Julia Child

Julia Child showcases the metamorphosis of a head of lettuce into a delicious cooked vegetable and the transformation of a jar of sauerkraut into a savory party dish.

Julia Child shows you how to truss, stuff, brown, roast, braise, sauce, and carve your goose.

Intriguing preliminaries to the main event, Julia Child prepares a mouth-watering array of appetizers.

Julia Child whips up Coquilles St. Jacques, the French dish with sea scallops. She shows how to poach scallops in white wine, how to make the accompanying sauce, how to prepare the dish ahead of time and how to gratinee the final dish.

Julia Child makes an American favorite the Parisian way in her new French Provincial-style kitchen that has so many modern conveniences that it uses three times as much electricity as the average 1970 home.

Julia Child serves up Blanquette de Veau, a veal stewed with onions and mushrooms -- a venerable French recipe that's always in style.

Julia Child demonstrates French ways with broiled chicken.

Julia Child presents short-order cooking the French way.

Julia Child shows you how to produce a fine feast, and do it fast.

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.