By 1963, Julia Child had already achieved widespread recognition as the best-selling author of Mastering the Art of French Cooking, but it wasn't until her television debut with The French Chef that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. From that success came Julia's first solo cookbook, written with all the wit, wisdom, and joie de vivre for which she is rightly remembered. Organized by episode, this book, like the television show on which it is based, is a complete French culinary education, packed with more than 300 delectable recipes-including timeless classics like Cassoulet, Vichyssoise, and Chocolate Mousse.