Introduction
Coming to Terms
FIRST COURSES
Soups
Salads
Eggs & Omelets
Souffles
Fish Mousses
Pates and Terrines
Crepes
Quiches
Cream-Puff Pastry
Puff Pastry
Pasta
MAIN COURSES
Seafood
Poultry
Meat
VEGETABLES & OTHER ACCOMPANIMENTS
PASTRIES & DESSERTS
Pastries
Desserts
BASICS
Stocks
Sauces
Dessert Sauces
APPENDIX A:
THE METRIC SYSTEM IN COOKING AND PASTRY MAKING
APPENDIX B:
HIGH-ALTITUDE COOKING
Index
