Word: chefs
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Dates: during 1980-1989
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...Those unique, familiar chirrups and chortles of gustatory delight are wafting through the kitchen once more as cameras record another salivant television series by Julia Child. The wood-notes wild, the vibrato delivery, the blue-eyed conspiratorial beam have changed little since the first segment of The French Chef went out over the Boston area's WGBH-TV on Feb. 11, 1963. Only this time, as the camera closes in on stockpot and saute pan, cleaver and colander, the mistress of cuisine is not demonstrating the joy of Gallic cooking. Dinner at Julia's, her new 13-part...
...French Chef has come home...
...will never do anything but French cooking!"? Her 716-page first volume Mastering the Art of French Cooking, written with Simone Beck and Louisette Bertholle and published in 1961, is still regarded as the definitive English-language work on classic French cuisine. Her 207-part French Chef and subsequent TV series, along with her five books and hundreds of magazine and newspaper articles, earned her two prestigious awards from the French government. Indeed, Californian Child, nee Julia McWilliams, has done more than any other individual of either nation to raise Americans' standards of culinary excellence and persuade them that...
...certainly not beyond Julian ingenuity to whip up another series on French cookery. She could, for example, have concentrated on la nouvelle cuisine. In fact, Chef Child is not a lover of nouvelle cuisine and claims, not entirely rhetorically, that it has been the ruination of many great French restaurants. Moreover, in deciding to mine the rich resources of her own country, Julia is joining a nationwide movement toward a redefined American style of cooking that has won recognition in restaurants from Alice Waters' Chez Panisse in Berkeley to Manhattan's Four Seasons. Julia maintains that American cooking...
...format, a grant of about $1 million from Polaroid, one of her previous underwriters, and, of course, mouth-watering color. Instead of concentrating on the making of a single dish, each 30-minute segment will include the preparation of a dinner for ten, an interview with a master chef and a winemaker, a "gathering" sequence in which Julia seeks out her raw materials at their source, be it a crab boat or cheesemaker, and shots of the actual cocktail party and dinner. On one of the first shows, Julia visits a chicken farm, and Austrian-born Chef Wolfgang Puck...