French Chef; Rye Bread
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- French Chef
- Rye Bread
- Program Number
- Series Description
Premiered locally February 1962 and July- August 1962, nationally in Feb. 1963 - approx. 300 shows produced. 1963-1973.
Original series ran 1963 to July 1966, then went into reruns through September 1970.
In October 1970 the new French Chef 200 series was shot in color and taped on the set at WGBH. Included in the programs were footage of Julia’s summer trip to France.
The 1971-1972 season was a tour of the French Classics: 26 half hour programs designed as a refresher course for experienced cooks and as a jet-assist takeoff for beginners.
After a funding scare, Polaroid funded a full 1972-1973 season. The theme was: The French Chef Faces Life. Julia shows viewers how to cope with situations that reflect the demands of society, family and lifestyle such as Sudden Company or a three course sit down dinner and getting kids involved in cooking.
NOTE: Beginning August 6, 1972, The French Chef repeated popular shows as a captioned edition. Series release date: 2/1962
- Program Description
NOTE: Due to the WGBH Auction, this program aired in Boston on June 13, 1971.
Julia Child makes rye bread using a French system that you can use for any kind of bread. But it is particularly good for rye bread because it makes a bread that's full of flavor and texture and chewiness in a good old country quality the French call pain de campagne. It starts with a yeast batter called poulish. This program includes a filmed segment done in the famous Poilane bakery in Paris where Julia was treated to watching the entire bread baking process in a kitchen that features traditional wood burning ovens.
- Asset Type
- Media Type
- Lockwood, Ruth (Series Producer)
- Chicago: “French Chef; Rye Bread,” WGBH Media Library & Archives, accessed January 18, 2017, http://openvault.wgbh.org/catalog/V_8159C1438BAB4CCD9CA8334A97F85C04.
- MLA: “French Chef; Rye Bread.” WGBH Media Library & Archives. Web. January 18, 2017. <http://openvault.wgbh.org/catalog/V_8159C1438BAB4CCD9CA8334A97F85C04>.
- APA: French Chef; Rye Bread. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_8159C1438BAB4CCD9CA8334A97F85C04