The French Chef with Julia Child

Julia Child returns with a brand new series as she shows how ordinary ingredients and simple methods can produce a famous beef stew.

Provocative main-course ideas for luncheons and suppers.

How to poach a salmon or any other whole fish, and how to serve it hot or cold.

Steaks and more about cooking, saucing, and serving them.

The saga of the sea scallop and how to prepare it.

Rice Pudding is presented at court.

Short-order cooking the French way.

Blanquette de Veau, veal stewed with onions and mushrooms, a venerable French recipe that’s always in style.

When you’ve nothing in your larder but a bottle of Bourbon, an eggplant, an old cusk, and a noodle, don’t despair! You can mix them all into a stylish three-course fish dinner.

Baby’s custard comes of age in upside-down tart shells when automation takes over pastry dough.

At last a soufflé that stands on its own and won’t fall.

A gathering on green ideas to toss about.

French thrift and flair turn a loaf of bread, a bit of wine, and a pound of shrimp into Croustades de Crevettes a la Nantua.

A recipe that sets off a chain reaction of delicious desserts.

A delicate fish mousse baked in a ring of filets of sole - an intriguing mixture of textures and flavors.

Intriguing preliminaries to the main event - a mouth watering array of appetizers.

Rice and onion Soubise, mushroom Duxelles and Sauce Mornay transform roast veal into a dish from the “haute cuisine.”

Webster says: “a fancy light yeast dough rich with eggs and butter.” But the proof of the Brioche is in the eating.

A quartet of variations based on the theme of chicken poached in white wine.

Everybody’s favorite dessert.