Mastering the art of French cooking

V.1. Kitchen equipment

Definitions

Ingredients

Measures

Temperatures

Cutting

Wines. Chapter 1. Soups

Chapter 2. Sauces

Chapter 3. Eggs

Chapter 4. Entrees and luncheon dishes

Chapter 5. Fish

Chapter 6. Poultry

Chapter 7. Meat

Chapter 8. Vegetables

Chapter 9. Cold buffet

Chapter 10. Desserts and cakes.

V.2. Chapter 1. Soups from the garden - bisques and chowders from the sea

Chapter 2. Baking: breads, brioches, croissants, and pastries

Chapter 3. Meats: from country kitchen to haute cuisine

Chapter 4. Chickens, poached and sauced - and a coq en pate

Chapter 5. Charcuterie : Sausages, salted pork and goose, pates and terrines

Chapter 6. A Choice of vegetables

Cahpter 7. Desserts: extending the repertoire

Appendices: Stuffings, kitchen equipments, cummulative index for volumes one and two.

Kitchen equipment

Definitions

Ingredients

Measures

Temperatures

Cutting

Wines.

Chapter 1, Soups

Chapter 2, Sauces

Chapter 3, Eggs

Chapter 4, Entrees and luncheon dishes

Chapter 5, Fish

Chapter 6, Poultry

Chapter 7, Meat

Chapter 8, Vegetables

Chapter 9, Cold buffet

Chapter 10, Desserts and cakes

Index.