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Tables of Contents for Mastering the Art of French Cooking
Chapter/Section Title
Page #
Page Count
Kitchen Equipment
3
8
Definitions
11
4
Ingredients
15
5
Measures
20
4
Temperatures
24
2
Cutting: Chopping, Slicing, Dicing, and Mincing
26
5
Wines
31
6
Soups
37
17
Sauces
54
62
White Sauces
55
11
Brown Sauces
66
10
Tomato Sauces
76
3
The Hollandaise Family
79
7
The Mayonnaise Family
86
8
Vinaigrettes
94
2
Hot Butter Sauces
96
3
Cold Flavored Butters
99
6
List of Miscellaneous Sauces
105
1
Stocks and Aspics
106
10
Eggs
116
23
Poached Eggs
116
6
Shirred Eggs
122
1
Eggs in Ramekins
123
2
Scrambled Eggs
125
1
Omelettes
126
13
Entrees and Luncheon Dishes
139
68
Pie Dough and Pastry Shells
139
7
Quiches, Tarts, and Gratins
146
11
Souffles and Timbales
157
18
Pate a Choux, Puffs, Gnocchi, and Quenelles
175
15
Crepes
190
6
Cocktail Appetizers
196
11
Fish
207
27
Fish Filets Poached in White Wine
208
10
Two Recipes from Provence
218
2
Two Famous Lobster Dishes
220
6
Mussels
226
6
List of Other Fish Dishes
232
2
Poultry
234
54
Roast Chicken
240
9
Casserole-roasted Chicken
249
5
Sauteed Chicken
254
4
Fricasseed Chicken
258
7
Broiled Chicken
265
2
Chicken Breasts
267
5
Duck
272
10
Goose
282
6
Meat
288
133
Beef
288
40
Lamb and Mutton
328
22
Veal
350
25
Pork
375
14
Ham
389
10
Cassoulet
399
6
Liver
405
4
Sweetbreads
409
4
Brains
413
3
Kidneys
416
5
Vegetables
421
115
Green Vegetables
423
53
Carrots, Onions, and Turnips
476
13
Lettuce, Celery, Endive, and Leeks
489
7
The Cabbage Family
496
3
Cucumbers
499
2
Eggplant
501
4
Tomatoes
505
3
Mushrooms
508
9
Chestnuts
517
3
Potatoes
520
8
Rice
528
8
Cold Buffet
536
43
Cold Vegetables
536
5
Composed Salads
541
3
Aspics
544
14
Molded Mousses
558
6
Pates and Terrines
564
12
List of Other Cold Dishes
576
3
Desserts and Cakes
579
105
Fundamentals
579
9
Sweet Sauces and Fillings
588
6
Custards, Mousses, and Molded Desserts
594
19
Sweet Souffles
613
10
Fruit Desserts
623
9
Tarts
632
16
Crepes
648
7
Clafoutis
655
3
Babas and Savarins
658
7
Ladyfingers
665
2
Cakes
667
17
Index
684