The French Chef with Julia Child

None as brown, as crisp, or as fresh as those made at home.

A touch of aspic is a touch of magic.

In which you see how to make a plain French omelette in less than 30 seconds, and a many-layered omelette with many fillings. Then Julia shows you how to throw an omelette party serving 3 to 300 people.

A marvelous recipe for stuffed cabbage, or how to make a little look like a whole lot and a whole cabbage.

Julia prepares the delicate, rich Orange Bavarian Cream.

Sole Duglere- Fillets of sole poached in wine, garnished with mushrooms for one, with tomatoes for the other, served in white wine sauce. These are master recipes from which all others spring, like Marguery, Normande, Veronique. You name it and you can make it - or vice versa.

Here is a fascinating way to widen the scope of your eating pleasure. The citizens of Caen invented this age old method of cooking tripe which The French Chef now shares with you. Why let the Europeans keep this delicious food for themselves?

Don’t panic at the thought of making Hollandaise for the Benedict or Bearnaise for the Mignon because friendly relations with the whole family merely involve understanding egg yolks. You will never fail after The French Chef shows you how to uncurdle!

You need no special oven or equipment to bake this excellent white sandwich bread - fine textured and close grained, it is also perfect for fancy sandwiches, canapes, and melba toast.

Another step in mastering the egg. Showing you exactly how to concoct this marvel of cookery. How to get it together and how to let it wait for the oven until you are ready to bake and serve it - swollen with pride, and justly so.

The French approach to braised beef - learn to pick the right cut of meat, to lard and marinate it in the continental way, and to serve it up in a splendid wine sauce.

Those clever little mouthfuls you serve at cocktail parties - the French call them amuse-gueule - anchovy appetizers, Talmouses, Croque Madame, Croque Monsieur - they’re a good way to show off your culinary skills, both hot and cold, and fresh and frozen.

It’s a party when this elaborately silly log-shaped jelly roll appears. It’s Christmas, Washington’s Birthday, or the Fourth of July. Julia shows you how to be a log roller as well as how to make bark out of frosting, mushrooms from meringues, and moss out of spun sugar.

Four good reasons for learning how to make a Genoise are the cake itself, petits fours, cupcakes, and jelly rolls - all from the same batter. A fifth is to join Marcel Proust in remembrance of things past by using this same batter to make your own madeleines.

If you can make a meat loaf you can make a French pate; it’s as simple as that - ground meat flavored with herbs and wine, and baked in a mold. Wonderful to have on hand for special events, gifts, snacks, first courses, lunches and suppers.

Variations on two soup themes - leek and potato soup, Vichyssoise and watercress on the one hand, and mushroom soup on the other - and how to provide counterpoint with what’s left from yesterday’s table.

Better than anything you can buy. Learn a basic yeast dough and the special rolling techniques that will serve you well in other French pastries. Then form and bake it into the yeasty buttery crescent rolls that made France famous.

Starting in the store and ending on your plate - buying turkeys fresh or frozen, stuffing, trussing, timing, gravy making, carving, and serving. Julia shows you all you need to know to make the bird festive.

Once you’ve got pastry dough under your belt you can tackle fruit tarts. Learn how to put them together and how to make pastry cream. Then you’ll always come up with a showy dessert or a glittering confection for tea parties or champagne soirees.

How to buy, store, trim, boil, steam, serve, and et it - and some fancy fare with hearts and bottoms.