am i here? you know, why am i here? why am i not in cambridge? and she had to talk to him and say, well, this is just a nice place to stay tonight, and i'll be back in the morning, and a lot of excuses. then we got into the car, and she broke down. it was the only time i've ever seen her like that. >> julia didn't really show her grief very much. even when paul passed away, she was pretty stoic about it. i know that she cried privately but not -- she didn't -- she didn't know that anybody knew or heard or saw. >> you know, he was her life partner and best friend. it was hard. ♪ ♪ ♪ >> it was very sad for her, but she didn't let things get her down, ever. she just went right on . how much longer are we going to see you doing television? >> well, till i drop, probably. we're going to start out with a bone stuffed roasted turkey. here you are -- >> but now -- >> julia redefined age by example. when she was 87, she launched a 22-part series with jacques pepin. >> happy cooking. >> bon appetit. >> in classic julia fashion, she had a detente with pbs, she did a few series with them. >> this is a really good dessert. >> she was 91 when we were working together on her memoir. >> she did not recognize her advancing age. she would be resistant to it. she would not admit to it. she would not lie down to it. she was too big for that. >> julia became enormously generous to young chefs. she was very supportive of that. >> when julia child came to my restaurant, it was like taking somebody out of the tv frame and walking her into your restaurant. >> she created a real sense of excitement about the notion of food people coming together and supporting each other. >> and here's to our chef! >> and the notion that there was an american food movement. >> when i was a little girl, i used to watch you. you could make a mistake, and as a young woman, it taught me it that it was okay. >> yes. you don't have to be uptight. >> she was driven by the social aspect of what she did. she loved the energy of having people around her. >> well, that's wonderful. a nice bird on it, great. >> will you sign this one too? >> i certainly will. >> age did not stop her until her body really failed her. >> paul arranged all these. see, when you take it off, you can see where it's to go. these copper ones are all when we went over to france and paris in the early '50s. i think people enjoy seeing things like this. this was before the food processor. you would go like that. well, the trouble is you can collect so much stuff. >> julia child died today. she was 91 years old. the cooking icon who demystified french cuisine and brought it into american kitchens. >> she changed everything. we need to tell how important this woman is, was, will be. >> how do you know somebody's influential? go to the home of people that love cooking and tell me which book you see on the shelves. and the book of julia child is the one that keeps showing up. >> julia really paved the way for this incredible moment of food and pop culture, making this very domestic profession something extremely popular. >> all right, we're here! >> we've got eight tablespoons of butter. >> they're green beans. >> stand back. whoo! >> a lot of us write cookbooks and do tv as julia did, but she got the train out of the station. >> chefs, we used to be in dark kitchens with not a lot of light, usually in the basement. julia said cooking should not be relegated to a back corner. if today young generations have this love for food and instagram and twitter, without a doubt, julia planted that seed that now we're seeing the fruits of it. ♪ >> in this stew, we don't want sliced mushrooms. we want quartered mushrooms. we just cut them like that. we're going to saute them. it always takes a little while. you just have to be patient and wait. >> one of the first programs that we ever did was the single take of boeuf bourguignon. >> and our sauted mushrooms. >> she starts with the raw meat, and she finishes with this lovely stew. that program, recorded way back in '64, was still playing somewhere on some educational television station for 50 years. >> this is julia child for "the french chef." see you next time. bon appetit. ♪ ♪ i don't want french fried potatoes ♪ ♪ red ripe tomatoes ♪ ♪ i'm never satisfied ♪ ♪ i want the frim fram sauce ♪ arthur ash, bright young member of the united states cup team. >> people think we're all brawn and no brains, i like to fight the myth. >> he evolved from someone who was analytical to someone who became more about direct account. >> i just think about all that he did. >> he never forgot about his race, when i say his race, i'm talking about the human race. did you know what you were taking on in that kind of sense? not being able to just walk down the street? >> no. i didn't. >> i don't think the royal family quite knew what to do with her. >> there was just a real frenzy around diana. >> it was like hav