French Provincial Cooking (Paperback)

Preface 1: Note to 1977 Edition Preface 2: Note to 1983 Edition Introduction: Introduction Part 1: French Cooking in England Part 2: The Cookery of the French Provinces 1: Provence 2: Paris, Normandy and the Ile de France 3: Alsace and Lorraine 4: Brittany and the Loire 5: The Savoie 6: Burgundy, The Lyonnais, and the Bresse 7: The Bearnais and the Basque Country 8: The Bordelais 9: The Perigord 10: The Languedoc Part 3: Batterie de Cuisine Part 4: Cooking Terms and Processes Part 6: Les Aromates, etc. Part 7: Weights and Measures Part 8: Sauces Part 9: Hors-d' uvre and Salads Part 10: Soups Part 11: Eggs, Cheese Dishes and Hot Hors-d' vre Part 12: Pates and Terrines, Sausages, Ham Dishes and Other Pork Products Part 13: Vegetables Part 14: Fish Part 15: Shell-Fish and Crustacea Part 16: Meat 1: Beef 2: Lamb and Mutton 3: Fresh Pork 4: Veal Part 17: Composite Meat Dishes, Cassoulets, etc. Part 18: Poultry and Game Part 19: The Left-Overs Part 20: Sweet Dishes Part 21: Cookery Books Bibliography: Bibliography 1: Additional Book List 1977 2: Additional Book List 1983 Acknowledgements: Acknowledgements