Julia Child

Julia Child whips up two famous French desserts, 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.

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

Julia Child demonstrates a fabulous ways 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.

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

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. These tips work for all meats prepared this way, including veal, pork, duck, turkey and game hens.

Julia Child provides an introduction to yeast doughs. Once you've seen how easy it is to make these famous desserts, including Babas Au Rhum, you'll have fun baking them yourself.

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

Julia Child prepares kidneys prepared two ways -- Rognons Sautes and Flambes.