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+julia_child_1_0.wav|These are not butter churns. They are bread pails full of rising and falling dough. All to make this giant loaf of rye bread today on the French Chef. The French Chef is made possible by a grant from the Polaroid Corporation. Welcome to the French Chef. I'm Julia Child. Today we are doing rye bread, and we're using a wonderful French system that you can use for any kind of bread, like white bread, whole wheat bread, oatmeal bread.|1
+julia_child_1_1.wav|But it's particularly good with rye bread because it makes a bread that's full of flavor and texture and chewiness and it has that good old country quality. In France it would be called pain de campagne. And it starts out with a yeast batter which is called a poulish, spelled P-O-U-L-I-S-H. And this is a batter which is made out of yeast, flour, and water. And we want to start out with one package, either of dry, active, or fresh yeast.|1
+julia_child_1_2.wav|And if you're not used to knowing the warmth of water, put in a thermometer and test it with your fingers so that you get some kind of an idea of what 100 degrees is. And this, I'm going to put this into the yeast. And then you want to make sure that that is completely dissolved. And that takes four or five minutes. And here's one that already is dissolved, but it has to be absolutely liquid.|1
+julia_child_1_3.wav|And that is very important. And then we want to have four cups of all-purpose flour. That's one. And measure it just like this, dipping your dry measure cup into the flour and leveling it off with something. And that's about as accurate a measurement in cups as you can get. There's four cups of all-purpose flour. And in goes our one package of yeast dissolved in two-thirds cup of warm water.|1
+julia_child_1_4.wav|And then I want some tepid water. of about 75 degrees. And I want, heavens, three cups. So I pour it into the yeast cup here, spilling none of it, which I have. One, two. I'm not going to have quite enough. The idea is, To start the yeast moving, you want the whole thing to be at about 75 degrees. And if you were working in a bakery and were very scientific, everything would be measured and calibrated and thermostated.|1
+julia_child_1_5.wav|And if your flour, say, if you happen to keep your flour in the refrigerator or down in the cellar and the flour were cold, it would be a good idea to put it in a, roasting pan and just let it warm up just until the chill had been taken off. Because if your flour is too cold, then it will take your yeast too long to start working. And I'm just mixing that up, you see, with a quip.|1
+julia_child_1_6.wav|And it is really just like a batter, sort of like a pancake batter. And this would be called, in this country, rather than a poolish, it would be called a yeast starter. Or in Boston, we would call it a starter. And the purpose of it is to get the yeast going, because the yeast feeds upon the starch in the flour. And if it's a very liquid mixture, like this batter, the yeast can quickly eat up all the starch.|1
+julia_child_1_7.wav|And when it has eaten it, practically all up. It is bubbly like this. Look at, you can see around the sides there where they're just bubbly holes. And you look in at the top and these are bubbles that are slowly going glub, glub, glub, glub. Somebody said it looks a little bit like tapioca pudding. And if you lift it up, Look at that consistency. And this, in the old days, or you should say, I could say, in the beginning, there was no yeast.|1
+julia_child_1_8.wav|There weren't any yeast cakes. Yeast cakes were not even invented until about 1870. And your great-grandmother had to make all of her own yeast herself, because yeast is wild organisms floating around in the air. And if you make a mixture, say, of rye, flour, hops and I don't know what they used to use. Eventually the, it would just begin to start bubbling and you would have started your own yeast.|1
+julia_child_1_9.wav|And so you would make this kind of a starter and then you'd use half of it to make your dough and then you'd mix in some more flour and water and let it rise and bubble again and use it the next time. and gradually began getting a little sour. And that was how the whole business of sourdough started in. In French usage, the coulishe is used immediately after it's made because they don't make sourdough bread at all.|1
+julia_child_1_10.wav|And you can, of course, mix it all by hand, or if you have a heavy-duty machine, you can use that, or you can use one of these bread pails. And this is what it looks like. It has this dough hook here and a crank. And you just put in your mixture. Look at that. Isn't that wonderful looking? You just put all that in. And then you add your flour. And I'm going to add You have to, you can add, you want 12, this can take 12 cups of flour.|1
+julia_child_1_11.wav|And then I'm going to put in, I also like to add a little more yeast because the rye flour is so heavy that if you add a little bit more yeast, it will help it to rise and it won't take quite so long. So in that goes, that's one package of yeast with two-thirds cup of water. Now whether or not to add more yeast depends very much on what the weather is like. If it's a warm day,|1
+julia_child_1_12.wav|If you add more yeast, a whole package more yeast, it's going to rise too quickly. And what you want it to do, and this is the good old French system again which makes very good bread, is for the second rising that this is going to have to have, is that it should last about three hours, and that depends very much on the temperature. And what you want to do is to make it rise, take about three hours, and control the temperature.|1
+julia_child_1_13.wav|If it's rising too fast, just slow it down, even put it in the icebox if necessary. And then we have to have some more water, because we've got all that flour in there. So I'm going to put in about two and two-thirds cup of water, and if I need any more, I can add some later. And then we also have to have some salt. I'm going to put in three and a third tablespoons, or three tablespoons and one teaspoon if you prefer.|1
+julia_child_1_14.wav|Now this is the point, after you've started mixing your bread like this where you can really Do very much what you want. I'm making the very plain French type of rye flour. I'm not making Swedish or Jewish or Norwegian rye. Some of which have milk or buttermilk or molasses and caraway seeds in them. At this point, you can do anything you want. And rather than putting in rye flour, you could have put in whole wheat flour or you could make a mixture of whole wheat or rye.|1
+julia_child_1_15.wav|And you can add wheat germ and whole grains. organic this and that and honey and molasses and whatnot. This is what's fun about bread making. You can very much do what you want because the yeast is going to make it rise anyway. And that's what's such fun about bread because it's your own. Now with this bread, mixer you knead this by turning the crank and you're really kneading the bread and you have to knead for about 10 or 15 minutes.|1
+julia_child_1_16.wav|If it begins feeling too stiff open it up and see how it looks. I'm going to open it up now and see how it looks. It looks, I may have to add a little bit of more water later on but you can't tell yet because it hasn't really started to go. I have three pails here so that you can see the bread, the dough at several stages. But of course you only need one. I always say if one is good, three is better.|1
+julia_child_1_17.wav|So remember in making bread, if you haven't worked with yeast much before, that it's not the time of rise. Some people say, oh, it's at three hours, and here it is three hours and a half, and my bread hasn't risen. That doesn't make any difference. It can take six hours to rise. It's the amount of rise. And when it has risen, it should come up to the top of this pail and have a lovely soft texture.|1
+julia_child_1_18.wav|It's rather puffy. And if you feel it, it's spongy. So remember that it's not the time of rise. It's the amount of rise that this should rise. two to two and a half times its original amount. And then it should have that soft, spongy, rather puffy look to it. And so when it's all ready, it comes out and you're ready to farm it. Now look at the texture there as that comes out of the pail and you can feel just the feel of it.|1
+julia_child_1_19.wav|It has the right kind of feel of risen dough and also the smell. And scrape it out. And this is when you really, this is actually the first time that using the bread pail system that hands have touched dough, but you can see how really, really sticky that is. Now, you can make, you can make the dough just in a bread pan, just like that, and come out with just the conventional loaf.|1
+julia_child_1_20.wav|Or you can do, you can form it rather freeform like this and bake it free, which is a great deal more fun if you can make yourself a simulated baker's oven, which we've already done several times with French bread and with pizzas. So I'm going to do it in the freeform way just because it's more fun to do. I don't think there would be much to show you if we were just going to do|1
+julia_child_1_21.wav|something in a pan. And I'm going to make a great big loaf called a pain boulot. And that's a big, that's a big oval shaped loaf I'm going to take off. And if you will remember, with our French dough forming, it's very much the same method of patting it out with your hand, and then lifting one end, the lower end, up almost to the top, and then folding the top down to the lower end.|1
+julia_child_1_22.wav|The whole idea here is to try and make a smooth bottom. and then fatten it again and then make a trench down there with the side of your hand and hope that that's going to look like a smooth bottom. And if it hasn't, just pat it out again, make another trench and fold it again. It still doesn't seem terribly smooth, so I'll do it once again. and then seal the ends of it with the heel of your hand.|1
+julia_child_1_23.wav|And be sure that you don't make it too long for your oven. And this amount of dough is gonna make, I mean, the amount of dough that I have will make two long loaves, about 16 or 18 inches long. Or it would make two round loaves about 12 or 14 inches in diameter. But with the free form, you're never exactly quite sure how much you're going to get. I mean, that doesn't make any sense at all.|1
+julia_child_1_24.wav|So I think when you're doing rye bread and things like that, sometimes you add a little more water or a little more yeast and you can't say exactly how much you're going to end up with. But I always think a little bit more is better than a little bit less. Now this is going to go on to canvas that is floured. You see how soft that is. That's real French type. And now you have a question if you were|1
+julia_child_1_25.wav|This sometimes spreads out a bit, and I'm going to try and find it. So if you had a banneton, which is a French bread basket, you could let it rise in that. But another system, which my husband worked out, is to use your canvas like a sling, and either put it in the, shut it into a drawer, or shut it in the top of a door, like this. The great thing about this is sort of silly, but the thing is it keeps the bread from spreading out too much.|1
+julia_child_1_26.wav|And then, you can unmold it either onto a baking sheet in the conventional way, or if you're going to use the simulated baker's oven, you unmold it onto a board, and then you're going to slide it directly into your oven. So here, there was, it always rises with the seal side up. So that you'll have the soft underbelly. And the rise is about, I should say, an hour and a half until it looks nice and puffy like this.|1
+julia_child_1_27.wav|It should be almost... have risen almost three times its original size. And this, with a little razor blade, making these little slash marks. And remember that the slashes just go almost parallel to the loaf. And if you haven't quite gotten in there, go over it again. And then, because this is going to be Like the baker's oven, we have a hot iron or a hot brick. Then you have a pan of water in the oven.|1
+julia_child_1_28.wav|And then you turn the oven down to about 350 and let it bake 20 to 30 minutes more until it thumps nicely. Now, if you don't have the bricks and the tiles and the iron, just bake it on a baking sheet in the ordinary way. But I think you're going to like bread that's made this way with the yeast starter. And it's very much like an even older system in France, which they call pain au levain, spelled L-E-V-A-I-N.|1
+julia_child_1_29.wav|And this is made with leftover dough. And we visited a bakery when we were in Paris that baked the bread this way. And you enter into this very modern bakery shop on the first floor. And then you descend into a medieval cavern where the bread is baked. day and night in a never-ending cycle. There's the pavin. That's the leftover dough. And they're putting more flour and water into it. After it's all mixed up, it's really just like a pouliche.|1
+julia_child_1_30.wav|It's like a batter. This is a French bread pail or an electric mixer. There's the wood fire. It's so hot in there that they always wear shorts. That's all needed. So he's dumping it into a big tub where it's going to rise. Now they weigh it out. See, each piece of dough is weighed so that all the bread will be exactly the same size. You see how soft that is, too. And he's making the round shape in just the same way as Professor Calvel made his.|1
+julia_child_1_31.wav|There's your wood fire. Rather than a hot iron, in a pan, you're just using a plain pan of water that's put steam in the oven. And that's his wooden paddle that he slides the dough in, called a pel, P-E-L-L-E, called a peel sometimes. Bread being unmolded onto it. And he's making the slash marks. He keeps his razor in his mouth. That's a cornmeal. And finally, the bread is baked.|1
+julia_child_1_32.wav|And all that beautiful bread is wheeled right upstairs into the shop, and it's sold all over Paris, and even all over France, and even some of it is air-shipped over to this country. And these are the round type of round loaves. Actually, I think that the round loaves keep their shape better if you do have one of these benetons, these baskets, canvas lined and made out of wicker. And to get them, you'll probably have to go over to France, and it's really worth the trip.|1
+julia_child_1_33.wav|But even so, here's one that was just baked not in a beneton, I must say. It's come up very well, so I don't think they're essential at all. But I must say, I think that our sling works very well. Here's a small one done in a sling. And here is a great big one. And I'm just going to show you what it looks like when you cut it open. I always like to cut them on a slant this way.|1
+julia_child_1_34.wav|See it's got a beautiful brown crust and inside it's moist and brown and tasty and earthy. It's a really, it's a life-sustaining real rye bread. It's a virgin rye and really What's to remember here that it's a great method for any bread. It's one that you can improvise on, and you can really start your own traditions. So that's all for today. On the French Chef, this is Julia Child.|1

train_list.txt

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+julia_child_1_0.wav|ðiːz ɑːɹ nˌɑːt bˈʌɾɚ tʃˈɜːnz. ðeɪ ɑːɹ bɹˈɛd pˈeɪlz fˈʊl ʌv ɹˈaɪzɪŋ ænd fˈɔːlɪŋ dˈoʊ. ˈɔːl tə mˌeɪk ðɪs dʒˈaɪənt lˈoʊf ʌv ɹˈaɪ bɹˈɛd tədˈeɪ ɔnðə fɹˈɛntʃ ʃˈɛf. ðə fɹˈɛntʃ ʃˈɛf ɪz mˌeɪd pˈɑːsᵻbəl baɪ ɐ ɡɹˈænt fɹʌmðə pˈoʊlɐɹˌɔɪd kˌɔːɹpɚɹˈeɪʃən. wˈɛlkʌm tə ðə fɹˈɛntʃ ʃˈɛf. aɪm dʒˈuːliə tʃˈaɪld. tədˈeɪ wiː ɑːɹ dˌuːɪŋ ɹˈaɪ bɹˈɛd, ænd wɪɹ jˈuːzɪŋ ɐ wˈʌndɚfəl fɹˈɛntʃ sˈɪstəm ðæt juː kæn jˈuːz fɔːɹ ˌɛni kˈaɪnd ʌv bɹˈɛd, lˈaɪk wˈaɪt bɹˈɛd, hˈoʊl wˈiːt bɹˈɛd, ˈoʊtmiəl bɹˈɛd. |1
+julia_child_1_1.wav|bˌʌt ɪts pɚtˈɪkjʊlɚli ɡˈʊd wɪð ɹˈaɪ bɹˈɛd bɪkˈʌz ɪt mˌeɪks ɐ bɹˈɛd ðæts fˈʊl ʌv flˈeɪvɚ ænd tˈɛkstʃɚɹ ænd tʃˈuːinəs ænd ɪt hɐz ðæt ɡˈʊd ˈoʊld kˈʌntɹi kwˈɔlᵻɾi. ɪn fɹˈæns ɪt wʊd biː kˈɔːld pˈeɪn də kˈæmpæɡni. ænd ɪt stˈɑːɹts ˈaʊt wɪð ɐ jˈiːst bˈæɾɚ wˌɪtʃ ɪz kˈɔːld ɐ pˈuːlɪʃ, spˈɛld pˈiːˈoʊjˈuːˈɛlaɪˈɛsˈeɪtʃ. ænd ðɪs ɪz ɐ bˈæɾɚ wˌɪtʃ ɪz mˌeɪd ˌaʊɾəv jˈiːst, flˈaʊɚ, ænd wˈɔːɾɚ. ænd wiː wˈɔnt tə stˈɑːɹt ˈaʊt wɪð wˈʌn pˈækɪdʒ, ˈiːðɚɹ ʌv dɹˈaɪ, ˈæktɪv, ɔːɹ fɹˈɛʃ jˈiːst. |1
+julia_child_1_2.wav|ænd ɪf jʊɹ nˌɑːt jˈuːzd tə nˈoʊɪŋ ðə wˈɔːɹmθ ʌv wˈɔːɾɚ, pˌʊt ɪn ɐ θɜːmˈɑːmɪɾɚ ænd tˈɛst ɪt wɪð jʊɹ fˈɪŋɡɚz sˌoʊ ðæt juː ɡɛt sˌʌm kˈaɪnd əvən aɪdˈiə ʌv wʌt wˈʌnhˈʌndɹɪd dᵻɡɹˈiːz ɪz. ænd ðˈɪs, aɪm ɡˌoʊɪŋ tə pˌʊt ðɪs ˌɪntʊ ðə jˈiːst. ænd ðˈɛn juː wˈɔnt tə mˌeɪk ʃˈʊɹ ðæt ðæt ɪz kəmplˈiːtli dɪsˈɑːlvd. ænd ðæt tˈeɪks fˈoːɹ ɔːɹ fˈaɪv mˈɪnɪts. ænd hˈɪɹz wˈʌn ðæt ɔːlɹˌɛdi ɪz dɪsˈɑːlvd, bˌʌt ɪt hɐz təbi ˌæbsəlˈuːtli lˈɪkwɪd. |1
+julia_child_1_3.wav|ænd ðæt ɪz vˈɛɹi ɪmpˈoːɹtənt. ænd ðˈɛn wiː wˈɔnt tə hæv fˈoːɹ kˈʌps ʌv ˈɔːlpˈɜːpəs flˈaʊɚ. ðæts wˈʌn. ænd mˈɛʒɚɹ ɪt dʒˈʌst lˈaɪk ðˈɪs, dˈɪpɪŋ jʊɹ dɹˈaɪ mˈɛʒɚ kˈʌp ˌɪntʊ ðə flˈaʊɚ ænd lˈɛvəlɪŋ ɪɾ ˈɔf wɪð sˈʌmθɪŋ. ænd ðæts ɐbˌaʊt æz ˈækjʊɹət ɐ mˈɛʒɚmənt ɪn kˈʌps æz juː kæn ɡˈɛt. ðɛɹz fˈoːɹ kˈʌps ʌv ˈɔːlpˈɜːpəs flˈaʊɚ. ænd ɪn ɡoʊz ˌaʊɚ wˈʌn pˈækɪdʒ ʌv jˈiːst dɪsˈɑːlvd ɪn tˈuːθˈɜːdz kˈʌp ʌv wˈɔːɹm wˈɔːɾɚ. |1
+julia_child_1_4.wav|ænd ðˈɛn aɪ wˈɔnt sˌʌm tˈɛpɪd wˈɔːɾɚ. ʌv ɐbˌaʊt sˈɛvənti fˈaɪv dᵻɡɹˈiːz. ænd aɪ wˈɔnt, hˈɛvənz, θɹˈiː kˈʌps. sˌoʊ aɪ pˈoːɹ ɪɾ ˌɪntʊ ðə jˈiːst kˈʌp hˈɪɹ, spˈɪlɪŋ nˈʌn ʌv ɪt, wˌɪtʃ aɪ hˈæv. wˈʌn, tˈuː. aɪm nˌɑːt ɡˌoʊɪŋ tə hæv kwˈaɪt ɪnˈʌf. ðɪ aɪdˈiə ɪz, tə stˈɑːɹt ðə jˈiːst mˈuːvɪŋ, juː wˈɔnt ðə hˈoʊl θˈɪŋ təbi æɾ ɐbˌaʊt sˈɛvənti fˈaɪv dᵻɡɹˈiːz. ænd ɪf juː wɜː wˈɜːkɪŋ ɪn ɐ bˈeɪkɚɹi ænd wɜː vˈɛɹi saɪəntˈɪfɪk, ˈɛvɹɪθˌɪŋ wʊd biː mˈɛʒɚd ænd kˈælɪbɹˌeɪɾᵻd ænd θˈɜːməstˌeɪɾᵻd. |1
+julia_child_1_5.wav|ænd ɪf jʊɹ flˈaʊɚ, sˈeɪ, ɪf juː hˈæpən tə kˈiːp jʊɹ flˈaʊɚɹ ɪnðə ɹᵻfɹˈɪdʒɚɹˌeɪɾɚ ɔːɹ dˌaʊn ɪnðə sˈɛlɚ ænd ðə flˈaʊɚ wɜː kˈoʊld, ɪt wʊd biː ɐ ɡˈʊd aɪdˈiə tə pˌʊt ɪɾ ɪn ˈeɪ, ɹˈoʊstɪŋ pˈæn ænd dʒˈʌst lˈɛt ɪt wˈɔːɹm ˌʌp dʒˈʌst ʌntˈɪl ðə tʃˈɪl hɐdbɪn tˈeɪkən ˈɔf. bɪkˈʌz ɪf jʊɹ flˈaʊɚɹ ɪz tˈuː kˈoʊld, ðˈɛn ɪt wɪl tˈeɪk jʊɹ jˈiːst tˈuː lˈɔŋ tə stˈɑːɹt wˈɜːkɪŋ. ænd aɪm dʒˈʌst mˈɪksɪŋ ðæt ˈʌp, juː sˈiː, wɪð ɐ kwˈɪp. |1
+julia_child_1_6.wav|ænd ɪɾ ɪz ɹˈiəli dʒˈʌst lˈaɪk ɐ bˈæɾɚ, sˈɔːɹt ʌv lˈaɪk ɐ pˈæŋkeɪk bˈæɾɚ. ænd ðɪs wʊd biː kˈɔːld, ɪn ðɪs kˈʌntɹi, ɹˈæðɚ ðˌænə pˈuːlɪʃ, ɪt wʊd biː kˈɔːld ɐ jˈiːst stˈɑːɹɾɚ. ɔːɹ ɪn bˈɔstən, wiː wʊd kˈɔːl ɪɾ ɐ stˈɑːɹɾɚ. ænd ðə pˈɜːpəs ʌv ɪɾ ɪz tə ɡɛt ðə jˈiːst ɡˈoʊɪŋ, bɪkˈʌz ðə jˈiːst fˈiːdz əpˌɑːn ðə stˈɑːɹtʃ ɪnðə flˈaʊɚ. ænd ɪf ɪts ɐ vˈɛɹi lˈɪkwɪd mˈɪkstʃɚ, lˈaɪk ðɪs bˈæɾɚ, ðə jˈiːst kæn kwˈɪkli ˈiːt ˌʌp ˈɔːl ðə stˈɑːɹtʃ. |1
+julia_child_1_7.wav|ænd wɛn ɪt hɐz ˈiːʔn̩ ɪt, pɹˈæktɪkli ˈɔːl ˈʌp. ɪɾ ɪz bˈʌbli lˈaɪk ðˈɪs. lˈʊk æt, juː kæn sˈiː ɚɹˈaʊnd ðə sˈaɪdz ðɛɹ wˌɛɹ ðeɪɚ dʒˈʌst bˈʌbli hˈoʊlz. ænd juː lˈʊk ɪn æt ðə tˈɑːp ænd ðiːz ɑːɹ bˈʌbəlz ðæt ɑːɹ slˈoʊli ɡˌoʊɪŋ ɡlˈʌb, ɡlˈʌb, ɡlˈʌb, ɡlˈʌb. sˈʌmbɑːdi sˈɛd ɪt lˈʊks ɐ lˈɪɾəl bˈɪt lˈaɪk tˌæpɪˈoʊkə pˈʊdɪŋ. ænd ɪf juː lˈɪft ɪɾ ˈʌp, lˈʊk æt ðæt kəns��ɪstənsi. ænd ðˈɪs, ɪnðɪ ˈoʊld dˈeɪz, ɔːɹ juː ʃˌʊd sˈeɪ, aɪ kʊd sˈeɪ, ɪnðə bɪɡˈɪnɪŋ, ðɛɹwˌʌz nˈoʊ jˈiːst. |1
+julia_child_1_8.wav|ðɛɹ wˌɜːnt ˌɛni jˈiːst kˈeɪks. jˈiːst kˈeɪks wɜː nˌɑːt ˈiːvən ɪnvˈɛntᵻd ʌntˈɪl ɐbˌaʊt wˈʌn θˈaʊzənd ˈeɪthˈʌndɹɪd sˈɛvənti. ænd jʊɹ ɡɹˈeɪtɡɹˈændmʌðɚ hædtə mˌeɪk ˈɔːl ʌv hɜːɹ ˈoʊn jˈiːst hɜːsˈɛlf, bɪkˈʌz jˈiːst ɪz wˈaɪld ˈɔːɹɡənˌɪzəmz flˈoʊɾɪŋ ɚɹˈaʊnd ɪnðɪ ˈɛɹ. ænd ɪf juː mˌeɪk ɐ mˈɪkstʃɚ, sˈeɪ, ʌv ɹˈaɪ, flˈaʊɚ, hˈɑːps ænd aɪ dˈoʊnt nˈoʊ wʌt ðeɪ jˈuːzd tə jˈuːz. ᵻvˈɛntʃuːəli ðə, ɪt wʊd dʒˈʌst bɪɡˈɪn tə stˈɑːɹt bˈʌblɪŋ ænd juː wʊdhɐv stˈɑːɹɾᵻd jʊɹ ˈoʊn jˈiːst. |1
+julia_child_1_9.wav|ænd sˌoʊ juː wʊd mˌeɪk ðɪs kˈaɪnd əvə stˈɑːɹɾɚ ænd ðˈɛn juːd jˈuːs hˈæf ʌv ɪt tə mˌeɪk jʊɹ dˈoʊ ænd ðˈɛn juːd mˈɪks ɪn sˌʌm mˈoːɹ flˈaʊɚ ænd wˈɔːɾɚɹ ænd lˈɛt ɪt ɹˈaɪz ænd bˈʌbəl ɐɡˈɛn ænd jˈuːs ɪt ðə nˈɛkst tˈaɪm. ænd ɡɹˈædʒuːəli bɪɡˈæn ɡˌɛɾɪŋ ɐ lˈɪɾəl sˈaʊɚ. ænd ðæt wʌz hˌaʊ ðə hˈoʊl bˈɪznəs ʌv sˈaʊɚdˌoʊ stˈɑːɹɾᵻd ˈɪn. ɪn fɹˈɛntʃ jˈuːsɪdʒ, ðə kuːlˈiːʃ ɪz jˈuːzd ɪmˈiːdɪətli ˈæftɚɹ ɪts mˌeɪd bɪkˈʌz ðeɪ dˈoʊnt mˌeɪk sˈaʊɚdˌoʊ bɹˈɛd æɾ ˈɔːl. |1
+julia_child_1_10.wav|ænd juː kˈæn, ʌv kˈoːɹs, mˈɪks ɪɾ ˈɔːl baɪ hˈænd, ɔːɹ ɪf juː hæv ɐ hˈɛvidˈuːɾi məʃˈiːn, juː kæn jˈuːz ðˈæt, ɔːɹ juː kæn jˈuːz wˈʌn ʌv ðiːz bɹˈɛd pˈeɪlz. ænd ðɪs ɪz wʌt ɪt lˈʊks lˈaɪk. ɪt hɐz ðɪs dˈoʊ hˈʊk hˈɪɹ ænd ɐ kɹˈæŋk. ænd juː dʒˈʌst pˌʊt ɪn jʊɹ mˈɪkstʃɚ. lˈʊk æt ðˈæt. ˌɪzənt ðæt wˈʌndɚfəl lˈʊkɪŋ? juː dʒˈʌst pˌʊt ˈɔːl ðæt ˈɪn. ænd ðˈɛn juː ˈæd jʊɹ flˈaʊɚ. ænd aɪm ɡˌoʊɪŋ tʊ ˈæd juː hˈæv tuː, juː kæn ˈæd, juː wˈɔnt twˈɛlv, ðɪs kæn tˈeɪk twˈɛlv kˈʌps ʌv flˈaʊɚ. |1
+julia_child_1_11.wav|ænd ðˈɛn aɪm ɡˌoʊɪŋ tə pˌʊt ˈɪn, aɪ ˈɔːlsoʊ lˈaɪk tʊ ˈæd ɐ lˈɪɾəl mˈoːɹ jˈiːst bɪkˈʌz ðə ɹˈaɪ flˈaʊɚɹ ɪz sˌoʊ hˈɛvi ðæt ɪf juː ˈæd ɐ lˈɪɾəl bˈɪt mˈoːɹ jˈiːst, ɪt wɪl hˈɛlp ɪt tə ɹˈaɪz ænd ɪt woʊnt tˈeɪk kwˈaɪt sˌoʊ lˈɔŋ. sˌoʊ ɪn ðæt ɡˈoʊz, ðæts wˈʌn pˈækɪdʒ ʌv jˈiːst wɪð tˈuːθˈɜːdz kˈʌp ʌv wˈɔːɾɚ. nˈaʊ wˈɛðɚ ɔːɹ nˌɑːt tʊ ˈæd mˈoːɹ jˈiːst dᵻpˈɛndz vˈɛɹi mˈʌtʃ ˌɔn wʌt ðə wˈɛðɚɹ ɪz lˈaɪk. ɪf ɪts ɐ wˈɔːɹm dˈeɪ, |1
+julia_child_1_12.wav|ɪf juː ˈæd mˈoːɹ jˈiːst, ɐ hˈoʊl pˈækɪdʒ mˈoːɹ jˈiːst, ɪts ɡˌoʊɪŋ tə ɹˈaɪz tˈuː kwˈɪkli. ænd wʌt juː wˈɔnt ɪt tə dˈuː, ænd ðɪs ɪz ðə ɡˈʊd ˈoʊld fɹˈɛntʃ sˈɪstəm ɐɡˈɛn wˌɪtʃ mˌeɪks vˈɛɹi ɡˈʊd bɹˈɛd, ɪz fɚðə sˈɛkənd ɹˈaɪzɪŋ ðæt ðɪs ɪz ɡˌoʊɪŋ tə hæv tə hˈæv, ɪz ðˌɐɾɪt ʃˌʊd lˈæst ɐbˌaʊt θɹˈiː ˈaʊɚz, ænd ðæt dᵻpˈɛndz vˈɛɹi mˈʌtʃ ɔnðə tˈɛmpɹɪtʃɚ. ænd wʌt juː wˈɔnt tə dˈuː ɪz tə mˌeɪk ɪt ɹˈaɪz, tˈeɪk ɐbˌaʊt θɹˈiː ˈaʊɚz, ænd kəntɹˈoʊl ðə tˈɛmpɹɪtʃɚ. |1
+julia_child_1_13.wav|ɪf ɪts ɹˈaɪzɪŋ tˈuː fˈæst, dʒˈʌst slˈoʊ ɪt dˈaʊn, ˈiːvən pˌʊt ɪɾ ɪnðɪ ˈaɪsbɑːks ɪf nˈɛsᵻsɚɹi. ænd ðˈɛn wiː hæv tə hæv sˌʌm mˈoːɹ wˈɔːɾɚ, bɪkˈʌz wiːv ɡɑːt ˈɔːl ðæt flˈaʊɚɹ ɪn ðˈɛɹ. sˌoʊ aɪm ɡˌoʊɪŋ tə pˌʊt ɪn ɐbˌaʊt tˈuː ænd tˈuːθˈɜːdz kˈʌp ʌv wˈɔːɾɚ, ænd ɪf aɪ nˈiːd ˌɛni mˈoːɹ, aɪ kæn ˈæd sˌʌm lˈeɪɾɚ. ænd ðˈɛn wiː ˈɔːlsoʊ hæv tə hæv sˌʌm sˈɔlt. aɪm ɡˌoʊɪŋ tə pˌʊt ɪn θɹˈiː ænd ɐ θˈɜːd tˈeɪbəlspˌuːnz, ɔːɹ θɹˈiː tˈeɪbəlspˌuːnz ænd wˈʌn tˈiːspuːn ɪf juː pɹɪfˈɜː. |1
+julia_child_1_14.wav|nˈaʊ ðɪs ɪz ðə pˈɔɪnt, ˈæftɚ juːv stˈɑːɹɾᵻd mˈɪksɪŋ jʊɹ bɹˈɛd lˈaɪk ðɪs wˌɛɹ juː kæn ɹˈiəli dˈuː vˈɛɹi mˈʌtʃ wʌt juː wˈɔnt. aɪm mˌeɪkɪŋ ðə vˈɛɹi plˈeɪn fɹˈɛntʃ tˈaɪp ʌv ɹˈaɪ flˈaʊɚ. aɪm nˌɑːt mˌeɪkɪŋ swˈiːdɪʃ ɔːɹ dʒˈuːɪʃ ɔːɹ noːɹwˈiːdʒən ɹˈaɪ. sˌʌm ʌvwˈɪtʃ hæv mˈɪlk ɔːɹ bˈʌɾɚmˌɪlk ɔːɹ məlˈæsᵻz ænd kˈæɹəwˌeɪ sˈiːdz ɪn ðˌɛm. æt ðɪs pˈɔɪnt, juː kæn dˈuː ˈɛnɪθˌɪŋ juː wˈɔnt. ænd ɹˈæðɚ ðɐn pˈʊɾɪŋ ɪn ɹˈaɪ flˈaʊɚ, juː kˌʊdɐv pˌʊt ɪn hˈoʊl wˈiːt flˈaʊɚ ɔːɹ juː kʊd mˌeɪk ɐ mˈɪkstʃɚɹ ʌv hˈoʊl wˈiːt ɔːɹ ɹˈaɪ. |1
+julia_child_1_15.wav|ænd juː kæn ˈæd wˈiːt dʒˈɜːm ænd hˈoʊl ɡɹˈeɪnz. ɔːɹɡˈænɪk ðɪs ænd ðæt ænd hˈʌni ænd məlˈæsᵻz ænd wˈʌtnɑːt. ðɪs ɪz wʌts fˈʌn ɐbˌaʊt bɹˈɛd mˈeɪkɪŋ. juː kæn vˈɛɹi mˈʌtʃ dˈuː wʌt juː wˈɔnt bɪkˈʌz ðə jˈiːst ɪz ɡˌoʊɪŋ tə mˌeɪk ɪt ɹˈaɪz ˈɛnɪwˌeɪ. ænd ðæts wʌts sˈʌtʃ fˈʌn ɐbˌaʊt bɹˈɛd bɪkˈʌz ɪts jʊɹ ˈoʊn. nˈaʊ wɪð ðɪs bɹˈɛd, mˈɪksɚ juː nˈiːd ðɪs baɪ tˈɜːnɪŋ ðə kɹˈæŋk ænd jʊɹ ɹˈiəli nˈiːdɪŋ ðə bɹˈɛd ænd juː hæv tə nˈiːd fɔːɹ ɐbˌaʊt tˈɛn ɔːɹ fˈɪftiːn mˈɪnɪts. |1
+julia_child_1_16.wav|ɪf ɪt bɪɡˈɪnz fˈiːlɪŋ tˈuː stˈɪf ˈoʊpən ɪɾ ˌʌp ænd sˈiː hˌaʊ ɪt lˈʊks. aɪm ɡˌoʊɪŋ tʊ ˈoʊpən ɪɾ ˌʌp nˈaʊ ænd sˈiː hˌaʊ ɪt lˈʊks. ɪt lˈʊks, aɪ mˌeɪhɐv tʊ ˈæd ɐ lˈɪɾəl bˈɪt ʌv mˈoːɹ wˈɔːɾɚ lˈeɪɾɚɹ ˌɔn bˌʌt juː kˈænt tˈɛl jˈɛt bɪkˈʌz ɪt hˈæzənt ɹˈiəli stˈɑːɹɾᵻd tə ɡˈoʊ. aɪ hæv θɹˈiː pˈeɪlz hˈɪɹ sˌoʊ ðæt juː kæn sˈiː ðə bɹˈɛd, ðə dˈoʊ æt sˈɛvɹəl stˈeɪdʒᵻz. bˌʌt ʌv kˈoːɹs juː ˈoʊnli nˈiːd wˌʌn. aɪ ˈɔːlweɪz sˈeɪ ɪf wˈʌn ɪz ɡˈʊd, θɹˈiː ɪz bˈɛɾɚ. |1
+julia_child_1_17.wav|sˌoʊ ɹᵻmˈɛmbɚɹ ɪn mˌeɪkɪŋ bɹˈɛd, ɪf juː hˈævənt wˈɜːkt wɪð jˈiːst mˈʌtʃ bᵻfˈoːɹ, ðæt ɪts nˌɑːt ðə tˈaɪm ʌv ɹˈaɪz. sˌʌm pˈiːpəl sˈeɪ, ˈoʊ, ɪts æt θɹˈiː ˈaʊɚz, ænd hˈɪɹ ɪɾ ɪz θɹˈiː ˈaʊɚz ænd ɐ hˈæf, ænd maɪ bɹˈɛd hˈæzənt ɹˈɪzən. ðæt dˈʌzənt mˌeɪk ˌɛni dˈɪfɹəns. ɪt kæn tˈeɪk sˈɪks ˈaʊɚz tə ɹˈaɪz. ɪts ðɪ ɐmˈaʊnt ʌv ɹˈaɪz. ænd wɛn ɪt hɐz ɹˈɪzən, ɪt ʃˌʊd kˈʌm ˌʌp tə ðə tˈɑːp ʌv ðɪs pˈeɪl ænd hæv ɐ lˈʌvli sˈɔft tˈɛkstʃɚ. |1
+julia_child_1_18.wav|ɪts ɹˈæðɚ pˈʌfi. ænd ɪf juː fˈiːl ɪt, ɪts spˈʌndʒi. sˌoʊ ɹᵻmˈɛmbɚ ðæt ɪts nˌɑːt ðə tˈaɪm ʌv ɹˈaɪz. ɪts ðɪ ɐmˈaʊnt ʌv ɹˈaɪz ðæt ðɪs ʃˌʊd ɹˈaɪz. tˈuː tə tˈuː ænd ɐ hˈæf tˈaɪmz ɪts ɚɹˈɪdʒɪnəl ɐmˈaʊnt. ænd ðˈɛn ɪt ʃˌʊdəv ðæt sˈɔft, spˈʌndʒi, ɹˈæðɚ pˈʌfi lˈʊk tʊ ɪt. ænd sˌoʊ wɛn ɪts ˈɔːl ɹˈɛdi, ɪt kˈʌmz ˈaʊt ænd jʊɹ ɹˈɛdi tə fˈɑːɹm ɪt. nˈaʊ lˈʊk æt ðə tˈɛkstʃɚ ðɛɹ æz ðæt kˈʌmz ˌaʊɾəv ðə pˈeɪl ænd juː kæn fˈiːl dʒˈʌst ðə fˈiːl ʌv ɪt. |1
+julia_child_1_19.wav|ɪt hɐz ðə ɹˈaɪt kˈaɪnd ʌv fˈiːl ʌv ɹˈɪzən dˈoʊ ænd ˈɔːlsoʊ ðə smˈɛl. ænd skɹˈeɪp ɪɾ ˈaʊt. ænd ðɪs ɪz wɛn juː ɹˈiəli, ðɪs ɪz ˈæktʃuːəli ðə fˈɜːst tˈaɪm ðæt jˈuːzɪŋ ðə bɹˈɛd pˈeɪl sˈɪstəm ðæt hˈændz hæv tˈʌtʃt dˈoʊ, bˌʌt juː kæn sˈiː hˌaʊ ɹˈiəli, ɹˈiəli stˈɪki ðæt ˈɪz. nˈaʊ, juː kæn mˈeɪk, juː kæn mˌeɪk ðə dˈoʊ dʒˈʌst ɪn ɐ bɹˈɛd pˈæn, dʒˈʌst lˈaɪk ðˈæt, ænd kˈʌm ˈaʊt wɪð dʒˈʌst ðə kənvˈɛnʃənəl lˈoʊf. |1
+julia_child_1_20.wav|ɔːɹ juː kæn dˈuː, juː kæn fˈɔːɹm ɪt ɹˈæðɚ fɹˈiːfɔːɹm lˈaɪk ðɪs ænd bˈeɪk ɪt fɹˈiː, wˌɪtʃ ɪz ɐ ɡɹˈeɪt dˈiːl mˈoːɹ fˈʌn ɪf juː kæn mˌeɪk joːɹsˈɛlf ɐ sˈɪmjʊlˌeɪɾᵻd bˈeɪkɚz ˈʌvən, wˌɪtʃ wiːv ɔːlɹˌɛdi dˈʌn sˈɛvɹəl tˈaɪmz wɪð fɹˈɛntʃ bɹˈɛd ænd wɪð pˈiːtsəz. sˌoʊ aɪm ɡˌoʊɪŋ tə dˈuː ɪɾ ɪnðə fɹˈiːfɔːɹm wˈeɪ dʒˈʌst bɪkˈʌz ɪts mˈoːɹ fˈʌn tə dˈuː. aɪ dˈoʊnt θˈɪŋk ðɛɹ wʊd biː mˈʌtʃ tə ʃˈoʊ juː ɪf wiː wɜː dʒˈʌst ɡˌoʊɪŋ tə dˈuː |1
+julia_child_1_21.wav|sˈʌmθɪŋ ɪn ɐ pˈæn. ænd aɪm ɡˌoʊɪŋ tə mˌeɪk ɐ ɡɹˈeɪt bˈɪɡ lˈoʊf kˈɔːld ɐ pˈeɪn bˈuːlɑːt. ænd ðæts ɐ bˈɪɡ, ðæts ɐ bˈɪɡ ˈoʊvəl ʃˈeɪpt lˈoʊf aɪm ɡˌoʊɪŋ tə tˈeɪk ˈɔf. ænd ɪf juː wɪl ɹᵻmˈɛmbɚ, wɪð ˌaʊɚ fɹˈɛntʃ dˈoʊ fˈɔːɹmɪŋ, ɪts vˈɛɹi mˈʌtʃ ðə sˈeɪm mˈɛθəd ʌv pˈæɾɪŋ ɪɾ ˈaʊt wɪð jʊɹ hˈænd, ænd ðˈɛn lˈɪftɪŋ wˈʌn ˈɛnd, ðə lˈoʊɚɹ ˈɛnd, ˌʌp ˈɔːlmoʊst tə ðə tˈɑːp, ænd ðˈɛn fˈoʊldɪŋ ðə tˈɑːp dˌaʊn tə ðə lˈoʊɚɹ ˈɛnd. |1
+julia_child_1_22.wav|ðə hˈoʊl aɪdˈiə hˈɪɹ ɪz tə tɹˈaɪ ænd mˌeɪk ɐ smˈuːð bˈɑːɾəm. ænd ðˈɛn fˈæʔn̩ ɪɾ ɐɡˈɛn ænd ðˈɛn mˌeɪk ɐ tɹˈɛntʃ dˌaʊn ðɛɹ wɪððə sˈaɪd ʌv jʊɹ hˈænd ænd hˈoʊp ðæt ðæts ɡˌoʊɪŋ tə lˈʊk lˈaɪk ɐ smˈuːð bˈɑːɾəm. ænd ɪf ɪt hˈæzənt, dʒˈʌst pˈæt ɪɾ ˈaʊt ɐɡˈɛn, mˌeɪk ɐnˈʌðɚ tɹˈɛntʃ ænd fˈoʊld ɪɾ ɐɡˈɛn. ɪt stˈɪl dˈʌzənt sˈiːm tˈɛɹᵻbli smˈuːð, sˌoʊ aɪl dˈuː ɪt wˈʌns ɐɡˈɛn. ænd ðˈɛn sˈiːl ðɪ ˈɛndz ʌv ɪt wɪððə hˈiːl ʌv jʊɹ hˈænd. |1
+julia_child_1_23.wav|ænd biː ʃˈʊɹ ðæt juː dˈoʊnt mˌeɪk ɪt tˈuː lˈɔŋ fɔːɹ jʊɹ ˈʌvən. ænd ðɪs ɐmˈaʊnt ʌv dˈoʊ ɪz ɡˌənə mˈeɪk, aɪ mˈiːn, ðɪ ɐmˈaʊnt ʌv dˈoʊ ðæt aɪ hæv wɪl mˌeɪk tˈuː lˈɔŋ lˈoʊvz, ɐbˌaʊt sˈɪkstiːn ɔːɹ ˈeɪtiːn ˈɪntʃᵻz lˈɔŋ. ɔːɹ ��t wʊd mˌeɪk tˈuː ɹˈaʊnd lˈoʊvz ɐbˌaʊt twˈɛlv ɔːɹ fˈoːɹtiːn ˈɪntʃᵻz ɪn daɪˈæmɪɾɚ. bˌʌt wɪððə fɹˈiː fˈɔːɹm, jʊɹ nˈɛvɚɹ ɛɡzˈæktli kwˈaɪt ʃˈʊɹ hˌaʊ mˈʌtʃ jʊɹ ɡˌoʊɪŋ tə ɡˈɛt. aɪ mˈiːn, ðæt dˈʌzənt mˌeɪk ˌɛni sˈɛns æɾ ˈɔːl. |1
+julia_child_1_24.wav|sˌoʊ aɪ θˈɪŋk wɛn jʊɹ dˌuːɪŋ ɹˈaɪ bɹˈɛd ænd θˈɪŋz lˈaɪk ðˈæt, sˈʌmtaɪmz juː ˈæd ɐ lˈɪɾəl mˈoːɹ wˈɔːɾɚ ɔːɹ ɐ lˈɪɾəl mˈoːɹ jˈiːst ænd juː kˈænt sˈeɪ ɛɡzˈæktli hˌaʊ mˈʌtʃ jʊɹ ɡˌoʊɪŋ tʊ ˈɛnd ˈʌp wɪð. bˌʌt aɪ ˈɔːlweɪz θˈɪŋk ɐ lˈɪɾəl bˈɪt mˈoːɹ ɪz bˈɛɾɚ ðˌænə lˈɪɾəl bˈɪt lˈɛs. nˈaʊ ðɪs ɪz ɡˌoʊɪŋ tə ɡˌoʊ ˌɔn tə kˈænvəs ðæt ɪz flˈaʊɚd. juː sˈiː hˌaʊ sˈɔft ðæt ˈɪz. ðæts ɹˈiːəl fɹˈɛntʃ tˈaɪp. ænd nˈaʊ juː hæv ɐ kwˈɛstʃən ɪf juː wɜː |1
+julia_child_1_25.wav|ðɪs sˈʌmtaɪmz spɹˈɛdz ˈaʊt ɐ bˈɪt, ænd aɪm ɡˌoʊɪŋ tə tɹˈaɪ ænd fˈaɪnd ɪt. sˌoʊ ɪf juː hæd ɐ bˈænɛtən, wˌɪtʃ ɪz ɐ fɹˈɛntʃ bɹˈɛd bˈæskɪt, juː kʊd lˈɛt ɪt ɹˈaɪz ɪn ðˈæt. bˌʌt ɐnˈʌðɚ sˈɪstəm, wˌɪtʃ maɪ hˈʌsbənd wˈɜːkt ˈaʊt, ɪz tə jˈuːz jʊɹ kˈænvəs lˈaɪk ɐ slˈɪŋ, ænd ˈiːðɚ pˈʊt ɪɾ ɪnðə, ʃˈʌt ɪɾ ˌɪntʊ ɐ dɹˈɔːɹ, ɔːɹ ʃˈʌt ɪɾ ɪnðə tˈɑːp əvə dˈoːɹ, lˈaɪk ðˈɪs. ðə ɡɹˈeɪt θˈɪŋ ɐbˌaʊt ðɪs ɪz sˈɔːɹt ʌv sˈɪli, bˌʌt ðə θˈɪŋ ɪz ɪt kˈiːps ðə bɹˈɛd fɹʌm spɹˈɛdɪŋ ˈaʊt tˈuː mʌtʃ. |1
+julia_child_1_26.wav|ænd ðˈɛn, juː kæn ʌnmˈoʊld ɪɾ ˈiːðɚɹ ˌɑːntʊ ɐ bˈeɪkɪŋ ʃˈiːt ɪnðə kənvˈɛnʃənəl wˈeɪ, ɔːɹ ɪf jʊɹ ɡˌoʊɪŋ tə jˈuːz ðə sˈɪmjʊlˌeɪɾᵻd bˈeɪkɚz ˈʌvən, juː ʌnmˈoʊld ɪɾ ˌɑːntʊ ɐ bˈoːɹd, ænd ðˈɛn jʊɹ ɡˌoʊɪŋ tə slˈaɪd ɪt dᵻɹˈɛktli ˌɪntʊ jʊɹ ˈʌvən. sˌoʊ hˈɪɹ, ðɛɹwˈʌz, ɪɾ ˈɔːlweɪz ɹˈaɪzᵻz wɪððə sˈiːl sˈaɪd ˈʌp. sˌoʊ ðæt juːl hæv ðə sˈɔft ˌʌndɚbˈɛli. ænd ðə ɹˈaɪz ɪz ɐbˈaʊt, aɪ ʃˌʊd sˈeɪ, ɐn ˈaʊɚ ænd ɐ hˈæf ʌntˈɪl ɪt lˈʊks nˈaɪs ænd pˈʌfi lˈaɪk ðˈɪs. |1
+julia_child_1_27.wav|ɪt ʃˌʊd biː ˈɔːlmoʊst... hæv ɹˈɪzən ˈɔːlmoʊst θɹˈiː tˈaɪmz ɪts ɚɹˈɪdʒɪnəl sˈaɪz. ænd ðˈɪs, wɪð ɐ lˈɪɾəl ɹˈeɪzɚ blˈeɪd, mˌeɪkɪŋ ðiːz lˈɪɾəl slˈæʃ mˈɑːɹks. ænd ɹᵻmˈɛmbɚ ðætðə slˈæʃᵻz dʒˈʌst ɡˌoʊ ˈɔːlmoʊst pˈæɹəlˌɛl tə ðə lˈoʊf. ænd ɪf juː hˈævənt kwˈaɪt ɡˈɑːʔn̩ ɪn ðˈɛɹ, ɡˌoʊ ˌoʊvɚɹ ɪɾ ɐɡˈɛn. ænd ðˈɛn, bɪkˈʌz ðɪs ɪz ɡˌoʊɪŋ təbi lˈaɪk ðə bˈeɪkɚz ˈʌvən, wiː hæv ɐ hˈɑːt ˈaɪɚn ɔːɹ ɐ hˈɑːt bɹˈɪk. ðˈɛn juː hæv ɐ pˈæn ʌv wˈɔːɾɚɹ ɪnðɪ ˈʌvən. |1
+julia_child_1_28.wav|ænd ðˈɛn juː tˈɜːn ðɪ ˈʌvən dˌaʊn tʊ ɐbˌaʊt θɹˈiːhˈʌndɹɪd fˈɪfti ænd lˈɛt ɪt bˈeɪk twˈɛnti tə θˈɜːɾi mˈɪnɪts mˈoːɹ ʌntˈɪl ɪt θˈʌmps nˈaɪsli. nˈaʊ, ɪf juː dˈoʊnt hæv ðə bɹˈɪks ænd ðə tˈaɪlz ænd ðɪ ˈaɪɚn, dʒˈʌst bˈeɪk ɪɾ ˌɔn ɐ bˈeɪkɪŋ ʃˈiːt ɪnðɪ ˈɔːɹdɪnˌɛɹi wˈeɪ. bˌʌt aɪ θˈɪŋk jʊɹ ɡˌoʊɪŋ tə lˈaɪk bɹˈɛd ðæts mˌeɪd ðɪs wˈeɪ wɪððə jˈiːst stˈɑːɹɾɚ. ænd ɪts vˈɛɹi mˈʌtʃ lˈaɪk ɐn ˈiːvən ˈoʊldɚ sˈɪstəm ɪn fɹˈæns, wˌɪtʃ ðeɪ kˈɔːl pˈeɪn ˌoʊ lˈɛveɪn, spˈɛld ˈɛlˈiːvˈiːɐaɪˈɛn. |1
+julia_child_1_29.wav|ænd ðɪs ɪz mˌeɪd wɪð lˈɛftoʊvɚ dˈoʊ. ænd wiː vˈɪzɪɾᵻd ɐ bˈeɪkɚɹi wɛn wiː wɜːɹ ɪn pˈæɹɪs ðæt bˈeɪkt ðə bɹˈɛd ðɪs wˈeɪ. ænd juː ˈɛntɚɹ ˌɪntʊ ðɪs vˈɛɹi mˈɑːdɚn bˈeɪkɚɹi ʃˈɑːp ɔnðə fˈɜːst flˈoːɹ. ænd ðˈɛn juː dᵻsˈɛnd ˌɪntʊ ɐ mˈɛdɪˌiːvəl kˈævɚn wˌɛɹ ðə bɹˈɛd ɪz bˈeɪkt. dˈeɪ ænd nˈaɪt ɪn ɐ nˈɛvɚɹˈɛndɪŋ sˈaɪkəl. ðɛɹz ðə pˈævɪn. ðæts ðə lˈɛftoʊvɚ dˈoʊ. ænd ðeɪɚ pˈʊɾɪŋ mˈoːɹ flˈaʊɚ ænd wˈɔːɾɚɹ ˌɪntʊ ɪt. ˈæftɚɹ ɪts ˈɔːl mˈɪkst ˈʌp, ɪts ɹˈiəli dʒˈʌst lˈaɪk ɐ pˈuːlɪtʃ. |1
+julia_child_1_30.wav|ɪts lˈaɪk ɐ bˈæɾɚ. ðɪs ɪz ɐ fɹˈɛntʃ bɹˈɛd pˈeɪl ɔːɹ ɐn ᵻlˈɛktɹɪk mˈɪksɚ. ðɛɹz ðə wˈʊd fˈaɪɚ. ɪts sˌoʊ hˈɑːt ɪn ðɛɹ ðæt ðeɪ ˈɔːlweɪz wˈɛɹ ʃˈɔːɹts. ðæts ˈɔːl nˈiːdᵻd. sˌoʊ hiːz dˈʌmpɪŋ ɪɾ ˌɪntʊ ɐ bˈɪɡ tˈʌb wˌɛɹ ɪts ɡˌoʊɪŋ tə ɹˈaɪz. nˈaʊ ðeɪ wˈeɪ ɪɾ ˈaʊt. sˈiː, ˈiːtʃ pˈiːs ʌv dˈoʊ ɪz wˈeɪd sˌoʊ ðæt ˈɔːl ðə bɹˈɛd wɪl biː ɛɡzˈæktli ðə sˈeɪm sˈaɪz. juː sˈiː hˌaʊ sˈɔft ðæt ˈɪz, tˈuː. ænd hiːz mˌeɪkɪŋ ðə ɹˈaʊnd ʃˈeɪp ɪn dʒˈʌst ðə sˈeɪm wˈeɪ æz pɹəfˈɛsɚ kˈælvəl mˌeɪd hˈɪz. |1

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+julia_child_1_31.wav|ðɛɹz jʊɹ wˈʊd fˈaɪɚ. ɹˈæðɚ ðˌænə hˈɑːt ˈaɪɚn, ɪn ɐ pˈæn, jʊɹ dʒˈʌst jˈuːzɪŋ ɐ plˈeɪn pˈæn ʌv wˈɔːɾɚ ðæts pˌʊt stˈiːm ɪnðɪ ˈʌvən. ænd ðæts hɪz wˈʊdən pˈædəl ðæt hiː slˈaɪdz ðə dˈoʊ ˈɪn, kˈɔːld ɐ pˈɛl, pˈiːˈiːˈɛlˈɛlˈiː, kˈɔːld ɐ pˈiːl sˈʌmtaɪmz. bɹˈɛd bˌiːɪŋ ʌnmˈoʊldᵻd ˈɑːntʊ ɪt. ænd hiːz mˌeɪkɪŋ ðə slˈæʃ mˈɑːɹks. hiː kˈiːps hɪz ɹˈeɪzɚɹ ɪn hɪz mˈaʊθ. ðæts ɐ kˈɔːɹnmiəl. ænd fˈaɪnəli, ðə bɹˈɛd ɪz bˈeɪkt. |1
+julia_child_1_32.wav|ænd ˈɔːl ðæt bjˈuːɾifəl bɹˈɛd ɪz wˈiːld ɹˈaɪt ʌpstˈɛɹz ˌɪntʊ ðə ʃˈɑːp, ænd ɪts sˈoʊld ˈɔːl ˌoʊvɚ pˈæɹɪs, ænd ˈiːvən ˈɔːl ˌoʊvɚ fɹˈæns, ænd ˈiːvən sˌʌm ʌv ɪɾ ɪz ˈɛɹʃˈɪpt ˌoʊvɚ tə ðɪs kˈʌntɹi. ænd ðiːz ɑːɹ ðə ɹˈaʊnd tˈaɪp ʌv ɹˈaʊnd lˈoʊvz. ˈæktʃuːəli, aɪ θˈɪŋk ðætðə ɹˈaʊnd lˈoʊvz kˈiːp ðɛɹ ʃˈeɪp bˈɛɾɚ ɪf juː dˈuː hæv wˈʌn ʌv ðiːz bˈɛnɪtənz, ðiːz bˈæskɪts, kˈænvəs lˈaɪnd ænd mˌeɪd ˌaʊɾəv wˈɪkɚ. ænd tə ɡˈɛt ðˌɛm, juːl pɹˈɑːbəbli hæv tə ɡˌoʊ ˌoʊvɚ tə fɹˈæns, ænd ɪts ɹˈiəli wˈɜːθ ðə tɹˈɪp. |1
+julia_child_1_33.wav|bˌʌt ˈiːvən sˈoʊ, hˈɪɹz wˈʌn ðæt wʌz dʒˈʌst bˈeɪkt nˌɑːt ɪn ɐ bˈɛnɪtən, aɪ mˈʌst sˈeɪ. ɪts kˈʌm ˌʌp vˈɛɹi wˈɛl, sˌoʊ aɪ dˈoʊnt θˈɪŋk ðeɪɚɹ ᵻsˈɛnʃəl æɾ ˈɔːl. bˌʌt aɪ mˈʌst sˈeɪ, aɪ θˈɪŋk ðæt ˌaʊɚ slˈɪŋ wˈɜːks vˈɛɹi wˈɛl. hˈɪɹz ɐ smˈɔːl wˈʌn dˈʌn ɪn ɐ slˈɪŋ. ænd hˈɪɹ ɪz ɐ ɡɹˈeɪt bˈɪɡ wˌʌn. ænd aɪm dʒˈʌst ɡˌoʊɪŋ tə ʃˈoʊ juː wʌt ɪt lˈʊks lˈaɪk wɛn juː kˈʌt ɪɾ ˈoʊpən. aɪ ˈɔːlweɪz lˈaɪk tə kˈʌt ðˌɛm ˌɔn ɐ slˈænt ðɪs wˈeɪ. |1
+julia_child_1_34.wav|sˈiː ɪts ɡɑːt ɐ bjˈuːɾifəl bɹˈaʊn kɹˈʌst ænd ɪnsˈaɪd ɪts mˈɔɪst ænd bɹˈaʊn ænd tˈeɪsti ænd ˈɜːθi. ɪts ɐ ɹˈiəli, ɪts ɐ lˈaɪfsəstˈeɪnɪŋ ɹˈiːəl ɹˈaɪ bɹˈɛd. ɪts ɐ vˈɜːdʒɪn ɹˈaɪ ænd ɹˈiəli wʌts tə ɹᵻmˈɛmbɚ hˈɪɹ ðæt ɪts ɐ ɡɹˈeɪt mˈɛθəd fɔːɹ ˌɛni bɹˈɛd. ɪts wˈʌn ðæt juː kæn ˈɪmpɹəvˌaɪz ˈɔn, ænd juː kæn ɹˈiəli stˈɑːɹt jʊɹ ˈoʊn tɹɐdˈɪʃənz. sˌoʊ ðæts ˈɔːl fɔːɹ tədˈeɪ. ɔnðə fɹˈɛntʃ ʃˈɛf, ðɪs ɪz dʒˈuːliə tʃˈaɪld. |1