CONTENTS
Chapter 1 French Culinary Basics
Chapter 2 Entertaining (Divertissant)
Chapter 3 Wine and Other Libations (Vin et Autres Libations)
Chapter 4 Cheese, Eggs, and Dairy (Fromage, Oeufs, et Latier)
Chapter 5 Bread and Pastry (Pain et Patisserie)
Chapter 8 Fish and Shellfish (Poisson et Fruits de Mer)
Chapter 9 Fruits and Vegetables (Fruits et Legumes)
Chapter 10 Dessert and Chocolate (Dessert et Chocolat)
Weights, Measures, and Temperatures
