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

Julia Child prepares Chocolate Souffle -- everybody’s favorite dessert.

Chocolate Souffle

Julia Child presents a quartet of variations based on the theme of chicken poached in white wine.

Four In Hand Chicken

Webster says: “a fancy light yeast dough rich with eggs and butter.” But the proof of the Brioche is in the eating.

Brioches

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

Veal Prince Orloff

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

Great Beginnings

Julia Child demonstrates a recipe that sets off a chain reaction of delicious desserts.

Strawberry Tarts

French thrift and flair turn a loaf of bread, a bit of wine, and a pound of shrimp into Croustades de Crevettes a la Nantua.

The Shrimp Show

Julia Child presides over a gathering on green ideas to toss about.

Salad Fixings

Julia Child demonstrates a souffle that stands on its own and won’t fall.

Non-collapsible Cheese Soufflé

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

Quiches

When you’ve nothing in your larder but a bottle of Bourbon, an eggplant, an old cusk, and a noodle, don’t despair! You can mix them all into a stylish three-course fish dinner.

Fish Dinner In Half An Hour

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

French Veal Stew

Julia Child presents short-order cooking the French way.

Improvisation

The Empress' Rice

The saga of the sea scallop and how to prepare it.

Coquilles St. Jacques

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

More About Steaks

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

To Poach A Salmon

Julia Child dishes up provocative main-course ideas for luncheons and suppers.

Invitation To Lunch

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

Beef In Red Wine

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.

Chocolate Souffle

Full Episodes

Season 4, 19 episodes