Julia Child

Julia Child shows how ordinary ingredients and simple methods can produce a famous beef stew.

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

Julia prepares a three course dinner, from start to finish, in half an hour. Featuring Vichyssoise a la Russe, Saute of Veal with Mushrooms and Risotto and Pears Baked with Macaroons.

Julia Child demonstrates how to make a vegetable platter with string beans, carrots, mushrooms and spinach.

Julia Child shows how to stuff and roast it and gives a useful home technique for making a 9 pound bird serve 20 people.

Julia Child prepares kidneys prepared two ways -- Rognons Sautes and Flambes.

Julia Child makes a great French meal -- an all-in-one casserole, and demonstrates how to truss and brown a whole chicken, how to roast it the French way in a casserole with various vegetables and how to carve a whole chicken. These tips work for all meats prepared this way, including veal, pork, duck, turkey and game hens.

Julia Child demonstrates the most popular way to serve a duck -- roasted and a lo'orange. Julia shows you how to prepare a duck for roasting, how to prepare an orange sauce and how to serve and carve a roast duck.

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