Vivian Howard and Marcus Samuelsson enjoy Julia Child’s presentation of chickens. They note how she invented cooking on television and discuss her mission to educate viewers about the value of prime ingredients and how to prepare them.
Rick Bayless comments on Julia Child’s performance preparing potatoes. Collaborator and dear friend Jacques Pepin discusses her love of butter and her gracious approach to meet all of the staff at restaurants where they dined.
Sara Moulton, Carla Hall, Jose Andres and Eric Ripert discuss how comfortable and magnetic Julia Child was in her first episode. Martha Stewart weighs in on how influential Julia was in changing how viewers thought about food and cooking.
Rick Bayless marvels over Julia Child’s knife skills and what great training technique she provided, while Jose Andres and Eric Ripert wonder how many tips are in her 200 episodes of “The French Chef.
Jose Andres and Eric Ripert are amazed by Julia Child’s hands-on treatment of a whole fish, how much information she conveys in the show and her ability to work without any retakes.
Armed with sieves and spatulas, they show their signature sponge puddings, flat breads, wellingtons, sweet buns and tarte tatins. They go through every step of their recipes, with no soggy bottoms in sight, proving that anybody can give baking a go if they follow their advice.
From the queen of puddings to chocolate tea cakes, jam doughnuts, fraisier cake and fondant fancies, Mary and Paul prove that no bake is too big or too small. They go through every step in detail to show how to avoid the mistakes some of the bakers made.
After ten weeks of baking mayhem, calm finally descends on the Baking Show tent. Mary and Paul take up the reins to make the signature, technical and showstopper challenges that they set the bakers in the first couple of weeks of the series, and show us what they would have done had the roles […]
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