I just LOVE Julia's sense of humor...the goose on the right sitting upright with the golden egg between its legs !!!

She's just best - so enjoyable to listen to either intently or in the background

I love the commercial for Pepcid AC during the recipe for France's #1 most decadent dish

"The gourmets and writers want to fancy everything up, but as you can see, you can make a perfectly simple cassoulet using just goose confit and this braised lamb shoulder."

"TV Food Network." Clearly from their very first days when they had little of their own programming. Would love to see this whole "Julia Child and Company" series in its entirety. Doesn't seem to be available on DVD.

Cassoulet is one of those dishes that is, I'm afraid, much better eaten when prepared by someone else. It is a fabulous dish, but done correctly requires enormous effort and time.

I want a giant bowl of those cracklings

I absolutely Love Julia

The cracklings really make it nice.

She also slipped in an instruction for goose en confit. SO AWESOME.

So much work for one dish.

Back in the day when it was okay to consume animal fat...Amazing document. Thanks for posting. I love all of Julia's classic French recipes.

Un cassoulet se fait dans un plat en terre …ça fait toute la différence

Love how she says Goooose! Lol

Uprated, shared. "The chili of France" -- differs in every home and region. This is an extremely heavy meal and not eaten in evenings in France. It's for lunch, then SIESTA.

A “Cooking Right” ad. in the middle of a Julia Child rerun ... talking about irony!

Even for "peasant" food its so much more decadent than fanciest food in ny country lol

wow, I probaly saw this on TV when I was between 7-13 but I cannot say, but the point is that Julia Child and otyhers were the first wave of instructional presentations,, uh, kinda like the 50 million right now on KZfaq, at my command and at my freakin fingertips, as long as I pay my cable triple play package lol so my point is what IDK maybe gee how the world of communication / education is now at the speed of light and was in 1964 at a whole slower fewer opportunities afforded to the viewer, right?

That goose is cooked.

This video "really cooked my goose!" 🤣

Does anybody out there know how to find a listing of PBS shows that played during the early to mid seventies in the afternoon/evening hours. I watched a station out of Tallahassee back then. There are two shows in particular that I have never been able to find out anything about. One of them I think I have the title pinned down. The other I will know by a description of it since I never knew the title. I was in elementary school during these years and don't remember many details. Thanks a bunch!

I've made this but used chicken thighs no salting no confit and other changes for a French snob..then remake it Veganized Yes you can I.took photod of steps but cant show it and btw the repeated crumb crust isnt recommended I use American great northern beans. Was GREAT took dam forever.but had to prove i could as with others standards of JULIA'S.M I think shes get a laugh out of it and approve

This was surely a dish created to use up leftovers.

“A bean dish” 🙃🙃🙃

Classic Julia. Making mistakes are what cooking is all about.

Ahhh, the days when water was scarce. No handwashing here. Covid would have a field day.

La Creset! Pot Ive the same one Flame i made my pared way down n vegan version sans tons of fat too Sorry Julia

Granny loved thiz woman I do too😅😊💯🌈❤️

I know Julia Child is a legend but I find it difficult to follow her instructions because she's always forgetting something and getting sidetracked.

I would have washed my hands like 20 times by the end of the video...she just touches things so casually after touching the raw meat...yech

cracklings wow it almost seemed taboo I mean I would say that no chef even through the 90's and to 2010, when the word "crackling" was again given a positive skin I would attribute the informal self censorship on crackling due to the public movement against all things fatty from the health mov't which began in the mid to late 1970's and like wise I would say that it was not until 2010 or thereabouts , when people realized that it would be ok to express love for crackling albeit reluctantly as the puritanism of that mov't influenced thought and here is Julia pre health craze by 20 years embracing crackling lol

"the weighted meat has produced its own juices", she says. I think that's blood, yuck lol

Gross

When touching meat and not washing your hands was ok!!!!!

I am not a big fan of french food and I don't eat junk food loaded with fat and suger. I will never eat snails, only for the poor who cannot afford reel food. But this type of food one should at leest try one time and if you don't like then you don't have to eat it any more.

disgusting...