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CONTACT: Hope Reed
(978) 356-6293
hreed@alacartetv.com

"Julia and Jacques Cooking at Home," hosted by America's favorite cooking duo is rebroadcast in the fall of 2002 in Celebration of Julia Child's 90th Birthday

New York, NY, July 1999 - "Julia and Jacques Cooking at Home" tells you how to prepare terrific food while offering more fun than "The Odd Couple." Two of the world's best known and best loved culinary stars, Julia Child and Jacques Pépin, join each other in the kitchen for the classic, 22-part American Public Television series.

In this series, their third television cooking partnership, they have more fun than ever.

Presenting their recipes for the home cook, Julia and Jacques show viewers how to prepare everything from simple, but extremely tasty appetizers to elegant entrées such as Steak Diane, Sole Meunière, and Roast of Veal. Such favorites as Caesar Salad (as prepared for Julia by the original Caesar Cardini) and classic hearty soups including Savory Leek and Potato and steamy hot, French Onion, topped with a bubbling, golden gratinée are included. Of course, audiences will also learn how to make beautiful desserts like a Free-Form Apple Tart and Flaming Crêpes Suzettes.

Each half-hour episode brings the audience inside Julia's legendary home kitchen to watch close up how Julia and Jacques collaborate on preparing the dishes of the day. The series covers a wide range of the kinds of meals our hosts enjoy eating in their own homes--deliciously rich in flavor, appealing on the plate, yet surprisingly unfussy and easy to prepare.

Technique, Technique, Technique
There are no better chefs than these two to demonstrate dozens of techniques for preparing stews, roasts and fish main courses. They work with vegetables, from peeling fresh peppers and turning cucumbers to arranging a simple, yet artful, salade composée and preparing roasted vegetables with a drizzle of oil and herbs. They also show how to create perfect omelets, soufflés, salads, and egg dishes. Julia and Jacques share their special ways of cooking everything from hamburgers and fries to a fabulous new preparation for a stuffed holiday turkey. The two experts even carefully explain the reasons for choosing different cooking techniques. Should one broil, roast, quickly pan-sear or braise slowly?

Technique, collaboration, and improvisation were more important than specific recipes in inspiring and creating the dishes for this series and the book that accompanies it, not to mention a deep friendship and the high regard in which they hold each other. These two legendary cooks play off one another, joking, good-naturedly, bantering over kitchen techniques--demonstrating that cooking is deeply personal, and there's often more than one way to get great results. In one segment, for example, there's a "battle-of-the-soufflés" when Jacques and Julia race each other to see whose egg whites will reach the desired light-as-air consistency first.

(Don't be frightened when Julia pulls out a revolver--it's just a starter pistol to begin the race.) Will it be the eggs that Jacques whips by hand in a copper bowl, or those that Julia beats with her electric mixer?

For all of the people who wouldn't dream of missing a single episode of the show as well as for everyone who prizes the written recipes created by Julia and Jacques, a companion volume based on the series, "Julia and Jacques Cooking at Home," will offer all the recipes from the television series, plus many more, including 328 full color photos. Published by Alfred A. Knopf, the 416-page book will be available in September for $40.

Background
Over her long distinguished career, Julia Child has done more than any other culinary star to introduce Americans to better cooking. Her first television series, "The French Chef," began airing in 1963, and educated Americans about classic French cooking in some 200 shows. She went on to explore more contemporary cuisine in her next series, "Julia Child & Company" and "Dinner at Julia's." Child recently hosted two Emmy Award-winning series featuring well-known professional chefs, "In Julia's Kitchen with Master Chefs" and "Baking with Julia," which were the first and only television cooking series to be awarded National Emmys. Julia Child is the author of a dozen cookbooks, including her ground-breaking Mastering the Art of French Cooking and The Way to Cook.

Jacques Pépin, also a veteran of many television series, is currently seen on public television cooking with his daughter in "Jacques Pépin's Kitchen: Cooking with Claudine" and "Jacques Pépin's Kitchen: Encore with Claudine." He also has starred in "Jacques Pépin's Cooking Techniques" and in "Today's Gourmet with Jacques Pépin." Pépin has written 19 books, is on the faculties of both Boston University and The French Culinary Institute, where he is Dean, and contributes a quarterly column to Food & Wine magazine. He is the recipient of two of the French government's highest honors, the Chevalier de L'Ordre des Arts et des Lettres (1997) and Chevalier de L'Ordre du Mérite Agricole (1992).

Child's and Pépin's series, "Julia and Jacques Cooking at Home," was inspired by the enormous success of their two-hour PBS "Cooking in Concert" special, taped live before an adoringly enthusiastic concert hall audience and reputed to be watched by more viewers than any other individual cooking show ever seen on television.

This new series is an A La Carte production, which has brought many award-winning shows to television, including "Baking with Julia" and "Cooking in Concert." A La Carte is also the producer of "Lidia's Italian Table," "Savor the Southwest" and co-producer of "Weir Cooking in Wine Country," all nationally distributed public television series. For years, A La Carte produced the popular cooking series, "The Frugal Gourmet." A La Carte's programs, as well as their companion books, have won multiple Emmys, James Beard Awards and Julia Child IACP Book Awards.

"Julia and Jacques Cooking at Home" is presented by KQED and distributed to public television stations nationwide by American Public Television. KQED, founded in 1954, owns and operates KQED TV and KQED 88.5FM in San Francisco and is the largest public broadcaster in Northern California. KQED produces and presents programs for both local and national audiences and is a leading producer of cooking programs for public television, including Jacques Pépin ("Today's Gourmet," "Jacques Pépin's Kitchen") and Martin Yan ("Yan Can Cook").

American Public Television (formerly American Program Service), located in Boston, is a major source of programming for the nation's public televison stations. Known for innovative programs and developing creative distribution techniques, American Public Television provides stations with program choices that enable them to strengthen and customize their schedules.

The series was originally underwritten by Land O'Lakes Butter, OXO International, and Farberware Millennium, Kendall-Jackson Vineyards and Winery, eatZi's Markets and Bakery, and Corner Bakery Cafe.

A La Carte was pleased to support the work of Share Our Strength with the original production of this series. More information about Julia and Jacques Cooking at Home can be found at the A La Carte website, www.alacartetv.com/jnj.