vol. 1: Kitchen equipment -- Definitions -- Ingredients -- Measures -- Temperatures -- Cutting : chopping, slicing, dicing, and mincing -- Wines -- Soups -- Sauces -- Eggs -- Entrées and luncheon dishes -- Fish -- Poultry -- Meat -- Vegetables -- Cold buffet -- Desserts and cakes.
vol. 2: Soup from the garden; bisques and chowders from the sea -- Baking: breads, brioches, croissants, and pastries -- Meats: from country kitchen to haute cuisine -- Chickens, poached and sauced-- and a coq en pâte -- Charcuterie: sausages, salted pork and goose, pâtés and terrines -- A choice of vegetables - Desserts: extending the repertoire.
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