The French chef with Julia Child
(Video DVD)

Book Cover
Average Rating
Published
[United States] : WGBH Boston Video, [2005].
Physical Desc
3 videodiscs (ca. 432 min.) : sd., col. ; 4 3/4 in
Status
Bandon Public Library - Adult/General - Video
BDVD 641.5944 FRENCH
1 available

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Copies

LocationCall NumberStatus
Bandon Public Library - Adult/General - VideoBDVD 641.5944 FRENCHAvailable
LocationCall NumberStatus
Langlois Public Library - Adult/General - VideoDVD 641.59 FREAvailable
North Bend Public Library - Adult/General - Video641.5944 CHILD FrenchAvailable
SWOCC Library - SWOCC Collection - CulinaryTX719.F74 2005Available

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More Details

Published
[United States] : WGBH Boston Video, [2005].
Format
Video DVD
Language
English
UPC
783421382992

Notes

General Note
Title from container
General Note
DVD release of episodes originally broadcast on television in 1963
General Note
Special features: printable master recipes from The French Chef Cookbook; Julia Child biography
Participants/Performers
Host, Julia Child
Description
Chefs of all ages and abilities can share Julia's love of fine French food and learn to cook some of her most-loved dishes with this collection of eighteen episodes from her original 1960's series. Includes downloadable recipes and a bibliography
Target Audience
MPAA rating: Not rated
System Details
DVD ; Region 1 ; full screen presentation ; Dolby Digital

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Citations

APA Citation, 7th Edition (style guide)

Child, J., & Morash, R. (2005). The French chef with Julia Child . WGBH Boston Video.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Child, Julia and Russell Morash. 2005. The French Chef With Julia Child. WGBH Boston Video.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Child, Julia and Russell Morash. The French Chef With Julia Child WGBH Boston Video, 2005.

MLA Citation, 9th Edition (style guide)

Child, Julia, and Russell Morash. The French Chef With Julia Child WGBH Boston Video, 2005.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.