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...

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.

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

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

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.

Julia Child shows you how to truss, stuff, brown, roast, braise, sauce, and carve your goose.

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.