Julia Child

Julia Child presents short-order cooking the French way.

Julia Child shows you how to wash, trim, slice, chop, flute, stew, and saute mushrooms and how to serve them under glass.

Julia Child shows you how to decorate a Yule log and eat it too, including spun sugar grass, meringue mushrooms and chocolate bark.

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

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

Julia Child demonstrates new ways to use chestnuts, including peeling, braising and pureeing them, and creating a magnificent French dessert.

Julia Child prepares sauteed chicken livers and hot and cold mousse of chicken livers, and illustrates how to prepare chicken livers for sauteeing, how to saute, how to make a Madeira sauce for chicken livers or other meats, how to make a chicken liver mousse, how to unmold a mousse and how to serve a mousse.

Julia Child prepares Bouillabaise, the famous French fish chowder. Skills include what fish to use, how to make a fish stock, how to cut and prepare the fish, how to make the bouillabaisse and how to serve it.

Julia Child focuses on tossed salads and French dressings, preparing mixed green salads, mixed vegetable salads and French dressing. She also demonstrates how to dress and serve salad the French way.

A flaming dessert -- authentic Crepes Suzette! Julia Child shows how to make batter for dessert crepes and how to make crepe fillings with oranges, almonds, custards.