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Index
I NTRODUCTION
C OMING TO T ERMS
S OUPS
S ALADS
E GGS & O MELETS
S OUFFLÉS
F ISH M OUSSES
P ÂTÉS & T ERRINES
C RÊPES
Q UICHES
S AVORY C REAM -P UFF P ASTRIES
S AVORY P UFF P ASTRIES
P ASTA
S EAFOOD
P OULTRY
M EAT
P ASTRIES
D ESSERTS
S TOCKS
S AUCES
B READS
D ESSERT S AUCES
FIRST COURSES
PAGE 14
MAIN COURSES
PAGE 86
VEGETABLES & OTHER ACCOMPANIMENTS
PAGE 170
PASTRIES & DESSERTS
PAGE 210
BASICS
PAGES 300
A PPENDIX A:
T HE M ETRIC S YSTEM IN C OOKING AND P ASTRY M AKING
A PPENDIX B:
H IGH -A LTITUDE C OOKING
C ONVERSION TABLES
I NDEX
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