The French Chef with Julia Child

Caramel Desserts

Roast Goose

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

Julia Child presents a galaxy of amuse-gueules -- little appetizers to brighten your New Year’s table.

Julia Child cooks up France’s most famous chicken dish -- Coq au Vin --and makes dining at home just as easy and exciting as dining out.

Julia Child features her meaty French version of Baked Beans.

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 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.

Julia Child highlights another way to make the famous French thousand leaf pastry dough, and demonstrates how to make Vol au Vents and patty shells.

Julia Child's fish with a new look and a new taste is guaranteed to turn anyone into an ardent fish fan.

Julia Child bakes a Biscuit au Beurre Fourre l'Orange -- French butter sponge cake with an orange butter cream filling and an apricot almond glaze. This is a cake that rises to every occasion.

Julia Child shows you how to buy, prepare, cook, serve, and eat artichokes.

Julia Child demonstrates how the modest breakfast egg can take you to lunch and dinner in fancy French dress.

Julia Child rediscovers an age-old dessert -- Cold Souffles and Bavarian Cream.

Julia Child tips the scales in favor of a fishy client.

Lest we forget broccoli and cauliflower, Julia Child takes a fresh look at this talented twosome of the cabbage family.

Julia Child cooks up Veau Sylvie, taking the familiar leg of veal and then stuffing, braising and saucing it until it becomes a regal roast.

Julia Child features soup, including Potage Parmentier, the distinguished parent of French vegetable soups, and two other celebrated soups -- Watercress and Vichyssoise.

Julia Child showcases a delicious dessert souffle that is unconventional from start to fiery finish.

Julia Child shows you the elegant French way to roast and serve squab and small game birds.