The French Chef with Julia Child

After you’ve mastered French puff pastry, which is such fun to make, you’ll be faced with the happy problem of what in the world to do with it, from fancy canapes, main courses and desserts. This program includes a recipe for Le Pithiviers, a glorious almond tart and one of the best reasons for learning the techniques of French puff pastry.

When you have only the minimum to spend, shop around for bargains and seasonal specials, and have a party starting with eggplant pizza and a main course casserole of mixed vegetables and giblets sauteed with a Mediterranean twist.

And Julia shows them how to make the famous Caesar Salad the way Caesar himself created it and a great dessert called Apples Rosie. For the main course, surprise them with Cote d’Agneau Champvallon en Papillote - watch their eyes pop as you give everyone his own lamb chop in a silver pouch!

Pear and Meringue Dessert Fantasy, the perfect ending to a great meal.

Meat and vegetables for very special company, plus how to choose and serve the right red wine. Whether or not you can afford it now, when the great day comes you will want to know all about choosing and trimming a whole beef tenderloin, how to roast it rosy rare, and how and with what to serve it, including the care and feeding of the wines to accompany it.

Menu for an important 3-course dinner - all about the wines, and the splendid beginning that leaves the cook with the guests. Fresh artichoke bottoms filled with mushrooms, topped with poached eggs and Bearnaise sauce.

Souffle Roule- Roulade. Never fear unexpected guests when you have a few good tricks up your ample sleeve, like a quick souffle baked in a jelly roll pan and rolled up with a fancy filling.

A rich, warming goose stew for everyone.

A V.I.P. Cake is just right for your regular or V.I.P guests.

Tips and tricks for prepping a bountiful Brunch for a Bunch.

When the meeting’s at your house serve them your own coffee cake and old-fashioned raised doughnuts - both from the same buttery dough that makes French brioche.

There’s no reason, however small your kitchen, for not braising a large fish in wine and serving it in a stylish mushroom sauce. Here’s a splendid recipe for kitchens of any size, and how to do it in a microwave oven.

Enjoy dishes that can be completed quickly and easily after work.

Updating the old-fashioned methods, but keeping the old-fashioned taste. From that standard favorite, chocolate ice cream, to a refreshing change, grapefruit sherbet, to a fancy molded dessert, two basic formulas.

Instead of cloves and brown sugar - try something new.