Julia Child

Julia Child makes an American favorite the Parisian way in her new French Provincial-style kitchen that has so many modern conveniences that it uses three times as much electricity as the average 1970 home.

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

Julie Child prepares boned, stuffed turkey dressed in aspic.

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 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 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 makes three French favorites: "Tarte aux Pommes Classique," "Tarte des Demoiselles" and "Tartin."

Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.

Organized by large category and technique, it's a very handy reference guide for anyone reasonably comfortable in the kitchen. Each section contains a master recipe followed by variations. The emphasis is on technique, so if you occasionally find yourself trying to remember at what temperature to best roast a duck, the best way to cook green beans and keep them green, or how to save your hollandaise, then this is the book for you. And what good is...