Intro -- TITLE PAGE -- ABOUT THE AUTHOR -- CONTENTS -- DEDICATION -- COOK'S NOTES -- FOREWORD -- INTRODUCTION -- BIBLIOGRAPHY -- THE FISH MARKET -- FISH STOCK -- SALTED ANCHOVIES -- CURED SALMON WITH VIRGIN OLIVE OIL AND GOLDEN SHALLOTS -- MARINATED SARDINES -- DEEP-FRIED BOTTLE SQUID -- PROVENCAL FISH SOUP -- STEAMED COD WITH CAPER SAUCE -- STEAMED MUSSELS WITH SAUCE POULETTE -- MUSSEL RISOTTO -- CURRIED MUSSELS (LA MOUCLADE) -- GRILLED GARFISH -- MUD CRAB WITH CHAMPAGNE SAUCE -- SNAPPER POACHED IN SAFFRON COURT BOUILLON -- WHOLE BAKED SNAPPER -- FILLETS OF WHITING WITH TOMATO AND TARRAGON -- FILLETS OF FLOUNDER BAKED WITH CREAM -- WHITING FILLETS WITH MUSSELS AND CROÛTONS -- BRAISED BARRAMUNDI WITH ENDIVES -- FLATHEAD BRAISED IN RED WINE -- GRILLED JOHN DORY WITH MARJORAM -- SEA SCALLOPS WITH SCALLOP ROE RAGOUT -- JOHN DORY BAKED WITH BRIOCHE -- CODDLED SALMON WITH RED WINE SAUCE -- COLD YABBIES A LA NAGE -- PRAWNS SAUTEED WITH TOMATO AND TARRAGON -- PIKE MOUSSELINE WITH POACHED SHELLFISH -- ROASTED LOBSTER WITH HERB BUTTER -- YABBIES PROVENCAL -- POACHED SCALLOPS WITH CHERVIL VINAIGRETTE -- TERRINE OF SEAFOOD WITH PASTIS FUMET -- WHITING BRAISED IN SAUVIGNON BLANC -- THE GREENGROCER -- GARLIC SOUP -- ONION SOUP -- MINESTRONE -- SPINACH BOUILLABAISSE -- SPINACH FLORENTINE -- GREEN ASPARAGUS VINAIGRETTE -- ARTICHOKES BRAISED IN OLIVE OIL -- TOMATO TERRINE -- ARTICHOKES WITH SPINACH -- JERUSALEM ARTICHOKES -- CELERIAC FRENCH STYLE -- CELERIAC PUREE -- TART OF SPRING VEGETABLES -- CAULIFLOWER MOUSSE -- CURRIED PARSNIP SOUP -- GRATIN OF WHITE ASPARAGUS -- CREAM OF LEEK SOUP WITH CEPES -- TOMATOES BAKED WITH SAFFRON -- BRAISED BELGIAN ENDIVE -- CARROT SPAGHETTINI WITH CHERVIL -- WHITE RADISH SHAVINGS WITH CITRUS VINAIGRETTE -- FRIED GARLIC BULBS -- LEMON TURNIPS -- POMMES ANNA -- GLAZED ONIONS -- TIAN PROVENCAL -- MASHED POTATO.

CEPES SAUTEED A LA PROVENCAL -- GRILLED CEPES -- TIMBALE OF BROCCOLI -- STUFFED EGGPLANTS -- BRAISED PEAS -- FRESH PEA SOUP -- WILD MUSHROOM TART -- BRAISED LONG BEANS WITH BLACK MUSHROOMS -- POTATOES AND ONIONS INDIAN STYLE -- THE FRUITERER -- GRILLED FIGS WITH MARC DE BOURGOGNE -- CRABAPPLE AND THYME JELLY -- CARAMELISED APPLE TART -- REDCURRANT JELLY -- BAKED APPLES -- SHANGHAI PEACH WITH FRAISES DES BOIS -- SPICED PEACHES -- PAIN PERDU WITH GLAZED PINEAPPLE -- RASPBERRY GRATIN -- STRAWBERRIES AND MANGO WITH GALLIANO -- RASPBERRIES ROMANOFF -- BLACKBERRY AND ORANGE JAM -- BERRY TART -- COCONUT BAVAROIS WITH POACHED TAMARILLOS -- CREME RENVERSEE A L'ORANGE -- BLOOD PLUM AND SHIRAZ JAM -- TART OF BLOOD PLUMS -- TERRINE OF PEARS -- NOISETTES OF PORK WITH APRICOTS -- APRICOT TART -- DUCK WITH NECTARINES -- THE BUTCHER -- VEAL SWEETBREADS -- VEAL SWEETBREADS IN PUFF PASTRY -- DRY SALT CURE -- WET SALT CURE -- POT ROASTED LAMB -- RACK OF LAMB WITH SPRING VEGETABLES -- QUICK LAMB CURRY -- ROASTED RUMP OF BEEF -- RUMP STEAK WITH OLIVES -- MEDALLIONS OF VEAL WITH TOMATO AND ARTICHOKES -- BEEF CONSOMME -- RARE POT ROAST OF BEEF WITH RED WINE -- VEAL CUTLETS WITH WILD MUSHROOMS -- BRAISED BRISKET WITH STAR ANISE -- BEEF OR VEAL STOCK -- ORANGE GLAZED HAM -- BRAISED OXTAIL -- GRILLED HERBED PORK CHOPS -- OSSO BUCCO WITH RISOTTO -- SPICED LAMB KEBAB -- CROWN ROAST OF PORK -- THE POULTERER -- POACHING CHICKEN -- BREAST OF CHICKEN WITH SHALLOTS AND MUSHROOMS -- CHICKEN POT-AU-FEU WITH BRAISED ENDIVES -- CHICKEN DRUMSTICKS WITH MARJORAM AND GARLIC -- SAUTEED CHICKEN WITH POTATOES AND MUSHROOMS -- ROAST CHICKEN -- SAUTEED CHICKEN IN VINEGAR -- SAUTEED CHICKEN LIVERS PROVENCAL -- RED CHICKEN AND EGGPLANT CURRY -- GREEN CHICKEN CURRY -- SHREDDED SALTED DUCK AND GHERKIN SALAD -- CONFIT OF SALTED DUCK -- GRILLED CONFIT OF DUCK WITH POTATO SALAD.

BAKED GOOSE WITH CHESTNUTS -- CHICKEN PIE -- MOUSSE OF DUCK LIVERS WITH SAUTERNES JELLY -- ESCALOPES OF TURKEY BREAST WITH ARTICHOKES -- BLANQUETTE OF TURKEY -- BAKED DUCK WITH TOMATO AND HERBS -- CHICKEN STOCK -- BREAST OF MUSCOVY DUCK WITH ORANGE AND FIGS -- ROASTED BARBARY DUCK GLAZED WITH PEPPERCORNS -- DUCK STOCK -- POACHED EGGS WITH CAVIAR -- WILD MUSHROOM OMELET -- THE GAME SUPPLIER -- PHEASANT AND ENDIVE SOUP -- TERRINE OF PHEASANT WITH APPLE VINAIGRETTE -- WARM SALAD OF GUINEA FOWL WITH PROSCIUTTO -- QUAILS ON CROUTONS -- GUINEA FOWL WITH BABY CARROTS -- FILLET OF KANGAROO WITH GLAZED SHALLOTS -- PHEASANT EN SALMIS -- ROASTED WILD DUCK WITH PORT -- RACK OF VENISON WITH WARM SALAD OF ROOT VEGETABLES -- ROASTED RACK OF VENISON WITH CHESTNUTS -- ROASTED SQUAB WITH SPINACH -- RABBIT BRAISED WITH TOMATOES AND MARJORAM -- HARE A LA ROYALE -- LEG OF BOAR WITH SOURED CHERRIES -- SAUTEED RABBIT WITH BLACK MUSCAT GRAPES -- CIVET OF WILD BOAR -- THE CHEESE SHOP -- MAKING FRESH CHEESE AT HOME -- BAKED FICELLES WITH GRUYERE -- MARINATED GOAT CHEESE -- GRILLED GOAT CHEESE SALAD -- CHEESE FONDUE -- CHEESE SOUFFLE -- CLASSIC QUICHE LORRAINE -- PEAR AND GOAT CHEESE TART -- ONION TART -- GOUGERE -- PIZZA GOURMAND -- FROMAGE BLANC WITH RASPBERRIES -- MASCARPONE WITH COGNAC -- MASCARPONE TART -- CHEESE DUMPLINGS WITH HONEYED ALMONDS -- WELSH RAREBIT -- THE DELICATESSEN -- POTATO, PRAWN AND CAVIAR SALAD -- SALAD OF PROSCIUTTO, ENDIVES AND AVOCADO -- PROSCIUTTO SANDWICH MALTESE -- PROSCIUTTO OR UNCOOKED HAMS -- SMOKED SALMON SANDWICH WITH PEPPER VINAIGRETTE -- STUFFED ROSETTA ROLLS -- SHELL PASTA SALAD -- COLD ALMOND SOUP -- GRILLED FILLET OF RED MULLET WITH TAPENADE -- RISOTTO WITH CEPES -- SALAD OF SALTED COD PORTUGAISE -- BREAD FERMENT -- RYE BREAD -- BREAD ROLLS -- GARBURE -- BRAISED HAM HOCKS WITH CREAMED HARICOT BEANS -- CHOUCROUTE A LA ROYALE.

MACARONI GRATIN -- RAGU BOLOGNAISE -- PASTA -- SPAGHETTI WITH OIL AND CHILI PEPPERS -- MUSHROOM LASAGNA -- TERRINE OF DUCK, HAM AND PORK WITH PISTACHIO NUTS -- THE PATISSERIE -- CHOUX PASTRY -- PUFF PASTRY -- CREME BRULEE -- CREME ANGLAISE -- CREME PATISSIERE -- LAVOCHE -- POUND CAKE -- SHORTBREAD -- WALNUT SHORTBREAD -- BRIOCHES WITH STRAWBERRY JAM -- LACY CARAMEL SNAPS -- CREPES -- SAVARIN WITH KIRSCH -- SAVARIN WITH PRUNES -- VANILLA BAVAROIS -- CHOCOLATE SOUFFLE -- CHOCOLATE MOUSSE -- FLOURLESS CHOCOLATE CAKE -- SULTANS' TURBANS -- SPICE BREAD -- ORANGE CHARLOTTE -- BLANCMANGE WITH RASPBERRIES -- EVELYN BILSON'S CHRISTMAS PUDDING -- TRIFLE OF SUMMER FRUITS -- ALMOND, COFFEE AND RUM COOKIES -- ICE CREAMS -- VANILLA ICE CREAM -- HONEY ICE CREAM -- CINNAMON ICE CREAM -- SORBETS -- RASPBERRY SORBET -- STRAWBERRY SORBET -- APPLE AND MINT SORBET -- GRAPEFRUIT SORBET -- THE BARBECUE -- BARBECUING MOLLUSCS -- SCALLOPS WITH SNAIL BUTTER -- WHOLE LOBSTER BAKED IN SEAWEED -- BARBECUED QUAIL -- KANGAROO SATE -- BARBECUED LEG OF LAMB -- PORK CHOPS WITH DIJON MUSTARD -- BROCHETTE OF LAMB KIDNEYS -- BARBECUING FISH -- WHOLE FISH BAKED IN NEWSPAPER -- BARBECUED SQUID -- KING PRAWNS WITH GINGER AND HERBS -- GREEN KING PRAWNS WITH ORANGE AND SAFFRON -- BARBECUED CHICKEN -- LEMON CHICKEN -- CHICKEN WITH GINGER AND CHILI PEPPER -- BROCHETTE OF VEGETABLES -- HOME-MADE SAUSAGES -- THE WINE MERCHANT -- MILK-FED LAMB VIGNERONNE -- SWORDFISH POACHED IN SAUTERNES -- CHICKEN IN RIESLING -- BOEUF BOURGUIGNONNE -- ROASTED SQUAB WITH PORT SAUCE -- RATAFIAS -- COOKED WINE -- ANISEED RATAFIA -- BLACKCURRANT RATAFIA -- MULLED WINE -- WINE ICE CREAMS -- CABERNET ICE CREAM -- SAUTERNES ICE CREAM -- GLOSSARY -- INDEX -- COPYRIGHT.