The French Chef with Julia Child

Croquembouche: a mounting spiral of cream puffs with glittering caramel, a splendid centerpiece for your party table.

Familiar fish in a new form: pureed, poached and sauced in wine, these delicate morsels are among France’s great contribution to the art of fish cookery.

Potage aux Concombres - two unusual French soups: a hearty vegetable brew from Provence which can well be a main course, and a cream of cucumber soup you can serve either hot or cold.

Egg whites and sugar make meringues, and meringues make a Vacherin - a snow palace filled with peaches and cream. The French Chef’s formal dinner ends with champagne.

A lesson on red wine. Beautiful juicy slices of beef surrounded by browned potatoes, paper-thin glazed carrot slices, and fresh green beans, and the buying, storing, and serving of the fine red wine that accompanies fine red meat.

The French Chef entertains at a formal dinner, starting with Coquilles Saint-Jacques a la Creole - scallops in a buttery white wine sauce with truffles and fleurons, served on a silver salver. The host shows the techniques of pouring wine.

The famous Spanish rice dinner in a casserole done so you can make it with anything on hand. A wonderful combination of foods with special attention to the rice - how to cook it so it retains its own light, fluffy, individual texture, distinct from other ingredients.

Everyone knows these crisp little cakes filled with pastry cream and topped with white frosting and chocolate decorations. Now everyone can see how easy they are to make. Just practice with puff pastry, a little assembly know-how and you can be your own Patissier.

Roast lamb with a different look and a different taste. How to buy a saddle of lamb; how to prepare it a la Persillade with a topping of browned, parslied bread crumbs and how to carve and serve it.

Four French recipes in which Belgian endives, familiar in salads, bring delicious variety to vegetable cookery; Endives in a brown butter sauce; Endives simmered in cream; Endives braised with a Brunoise of vegetables; Endives wrapped in ham, covered with a cheese sauce and gratineed in the oven.

Another three-course meal to assemble in half an hour: Aigo Bouido soup, Flank steak with trimmings, and an exotic ice cream mold.

Two unusual potato recipes for your repertoire: Pommes Duchesse for mashed potato borders and decorations; and Pommes Anna, a crusty cake of sliced potatoes baked in butter.

All about stuffing, roasting, carving, and serving a whole suckling pig.

Two fast and attractive crab appetizers, one baked with wine and herbs, the other served with herbs and mayonnaise.

This delicious dessert is a rum and apricot marmalade of apples served in a toasty, buttery case.

Here is the perfect main course for that full-dress dinner party: whole tenderloin of beef cloaked in wine and mushrooms and baked in a pastry crust.

Another dressy three course dinner in a hurry: Consomme Madrilene, Casserole of veal or pork chops with vegetables, and Pots de Creme au Chocolat.

All the great French fish dishes are at your command when you know how to cook sole in white wine.

Enrobed in chocolate icing, this chocolate, butter, rum and almond Reine de Saba is just the best chocolate cake you will ever eat.

After a butter massage, this chicken takes a steam-bath in herbs and is carved in the French manner.

The soup that made the onion famous.