The French Chef with Julia Child

Pate a Choux, a quick-change pastry -- Julia Child uses this versatile pastry for everything from appetizers and dumplings to fancy desserts.

Julia Child makes a whole main course cooked together in one pot, a sumptuous and savory peasant recipe.

Julia Child demonstrates how to make a perfect souffle -- a spectacular example baked on a platter -- and a delicious new recipe for Hollandaise sauce.

Julia Child prepares exciting new potato dishes and a famous French casserole, Gratin Dauphinois.

Julia Child shows you how to fit your beef to your budget, including ways to dress up hamburgers the French way and what to do with filet mignon.

A flaming dessert -- authentic Crepes Suzette! Julia Child shows how to make batter for dessert crepes and how to make crepe fillings with oranges, almonds, custards.

Julia Child demonstrates a fabulous ways to use leftovers -- crepes! Julia makes a crepe batter in the blender and shows how to cook them, then makes delicious cream fillings out of leftovers, fills and serves them.

Julia Child prepares Lobster a l'Americaine, a great French lobster dish. Julia shows how to pick out a lobster, how to prepare live lobster, including how to saute and flambe lobster and how to make the sauce Américaine.

Julia Child prepares Bouillabaise, the famous French fish chowder. Skills include what fish to use, how to make a fish stock, how to cut and prepare the fish, how to make the bouillabaisse and how to serve it.

Simple to do, beautiful to look at, Julia Child shows how to make aspics and jellied stock, how to test them and how to work with them. She also decorates a cold meat pate and poaches an egg and serves it in aspic.

Perfect French pates for great events. Julia Child demonstrates how to line a baking mold to hold the pate, what meats to use, how to fill a mold, how to bake a pate and tell when it is finished, how to cool and unmold it, and how to serve it.

Julia Child whips up two famous French desserts, showing how to beat egg yolks and sugar, how to caramelize a mold, how to make and bake a custard and how to unmold a dessert.

Julia Child demonstrates the most popular way to serve a duck -- roasted and a lo'orange. Julia shows you how to prepare a duck for roasting, how to prepare an orange sauce and how to serve and carve a roast duck.

Julia Child prepares sauteed chicken livers and hot and cold mousse of chicken livers, and illustrates how to prepare chicken livers for sauteeing, how to saute, how to make a Madeira sauce for chicken livers or other meats, how to make a chicken liver mousse, how to unmold a mousse and how to serve a mousse.

Julia Child focuses on tossed salads and French dressings, preparing mixed green salads, mixed vegetable salads and French dressing. She also demonstrates how to dress and serve salad the French way.

Julia Child showcases ten-minute wonder dishes, fit for a king, including Veal Scallops. Julia shows you how to choose tender veal, how to cut your own veal scallops, the principles of sauteing and how to make quick and delicious sauces for sauteed veal or chicken. She also demonstrates the French method of cooking green vegetables, including green beans.

Julia Child demonstrates how to make a vegetable platter with string beans, carrots, mushrooms and spinach.

Ease and elegance with chicken breasts and rice. Julia Child hows how to bone chicken breasts, how to poach them in butter, how to make a winey cheese sauce, how to boil rice so it is fluffy and how to fix rice ahead of time.

Julia Child prepares simple and beautiful desserts for every occasion. She demonstrates other uses for pastry shells, makes French custard fillings, strawberry tarts and apple tarts, and shows how to glaze fruit tarts.

Julia Child prepares everybody's favorite savory French pie -- Quiche Lorraine. She demonstrates the perfect pie dough recipe and makes a pastry shell, and she shows how to make several types of quiches.

Julia Child whips up Coquilles St. Jacques, the French dish with sea scallops. She shows how to poach scallops in white wine, how to make the accompanying sauce, how to prepare the dish ahead of time and how to gratinee the final dish.

Julia Child teaches a lesson on how to make a real French omelette. She demonstrates two omelette-making methods, prepares a recipe for a delicious fresh tomato sauce, and shows how to do ahead-of-time omelettes that are gratineed with tomato sauce and sour cream.

Julia Child makes a great French meal -- an all-in-one casserole, and demonstrates how to truss and brown a whole chicken, how to roast it the French way in a casserole with various vegetables and how to carve a whole chicken. These tips work for all meats prepared this way, including veal, pork, duck, turkey and game hens.

Julia child makes French Onion Soup, the most popular French soup, as well as a superb Mediterranean vegetable soup. Julia demonstrates how to slice onions fast, how to cook and brown onions, how to make onion soup gratinee, how to make simple and tasty vegetable soup, how to chop vegetables fast and how to make a cheese and garlic sauce for soup.