Julia Child

The story of Julia Child's years in France, where she fell in love with French food and found "her true calling." From the moment she and her husband Paul, who worked for the USIS, arrived in the fall of 1948, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets,...

Julia Child prepares everybody's favorite savory French pie -- Quiche Lorraine. She demonstrates the perfect pie dough recipe and makes a pastry shell, and she shows how to make several types of quiches.

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

Julia Child prepares Boeuf Bourguignon, Quiche Lorraine, Crêpes, Aspics, Paté A Choux and more, bringing French cuisine to the American kitchen.

Julia Child prepares simple and beautiful desserts for every occasion. She demonstrates other uses for pastry shells, makes French custard fillings, strawberry tarts and apple tarts, and shows how to glaze fruit tarts.

Steaks and more --Julia Child demonstrates how to cook, sauce and serve them.

Julia Child is all about caramel, and makes two handsome and easy molded desserts -- Caramel Custard and Apple Souffle.

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

Julia Child teaches a lesson on how to make a real French omelette. She demonstrates two omelette-making methods, prepares a recipe for a delicious fresh tomato sauce, and shows how to do ahead-of-time omelettes that are gratineed with tomato sauce and sour cream.

Julia Child demonstrates Pate Feuilletee, showing you how to be successful with the pastry dough you thought you could never make and which has a thousand uses, from appetizers to desserts.