WGBH Openvault

Julia Child and Company; Informal Dinner

Original record date 4/25/78. Dubbed from 2" 5/28/96


License Clip

More material may be available from this program at the WGBH Archives. If you are a researcher interested in accessing the collection at WGBH, please email archive_requests@wgbh.org.

This program has not been digitized yet or cannot be made available on Open Vault.

Series
Julia Child and Company
Program
Informal Dinner
Program Number

111

Series Description

Debut October 1978

After a five year hiatus since the last production of The French Chef, America’s best known and most beloved cook, Julia child, returns to the television screen this month with a whole new approach to cooking with 13 programs. Each show presents an entire menu instead of just one recipe and the menus are drawn from a wide variety of cooking traditions ... New England fare, Chinese stir fried vegetables and homemade pasta.

See October 1978 Prime Time for cover story.

13 episodes, broadcast Oct. 1978-Jan. 1979 Series release date: 1978

Program Description

Julia prepares a simple but elegant casserole roast of veal accompanied by an unusual wok saute of zucchini and fresh spinach.

Recipes: Casserole Roast of Veal; Wok Saute of grated Zucchini and Fresh Spinach; Floating Island

Duration

00:28:49

Asset Type

Broadcast program

Media Type

Video

Genres
Instructional
Topics
Cooking
Creators
Morash, Russell (Series Producer)
Citation
Chicago: “Julia Child and Company; Informal Dinner,” WGBH Media Library & Archives, accessed October 20, 2019, http://openvault.wgbh.org/catalog/V_68714A6AF9D14C5898A6165969DCD97E.
MLA: “Julia Child and Company; Informal Dinner.” WGBH Media Library & Archives. Web. October 20, 2019. <http://openvault.wgbh.org/catalog/V_68714A6AF9D14C5898A6165969DCD97E>.
APA: Julia Child and Company; Informal Dinner. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_68714A6AF9D14C5898A6165969DCD97E
If you have more information about this item, we want to know! Please contact us, including the URL.