Julia Child makes her famous French beef stew in red wine with mushrooms and onions, demonstrating how to brown meat, how to braise meat, how to make a good brown sauce, how to braise onions, and how to cut and sauté mushrooms.

The French Chef

Boeuf Bourguignon

Julia Child makes French Onion Soup, the most popular French soup, as well as a superb Mediterranean vegetable soup.

French Onion Soup

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.

Casserole Roast Chicken

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

French Omelette

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.

Scallops

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.

Quiche Lorraine

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.

Fruit Tarts

Ease and elegance with chicken breasts and rice. Julia Child shows how to bone chicken breasts, how to poach them in butter, how to make a winey cheese sauce, how to boil rice so it is fluffy and how to fix rice ahead of time.

Chicken Breasts and Rice

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

Vegetables The French Way

Julia Child showcases ten-minute wonder dishes, including Veal Scallops. Julia shows you how to cut veal scallops, how to make quick and delicious sauces for sauteed veal or chicken and demonstrates the French method of cooking green beans.

Veal Scallops

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.

French Salads- Mayonnaise

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, and how to make a Madeira sauce for chicken livers or other meats.

Chicken Livers a la Francaise

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

Roast Duck a l'orange

Julia Child whips up two famous French desserts -- Chocolate Mousse and Caramel Custard -- showing how to beat egg yolks and sugar,  how to caramelize a mold, how to make and bake a custard and how to unmold a dessert.

Chocolate Mousse and Caramel Custard

Perfect French pates for great events. Julia Child demonstrates how to line a baking mold to hold pate, what meats to use, how to fill a mold, how to bake a pate and tell when it is finished, how to cool and unmold it, and how to serve it.

Patés

Simple to do, beautiful to look at, Julia Child shows how to make aspics and jellied stock, how to test them and how to work with them. She also decorates a cold meat pate and poaches an egg and serves it in aspic.

Aspics

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.

Bouillabaise

Julia Child prepares Lobster a l'Americaine, a great French lobster dish. Julia shows how to pick out a lobster, how to prepare live lobster, including how to saute and flambe lobster and how to make the sauce Américaine.

Lobster a l'Américaine

Julia Child demonstrates a fabulous way to use leftovers -- crepes! Julia makes a crepe batter in the blender and shows how to cook them, then makes delicious cream fillings out of leftovers, fills and serves them.

French Crêpes

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.

French Crêpes II- Suzette

Julia Child shows you how to fit your beef into your budget, including ways to dress up hamburgers the French way and what to do with filet mignon.

Steaks and Hamburgers

Julia Child prepares exciting new potato dishes and a famous French casserole, Gratin Dauphinois.

The Potato Show

Julia Child demonstrates how to make a perfect souffle -- a spectacular example baked on a platter -- and a delicious new recipe for Hollandaise sauce.

Soufflé On A Platter

Julia Child makes a whole main course cooked together in one pot, a sumptuous and savory peasant recipe.

Dinner In A Pot

Pate a Choux, a quick-change pastry -- Julia Child uses this versatile pastry for everything from appetizers and dumplings to fancy desserts.

Pâte à Choux

Pluto

Pear and Meringue Dessert Fantasy, the perfect ending to a great meal.

Grand Finale Sit Down Dinner

Instead of cloves and brown sugar - try something new.

Ham Transformation

Updating the old-fashioned methods, but keeping the old-fashioned taste. From that standard favorite, chocolate ice cream, to a refreshing change, grapefruit sherbet, to a fancy molded dessert, two basic formulas.

Ice Cream

Enjoy dishes that can be completed quickly and easily after work.

For Working Guys and Gals

There’s no reason, however small your kitchen, for not braising a large fish in wine and serving it in a stylish mushroom sauce.  Here’s a splendid recipe for kitchens of any size, and how to do it in a microwave oven.

Small Kitchen, Big Ideas

When the meeting’s at your house serve them your own coffee cake and old-fashioned raised doughnuts - both from the same buttery dough that makes French brioche.

Coffee and Brioche

Tips and tricks for prepping a bountiful Brunch for a Bunch.

Brunch for a Bunch

A V.I.P. Cake is just right for your regular or V.I.P guests.

V.I.P. Cake

To Ragout a Goose

Souffle Roule- Roulade. Never fear unexpected guests when you have a few good tricks up your ample sleeve, like a quick souffle baked in a jelly roll pan and rolled up with a fancy filling.

Sudden Company

Menu for an important 3-course dinner - all about the wines, and the splendid beginning that leaves the cook with the guests. Fresh artichoke bottoms filled with mushrooms, topped with poached eggs and Bearnaise sauce.

First Course Sit Down Dinner

Meat and vegetables for the second course for very special company, plus how to choose and serve the right red wine.

Main Course Sit Down Dinner

Julia shows kids how to make Caesar Salad the way Caesar himself created it and a great dessert called Apples Rosie.

Kids Want to Cook

When you have only the minimum to spend, shop around for bargains and seasonal specials, and have a party starting with eggplant pizza and a main course casserole of mixed vegetables and giblets sauteed with a Mediterranean twist.

Two Dollar Banquet

After you’ve mastered French puff pastry, try this recipe for Le Pithiviers, a glorious almond tart.

Puff Pastry to Go

Julia Child and her series The French Chef introduced French cuisine to American kitchens, forever changing the way we cook, eat and think about food.

Grand Finale Sit Down Dinner

Full Episodes

Season 10, 15 episodes