JULIA CHILD AND JACQUES PEPIN REUNITE FOR AN ALL-NEW TV SERIES "Julia and Jacques Cooking at Home," America's favorite cooking duo's new series, kicked off September 25, 1999

New York, NY, August 1999 - At the same time as it teaches you how to prepare superb food, "Julia and Jacques Cooking at Home" offers more amusement than "The Odd Couple." Two of the world's best-known and best-loved culinary stars, Julia Child and Jacques Pépin, rejoin each other in the kitchen for an all-new, 22-part American Public Television series that will begin airing on September 25. In this series, their third television cooking partnership, they have more fun than ever.

Each half-hour episode brings the audience inside Julia's legendary home kitchen to watch close up how Julia and Jacques collaborate on making 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.

Using recipes designed for the home cook, Julia and Jacques show viewers how to make everything from simple, yet extremely tasty, appetizers to elegant entrées, such as Steak Diane, Sole Meunière, and Veal Roast. Also included are favorites such as Caesar Salad (as it was prepared for Julia by the original Caesar Cardini) and classic hearty soups, such as Savory Leek and Potato and steamy French Onion topped with a bubbling, golden crust. Audiences will also learn how to make beautiful desserts, including a Free-Form Apple Tart and Flaming Crêpes Suzettes.

Technique, Technique, Technique There are no better chefs than these two to demonstrate dozens of techniques for preparing stews, roasts and fish courses. They also work with vegetables - roasting them with a drizzle of oil and herbs, peeling fresh peppers, turning cucumbers, and arranging a simple, yet artful, salade composée. They teach us, too, to create perfect omelets, soufflés, and egg dishes. Indeed, throughout the series, Julia and Jacques share their special ways of cooking everything, whether hamburgers and fries or a wonderful new preparation for a stuffed holiday turkey. Even the reasons for choosing different cooking techniques are carefully explained. Should one broil, roast, quickly pan-sear or slowly braise? Technique, collaboration, and improvisation were more important than specific recipes in inspiring and creating the dishes for this series. The deep friendship between these two legendary cooks and the high regard in which they hold each other was also central. Playing off one another, joking good-naturedly, bantering over kitchen techniques, they demonstrate that cooking is deeply personal, and that there's often more than one way to get great results. In one segment, for example, there's a "battle-of-the-soufflés," in which, using different techniques, Jacques and Julia race each other to see whose egg whites will reach the proper 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 the winner be the whites that Jacques whips by hand in a copper bowl, or those that Julia beats with her electric mixer?

Devotees of the show who wouldn't dream of missing a single episode, along with everyone who prizes Julia's and Jacques' recipes, will be delighted with the companion volume, "Julia and Jacques Cooking at Home." The 416-page book offers all the recipes from the television series, plus many more, as well as 328 full color photos. Published by Alfred A. Knopf, it will be available in September for $40.


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, in some 200 shows, educated Americans about classic French cooking. She went on to explore more contemporary cuisine in her next two series, "Julia Child & Company" and "Dinner at Julia's." Child recently hosted two Emmy Award-winning series, "In Julia's Kitchen with Master Chefs" and "Baking with Julia," which are the first and only television cooking series to be awarded National Emmys. She is the author of a dozen cookbooks, including her groundbreaking 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 a 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).

"Julia and Jacques Cooking at Home" was inspired by the enormous success of Child and Pépin's 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.

The new series is produced by A La Carte, which has brought many award-winning shows to television, including "Baking with Julia" and "Cooking in Concert." In addition, A La Carte is 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, the company also produced the popular cooking series, "The Frugal Gourmet." A La Carte's programs have won multiple Emmys and their companion books have won James Beard 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 "Today's Gourmet," with Jacques Pépin, "Jacques Pépin's Kitchen," and "Yan Can Cook," with Martin Yan.

American Public Television (formerly American Program Service), located in Boston, is a major source of programming for the nation's public television 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 is 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 is pleased to support the work of Share Our Strength with this series. More information about 'Julia and Jacques Cooking at Home' can be found at the A La Carte website, www.alacartetv.com/juliajacques

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