Julia Child 100

Julia Child, Remixed

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In honor of Julia Child's 100th birthday in 2012, WGBH surfaced all of the special Julia content you will find here. We kick-off our celebration for our very favorite chef with this remix of some of the best Julia moments.

Julia Child's Pâte a Brioche Recipe

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Pâte A Brioche 

For a 6- to 7-cup baking mold, or 8 muffin cups 

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When Julia and WGBH Went to Provence

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In the late 1960s, after great success with her cooking show, The French Chef, Julia Child returned to France to work on a second volume of her cookbook, Mastering the Art of French Cooking. She became concerned with what she saw as the disappearance of hand-crafted foods during that progressive era of mechanization, and in 1970 she made arrangements for WGBH's television crew to visit France and shoot The French Chef on location. She wanted to not only show Americans the origins of her cooking techniques, but to document a vanishing way of life.

David Atwood was director of the WGBH crew who worked with Julia. They made their way from Provence to Normandy, stopping to film the making of pâté pantin with a butcher in Plascassier, to feast on pressed duck in Rouen and suffer the heat along with properly made French bread inside a medieval bakery in Paris. Atwood describes Child as the ringmaster of all the moving parts that went into filming the mini-documentaries and what a joy it was to work with her.

Slideshow Credits

Photos by David Atwood and Paul Child (part of Child's collection at Harvard University, Schlesinger Library).
Film stills: camera, Peter Hoving.
Text from My Life in France, by Julia Child and Alex Prud'homme
(Knopf, 2006).
Music by Brise Napolitaine (CC)
Interview Audio: Bob Seay/WGBH Radio

Julia on Location in France: Monsieur Deblieux's Pâttisserie

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Watch Julia's visit to Monseiur Deblieux's pâttisserie while on location in Provence, France for The French Chef. (1970/WGBH Media Library & Archives)

Recipe from The French Chef: Napoleons — Millefeuilles

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Napoleons, as seen on The French Chef. (WGBH)

Some of the handsomest items on the pastry tray in a good restaurant or bake shop are the rectangular Napoleons, their white toppings covered with decorative lines of dark chocolate. When you cut into one, you find layers of kirsch-flavored cream sandwiched between layers of light, buttery pastry. They are a treat for dessert, for a snack at the coffee break, and look beautiful on a buffet or tea table.

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Give Us Your Julia Child Caption and Enter to Win

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Write a caption and enter to win tickets to the Artisan Taste
at WGBH's Food & Wine Festival


"I'm not sure American audiences are ready for the oversized macaroon."

You think you can top our caption for this photo? We bet you can.

Help us celebrate Julia Child's 100th birthday by submitting a caption for this image of Julia, taken from the set of a Provence kitchen. Check back Tuesday, Aug. 21, to see if yours was selected as a favorite by WGBH staffers. 

Please include your name and email address for a chance to win tickets to the Artisan Taste at the WGBH Food & Wine Festival. You don't need to send us a caption to enter to win tickets — all names will be entered to win a random drawing for a pair of tickets to the Sept. 15 event.

Entrants must reside in one of the six New England states and be 18 years or over as of Aug. 6, 2012 to win. See official rules.

By clicking submit I authorize WGBH Educational Foundation to use my caption submitted above in any and all current and future media.


About Julia Child 100

Cooking legend Julia Child introduced French cuisine to American cooks in 1963 with WGBH’s pioneering television series, The French Chef. She was passionate about food and she changed the way Americans cook and eat. Find new pieces about Julia here every day — from tributes to early programs to cooking tips and recipes. As Julia herself said, "Bon appétit!"

About the Author

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