Vol. 2 VHS French Chef with Julia Child (and Free Bonus Hot Off the Grill)

Exclusive Jessica's Biscuit® offer! Prepare to enjoy eighteen of Julia Child's additional kitchen classics in this sumptuous second collection from her pioneering cooking show, The French Chef. As an added bonus, this item includes a free copy of the video Hot Off the Grill (60 min on 1 VHS), a 19.95 value. For Volume 1 in this series Click Here The French Chef was a cooking series unlike anything yet seen on TV. Warm and exuberant, Julia was a natural television star, whether scooping up a spilled potato pancake or coaxing a reluctant soufflé, Julia was not afraid of making mistakes. Soon a nation fed on Shake n"™ Bake and Tang would be experimenting with quiche Lorraine and boeuf bourguignon and cooking would become a national pastime. This special collection presents 18 episodes from her groundbreaking series. In her signature style and with bloopers intact, Julia demonstrates such classic recipes as crêpes suzette, omelette gratinée, pâté de campagne, bûche de Noël and many more. (432 min on 3 VHS) Bon appetit! Disc 1 "“ Starters, Sauces and Sides Cooking Vegetables, Vegetable Adventures, Elegance with Eggs, More about Potatoes, Terrines and Patés, The Hollandaise Family Disc 2 - Main Courses French Crepes I, Cooking Your Goose, Roast Suckling Pig, Fish in Monk's Clothing, Cheese Souffle, Sole Bonne Femme Disc 3 "“ Breads and Desserts French Crepes II, Buche De Noel, Croissants, Gateau in a Cage, French Bread, VIP Cake: Le Prantome Hot Off the Grill Video Hold on to your tongs. Hot Off the Grill is testament to the fact that grilling is not rocket science, but just good old-fashioned fun. Hosted by celebrated TV journalist David Rosengarten, some of the country's top chefs uncover their searing secrets to grilling mouth-watering appetizers, entress, and a feast fit for friends. Hot Off the Grill begins with a quick tips survival guide by Chris Schlesinger, author of two grilling books and a regular contributor to The New York Times Living section. Chris will give us the low-down on what's useful, and what's not--from wood chips to electric starters. As we let the flames begin it's time for some sumptuous appetizers... How about grilled eggplant rolls skewered on rosemary spears with prosciutto, mozzarella and basil? Well, you can make them with the help from Jody Adams, a James Beard Chef of the Year, and the inspired chef behind the critically acclaimed restaurant, Rialto. And just when you're ready to ask Where's the Beef? chefs George Germon and Johanne Killeen of New England's celebrated restaurant Al Forno will be on hand to rescue and satisfy our meaty cravings. George and Johanne will sear to perfection their trademark dirty steak. And for those more inclined they'll also roll out some spicy and truly Italian pizza. Hot Off the Grill will also lure in some of the tastiest grilled fish on the waterfront. Sharing some of his very