Julia Child presents several cooking techniques and example recipes; all are arranged by food type and cross-referenced. Covers soups and sauces, salads and dressings, vegetables, meats, poultry, fish, egg cookery, breads, crepes, tarts, cakes, and cookies.

Julia Child and Jacques Pepin demonstrate different cooking techniques, offer advice on creating the most delicious dishes, and describe how to create different recipes.

An instructive cookbook with over 800 recipes that blends classic techniques with American cooking and emphasizes freshness and simpler preparation.

Julia Child features her meaty French version of Baked Beans.

Julia Child shows you how to wash, trim, slice, chop, flute, stew, and saute mushrooms and how to serve them under glass.

Julia Child presents short-order cooking the French way.

Julia Child shows you how to produce a fine feast, and do it fast.

Julia Child shows you how to fit your beef to your budget, including ways to dress up hamburgers the French way and what to do with filet mignon.

Baby's custard comes of age in upside-down tart shells when automation takes over pastry dough.

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