Product Description

Julia Child was not a natural-born cook - when she married she could barely boil an egg. But she fell in love with French food and soon enrolled at the Cordon Bleu where she learned the great tradition of Classical French cuisine. Later with two French women she devoted years to writing a manuscript finally published as "Mastering the Art of French Cooking" which became a culinary classic and sold over one million copies.Warm and exuberant Julia was a natural television star. In 1963 she appeared on public television in "The French Chef" a cooking series unlike anything yet seen on TV. Scooping up a spilled potato pancake or coaxing a reluctant souffl Julia was not afraid of making mistakes. Soon a nation fed on Shake n Bake and Tang would be experimenting with quiche Lorraine and boeuf bourgignon and cooking would become a national pastime.This is the story of Julia s two great loves- for her husband Paul and for cooking. Through an interview with Julia herself filmed in her fabled kitchen and rare images from the photo collection of Paul Child and from family photo albums Julia Child is revealed as few have seen her before in this tribute and testament to a great American icon.This special edition also contains 2 discs featuring 12 classic episodes of "The French Chef".Format: DVD MOVIE Genre: MISCELLANEOUS/SPECIAL INTEREST Rating: NR UPC: 783421414297 Manufacturer No: WG41429

Product Details

• Amazon Sales Rank: #9820 in DVD
• Brand: WGBH BOSTON VIDEO
• Released on: 2006-10-17
• Rating: NR (Not Rated)
• Aspect ratio: 1.33:1
• Formats: Box set, Color, DVD, NTSC
• Original language: English
• Number of discs: 3
• Dimensions: .50 pounds
• Running time: 348 minutes

Customer Reviews

Well done tribute to our Julia!
This is the third installment in which I hope continues to be a series of Julia's cooking shows. The difference in this set is that one of the three discs contains the biography of her life and her two loves (Paul Child and cooking and in that order) and and weaves them wonderfully from her pampered beginning to her iconic growth that created the cooking world as we know it today.

Regarding her biography I have seen several bits and pieces of her life on various programs but this one particular tribute was most well done. They must have been quite acceptable to Julia because there is film and photos of her from her youngest years to present day events, as well as her own accounts that seemed to have been made rather close to her later years. And sometimes its the little details that are mentioned that give you just one more insight into who she was, and you feel that you know her just a little more. But what is our interest in this tall, gangly lady from the East Coast? Many have tried to figure it out, but then again, why analyze? Just enjoy.

Per usual superb standards, the package which contains the golden nuggets of her TV shows come rather well-contained and protected in a sturdy jacket. There are various photos of Julia from different times of her show, both black & white and one in color. Each of those photos give you insight into what made the country love her. She was so very much above being pretentious that what you saw was what you got; if it was a good show, she looked comfortable at the end but if she truly worked extra hard to get a dish and its finer points across, she looked a bit disheveled with her hair a bit messy, and seemingly a wee bit tired for the effort. But all this not because the cooking was impossible or difficult, but because the technology that modern day cooks and chefs have now is the art of takes and retakes, and Julia did not have that luxury back then. It was real-time cooking; the shows were live. The ability to re-do a scene or clean up a spill were not available because it was live TV and very expensive. With Julia, she gave you honesty and a great deal of empathy for loving an art that can put you through your paces, but a challenge that you gladly accept nonetheless. As her shows progressed and technology changed, she was able to enjoy an easier pace and filming was less stressful. But you will learn all that in the biography portion of this set so that when you watch the actual cooking shows themselves, your appreciation for her will be much more fine-tuned and much more understood.

Disc One:
The American Masters Series on "Julia Child: America's Favorite Chef!"

Disc Two:

STARTERS and SIDE DISHES: Brioche and Pate a Choux (this was particularly enjoyable in that you can use a variation of the dough to make other types of main meals or use it as dessert)
MAIN COURSES: Coq au vin (also known as Chicken Fricassee though it sounds so much more lovely in French) and Pot au Feu
DESSERTS: "Introducing Charlotte Malakoff" which was simply a fun name to describe making lady fingers as is and for other desserts, and Petit Fours (these are the greatest individual, yet elegant way of serving the most beautiful cakes!)

Disc Three

STARTERS and SIDE DISHES: Bourride and aioli, quiche lorraine offerings
MAIN COURSES: Coquilles Saint Jacque and Piperade for lunch
DESSERTS: Madelines and a genoise jelly roll (she makes it so easy)
and napoleans (pastry cream, custard, whipped cream centers....the possibilities are endless).

As I mentioned previously, part of the charm associated with her shows was the era in which they were filmed. Technology was somewhat in its infancy, perhaps getting to the toddler stage, but it was still rather crude in its form. As you watch the opening credits in her earliest episodes, you see Julia keeping a watchful eye on what she is creating as well as on the cue she will be receiving in order to start the show or segment. More than once you see a stagehand ever so slightly getting in the way of the camera, unlike today in which you sadly never see an error or see much of anything go awry.

Julia herself is her own best and most sympathetic critic; when stuff happens, what are you going to do? For Julia, "ce la vie" and move on!! My only criticism of this set is that they included the biography as part of the package; I would have preferred to purchase the biography separately and instead, have gotten another dose of her cooking episodes. But it's not even worthy of a criticism so consider this to add to your DVD library of gastronomic delight, all of it courtesy of our beloved Julia.

Not as good as the first 2 sets
I absolutely love watching Julia Child, was excited when the first 2 sets came out. I enjoyed both of those. My complaint with this one is that it is only 12 episodes, instead of 18 like the other sets. Disc 1 is a biography from the American Masters series instead of the French Chef show. If it had 18 episodes, I'd rate it higher.

Not as good as the first two, but...
I'm very happy that WGBH has released this third DVD set of Julia Child's wonderful show, but like another reviewer I was very disappointed that the first disk was taken up entirely by a 1-hour biography of Julia, and there are only 12 cooking shows on the other two disks, versus 18 shows provided on the first two sets. But, on the other hand, I'm extremely happy to have it at all. Early last year I emailed WGBH in praise of the DVD sets, hoping for more in the future, and was told that no more were in the works...then this came along.

The "American Masters" biography is quite good, but I didn't think it was necessary to devote an entire disk to it when it is only an hour long. In this respect, I felt kind of cheated.

Nonetheless...I really, truly hope that WGBH keeps releasing these sets, there are MANY MORE "French Chef" episodes that we could be watching! I hate to think them mouldering in a vault somewhere. Unlike some folks, I don't particularly care for Julia's later collaborative shows (somehow they seem diluted and the full character of Julia doesn't come through) so these originals are my holy grail.