Julia Child French Cooking Lessons

Julia Child at early years during WW2 adored Chinese cuisine while working as an american intelligence agent in ChongQing (China).

After the war, she lived with her diplomat husband in Paris, attended the famous French prestigious “Cordon Bleu” Cooking school.

From the love of Chinese food to mastering French cuisine, she revolutionized the entire American Kitchen through her masterpiece of the 2-volume-and-540-recipe Encyclopedia 《Mastering the Art of French Cooking》.

Julia Child was Times Magazine “Woman of the Year” and awarded the “Honorable PhD” from Harvard.

Note: The Chinese cuisine Grande Dame equivalent of Julia Child was 傅培梅 (台湾) – my 1980s inspired chef (启蒙师傅) by her classic masterpiece 2 volumes of Chinese Cooking (out of print) 。

Below are some of the best selections from her videos:




Julia Child – Bouillabaisse à la Marseillaise

“Bouillabaisse” (French Fish Soup ) – [pronounced as “boul-ya-best”]

法国名菜 – 原本是法国南方地中海的马赛(Marseille)海港穷渔夫们发明的鱼汤, 捕鱼船底丢弃的新鲜鱼头, 鱼骨, 整只小鱼, 番茄, 便宜的淡菜贝类, 小虾等, 用香料, 橄榄油熬制的浓稠热汤, 高雅又美味。不逊给新加坡的印度名菜 “咖喱鱼头” (Curry Fishhead) !

祝大家: 2016 年年有馀 (鱼) !!

[S$42 a dish for 2 pax in local French restaurant]


1. Local Seafood (not expensive type, preferred without tiny bones) :
◇ Big Fish head, fish body bones,
◇ Whole medium fishes (整只)
◇ Mussels (淡菜), &/or Clams (蛤) [or buy pre-cooked NTUC frozen package imported from New Zealand]
◇ Scallops (干贝),
◇ Prawns,
◇ (Optional): lobster (龙虾), crab (螃蟹), abalone (鲍鱼), squid (乌贼), sea cucumber (海参)…

注意顺序 (大约45分钟) :
1 鱼头等硬肉的鱼先煮20分钟后,
2 才放肉软的整只中小鱼,
3 最后15分钟放入淡菜蛤等贝壳类,
4 最后3分钟煮快熟的干贝, 虾。

2. Herbs:
◇ Garlics
◇ Onions
◇ Saffron* (藏红花) – Attention: (Avoid all spices like saffron which may cause miscarriage during pregnancy) ,
◇ Parsley (芫茜) & / or Thyme (百里香)
◇ Fresh tomatoes
◇ Tomatoes paste (to thicken the soup)
◇ Small quantity of other dry herbs (10-mixed-herbs bottle available in any supermart). eg. Bay leaves (月桂叶), dill (莳萝), fennel (茴香), pepper, coriander seeds, etc.

3. Olive oil, Salt

4. Croutons (Baguette 切片 烘脆)

Cooking Duration: 45 mins

Learn from Julia Child, the best american French Chef (Times “Woman of the Year” for revolutionalised American kitchen after WW2)


Local Fish Selection:


Simplified Bouillabaisse (Fish Stew) by UK celebrity cook Jamie Oliver.

1. Seafood :
◇ fish (slices, skin crossed //),
◇ squid (inner crossed x),
◇ mussels
◇ clams
◇ prawns
◇ optional: scallop / crabs / lobster

2. Herbs: fennel (or pasley or dill), garlic, chilly

3. Timotoe paste, lemon

4. Olive oil

5. Croutons