When Julia Child’s seminal show The French Chef debuted in 1963, little did anyone know that she would change the way Americans thought about cooking forever. With her distinctive voice and infectious passion for French cuisine, she demystified classic dishes and empowered and inspired millions of home cooks and professional chefs.
In Dishing With Julia Child, nine of today’s most respected chefs — José Andrés, Rick Bayless, Carla Hall, Vivian Howard, Sara Moulton, Jacques Pépin, Éric Ripert, Marcus Samuelsson and Martha Stewart — gather together to screen — and delight in — favorite episodes of Child’s iconic show. As they watch, they share personal reminiscences, anecdotes and a few laughs as they discuss the immeasurable impact she had on their lives, careers and the American food scene.
The Whole Fish Story #101 Jose Andres and Eric Ripert are amazed by Julia Child's hands-on treatment of a whole fish, how much information she conveys in the show and her ability to work without any retakes.
The Good Loaf #102 Vivian Howard, Marcus Samuelsson, Carla Hall and Sara Moulton follow Julia Child's breadmaking recipes for classic pain de mie and a raisin bread, highlighting her role in reorienting people's perception of food.
Your Own French Onion Soup #103 Rick Bayless marvels over Julia Child's knife skills and what great training technique she provided, while Jose Andres and Eric Ripert wonder how many tips are in her 200 episodes of "The French Chef."
Boeuf Bourguignon #104 Sara Moulton, Carla Hall, Jose Andres and Eric Ripert discuss how comfortable and magnetic Julia Child was in her first episode. Martha Stewart weighs in on how influential Julia was in changing how viewers thought about food and cooking.
The Potato Show #105 Rick Bayless comments on Julia Child's performance preparing potatoes. Collaborator and dear friend Jacques Pepin discusses her love of butter and her gracious approach to meet all of the staff at restaurants where they dined.
To Roast A Chicken #106 Vivian Howard and Marcus Samuelsson enjoy Julia Child's presentation of chickens. They note how she invented cooking on television and discuss her mission to educate viewers about the value of prime ingredients and how to prepare them.