Mastering the Art of French Cooking

Contents
Kitchen Equipment
Definitions
Ingredients
Measures
Temperatures
Cutting: Chopping, Slicing, Dicing, and Mincing
Wines
Chapter I Soups
Chapter II Sauces
Chapter III Eggs
Chapter IV Entrees and Luncheon Dishes
Chapter V Fish
Chapter VI Poultry
Chapter VII Meat
Chapter VIII Vegetables
Chapter IX Cold Buffet
Chapter X Desserts and cakes
Index