Julia and Jacques Cooking at Home

Jacques Pépin and Julia Child are together again in this classic series — 22 episodes shot in the intimacy of Julia's kitchen. This duo's appealing chemistry and remarkable talents in the kitchen made their earlier, award-winning Cooking in Concert the single most viewed cooking show in television history. With spirit, whimsy and skill, the pair presents techniques and recipes at the heart of home cooking with beef, vegetables, fish and comfort food. In typical entertaining fashion they provide step-by-step instructions for recipes that appeal to and assist home cooks.

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Julia Child

Julia Child

The iconic Julia Child pioneered cooking television through her highly successful cooking shows, including The French Chef and Dinner at Julia’s, and authored a series of best-selling cookbooks. Her famous Cambridge, Mass. kitchen became an exhibit at the Smithsonian Museum in 2002.

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Beef

Episode #101 · "There's nothing as good as a good piece of meat," and as Julia is quick to point out there is less and less really good (well marbled and aged) beef to be found. Hangar Steak, Skirt Strip, Flank and Ribeye. Sauteed ribeye steak for Steak Diane, New York strip steak with crushed pepper (Steak au Poivre), sauteed chicken steak with persiallade, a classic Chateaubriand (for two, or more), les pieces de resistance: two grand All-American Hamburgers, each stacked high with Julia and Jacquess' respective favorite garnishes and condiments.

Fruit Desserts

Episode #102 · Jacques and Julia create some very special desserts in this colorful episode: scrumptious, sweet, creamy, rich and delicious Strawberries Sabayon; Crepes Suzette, classically flambeed and served with orange butter and powdered sugar; and a Hungarian-inspired torta of layered crepes baked with raspberry jam, called a Palacsinta.

Fruit Desserts

Episode #102 · Jacques and Julia create some very special desserts in this colorful episode: scrumptious, sweet, creamy, rich and delicious Strawberries Sabayon; Crepes Suzette, classically flambeed and served with orange butter and powdered sugar; and a Hungarian-inspired torta of layered crepes baked with raspberry jam, called a Palacsinta.

Salad Days

Episode #103 · Jacques dressed in a toga? For Julia's Caesar Salad, of course! This show has a salad for everyone, from a simple mixed green salad with a garlic vinaigrette, to classic Caesar and Nicoise (with fresh seared tuna) Salads. How about some Potato Salad? Well, Julia and Jacques prepare two: an American-style potato salad with home made mayonnaise, and its tart French cousin.

Salad Days

Episode #103 · Jacques dressed in a toga? For Julia's Caesar Salad, of course! This show has a salad for everyone, from a simple mixed green salad with a garlic vinaigrette, to classic Caesar and Nicoise (with fresh seared tuna) Salads. How about some Potato Salad? Well, Julia and Jacques prepare two: an American-style potato salad with home made mayonnaise, and its tart French cousin.

Our Favorite Sandwiches

Episode #104 · As a child, one of Julia's favorite sandwiches was an ice cream sandwich. Jacques' was a stick of chocolate between two pieces of bread. Today, Julia's favorite is the Croque Monsieur, or pressed and baked ham and cheese. Of course, Jacques provides a variation he calls a Croque Madam. A close second they can both agree on is the New England Lobster Roll, served on a toasted hot dog bun. Then the two join forces to produce a Mediterranean specialty, Pan Bagnat and a seafood-filled loaf of bread.

Our Favorite Sandwiches

Episode #104 · As a child, one of Julia's favorite sandwiches was an ice cream sandwich. Jacques' was a stick of chocolate between two pieces of bread. Today, Julia's favorite is the Croque Monsieur, or pressed and baked ham and cheese. Of course, Jacques provides a variation he calls a Croque Madam. A close second they can both agree on is the New England Lobster Roll, served on a toasted hot dog bun. Then the two join forces to produce a Mediterranean specialty, Pan Bagnat and a seafood-filled loaf of bread.

Vegetables

Episode #105 · Julia and Jacques prepare artichokes--several ways--including artichoke hearts stuffed with spinach and mushroom duxelle. Julia demonstrates her secret to ever-green cooked string beans and butter bruised peas. Jacques counters with his aromatic Tomato Provencal.

Vegetables

Episode #105 · Julia and Jacques prepare artichokes--several ways--including artichoke hearts stuffed with spinach and mushroom duxelle. Julia demonstrates her secret to ever-green cooked string beans and butter bruised peas. Jacques counters with his aromatic Tomato Provenal.

Beef Stews-Pot Roast and Burgundy

Episode #106 · Sounds rather ordinary for this celebrated duet...but here, Jacques and Julia demonstrate why Beef Burgundy and Pot Roast have been favorite "classic" recipes (here and in France) for what seems like "forever", and they put their own signature on it: "Swiss cheese mashed potatoes" (for the Beef Burgundy), and "soft ribbon noodles" (for the Pot Roast).

Beef Stews-Pot Roast and Burgundy

Episode #106 · Sounds rather ordinary for this celebrated duet...but here, Jacques and Julia demonstrate why Beef Burgundy and Pot Roast have been favorite "classic" recipes (here and in France) for what seems like "forever", and they put their own signature on it: "Swiss cheese mashed potatoes" (for the Beef Burgundy), and "soft ribbon noodles" ( for the Pot Roast).

Fish

Episode #107 · Sole food and more. One of Julia's most memorable meals was the Sole Meuniere she had on first arriving in Paris after WWII. With Jacques, she recreates this dish, as delightful as ever. The sole is followed by Grilled Halibut with herbed butter, and Poached Snapper with beautifully turned and sauteed cucumbers.

Fish

Episode #107 · Sole food and more. One of Julia's most memorable meals was the Sole Meunire she had on first arriving in Paris after WWII. With Jacques, she recreates this dish, as delightful as ever. The sole is followed by Grilled Halibut with herbed butter, and Poached Snapper with beautifully turned and sauteed cucumbers.

(Not-Quite-Traditional) Roast Turkey Dinner

Episode #108 · This meal is the holiday favorite that is so good, Julia and Jacques recommend it for any day of the year...Roast Turkey with sausage and cornbread stuffing, gravy made the old-fashioned way from the pan-drippings, accompanied by creamed onions and a zesty Cranberry-Apple Chutney. The "not-quite..." which has to be seen, is the inventive way the turkey is cut-up before cooking, and then roasted and re-assembled for serving.

(Not-Quite-Traditional) Roast Turkey Dinner

Episode #108 · This meal is the holiday favorite that is so good, Julia and Jacques recommend it for any day of the year...Roast Turkey with sausage and cornbread stuffing, gravy made the old-fashioned way from the pan-drippings, accompanied by creamed onions and a zesty Cranberry-Apple Chutney. The "not-quite..." which has to be seen, is the inventive way the turkey is cut-up before cooking, and then roasted and re-assembled for serving.

Soup

Episode #109 · Four classic soups made from scratch in Julia's kitchen: aromatic steaming hot French Onion Soup, topped with a baked crust of Swiss cheese; Vichyssoise, or chilled Leek and Potato Soup, as well as an original variation on the theme using watercress; and a hearty Mediterranean fish stew with an authentic rouille. And, because no show about soup would be complete without chicken soup, we are presented Chicken and Noodle and Chicken and Rice Soups.

Soup

Episode #109 · Four classic soups made from scratch in Julia's kitchen: aromatic steaming hot French Onion Soup, topped with a baked crust of Swiss cheese; Vichyssoise, or chilled Leek and Potato Soup, as well as an original variation on the theme using watercress; and a hearty Mediterranean fish stew with an authentic rouille. And, because no show about soup would be complete without chicken soup, we are presented Chicken and Noodle and Chicken and Rice Soups.

Eggs

Episode #110 · Eggs--all sizes, all types from chicken to quail to ostrich...soft, scrambled, poached...from omelets to Frittatas to Eggs Benedict... not to mention Julia and Jacques scrambling an ostrich egg as voluminous as a dozen and a half Grade A Large.

Eggs

Episode #110 · Eggs--all sizes, all types from chicken to quail to ostrich...soft, scrambled, poached...from omelets to Frittatas to Eggs Benedict... not to mention Julia and Jacques scrambling an ostrich egg as voluminous as a dozen and a half Grade A Large.

Pork

Episode #111 · A classic of the American table--Pork Chops and Applesauce, is the starting point for three Julia and Jacques improvisations: aromatic Grilled, Stuffed Pork Chops with rosemary, served with a tomato, red onion and avocado salad; Loin of Pork with sauteed red cabbage and apples, and Pork Tenderloin Medallions with port wine and macerated prunes on a bed of orzo.

Pork

Episode #111 · A classic of the American table--Pork Chops and Applesauce, is the starting point for three Julia and Jacques improvisations: aromatic Grilled, Stuffed Pork Chops with rosemary, served with a tomato, red onion and avocado salad; Loin of Pork with sauteed red cabbage and apples, and Pork Tenderloin Medallions with port wine and macerated prunes on a bed of orzo.

Creamy Desserts

Episode #112 · Julia dons safety goggles and takes up a blowtorch for this hot dessert show. Delectable Creme Caramel and Creme Brulee vie for attention with creamy Chocolate Pot de Creme and Profiteroles with Ice Cream and Mocha Anglaise. This show is deliciously and elegantly decadent.

Creamy Desserts

Episode #112 · Julia dons safety goggles and takes up a blowtorch for this hot dessert show. Delectable Creme Caramel and Cerme Brulee vie for attention with creamy Chocolate Pot de Crme and Profiteroles with Ice Cream and Mocha Anglaise. This show is deliciously and elegantly decadent.

Shellfish

Episode #113 · Julia and Jacques share opinions and know-how on mussels...and, oysters, clams and shrimp. Jacques shucks, Julia sauces, and they turn out Mussels Mariniere, Billi Bi Soup, and Moules Ravigots, along with a classic shrimp cocktail and mignonette sauce.

Shellfish

Episode #113 · Julia and Jacques share opinions and know-how on mussels...and, oysters, clams and shrimp. Jacques shucks, Julia sauces, and they turn out Mussels Marinire, Billi Bi Soup, and Moules Ravigots, along with a classic shrimp cocktail and mignonette sauce.

Roast Chickens

Episode #114 · Perfectly roasted chicken says Julia, is a tell-tale of a really good cook. Here are three ways to perfectly roast a chicken. Whether whole rack-roasted or trussed and stuffed under the skin with a savory shallot saute, or butterflied and roasted with a delicate spice rub, each has a crispy golden brown skin and juicy meat that say, "Hmmm! Great chicken!"

Roast Chickens

Episode #114 · Perfectly roasted chicken says Julia, is a tell-tale of a really good cook. Here are three ways to perfectly roast a chicken. Whether whole rack-roasted or trussed and stuffed under the skin with a savory shallot saute, or butterflied and roasted with a delicate spice rub, each has a crispy golden brown skin and juicy meat that say, "Hmmm! Great chicken!"

Souffles

Episode #115 · Julia and Jacques demonstrate the art and the adventure of the souffle. Julia extends the classic Cheese Souffle to super-height... and Jacques creates a light, fluffy, flavorful Scallop and Cheese Souffle in a large casserole. For dessert, a Chocolate Souffle and Cream Roulade. Twinkies were never this good!

Souffles

Episode #115 · Julia and Jacques demonstrate the art and the adventure of the souffle. Julia extends the classic Cheese Souffle to super-height... and Jacques creates a light, fluffy, flavorful Scallop and Cheese Souffle in a large casserole. For dessert, a Chocolate Souffle and Cream Roulade. Twinkies were never this good!

Winter Vegetables

Episode #116 · Julia and Jacques take the doldrums out of winter vegetables, and demonstrate how even vegetables cooked only in season can be a special treat. Braised Cabbage stuffed with a flavorful ground beef and rice filling, one way with onions, celery, garlic, and caraway seeds, and another surrounded with tomato sauce. A Cauliflower Gratin, glazed Turnips, Carrots and a Celery Root Remoulade complete this hearty display of winter vegetable cookery.

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