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plate." >> she made a proper omelet in a proper omelet pan that night. the host was blown away by its lightness and its taste. >> you have to understand in those days, no one had an omelet pan in metro boston. we would not know where to start or a garlic press. >> smart mother, no more than 25 minutes, serve a meal that's rival over home cooking. >> pretty good? >> american food was focused on convenience food, frozen items and canned items that were all a advertised and touted as a great way to save time. >> everywhere that was packaged and processed and under plastics and inboxes. ...

Which in the winter was a daunting project. >> we had big, heavy, awful cameras. i hated those cameras. tubes d literally tubes would fall out on the floor. >> there was a lot of creative work with duct tape, holding things together, patching things up that started to fall down in the middle of things. >> i pointed out to her that we had no tape editing. we weren't to cut it in any way. there was no teleprompter, so we had to do it in long takes. ♪ >> welcome to "the french chef." i'm julia child. today we're cooking a goose. we're going to use the goose liver, and the goose liver is enormou...