The French Chef with Julia Child

You have your own passport to Paris when you can make these famous French crescent rolls in your own kitchen.

There comes a time when you have no time, yet it’s company time. That’s the time for this chic three course meal.

Daube and Carbonade de Beouf - a Mediterranean duo. Each stew easy to do; each stew something new.

How to decorate the Yule log and eat it too; spun sugar grass, meringue mushrooms and chocolate bark.

An American favorite made the Parisian way. Julia Child is now in her WGBH kitchen designed especially for her. It’s in French Provincial style and has so many modern conveniences that it used three times as much electricity as the average home.

Julia Child makes three French favorites: “Tarte aux Pommes Classique,” “Tarte des Demoiselles” and “Tartin.”

Julia Child prepares the usual vegetables in unusual combinations for duck, goose and turkey.

A noble French dessert cake filled with butter cream and glazed with chocolate.

Boned, stuffed turkey goes to a party dressed in aspic is today’s recipe prepared by Julia Child.

The first of two programs on turkey. Julia Child shows hot to stuff and roast it and gives a useful home technique for making a 9 pound bird serve 20 people.

A magnificent French dessert that is a party in itself.

Nevarin Printanier, a party Lamb Stew with fresh vegetables.

French ways with broiled chicken.

Vichyssoise a la Russe, Saute of Veal with Mushrooms and Risotto, Pears Baked with Macaroons; this whole three course dinner, from start to finish, is prepared in half an hour.

How to wash, trim, slice, chop, flute, stew, and saute mushrooms and how to serve them under glass.

A kidney duet.

How to produce a fine feast fast.

An introduction to yeast doughs. Once you’ve seen how easy it is to make these famous desserts, you’ll have fun baking them yourself.

A savory new recipe for fish filets in white wine, a lovely French sauce and a decoration of fluted mushrooms.

Delectable French vegetable custards, to serve as a hot first course or luncheon dish.