Julia Child makes her famous French beef stew in red wine with mushrooms and onions, demonstrating how to brown meat, how to braise meat, how to make a good brown sauce, how to braise onions and how to cut and saute mushrooms. This recipe and the skills taught relate to all stews and Coq au Vin.

How to truss and roast a chicken for chicken casserole.

Julia Child teaches a lesson on how to make a real French omelette. She demonstrates two omelette-making methods, prepares a recipe for a delicious fresh tomato sauce, and shows how to do ahead-of-time omelettes that are gratineed with tomato sauce and sour cream.

Julia Child whips up Coquilles St. Jacques, the French dish with sea scallops. She shows how to poach scallops in white wine, how to make the accompanying sauce, how to prepare the dish ahead of time and how to gratinee the final dish.

Tips for making fruit tarts.

Ease and elegance with chicken breasts and rice. Julia Child hows how to bone chicken breasts, how to poach them in butter, how to make a winey cheese sauce, how to boil rice so it is fluffy and how to fix rice ahead of time.