CONTENTS

Cover Title Page Frontispiece Dedication INTRODUCTION WHAT TO THINK ABOUT BEFORE YOU START, & WHILE YOU ARE COOKING Deciding What to Cook The Habit of Tasting, & Finding Flavor Balance The Practice of Salting Early On Weighing & Measuring Consider Your Tools Choosing the Wines by Gerald Asher STOCKS & THE SAUCES THEY MAKE POSSIBLE DISHES TO START A MEAL LEAFY SALADS SOUPS EGGS STARCHY DISHES VEGETABLES, SAVORY FRUIT DISHES, PICKLES & PRESERVES SAUCES & RELISHES SEAFOOD POULTRY BEEF, LAMB, PORK, & RABBIT SAUSAGE & CHARCUTERIE A SIMPLE CHEESE COURSE DESSERTS & PASTRY Notes on Frequently Used Ingredients & Related Techniques Sources & Resources Selected Bibliography ACKNOWLEDGMENT Illustrations Index A Note About the Author Copyright