The French Chef with Julia Child

A private lesson in Paris at the Bakers’ Institute where Julia Child learns how to form a variety of French breads; then Julia shows you how to turn your own kitchen into a home bread bakery.

See how French bakers bake bread in France and learn from Julia Child how to produce a country-style round loaf.

Julia Child shares another gem to add to your treasury of three-course dinners. Everyday ingredients put together with a flare.

Strawberry Souffle for dessert! Julia Child shows you how to fabricate this fancy phenomenon and how to work a dessert souffle into your menu without having a nervous collapse.

Julia Child shows you how to take advantage of beef specials -- turning them, with the addition of a little red wine, mushrooms and onions, into the most famous of all beef stews.

Julia Child has the hard-boiled answers to your unasked questions about cooking, peeling and keeping eggs and some ingenious French ideas for stuffing and serving them.

Julia Child rediscovers grandmother’s Sunday dinner, including the delights of a large bird, and how to prepare it for the oven or rotisserie and how to carve it.

Pate en Croute: Join Julia Child in France for a private lesson in the art of French charcuterie -- how you mask a meat filling in an elegant free form pastry crust.

Julia Child showcases La Tarte Tatin! This is a bottoms-up French tarte which, when served in the best Paris restaurants, is named after the Demioselles Tatin.

Julia Child shows you how leftover almost anything becomes an exotic Indian curry.

When you want a change from the usual cocktail routine, or would like to give an informal after-dinner get-together, a cheese and wine party is both easy to organize and fun for hosts and guest alike.

Gateau in a Cage features a gold cage of caramel enclosing a sponge cake filled with wines and fruits. It is the invention of Parisian chef Jean Deblieux, who gives Julia Child a private lesson in creating this stunningly dramatic dessert.

Julia Child browns and braises monkfish with herbs, carrots, lettuce and onions, then tops it with vegetables, anchovies and black olives and serves it with tomatoes.

When you want a rib-sticking soup, when you are tired of the cliche vegetables, when you want a main course dish with a difference - when you want a lot for a little, how about lentils?

On a sunny terrace in Provence, an expert maitre d’hotel gives Julia Child a private lesson on leg of lamb.

A great way to use yesterday’s roast, be it poultry, veal or pork. Julia Child’s French lasagne is a delicious concoction of pasta, Italian tomato sauce, saffron threads, dried orange peel, leftover turkey, veal or whatever, and an “inner sauce” that’s rich and velvety.

Julia Child shows you how to slice turkey breast into large, even pieces. Then, when the slices are marinating in Cognac, the turkey carcass is cooked with carrots, celery and onions. The slices are shaped into a roast, with stuffing between each slice, then browned with white wine and herbs. Finally the roast is set into the oven, and served with a sauce made from the roasting liquid.

Julia Child makes the Mediterranean salad that’s a meal in itself. Lettuce, tomatoes, potatoes, beans, eggs, tuna fish, capers, anchovies -- all spiced with the authentic flavor of the Riviera, and filmed in Nice.

Julia Child begins this meal with oysters broiled on the half-shell and ends with Crepes Flambees, Sainte Claire. In between is a humble hamburger under a French disguise -- Bifteck Hache, Saute Nature, or sauteed hamburger with a wine, cream and tomato sauce.

Julia Child makes a complex, but delicious, Gateau Saint-Honore, with a pie crust base, a pate a choux halo and tiny pate a choux puffs fixed upon the halo with sugar syrup. This glistening pastry shell is then filled with creme Saint-Honore, a delicious mixture of gelatin, beaten egg whites, whipped cream and liqueur, and then topped with strawberries or any other fruit in season.