The Great Book of French Cuisine: Over 2,000 Recipes by the Director of the Ecole du Cordon Bleu, Paris (Previously Published as Modern French Culinary Art)

xvi, 1171 pp. Includes: 1. The Art of Entertaining and Serving; 2. Wines of the World; 3. The Principles and Basic Materials of Cookery; 4. Sauces; 5. Cold Hors D'Oeuvre; 6. Hot Hors D'Ouevre and Small Entrees; 7. Pastas and Rice Dishes; 8. Eggs and Egg Dishes; 9. Soups; 10. Fish; 11. Shellfish, Frogs' Legs, Snails; 12. Meats; 13. Poultry; 14. Game; 15. Pates, Terrines, Galantines, Foie Gras; 16. Vegetables; 17. Salads; 18. Cheese; 19. Dessert Sauces, Fillings, and Frostings; 20. Desserts; 21. Fruit Desserts; 22. Cakes and Pastries; 23. Confectionery; Culinary Techniques in Pictures; Glossary of Culinary Terms; Index.