search for books and compare prices
Tables of Contents for The French Chef Cookbook
Chapter/Section Title
Page #
Page Count
Subject Guide
xxi
Notes on Wine
xxxi
A Note on the Importance of Flour Measuring
xxxv
Chicken Breasts and Risotto
3
3
Vegetables the French Way
6
4
Veal Scallops
10
4
Salads
14
4
Chicken Livers a la Francaise
18
3
Roast Duck a la Orange
21
3
Chocolate Mousse
24
4
Pates
28
3
Aspics
31
4
Bouillabaisse
35
3
Lobster a l'Americaine
38
3
Entree Crepes
41
4
Dessert Crepes
45
4
Steaks and Hamburgers
49
2
The Potato Show
51
3
Fish Souffle on a Platter
54
3
Moussaka and Ratatouille
57
3
Dinner in a Pot
60
3
Quick-Change Pastry
63
4
Caramel Desserts
67
3
Cooking Your Goose
70
2
Chestnut Cookery
72
4
Coq au Vin
76
3
Cassoulet
79
3
Vegetable Adventures
82
4
Puff Pastry
86
3
More About Puff Pastry
89
4
Fish Mousselines
93
3
Cake for Company
96
3
Artichokes from Top to Bottom
99
3
Elegance with Eggs
102
4
Bavarian Cream-Cold Souffle
106
3
The Case for Salmon
109
3
Lest We Forget Broccoli and Cauliflower
112
4
Veal for a King
116
3
The Soup Show
119
3
Flaming Souffle
122
2
Small Roast Birds
124
3
Boeuf a la Mode
127
3
Timbales
130
4
Fish Fillets Sylvestre
134
3
Babas au Rhum
137
4
Chicken Dinner for Four in Half an Hour
141
3
Rognons Sautes et Flambes
144
3
Lobster Buffet
147
2
The Mushroom Show
149
4
Veal or Pork Dinner for Four in Half an Hour
153
3
Broiled Chicken Plain and Saucy
156
4
Lamb Stew Is French Too
160
3
Introducing Charlotte Malakoff
163
3
Hot Turkey Ballottine
166
3
Cold Turkey Galantine
169
4
Le Marquis au Chocolat
173
4
Vegetables for the Birds
177
3
French Tarts, Apple Style
180
4
Feasting on the Remains
184
4
The French Jelly Roll
188
4
Buche de Noel
192
3
Beef Gets Stewed Two Ways
195
4
Ham Dinner for Four in Half an Hour
199
4
Croissants
203
4
Chocolate Souffle
207
3
Four-in-Hand Chicken
210
4
Brioches
214
3
Veal Prince Orloff
217
4
Great Beginnings
221
4
Strawberry Tarts
225
3
The Shrimp Show
228
4
Salad Fixings
232
3
The Noncollapsible Cheese Souffle
235
3
Quiches
238
4
Fish Dinner for Four in Half an Hour
242
4
French Veal Stew
246
4
Improvisation
250
3
The Empress's Rice
253
4
Coquilles Saint-Jacques
257
3
More About Steaks
260
4
To Poach a Salmon
264
4
Invitation to Lunch
268
3
Boeuf Bourguignon-Beef in Red Wine
271
4
Your Own French Onion Soup
275
3
Hollandaise and Bearnaise
278
3
Chicken en Cocotte
281
4
Queen of Sheba-Reine de Saba
285
4
To Poach Sole Fillets
289
4
Chop Dinner for Four in Half an Hour
293
3
Filet of Beef Wellington
296
5
Apple Charlotte
301
3
More Great Beginnings
304
3
Roast Suckling Pig
307
4
More About Potatoes
311
4
Steak Dinner for Four in Half an Hour
315
4
The Endive Show
319
5
Saddle of Lamb
324
4
Napoleons-Millefeuilles
328
4
Paella d l'Americaine
332
4
Dinner Party: First Course
336
3
Dinner Party: Main Course
339
4
Dinner Party: Meringue Dessert
343
5
Soups
348
Quenelles
251
104
Genoise Cake
355
8
(The New Year) Croquembouche
359
4
Petits Fours
363
4
The Mayonnaise Show
367
4
Swordfish Dinner for Four in Half an Hour
371
4
Ossobuco
375
3
Brains and Sweetbreads
378
4
Asparagus from Tip to Butt
382
4
Operation Chicken
386
3
To Poach a Chicken
389
4
Mousses, Bombes, and Parfaits
393
4
Bourride and Aioli
397
4
To Poach an Egg
401
4
Roast Leg of Lamb
405
4
Lobster Thermidor
409
4
Speaking of Tongues
413
3
Piperade for Lunch
416
5
Turban of Sole
421
3
Index
424