Julia & Jacques Cooking at Home
American chef Julia Child and French chef Jacques Pepin host this cooking show that shows viewers how to best prepare various French and American dishes.
Beef - Hamburgers to Chateaubriand
“There’s nothing as good as a good piece of meat”, and as Julia is quick to point out, there is less and less really good (well marbled and aged) beef to be found.
Desserts - Fresh fruits to Crepes Suzettes
Jacques and Julia create some very special desserts in this colorful episode.
Salads - Tossed Greens to Nicoise
Jacques dressed in a toga? For the Julia's Caesar Salad, of course!
Sandwiches - Croques Monsieur et Madame to Pain Bagnat
As a child, one of Julia’s favorite sandwiches was an ice cream sandwich. Jacques was a stick of chocolate between two pieces of bread.
Vegetables - Artichokes, Bruised Peas and Forever Green Beans, and Tomatoes
Julia and Jacques prepare artichokes-several ways-including artichoke hearts stuffed with spinach and mushroom Duxelle.
Beef Stew - The Collaborative Version, with a Signature Swiss Cheese Mashed Potatoes
Sounds rather ordinary for this celebrated duet…but here, Jacques and Julia demonstrate why Beef Burgundy and Pot Roast have been favorite “classic” recipes (here and in France).
Fish - Classic Sole, Grilled Halibut and Poached Grouper
Sole food and more. One of Julia’s most memorable meals was the Sole Meuniere she had on first arriving in Paris after WWII.
Turkey - Not-quite-traditional Roast Turkey Dinner
This meal is the holiday favorite that is so good, Julia & Jacques recommend it for any day of the year.
Soup - Four Classics: Onion, Vichyssoise, Mediterranean Fish, and Chicken
Four classic soups are made from scratch in Julia’s kitchen: aromatic, steaming hot French Onion Soup, Vichyssoise (chilled Leek), Mediterranian fish and Potato soup.
Eggs - Boiled, Scrambled, Omelets, Frittatas, Eggs Benedict
Eggs: all sizes, all types from chicken to quail to ostrich… soft, scrambled, poached… from omelets to Frittatas to eggs Benedict.
Pork - Improvisations on Classic Pork Dishes
A classic of the American table--pork chops and applesauce, is the starting point for three J&J improvisations
Creamy Desserts - Creme Caramel, Creme Brule, Chocolate Pot de Creme
Julia dons safety goggles and takes up a blowtorch for this hot dessert show.
Shellfish - Mussels, Oysters, Clams and Shrimp
Julia and Jacques share opinions, and know-how, on mussels…and, oysters, clams and shrimp.
Roast Chicken - Three Ways to Perfectly Roasted Chickens
Perfectly roasted chicken says Julia, is a telltale of a really good cook. Here are three ways to perfectly roasted chicken.
Souffles - Cheese, Scallop, Chocolate
Julia and Jacques demonstrate the art, and the adventure, of the Souffle.
Winter Vegetables - Stuffed Cabbage plus Cauliflower Gratin
Julia and Jacques take the doldrums about of Winter Vegetables, and demonstrate how even vegetables cooked only in season can be a special treat.
Charcuterie - Simple Homemade Sausages, including Sausage in Brioche, and Pates
Julia and Jacques demonstrate recipes for sausage and pate that are right out of the French countryside.
Comfort Food - Poached Chicken, Chicken Pot Pie and Rustic Apple Tart Dessert
Poached chicken, chicken pot pie, and rustic apple tart dessert.
Salmon - Salmon Tartar, Gravlax, Baked in a Papillote (Paper Bag) and Roasted Fillets
Start with one large, whole Salmon, and observe as Julia and Jacques transform the fish into Salmon tartar and “Instant Gravlax.”
Roast of Veal and Leg of Lamb
First is a Roast of Veal with Wild Mushrooms, Braised Endive, onions, and white wine-the aromas just fill the kitchen.
Potatoes - Baked, Mashed, Creamy Casserole and Crispy Fried Pommes Souffles
One Potato, two potato, oh, so many potatoes. Julia and Jacques share their tricks, “trucs” and techniques for perfect baked potatoes.
Duck - Julia’s Original French Chef Recipe, Jacques Roasted Duck Breast Salad
Duck is a favorite in restaurants but is often considered too difficult to cook at home. No longer!
