It’s from the 50s and she’s a French chef so yes, it is very much there. as well, it is in black and white and generally the name of the episode is what the dish is, sometimes it’s not a bad idea to skip through to garnish sections on those but sometimes it’s just a full half hour about all the shit you can do with a certain vegetable. A lot can also involve animal fat and stuff like that but my advice there is a lipid is a lipid at the end of the day, just use canola or whatever. Don’t use olive oil unless she says so and peanut oil or whatever is also a little more specific and she’ll use meat stock often but those are easily substituted as well, use veggie stock for chicken stock and mushroom stock for everything else unless you wanna be fancy. The big things I like is she teaches knife skills very well and I cannot overstate how much a good knife and knowing how to use it makes things better. But there’s little bits of super useful general purpose knowledge everywhere, so it is sometimes a good idea to just go through the meat parts regardless cause even if you can’t apply everything you’ll probably learn something you can. Like, I’m a better vegan cook because I also am really good at cooking meat, I just don’t now. Meat itself is really just a flavor sponge like tofu or seitan. The spices and cooking techniques and stuff do have universal applications. I don’t get to work at a vegan restaurant rn so that shit is in front of me all day, but what is having a job if not a series of moral compromises? So, yeah, if you don’t wanna look at meat prep I really can’t blame you, I can’t say there isn’t a lot of it but it’s black and white static camera from a good distance and there is some wisdom to be gained during those parts. I’m pretty sure the first episode is about how to cut and caramelize onions and that one if I recall is vegan or should be, caramelized onions only require onions and heat, if she adds other stuff I disagree with her there. But she teaches several ways to chop onions and learning proper onion dicing is something that unlocks cutting anything into tiny cubes really fast, homemade hashbrowns are now less than a minute to chop etc. She’s got a lot of really little super useful things like that which she explains as best as I’ve seen without being there in person.