Acknowledgements -- 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 -- Beer, lamb, pork, & rabbit -- Sausage & charcuterie -- A simple cheese course -- Desserts & pastry -- Notes on frequently used ingredients & related techniques -- Sources & Resources -- Selected bibliography -- Index.
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