Boeuf Bourguignon
2nd February 1963French Onion Soup
9th February 1963Casserole Roast Chicken
16th February 1963The French Omelette
23rd February 1963Scallops
2nd March 1963Quiche Lorraine
9th March 1963Fruit Tarts
16th March 1963Chicken Breasts and Rice
23rd March 1963Vegetables the French Way
30th March 1963Veal Scallops
6th April 1963French Salads
13th April 1963Chicken Livers a la Francaise
20th April 1963Roast Duck a l'Orange
27th April 1963Chocolate Mousse and Caramel Custard
4th May 1963Patés
11th May 1963Aspics
18th May 1963Bouillabaise
25th May 1963Lobster a l'Americaine
1st June 1963French Crêpes I
8th June 1963French Crêpes II
15th June 1963Steaks And Hamburgers
22nd June 1963The Potato Show
29th June 1963Soufflé On A Platter
6th July 1963Dinner In A Pot
13th July 1963Pâte à Choux
20th July 1963One of the first cooking shows on American television, created and hosted by Julia Child on public television to introduce the French way of cooking. It emphasized fresh ingredients, many of which were unfamiliar to Americans. Based on the books she co-authored, entitled Mastering the Art of French Cooking.
