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Tables of Contents for Cooking the French Way
Chapter/Section Title
Page #
Page Count
Introduction
7
8
French Cooking
8
1
The Regions of France
8
2
Dining in France
10
1
Holidays and Festivals
11
6
Before You Begin
17
8
The Careful Cook
18
1
Cooking Utensils
19
1
Cooking Terms
19
1
Special Ingredients
20
1
Healthy and Low-Fat Cooking Tips
21
2
Metric Conversions Chart
23
2
A French Table
25
4
A French Menu
26
3
Lunch
29
12
Potato-and-Leek Soup
30
3
Quiche Lorraine
33
1
Nicoise Salad
34
2
Green Salad
36
1
Basic Crepe Batter
37
1
Ham and Broccoli Crepes with Mornay Sauce
38
3
Snack
41
4
Chocolate Pastry
42
1
Croque Monsieur
43
2
Dinner and Dessert
45
14
Sauteed Chicken
46
2
Pork Chops Normandy Style
48
1
Potato Cake
49
1
Peas French Style
50
1
Glazed Carrots
50
1
Dessert Crepe Batter
51
1
Crepes with Strawberries
52
3
Pears Helen
55
1
Chocolate Mousse
56
3
Holiday and Festival Food
59
11
Traditional Leg of Lamb with White Beans
60
2
Fresh Asparagus with Aioli
62
3
Strawberry Tartlets
65
1
Yule Log
66
2
King's Cake
68
2
Index
70