You Can Now Binge-Watch Every Single Episode of The French Chef with Julia Child

Julia Child wasn’t the first TV chef, but she’s certainly the most memorable. (Do you know the most popular cooking show from the year you were born?)

Her iconic cooking show, The French Chef, was taped live. It dominated the televisions of home cooks from 1963 through 1973 and taught many a viewer how to cook like the French do. With her down-to-earth personality, Julia made dishes we could hardly pronounce—like beef bourguignon, bouillabaisse and coq au vin—seem doable.

She’s always with us in our hearts, thanks to her quick kitchen wit. Now, she’s back on our screens, thanks to PBS!

How to Stream The French Chef

In mid-March of 2019, PBS launched its PBS Living service, which includes classic cooking shows. PBS Living is an add-on service that you can access through your PBS membership, but you can also access it through Amazon Prime Video.

To access through PBS Passport

To access The French Chef, you need to be a PBS member according to your local PBS station’s particular requirements. (Here’s how it works in the New York area, where I live.)

Find out what happened when we cooked like Julia Child for a week.

To access through Amazon Prime Video

To watch on Amazon Prime Video, you have to be a Prime member. You can sign up for a free trial for 30 days, after which it’s $12.99 per month. Then, join PBS Living, which is a paid opt-in channel for Prime subscribers. You can enroll in a free trial for 7 days, after which the cost is $2.99 per month. In addition to The French Chef, you’ll be able to access episodes of other iconic shows, including This Old House and Antiques Roadshow.

Don’t miss these timeless cooking lessons from Julia Child.

How to Watch Julia Child—Without Paying Extra

If neither of the above options works for you, you can still enjoy Julia Child on PBS via the free Julia Child Video Collection, consisting of full-length episodes of select Julia Child programming (including some early The French Chef episodes) as well as shorter interviews, behind-the-scenes clips and other snippets.

You can also catch reruns of all of Julia Child’s best French Chef episodes with celebrity chef commentary during Dishing with Julia Child!

Must-Make Recipes Inspired by Julia Child

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Inspired by: Provençale Tomato Sauce Fresh tomatoes are the star of this sauce! The best time to make this recipe is when tomatoes are at the height of their ripeness during the summer. —Susan Bronson Go to Recipe

French LoavesMy kids love to help me make this delicious bread recipe. It's quite easy, and they enjoy the fact that they can be eating fresh bread in about two hours! —Denise Boutin, Grand Isle, Vermont

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Three-Cheese SoufflesNo matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta

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Taste of Home

Cauliflower au GratinCount on this dish to make new vegetable converts. Whenever I serve it, people ask me for the recipe. Sometimes I’ll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! —Jacki Ricci, Ely, Nevada

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Taste of Home

Banana CrepesI like to serve this impressive treat at parties. The pleasant banana-orange flavor makes it wonderful for dinner or brunch. —Freda Becker, Garrettsville, Ohio

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Salmon Mousse CupsI make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. —Fran Rowland, Phoenix, Arizona

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Chocolate Gingerbread Yule LogIf you’ve tasted a yule log sponge cake, you’ll love this version with fresh ginger and spices. The holiday stunner can be made ahead. —Lauren Knoelke, Milwaukee, Wisconsin

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Taste of Home

Quiche LorraineThis classic quiche lorraine is ideal for a brunch. Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes.—Marcy Cella, L'Anse, Michigan

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Taste of Home

Cassoulet for the GangWine lends a warm background taste to this take on a traditional French stew. The recipe feeds 10, making it a great option when you’re expecting guests—or wanting some leftovers for weekday lunches! &mdash Lynn Stein, Joseph, Oregon

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Slow-Cooker Boeuf BourguignonI’d wanted to make boeuf bourguignon (beef Burgundy) ever since I got one of Julia Child’s cookbooks, but I wanted to find a way to fix it in a slow cooker. My slow-cooker boeuf bourguignon is still rich, hearty and delicious, but there's no need to watch it on the stovetop or in the oven. —Crystal Jo Bruns, Iliff, Colorado

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TMB Studio

Inspired by: Chocolate MousseA friend shared this rich velvety chocolate mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. —Judy Spencer, San Diego, California

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Shortbread Lemon TartFor a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. —Taste of Home Test Kitchen

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Backyard Red Potato SaladHere's a potato salad that has no mayo, so it’s perfect for outdoor picnics. Plus, it looks just as good as it tastes. —Holly Bauer, West Bend, Wisconsin

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Easy Vanilla Buttercream FrostingAfter trying a few buttercream frosting recipes, this easy vanilla buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Diana Wilson, Denver, Colorado

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White Wine Garlic ChickenThis garlic chicken is fantastic over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese too. —Heather Esposito, Rome, New York

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Taste of Home

Herb-Topped Stuffed TomatoesThis simple treatment perfectly complements the fresh taste of tomatoes. Serve as a side dish to any entree or as a fresh summer appetizer. Mary E. Relyea - Canastota, New York

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Spring Essence Soup with PistouDuring the last part of April one year, I picked what I had available in the garden. I found oregano, leeks, asparagus and rhubarb. This became the base for an essence-of-spring recipe. The rhubarb adds a citrus element, which is balanced by the nutty, earthy pistou. It is truly a layering of flavors. —Laurie Bock, Lynden, Washington

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Taste of Home

Meringue Shells with Lemon CurdWe love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin

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Taste of Home

Chicken Nicoise SaladThis salad makes it easy to eat what’s good for you. It’s versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. —Nick Monfre, Oak Ridge, New Jersey

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Lemon & Sage Roasted ChickenWhether it’s soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. —Jan Valdez, Chicago, Illinois

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Homemade MayonnaisePssst! Did you know America’s top-selling condiment and go-to dressing for chicken, tuna and potato salad can be prepared with a handful of everyday pantry items? This mayonnaise recipe will be a new favorite. —Taste of Home Test Kitchen

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Gingered Apple Upside-Down CakeI like that this gingerbread delight is so deeply flavored and delicious. Served warm from the oven, a nice scoop of vanilla bean ice cream is definitely the icing on this cake. —Raymonde Bourgeois, Swastika, Ontario

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Taste of Home

Classic RatatouilleThis rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. —Diane Trester, Sheboygan, Wisconsin

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Taste of Home

Classic French Onion SoupEnjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah

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Taste of Home

Chicken with Red Wine Cream SauceMy creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN

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The Best Cheesy Scalloped PotatoesWhat makes this the best out of all the cheesy scalloped potatoes recipes out there? I slice them extra thin and toss them in an amazingly rich sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top—they get nice and crispy in the oven. Make room for these at all your family get-togethers. —Aria Thornton, Taste of Home Prep Cook

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Inspired by: Vichyssoise I serve this soup with a garnish of minced chives as Julia suggests. Now, I have to admit that cold soup really isn’t my favorite. But I can definitely see how it would be refreshing on a hot day. We needn’t tell Julia I served it warm, right? The soup itself is quite flavorful, despite its simple ingredient list. —Susan Bronson Go to Recipe