The French Chef

Zucchini -- sauteed with onions, baked with a zesty cheese sauce, blended in a green vegetable soup and used as a container.

Pot Au Feu: French Boiled Beef Dinner.

Using the tricks of professional pizza makers, you can duplicate their product at home. Julia also fixes an onion tart with olives and cheese.

Shrimp can be a part of any meal.

Very chocolaty, brown, bitter-sweet and buttery, yet light and delicate in texture - L’Eminence Brune.

Julia visits charming Chef Deblieux in Paris where he demonstrates how to work with chocolate and produce sheets of it for decorations, figures, squares, letterings, and chocolate cigarettes.

Learn new technique for duck.

Learn how to make flaky pate feuilletee and how to assemble and bake a handsome ham tart to serve as a first course, a main course, or at a picnic.

Julia transforms Cinderella custard into an elegant dessert through the magic of fruits, nuts and a little French know-how.

Plain and fancy fish filleting and fixing, by a female French fish professor, and a number of ways with trout including Truite Meuniere.

Stuffed braised breast of veal, and how to turn an unglamorous meat into a glorious dish for very important people.

Delicious recipes for lamb shaslik, chicken shish kebab, and scallops en brochette.

Julia's take on the favorite, rye bread.

The famous Mediterranean sea-bass flamed in fennel - loup flambe au fenouil - how they do it in Cannes, and how you can do a reasonable facsimile at home.

A handsomely decorated chicken salad that can be the center of attraction on a buffet table, or the main course for an important luncheon or supper. This is a recipe that can also serve for fish and shellfish, and Julia also shows you the

Julia takes on the shellfish favorite, Lobster.

Chicken, onions, and mushrooms - simmer them in red wine for coq au vin, in white wine for an old fashioned fricassee. Two recipes in one - two famous dishes that will teach you a lot more about cooking than just how to stew a chicken.

Quick and easy to make when Julia shows you how. serve it simply in a bowl, or mold it magnificently in langues de chat cookies. By mastering the mousse you are also mastering the egg; the cat’s tongues speak for themselves.

Why not stuff it yourself instead of letting some one else do it? Then you’ll know what’s in it. Make the kinds of French sausages you can’t buy here. You don’t have to be a great cook, and just think what it will do for your image.