1. First Courses & Desserts

Patés and fish mousse, tart crusts and crepes with savory and with sweet fillings, two master cakes, and a Tipsy Trifle.

3. Meat

Quick and easy sautéed steaks, hamburgers, pork chops, aromatic stews, a crusty hash, grilled pork, and majestic beef and lamb roasts.

4. Poultry

Includes the perfect chicken sauté with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck.

5. Soups, Salads, & Bread

The three master soup stocks and improvisations, a French onion soup and a Mediterranean fish soup, tossed and composed salads, plus how to make your own French bread.

6. Vegetables

How best to cook twenty of your favorite vegetables, plus gratins, stuffed delights, eggplant pizza, and risotto.