How to Use a Knife: Chopping, Slicing, Dicing, and Mincing
How to Make Pastry Dough and Pastry Shells
How to Fold Beaten Egg Whites into a Soufflé Mixture
The Bone Structure of a Leg of Lamb
How to Prepare Whole Artichokes
How to Prepare Artichoke Hearts
How to Prepare Fresh Asparagus
How to Peel, Seed, and Juice Tomatoes
How to Mince, Slice, Quarter, and Flute Mushrooms
How to Bake a Stuffed, Boned Duck in a Pastry Crust
How to Line a Dessert Mold with Ladyfingers