The Way to Cook POULTRY:
Writer ~ Julia Child Director: Russell Morash
Includes the perfect chicken sauté with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck.
Julia Child – The Way to Cook was produced by Julia Child Productions, Inc., WGBH-Boston and Alfred A Knoff, a division of Random House, Inc.
The six part series was originally produced in 1985 in which Julia teaches you all the fundamentals of good cooking and offers a wealth of her favorite recipes.
Julia Carolyn Child (born McWilliams; August 15, 1912 – August 13, 2004) was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they were married they lived in Paris, where Ms. Child studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961).
In 1963 Boston’s WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Her subsequent public television shows—Julia Child & Company (1978), Julia Child & More Company (1980), Cooking with Master Chefs (1993), In Julia’s Kitchen with Master Chefs (1995), Baking with Julia (1996), and her one-on-one collaboration with Jacques Pépin, Julia and Jacques Cooking at Home (1999)—were all accompanied by books of the same names. The Way to Cook, her magnum opus, was published in 1989, and in 2000 she gave us Julia’s Kitchen Wisdom, a distillation of her years of cooking experience. Her memoir, My Life in France, was published posthumously in 2006.
The French Chef is a television cooking show created and hosted by Julia Child and produced and broadcast by WGBH, the public television station in Boston, Massachusetts, from February 11, 1963 to 1973. It was one of the first cooking shows on television. This is the third episode from the second series. All rights belong to the Cooking Channel. Bon appétit!