25 of Julia Child's most famous dishes

Perhaps the most coveted duck dish in Julia Child's repertoire, while the preparation of the duck is important, it is the caramel-colored orange sauce that makes this dish stand out. (Click here for "Julia Child's Recipes" rendition of canard a l'orange.)

This hearty beef stew from the pages of "Mastering the Art of French Cooking" is, hands down, Child's most infamous dish. (Click here for Food.com's rendtition of boeuf bourguignon.)

Child mastered this widely popular French dish, featuring flavorful chicken with mushrooms and onions in a red wine sauce. While requiring a lengthy amount of time to prepare, this recipe is made easy when all the ingredients are added to a slow cooker. (Click here for LeitesCulinaria.com's version of Child's coq au vin.)

Child made plenty of delicious seafood dishes, but her steamed mussels platter in white wine is probably the most duplicated — not to mention a meal commonly seen in many restaurants. (Click here for Bon Appetempt's take.)

While this side dish has become commonplace in American-style restaurants, Child's version requires some extra time and care-, with added flavor to make it well worth the extra work. (Click here for recipe from JuliaChildRecipes.com.)

Another popular item on many restaurant menus, this tasty salad consisting of tuna, hard-boiled egg and anchovies is easy to recreate in the comfort of your own kitchen. (Click here for Food Network's version of this salad.)

Child popularized this variation of pizza, native to Southern France, which consists of olives, anchovies and onion filling. It can also be made at home in under an hour. (Click here for Polenta Baccala's rendition of piscialandrea.)

Child's recipes typically called for high amounts of butter, so it's no surprise that this well-known French pastry bread can be found in her recipe archive. (Click here for the Food.com recipe.)

According to the New York Times, this decadent chocolate and almond cake was the first French dessert that Child ever made. (Click here for the New York Times' version of reine de saba.)

Paris-based pastry chef David Lebovitz used the term "perfect" when describing Child's sticky and sweet chocolate mousse recipe. (Click here to get Lebovitz's version of Child's chocolate mousse.)

Many of the sweet treats that Child made famous are chocolate-based, but this fluffy dessert, complete with raspberries, is equally as delicious. (Click here for a look at the SprinkleBakes.com take on this recipe.)

This vegetable-based relative to potatoes au gratin contains all the cheese and butter you would expect from a Julia Child recipe, with the addition of zucchini — and squash, if you so desire. (Click here for PBS's rendition of zucchini au gratin.)

One of the less-intimidating dishes in Child's repertoire, this soup can be easily duplicated on your own stove. (Click here for Average Betty's potato leek soup recipe.)

Child took brisket to another level by smothering it in juices and letting it sit for up to 24 hours to lock in the flavors. (Click here for Food.com's version of Child's beef brisket.)

This is no ordinary bird. Child's juicy roast chicken is massaged with butter and packed with vegetables and herbs. (Click here for Food & Wine's take on Child's famous roast chicken.)

A considerably "light" dish in Child's arsenal of meat recipes, her pork chops are trimmed of their excess fat and sauteed in her "special spice blend." (Click here for Good Morning America's rendition of Julia Child's sauteed pork chops.)

Another "mussels and wine" combination, this tasty seafood dish prepared with tomatoes is an excellent pick for a late summer meal, when tomatoes are at their ripest. (Click here for the Girl in the Little Red Kitchen rendition of moules a la provencale.)

Thick sauce adds character to this hearty meal, which can be served over rice or with bread to soak up the juices. (Click here for Food.com's version.)

Blogs across the Internet admit that Child's "l'omelette rolee" takes a lot of practice to perfect. But the results, and presentation, are worth it. (Click here for Epicurious.com's take on the rolled omelette.)

"Garlic soup" might not sound all that exciting, but this hot side packs a flavorful punch and is perfect for those cold winter months. (Click here for the Shelterrific version of this garlic soup.)

Unlike many of Child's recipes that require many hours of preparation, this chicken and mushroom dish is best served right after it has been prepared. The roast chicken is steeped in cream and port wine to give it incredible flavor. (Click here for HungryForever.com's rendition of poulet au porto.)

Child's hollandaise sauce recipe is world-renowned, but unlike many of her lengthier recipes, it is easy to replicate — and supposedly can be made in a blender! (Click here for toriavey.com's version of Child's hollandaise sauce.)

This dessert is a great way to incorporate ripe cherries and even tastes great left over. (Click here for Food.com's version of cherry clafouti.)

This "upside-down cake" is a French classic, whose presentation makes it as impressive as it is delicious. (Click here to see GreatBritishChefs.com's rendition of apple tarte tatin.)

Food bloggers across the map turn to Child's take on the custard dessert because of its authentic French twist. (Click here for the A Spoon Full Of... rendition of Child's creme brulee.)