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Index
Cover Page
Title Page
Table of Contents
ACKNOWLEDGMENTS
introduction
map
CHAPTER No. 1 SOUPS THE STAFF OF LIFE
CHAPTER No. 2 THE FRIENCH LOUCH FROGS & SNAILS
CHAPTER No. 3 INDISPENSABLE EGGS & CHEESE
CHAPTER No. 4 A GREAT GATCH FISH & SHELLFISH
CHAPTER No. 5 THE FIENCH LOUCH FAVORITE FISH STEWS
CHAPTER No. 6 PRIME POULTRY
CHAPTER No. 7 THE BEST OF BEEF, LAMB & VEAL
CHAPTER No. 8 FRENCH LOUCH INNARDS & EXTREMITIES
CHAPTER No. 9 PIG PERFECT PORL & CHARCUTERIE
CHAPTER No. 10 GREAT GAME & GAME BIRDS
CHAPTER No. 11 FRENCH LOUCH RUSTIC SAUCES
CHAPTER No. 12 POTATOES, PASTA & LEGUMES GOOD THINGS ON THE SIDE
CHAPTER No. 13 VEGETABLES A COLORGUL CROP
CHAPTER No. 14 THE FIENCH LOUCH SAVORY VEGETABLE TARTS
CHAPTER No. 15 BREADS & CAKES THE COUNTRY BAKER
CHAPTER No. 16 DESSERTS & ICES
CHAPTER No. 17 FROM THE ORCHARD FRUIT TARTS, DESSERTS, PRESERVES & LIQUEURS
CHAPTER No. 18 GLOSSARY INGREDIENTS, TECHNIQUES, RECIPES & EQUIPMENT
index
books consulted
table of equivalents
About the Author
Copyright
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