Julia Child-The Way to Cook: Soups, Salads & Bread (1985)
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- เผยแพร่เมื่อ 27 พ.ค. 2021
- Julia Child-The Way to Cook: Soups, Salads & Bread
Hosted by Julia Child
(Knopf Video Books, 1985)
Running Time: 57 Minutes
Julia Child shows you the way to cook Soups, Salads & Bread
How to create delicious soupes du jour and the three great soup stocks-the secret and the heart of great soup cooking-that will become your kitchen treasures… how to transform them into an infinite variety of wonderful soups, from Vichyssoise and a cream of mushroom (or asparagus, broccoli, spinach, etc.) to a gratinéed French onion soup and a great Mediterranean fish soup enriched with Rouille-the fabulous red sauce that also serves as a dressing for a splendid pasta dish…how to make the perfect vinaigrette, dress a tossed green salad, put together a beautiful salad Niçoise and other composed salads, create savory masterpieces of chicken (or seafood) salad, potato salad, and a crunchy coleslaw. Plus a complete lesson in making glorious French bread (long loaves, round loaves, and crusty rools).
As you cook these marvelous recipes-with Julia at your side-you’ll learn everything you need to know about making soups and salads, and the incomparable French baguette.
Recipe Booklet Enclosed
Julia Child’s complete cooking course, THE WAY TO COOK, consists of 6 one-hour video cassettes:
• Poultry
• Soups, Salads & Bread
• Meat
• Fish & Eggs
• Vegetables
• First Courses & Desserts
Produced by Julia Child Productions, Inc., WGBH-Boston, and Alfred A. Knopf, Inc.
Color 6 minutes
Cover photograph by Brian Leatart
Cover design by Robert Anthony, Inc.
Alfred A. Knopf, Publisher, New York
Uploader's note: I do not own the copyright on this content; it is presented here strictly for educational purposes. With that in mind, I urge you to donate to Archive.org and its mission to preserve the past digitally for future generations to enjoy. archive.org/donate/ - บันเทิง
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When I was younger, I use to imitate her voice while making my food or cooking for my brother and sisters, them days are parents weren't around often
Bet your brother and sisters loved it !
I still do when I’m cooking alone 😂
My sister also did that!
Nowadays I imitate Gordon Ramsay: “Olivole, IN”
I feel comfortable, I feel safe, and I feel like I’m in a one on one with Julia Childs. What a lovely woman who just wanted people to love cooking as much as she did.
What do you mean be "safe"?
@@markmiller3713Probably a 🦀️，so needy 🙄️
A legend at work. Watching her makes me happy. It is rare to watch a master work so effortlessly today. Lastly, she works with the most basic of equipment.
I say cooking IS that effortless. Lots of people who can't cook don't realize that.
Was it basic back in her day? Or was this like a washing machine in the 40s?
@@marialiyubman Most of the equipment she used were things anyone could buy off the shelf. Some of it looks antiquated now, but at the time it was what every home cook had in their kitchen.
P.S. I became a professional cook/caterer/private chef/instructor as a second career because of her.
wonderful!
*Chapter Heads*
1:19 401-406 Leek and potato soup
5:43 407 Chicken stock
7:38 408-411 Soups made with chicken stock
14:20 412 Beef stock
21:26 415 Fish stock
22:53 416-417 Mediterranean fish soup
29:04 418 Pasta with rouille and peppers
30:05 419-420 Vinaigrette dressing and tossed green salad
33:21 421-423 Salad Niçoise and other composed salads
36:13 424-425 Deluxe chicken salad and lobster salad
39:11 426-427 Potato salad and cole slaw
43:53 428-430 French bread
Thanks 😊
Fabulous!
please Press "Thumbs up" on timestamps above so they are easy to find for others.
41:51 cole slaw
Julia is both professional and fun. She doesn't concern herself with crumbs dropping or making a little mess while she creates. Can you imagine today's 'personality-focused' designer chefs with their color-coordinated kitchens and equipment. Julia and Jacques Pepin ROCK.
Part of the trinity of my childhood. Mr. Rogers, Bob Ross and Julia Child. By today's standards she does pretty tame classic French recipes but she's the reason French cooking is considered so commonplace lol.
Also: the most important and easiest things in cooking are the basics. I feel like that that's what she's teaching.
@@SchleimKeim77 Exactly. Everything she teaches is what every home cook should have in their arsenal and will apply across the spectrum.
Same here. My Childhood. AND the The Frugal Gourmet, Mr. Wizard and a Tv Show called Connections. The days of simple programs.
@@RabbitsInBlack I lovedddd Mr Wizard. I still do the superglue/toothpick boats with my kids.
3-2-1 Contact! was another good one, but probably more obscure. Also, the Great Chefs series was one of my favorites for cooking, but was only aired Saturday afternoons on KERA.
I was 10 and I lived in Providence. My mom told me Julia lived in Boston (yeah it was Cambridge.. semantics) I was so excited that someone I loved so much on TV lived near my favorite baseball team and both were an hour away. 😀
The thing I like most about Julia is how simple she made everything look. While I love chefs with amazing knife skills like Jacques Pepin, I like Julia's simple, yet effective approach with the knife. It's something we all can do and if we want to up our knife skills we can turn to others like Chef Pepin. I think anyone who wants to start cooking should start with Julia.
Love how she just hacks right into that fish head, and then just throws it into the pot 🤣. No messing around.
And did you notice that the fish blinks its eye when it hits the pot? 😧
My hero. This is when I learned how to keep to my lettuce crisp. She was fearless and made cooking accessible to everyone. My father and I watched her together all the time. He was a great pantry chef. Watching Julia gives me so many good feels, I thank you for posting.
How do you keep lettuce crisp?
@@maggiemay4573 After washing your lettuce (I use a 10:1 water to white vinegar mix), dry the leaves COMPLETELY, and place on dry paper towels in flat layers and put into a container (or plastic baggies) in your crisper. You may have to trim ends, but they last
w-a-y longer this way. I also use tea towels in place of paper towels. Btw, I use this rinsing mix for ALL fruits and veggies, starting with the cleanest, ending with the dirtiest, and changing the water once or twice if necessary. Remember to lift the produce out of the water, leaving the grime behind. Bon appétit!
This woman single-handedly took the mystery and intimidation out of cooking (even French cooking) and basically led the charge back into the kitchen in America when we were infatuated with shitty foods like T.V. dinners and other over processed foods.
I got the tv dinners. Was a latchkey kid. Ups worked my mom 16 hours a day sometimes.
You never know what is in the can, lovely.
Never grew up with Julia. Her shows were not shown here. Her calm and informed way. Leek and potato soup so simple
Her book, mastering the art of french cooking absolutely holds up. Definitely recommend.
The only thing to keep in mind tho, if you get it or look up any of her other recipes, is her ovens were not as powerful as most today, so the cooking times may be lower these days
This Lady was a National Treasure !
The counting part made me laugh 😂
I’m pretty sure the phrase, “The arch of the composed salad is infinite!” will stay with me all day!
Msy her soul rests in heaven .I have watched her movie today and wish I would have met her
Actually, she said "art", not "arch".
@@riverotters ah ha! Great quote in either case!
@@kristinstewart5556 We should be composing more salads in the 21st century instead of tossing them higgledy-piggledy :P
On an unrelated note, your name is one letter off from the Twilight actress. I bet you get that a lot.
Veg-a-ta-ble mill.😂 Gosh. I MISS JULIA!!!💖
Even though I may not cook these recipes, I find her old shows relaxing. Also I will never forget when Oprah interviewed Julia Childs in her kitchen at home. when she opened her frig you could see that she had regular hot dogs. A french chef who was just like the rest of us!
Wow she is amazing. From some reason I always thought she was British
I never knew she was American.
From Pasadena I think, or LA, though her family was from Massachusetts. Her accent is known as "Boston Brahmin," definitely not a Californian accent, though her family might have spoken with that accent and it would have been reinforced at boarding school.
Our secret weapon in the kitchen :)
@@cisium1184I still find it weird her ashes were placed on the Neptune Memorial Reef in Florida. She wasnt from FL and didnt seem to have an affinity to FL either. Paul wasn't from FL either.
Back in the 70's I watched Julia cook on PBS. I was a little boy.
But I was very entertained and like learning her techniques.
Julia says fck ya diet, we eatin' a whole basket of bread tonight.
This is so addictive, one cannot stop watching....
This woman reminds me of my late grandmother. So damn huggable lol 🥰
I’ve never actually seen Julia Child before. Wow. She’s super engaging
This is my new Bob Ross sleep aid. Julia Child gives off his same relaxing and soothing vibes.
She is so gifted and kind.
Her bread looked amazing. These are much more interesting to watch than modern chefs.
Shes so chill, she has one hand in her pocket. I just love that 😂🎉
No body beats Julia Childs for how and what to cook. We miss her.
that food processor was holding for dear life with the bread dough
Julia Child is cool . My Mother learned to cook from watching her show and had excellent cooking skills :)
Coming home from high school, mother and I watched a few shows together in our TV restricted household: Korla Pandit, a Black man wearing a jeweled turban and playing an electric organ, Liberace wearing jeweled jackets and playing the piano and, since we were in the Bay Area, Julia Child… Thank goodness for KQED, otherwise I was left with my brothers Westerns and Victory at Sea fare. I became a good cook and my daughter is becoming a better one. Julia and later, Jacques Pépin became our teachers. God save us from the later ¨celebrity chefs¨ with their egos and nonsense patter! Julia and Jaqués were real. Unfortunately, I came too late for James, although he made the first ever cooking shows in the year of my birth, 1948.
I loved Julia. I liked that she looked like somebody's mom or aunt and not some actor pretending to cook. I learned a lot from her and still use the things she showed us to this day.
Just absolutely adored this lady she was so into her cooking and a great teacher. Do what she says she's always right. Just look @ that bread!!
I love her old shows and her table settings looked so lovely and I love now that I can watch Jacques Pepin and Julia child together. They're old friends and I'm sure he misses her very much as well as his wife who just recently passed away I feel very sorry look at his shows now he just looks lost but I still adore him and I will continue to always watch God bless them both❣️
R.I.P. JULIA✝️🙏
I love how she uses a fork and spoon to handle the food
Two people taught me to cook: my Mum and Julia Child. I am on my 3rd copies of 'Mastering the Art of French Cooking' Vols 1 and 2 (The others fell apart.) She explains everything so well. How lovely to see her in action (we never had her tv programmes in the UK.) Thanks for posting this!
Loved the movie of her life. Someone should make one of our Maggie Beer. She is a legend in Australia.
Old school proper good cooking . My inspiration xxx
She's the best and makes it in layman terms,not to complicated but what you can do with basics like chicken stock,so much you can do like she said soup, gravies,I put it in my stuffings around the holidays.
Miss you JULIA ✝️🙏 R.I.P.
Can’t get enough of Julia
Same here!
Thats the very first time ever that I backet a real french baguette at home. I tried dozens of recipe the last years but it never worked out satisfying. Than I found this Bread recipe and it worked out perfectly the first time. Also the tip with the tiles from the hardware store is fantastic. Costs me 5 to 6 Euros. A pizza stone ist between 30 and 40 Euros. Now I have to have her cookbook.
Thank you thank you!
I always watched Julia's cooking channel on PBS in Chicago. I absolutely loved her - and my son always talked like Julia when he was little and still does at times when he wants to be funny! Loved Julia Chila and have her cookbook - The Joy Of Cooking!!!
Is there a soul on the planet that can inspire one to cook quite like Julia? I think not
Julia, is and will always be the queen of professional TV chef, the originator TV hosting her French recipes and holiday ideas, the guru of social media. She is greatly appreciated and missed will always be in my heart ❤️. I grew up watching her ,she's a wonderful woman with great personality , thanks for sharing her videos.
Finally! A chicken stock using JUST chicken. I don't understand why everyone adds all the extra vegetables (aromatics) when making stock. The vegetables will be added when making the main dish - never saw the need for adding veggies twice!
Bullseye
If you are sick, the chicken stock can assist with recovery and vegetable essence helps. Also makes for a quick cup of nutritious broth if you are in the mood. Or a very quick barley, rice, or noodle soup on the run.
@@tinygreatness I completely understand. However, you can then take the plain stock, add vegetables and anything else you like, in order to create a healing drink. I don't generally make stock in case I get sick, but to use in cooking, so I always have a batch ready to go in the freezer. ☺
LOVE this American Icon!!!!!!! She would say" you must have the power of your convictions" when tossing food in skillets, hot ovens, etc. "You must train yourself to handle hot foods", meaning to develop asbestos fingers. Learned so much from her, She loved salt, butter, bacon, red meat, cream
Julia had a career of enormous longevity and she was made fun of in shows where she is was elderly. Here she is snappy, to the point and also personable in her delivery. A ground breaker!
She’s about 72 here which is amazing. Great advertising for good home cooking! I’m sold
Wow!! The thing we all take for granted. Called bread. Is extremely difficult and time consuming to prepare!!..
I think because your are used to nearly instant unleavened roti!
My daughter made homemade bread once. I could of ate the whole loaf at once. But she would of keeled me 🤣.
I miss Julia
Glad to find this video of her
I loved her shows and reruns.
An absolute legend. Everyone on Food Network takes bits from her, you can tell. So lovely.
Funny. Rachel Ray and Sandra Lee wouldn't be able to make some of her food because they lack the technique.
@@baritonebynight julia was the most over rated cook of all time people liked her cause she was entertaining and her weird voice
@@baritonebynight LOL..... What a load of nonsense.
@@tawnybees9973 Some of the top chefs in the world cite her as an influence, not to mention many top chefs in her day cooked with her. Jacques Pepin did cooking shows with her and cites her as one of the greats. I'll take their word over yours, troll.
@@Consrignrant There's always one in the crowd.
Cream of Mushroom 🍄, 2 nd favorite 🍲 soup, ate alot of it.😎✌️😇🙏🙌✝️☮️💪🍄♈🗝️🍀🐞🌎👣
What a nice and kind woman... greetings from Brazil 🌹😍
WOW just amazing leard alot from Julia thank you so much.
JULIA CHILD THE BEST
Rest easy Julia you are amazing!
Great!!! Fresh food....not fast food!!!!😋👏👏👏
We watched Julia all the time in NJ. This video still stands the test of time. My mom was Welsh and a great cook. She made sure we tried all kinds of foods. My favorite birthday meal was a Kale and Pinkelwurst soup. God bless my mom and Julia. I hope they’re cooking up a storm together! 🥰☕️🍩
Vegetable mill. Holy cow, haven't seen one of those since I was a little boy in the 70s. I remember seeing my Mother using one and wondering what it was for.
Same here. I'm mexican and immediately brought me memories of my childhood in the 70s. My mother also used it to mill dry chile and dry shrimps to cook tortitas de camarón (shrimp pancakes)
i'm getting one, yo. blenders keep breaking down.
@@goosiechild Good luck, they're so expensive IF you can find one. I've been looking for one forever, but they're out of my budget. And if they're at the low end of the price range, they have something missing or broken somehow. T.T I wish you the best of luck!
Lots of what I be learned is from watching Julia ♥️🍜soup especially is my favorite to make. RIP JULIA✌️🙏🕊️
Julia Child is wonderful. She simplifies and makes very sophisticated cuisine. The great thing about all of these recipes is that they are very delicious and healthy, full of vegetables and flavor. :)
And she made it without a $400 le crueset! 💯
all she needed was a salad whirligig.
I think the blue Dutch oven may be one
@@indi1omccoln565 You’re correct, it may be! I didn’t notice it! Still nice to see her using common pots for all other soups!😁
🥰 Julia is a distant cousin (from the Mayflower, William Brewster). Funny thing is, my present cousin worked as assistant for Ina Garten 20 yrs., Ina was promoted by Martha Stewart, who was inspired by Julia! Small world.
She's such a treasure. I even enjoy just listening to her cook if I can't be watching. I always learn something.
This is really well organized and easy to follow. I can see why Julia was so loved.
When Julia said mince onion … she literally ‘mince’ it!!! I can’t even see the onion 😂💕
Thank you for share this lovely video
Amen.🔮🔔🔮🔔🔮🔮
she always had a unique way of cooking
Love these classics of hers! Thanks for sharing
I love this. Lady!!!
Love her❤
Nice. She was so sweet
Thank you for your information, lovely soups I will try.
Just tried the Potato and Leek soup this past weekend and it was amazing! Perfect and forgiving for a clumsy chef like myself.
This is very intriguing to watch! I've never actually seen any older cooking shows on TV, as I've only ever watched the newer ones on Food Network when I was very little, so this is quite a treat! 😁
I’m in love with this cooking video. Simple and delicious. Thanks for sharing.
This makes me hungry for foods I don't have lol
Just before the 11 minute marker, I was so-enjoying this that I turned my mobile to tap the 'like' button, juhhhhhhst as she moved onto the dreaded EEEEE-vil (gag) mushroom. Gol-blammit!!!!
Just love to watch this woman
Love this !
Thank you for posting 👏👏
Love it! Thank you!
Thaks for posting.
Thanks for uploading and sharing :)
So informative and entertaining. What a great life she has led.
This was such a relaxing watch. Loved it.
Brilliant my kind of cooking.
Thank you for the video....it's great 👍 ❤️
I love Julia
Thank you
It was cool to see her use a descoware pan for the French onion soup! I’ve never seen that one! (The pot).
Mijamy. Jedzenie zostaje.
The austrian Chef:
Liebe Grüße aus Österreich!
Greetings from Austria!
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
God bless her
13:39 "hasn't had much seasoning" proceeds to sprinkle in three grains of salts and 2 grains of pepper.
I am honestly shocked at how underseasoned a lot of this food is.
Yeah, they actually had better tastebuds back then for the nuances, best guess.
Nostalgia
I ADORE READING
Most of Julia’s 1962-85 shows were proudced by WGBH
As far as her 90s shows went:
Her “Master Chefs & Baking” shows were produced by Maryland PTV [even though they were filmed in her Cambridge kitchen]
Her last series [“Cooking at Home”] was done by KQED [despite being filmed in Cambridge MA]