The French Chef with Julia Child

Why not stuff it yourself instead of letting some one else do it? Then you’ll know what’s in it. Julia Child shows you how to make the kinds of French sausages you can’t buy here. You don’t have to be a great cook, and just think what it will do for your image.

Sudden guests? Julia Child shows you how to bake them a quiche. It’s fast, fancy and foolproof -- and here’s the ultimate motivation for learning to make you own pie dough. Julia teaches you how to concoct an expert pie-crust dough and use it for open face pies, such as custard and bacon, spinach and crab.

Chocolate mousse is quick and easy to make when Julia Child shows you how. Serve it simply in a bowl, or mold it magnificently in langues de chat cookies. By mastering the mousse you are also mastering the egg -- the cat’s tongues speak for themselves.

Chicken, onions, and mushrooms -- simmer them in red wine for coq au vin, or in white wine for an old fashioned fricassee. These two recipes in one make two famous dishes that will teach you a lot more about cooking than just how to stew a chicken.

Julia Child takes on the shellfish favorite -- lobster.

A handsomely decorated chicken salad that can be the center of attraction on a buffet table or the main course for an important luncheon or supper. Julia Child shows you a recipe that can also serve for fish and shellfish and demonstrates the foolproof way to make your own mayonnaise.

Julia Child makes the famous Mediterranean sea-bass flamed in fennel -- loup flambe au fenouil -- and shows how they do it in Cannes and how you can make a reasonable facsimile at home.

Julia Child's take on rye bread.

Julia Child shares delicious recipes for lamb shaslik, chicken shish kebab and scallops en brochette.

Julia Child makes stuffed braised breast of veal, and shows how to turn an unglamorous meat into a glorious dish for very important people.

Plain and fancy fish filleting and fixing, by a female French fish professor, and a number of ways with trout including Truite Meuniere.

Julia Child transforms Cinderella custard into an elegant dessert through the magic of fruits, nuts and a little French know-how.

Julia Child demonstrates pate feuilletee -- the dough for Napoleons, vol-au-vents, as well as tarts, turnovers, cakes and even cookies, that consists of hundreds of paper-thin layers of dough sandwiched between hundreds of paper-thin layers of butter. Learn how to make the dough and how to assemble and bake a handsome ham tart to serve as a first course, a main course, or at a picnic.

Julia Child teaches you a new technique for duck.

Julia Child visits charming Chef Deblieux in Paris where he demonstrates how to work with chocolate and produce sheets of it for decorations, figures, squares, letterings, and chocolate cigarettes.

Very chocolaty, brown, bitter-sweet and buttery, yet light and delicate in texture -- Julia Child shares L’Eminence Brune.

Julia Child demonstrates how shrimp can be a part of any meal.

For the first time, using simple devices, you can make the kind of pizza at home that you always hope for but seldom get. Using the tricks of professional pizza makers, you can duplicate their product in your own kitchen. Julia Child demonstrates some variations on the main pizza theme, including an onion tart with olives and cheese and an unusual appetizer.

Julia Child prepares Pot Au Feu, or French Boiled Beef Dinner.

Julia Child showcases zucchini -- a vegetable that’s always with us. Here’s how to turn it into several dishes, and how to make a handsome vegetable boat out of the giant zucchini that grew in your garden. Zucchini takes well to being sauteed with onions, baked with a zesty cheese sauce, blended in a green vegetable soup or used as containers.