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French Chef; Dinner Party Meringue Dessert


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Series
French Chef
Program
Dinner Party Meringue Dessert
Program Number

115

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

Egg whites and sugar make meringues, and meringues make a Vacherin - a snow palace filled with peaches and cream. The French Chef’s formal dinner ends with champagne.

Duration

00:29:24

Asset Type

Broadcast program

Media Type

Video

Genres
Instructional
Topics
Cooking
Creators
Lockwood, Ruth (Series Producer)
Citation
Chicago: “French Chef; Dinner Party Meringue Dessert,” WGBH Media Library & Archives, accessed September 24, 2016, http://openvault.wgbh.org/catalog/V_BF711D23F1804AC08DA2C987CE653B05.
MLA: “French Chef; Dinner Party Meringue Dessert.” WGBH Media Library & Archives. Web. September 24, 2016. <http://openvault.wgbh.org/catalog/V_BF711D23F1804AC08DA2C987CE653B05>.
APA: French Chef; Dinner Party Meringue Dessert. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_BF711D23F1804AC08DA2C987CE653B05
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