Becoming a cook -- Foundations of flavor: ingredients and seasonings in the kitchen -- Sauces and condiments -- Appetizers and first courses: greetings from the cook -- Sandwiches: a casual meal -- Salads for all seasons -- Soups from scratch -- Vegetable stew, sautés and stir-fries -- Gratins: hearty dishes for all seasons -- Beans plain and fancy -- Vegetables: the heart of the matter -- Pasta, noodles, and dumplings -- Savory tarts, pies, galettes, turnovers, and pizzas -- Grains: seeds of life -- Eggs and cheese -- Tofu, tempeh, and miso -- Breakfast anytime -- Breads by hand -- Desserts: ending on a sweet note.
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