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S2 E12 Artichokes From Top To Bottom

Instructional & Educational

TV-G

29m

Feb 23, 1964

Julia Child shows you how to buy, prepare, cook, serve, and eat artichokes.

Season 2, 20 Episodes

Caramel Desserts,

Julia Child is all about caramel and makes two handsome and easy molded desserts -- Caramel Custard and Apple Souffle.

Julia Child shows you how to truss, stuff, brown, roast, braise, sauce, and carve your goose.

Chestnut Cookery,

Julia Child demonstrates new ways to use chestnuts, including peeling, braising, and pureeing them, and creating a magnificent French dessert.

Bringing In The New Year,

Julia Child presents a galaxy of amuse-gueules -- little appetizers to brighten your New Year’s table.

Julia Child cooks up France’s most famous chicken dish -- Coq au Vin --and makes dining at home just as easy and exciting as dining out.

Julia Child features her meaty French version of Baked Beans.

Vegetable Adventures,

Julia Child showcases the metamorphosis of a head of lettuce into a delicious cooked vegetable and the transformation of a jar of sauerkraut into a savory party dish.

Julia Child demonstrates Pate Feuilletee, showing you how to be successful with the pastry dough you thought you could never make and which has a thousand uses, from appetizers to desserts.

More About Puff Pastry,

Julia Child highlights another way to make the famous French thousand leaf pastry dough and demonstrates how to make Vol au Vents and patty shells.

Fish Mousselines,

Julia Child's fish with a new look and a new taste is guaranteed to turn anyone into an ardent fish fan.

Cake For Company,

Julia Child bakes a Biscuit au Beurre Fourre l'Orange -- French butter sponge cake with an orange buttercream filling and an apricot almond glaze. This is a cake that rises to every occasion.

Artichokes From Top To Bottom,

Julia Child shows you how to buy, prepare, cook, serve, and eat artichokes.

Elegance With Eggs,

Julia Child demonstrates how the modest breakfast egg can take you to lunch and dinner in fancy French dress.

Cold Souffles and Bavarian Cream,

Julia Child rediscovers an age-old dessert -- Cold Souffles and Bavarian Cream.

Case For Salmon,

Julia Child tips the scales in favor of a fishy client.

Broccoli And Cauliflower,

Lest we forget broccoli and cauliflower, Julia Child takes a fresh look at this talented twosome of the cabbage family.

Veal For A King,

Julia Child cooks up Veau Sylvie, taking the familiar leg of veal and then stuffing, braising and saucing it until it becomes a regal roast.

Julia Child features soup, including Potage Parmentier, the distinguished parent of French vegetable soups, and two other celebrated soups -- Watercress and Vichyssoise.

Flaming Soufflé,

Julia Child showcases a delicious dessert soufflé that is unconventional from start to fiery finish.

Small Roast Birds,

Julia Child shows you the elegant French way to roast and serve squab and small game birds.

Details

The French Chef

Instructional & Educational

TV-G

10 Seasons

29m

Julia Child and her series The French Chef introduced French cuisine to American kitchens, forever changing the way we cook, eat and think about food.

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