Julia Child

In her own words, 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...

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

Julia prepares a three course dinner, from start to finish, in half an hour. Featuring Vichyssoise a la Russe, Saute of Veal with Mushrooms and Risotto and Pears Baked with Macaroons.

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

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 demonstrates how to make a vegetable platter with string beans, carrots, mushrooms and spinach.

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

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

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.