Julia Child

Here is the captivating story of Julia Child's years in France, where she fell in love with French food and found "her true calling." From the moment she and her husband Paul, who worked for the USIS, arrived in the fall of 1948, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors...

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

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 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.

Julia Child makes a magnificent French dessert -- Charlotte Malakoff -- that is a party in itself.

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

Julia child makes French Onion Soup, the most popular French soup, as well as a superb Mediterranean vegetable soup. Julia demonstrates how to slice onions fast, how to cook and brown onions, how to make onion soup gratinee, how to make simple and tasty vegetable soup, how to chop vegetables fast and how to make a cheese and garlic sauce for soup.

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