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In this 1994 Cooking in Concert special with Jacques Pepin, Julia Child stuffs a boned turkey with meat stuffing, creating a beautiful roulade, suitable for large gatherings.

Julia Child and Graham Kerr collaborate in cooking a meal, using as a case study of preventive cooking three ducks, one cooked to retain 30% of its fat as calories (the normal way), one to retain 20%, and the last to retain only 10%). A seafood soup and bread pudding complete the presentation.

In a unique collaboration, Julia Child and Jacques Pepin, two of America's greatest chefs, bestselling authors and most popular televison cooks, return to the stage and stove to cook, teach and entertain in concert.