Julia Child Movies

Nora Ephron adapts Julie Powell's autobiographical book Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen with this Columbia Pictures production starring Amy Adams as an amateur chef who decides to cook every recipe in a cookbook from acclaimed celebrity chef Julia Child (played by Meryl Streep) in order to chronicle it in a blog over the course of a year. Streep's Devil Wears Prada co-star Stanley Tucci re-teams with the actress as Child's husband. ~ Jeremy Wheeler, Rovi

The Julia and Jacques Cooking at Home series brings viewers into the kitchen with outstanding chefs Julia Child and Jacques Pepin. The 22-part series, which was aired on Public Television, puts an emphasis on learning basic recipes so that the viewer can learn to cook without specific instructions. Julia and Jacques give a plethora of suggestions, so viewers never feel at a loss for possibilities. In this episode, Julia and Jacques cook all kinds of potatoes. They make Baked Potatoes, Mashed Potatoes, Potato Casserole, and Pommes Soufflé. Together, Julia and Jacques teach viewers why certain ingredients and techniques are chosen. They argue about how to obtain the perfect balance of flavors and textures, and then they improvise until the dishes are complete. ~ Madeline Cavalieri, Rovi

The Julia and Jacques Cooking at Home series brings viewers into the kitchen with outstanding chefs Julia Child and Jacques Pepin. The 22-part series, which was aired on Public Television, puts an emphasis on learning basic recipes so that the viewer can learn to cook without specific instructions. Julia and Jacques give a plethora of suggestions, so viewers never feel at a loss for possibilities. This last episode concentrates on duck. Julia makes her whole roasted duck, then Jacques prepares one pan-roasted and glazed with shallots and parsnips. Together they create a warm salad with sliced duck breast, duck giblets, garlic, and mustard served over crisp greens and sprinkled with roasted duck skin. Julia and Jacques teach viewers why certain ingredients and techniques are chosen. They argue about how to obtain the perfect balance of flavors and textures, and then they improvise until the dishes are complete. ~ Madeline Cavalieri, Rovi

The Julia and Jacques Cooking at Home series brings viewers into the kitchen with outstanding chefs Julia Child and Jacques Pepin. The 22-part series, which was aired on PBS, puts an emphasis on learning basic recipes so that the viewer can learn to cook without specific instructions. Julia and Jacques give a plethora of suggestions, so viewers never feel at a loss for possibilities. In this episode the two friends make sandwiches. Julia makes her favorite croque monsieur, a grilled ham and cheese sandwich, and Jacques makes the croque madam, the same except served with an egg on top. They make New England lobster rolls, lobster salad served on a hot dog bun, and also a pan bagnat that collects the traditional ingredients of a salade nicoise inside garlic-oiled bread. Together, Julia and Jacques teach viewers why certain ingredients and techniques are chosen. They argue about how to obtain the perfect balance of flavors and textures, then improvise until the dishes are complete. ~ Madeline Cavalieri, Rovi

The Julia and Jacques Cooking at Home series brings viewers into the kitchen with outstanding chefs Julia Child and Jacques Pepin. The 22-part series, which was aired on PBS, puts an emphasis on learning basic recipes so that the viewer can learn to cook without specific instructions. Julia and Jacques give a plethora of suggestions so viewers never feel at a loss for possibilities. In this episode Julia and Jacques cook up two classics, pot roast and beef burgundy. They discuss why these two dishes have remained popular for so long and to complete the menu they add "Swiss cheese mashed potatoes" to the beef burgundy and "soft ribbon noodles" to the pot roast. Together, Julia and Jacques teach viewers why certain ingredients and techniques are chosen. They argue about how to obtain the perfect balance of flavors and textures, then improvise until the dishes are complete. ~ Madeline Cavalieri, Rovi

The Julia and Jacques Cooking at Home series brings viewers into the kitchen with outstanding chefs Julia Child and Jacques Pepin. The 22-part series, which was aired on Public Television, puts an emphasis on learning basic recipes so that the viewer can learn to cook without specific instructions. Julia and Jacques give a plethora of suggestions, so viewers never feel at a loss for possibilities. In this episode, join Julia and Jacques for a Roast Turkey dinner. Watch as Julia skillfully cuts up the turkey to cook it perfectly and then watch as she reassembles it for the dinner table. Learn to gather all of the flavors from the pan-drippings and put them into the homemade gravy. Viewers are also taken through the making of sausage and cornbread stuffing, creamed onions, and cranberry-apple chutney. Together, Julia and Jacques teach viewers why certain ingredients and techniques are chosen. They argue about how to obtain the perfect balance of flavors and textures, and then they improvise until the dishes are complete. ~ Madeline Cavalieri, Rovi

The Julia and Jacques Cooking at Home series brings viewers into the kitchen with outstanding chefs Julia Child and Jacques Pepin. The 22-part series, which was aired on Public Television, puts an emphasis on learning basic recipes so that the viewer can learn to cook without specific instructions. Julia and Jacques give a plethora of suggestions, so viewers never feel at a loss for possibilities. In this episode, viewers learn everything the home cook needs to know about preparing eggs. Julia and Jacques look not only at chicken eggs, but also quail and ostrich eggs. Viewers learn to boil, scramble, and poach eggs, and to make classic dishes like Omelets, Frittatas, and Eggs Benedict. Together, Julia and Jacques teach viewers why certain ingredients and techniques are chosen. They argue about how to obtain the perfect balance of flavors and textures, and then they improvise until the dishes are complete. ~ Madeline Cavalieri, Rovi

The Julia and Jacques Cooking at Home series brings viewers into the kitchen with outstanding chefs Julia Child and Jacques Pepin. The 22-part series, which was aired on Public Television, puts an emphasis on learning basic recipes so that the viewer can learn to cook without specific instructions. Julia and Jacques give a plethora of suggestions, so viewers never feel at a loss for possibilities. Pay attention in this episode as the two masters of French cooking take viewers for a step-by-step journey through the creation of the most intricate and exquisite desserts. They make Crème Caramel, Crème Brulee, Chocolate Pot de Crème, and Profiteroles, which are tiny filled pastries, served with ice cream and Mocha Anglaise. Together, Julia and Jacques teach viewers why certain ingredients and techniques are chosen. They argue about how to obtain the perfect balance of flavors and textures, and then they improvise until the dishes are complete. ~ Madeline Cavalieri, Rovi

The Julia and Jacques Cooking at Home series brings viewers into the kitchen with outstanding chefs Julia Child and Jacques Pepin. The 22-part series, which was aired on Public Television, puts an emphasis on learning basic recipes so that the viewer can learn to cook without specific instructions. Julia and Jacques give a plethora of suggestions, so viewers never feel at a loss for possibilities. In this episode hone your skills for perfectly roasted chicken and please any crowd. They offer different variations of chicken roasting: trussed (with careful explanation) and stuffed under the skin with shallot sauté, butterflied (also with careful explanation), rubbed with spices, and then roasted. Together, Julia and Jacques teach viewers why certain ingredients and techniques are chosen. They argue about how to obtain the perfect balance of flavors and textures, and then they improvise until the dishes are complete. ~ Madeline Cavalieri, Rovi

The Julia and Jacques Cooking at Home series brings viewers into the kitchen with outstanding chefs Julia Child and Jacques Pepin. The 22-part series, which was aired on Public Television, puts an emphasis on learning basic recipes so that the viewer can learn to cook without specific instructions. Julia and Jacques give a plethora of suggestions, so viewers never feel at a loss for possibilities. This episode teaches viewers to dress up their winter vegetables. There's Braised Cabbage stuffed with ground beef and rice, served with either a mixture of onions, garlic, celery, and caraway seeds, or with tomato sauce. There's also Cauliflower Gratin, Glazed Turnips, and Celery Root Remoulade. Together, Julia and Jacques teach viewers why certain ingredients and techniques are chosen. They argue about how to obtain the perfect balance of flavors and textures, and then they improvise until the dishes are complete. ~ Madeline Cavalieri, Rovi

The Julia and Jacques Cooking at Home series brings viewers into the kitchen with outstanding chefs Julia Child and Jacques Pepin. The 22-part series, which was aired on public television, puts an emphasis on learning basic recipes so that the viewer can learn to cook without specific instructions. Julia and Jacques give a plethora of suggestions, so viewers never feel at a loss for possibilities. In this episode, Julia and Jacques cook comfort food, but it's not only comfortable to eat, it's comfortable to cook too. Learn to poach a chicken with vegetables, mushrooms, and white wine, then take the cooking liquid and the leftover chicken and make a Chicken Pot Pie. The piecrust can then be used for the Rustic Apple Pie or the Dried Fruit Tart. Together, Julia and Jacques teach viewers why certain ingredients and techniques are chosen. They argue about how to obtain the perfect balance of flavors and textures, and then they improvise until the dishes are complete. ~ Madeline Cavalieri, Rovi

The Julia and Jacques Cooking at Home series brings viewers into the kitchen with outstanding chefs Julia Child and Jacques Pepin. The 22-part series, which was aired on PBS, puts an emphasis on learning basic recipes so that the viewer can learn to cook without specific instructions. Julia and Jacques give a plethora of suggestions, so viewers never feel at a loss for possibilities. In this episode these happy but bickering friends cook traditional beef recipes like steak au poivre and Chateaubriand and even the classic American hamburger served with Julia and Jacques' favorite toppings. Also in this episode, viewers are informed about the declining quality of American beef and are taught to make the best of what is available to them. They are also told the differences between various cuts of meat. Together, Julia and Jacques teach viewers why certain ingredients and techniques are chosen. They argue about how to obtain the perfect balance of flavors and textures, then they improvise until the dishes are complete. ~ Madeline Cavalieri, Rovi

The Julia and Jacques Cooking at Home series brings viewers into the kitchen with outstanding chefs Julia Child and Jacques Pepin. The 22-part series, which was aired on PBS, puts an emphasis on learning basic recipes so that the viewer can learn to cook without specific instructions. Julia and Jacques give a plethora of suggestions, so viewers never feel at a loss for possibilities. In this episode the two make a variety of salads, from a simple salad of mixed greens with garlic vinaigrette, to classics like caesar salad and salad nicoise made with seared tuna. Julia makes an all-American potato salad with homemade mayonnaise, and Jacques makes the delicate French counterpart with Dijon mustard and white wine. Together, Julia and Jacques teach viewers why certain ingredients and techniques are chosen. They argue about how to obtain the perfect balance of flavors and textures, then improvise until the dishes are complete. ~ Madeline Cavalieri, Rovi