Cover -- Title -- Copyright -- Dedication -- Contents -- Introduction -- Three Notes to the Cook -- Three Breads and Four Things that Require Bread -- Schiacciata (Flat Hearth Bread) -- Corn Bread -- Farinata (Chickpea Pancake) -- Capers in Olive Oil -- Anchoyade (Anchovy Spread) -- Tapenade (Olive Spread) -- Caponata (Sweet-and-Sour Eggplant) -- Charcuterie -- Rillettes de Tours (Salted and Stirred Pork) -- Rillauds d'Anjou, or Rillons de Touraine (Salted and Browned Pork Belly) -- Mousse de Foies (Duck or Chicken Liver Mousse) -- Pâté de Campagne (Country Pâté) -- A Brine for Small Items -- Fromage de Tête (Headcheese) -- Jambon Persillé (Parsleyed Ham) -- Saucisses de Toulouse (Fresh Sausages) -- Variation: Saucisses au Vin Blanc (White-Wine Sausages for Raw Oysters) -- Cervelas Lyonnais (Lightly Cured Sausage) -- Soup -- Asparagus Soup -- Soupe aux Choux à l'Huile de Noix (Spring Cabbage Soup with Walnut Oil) -- Carrot Soup -- Carrot and Tomato Soup -- Soupe de Châtaignes (Chestnut Soup) -- Maryland Crab Soup -- Potage Billy By (Cream of Mussel Soup) -- Chicken, Sausage, and Oyster Gumbo -- Variation: Seafood Gumbo -- Potée Jurassienne (Soup and "Boiled" Meats) -- Purée de Petits Pois (Green Pea Soup) -- Soupe à l'Oignon (Onion Soup) -- Clear Tomato Soup -- Soupe aux Cerises (Cherry Soup) -- Winter Squash Soup with Vin Jaune -- Bread and Zucchini Soup -- Pasta and Polenta -- Pici (Eggless Tuscan Pasta) -- Puccia (Polenta with Cabbage and Pork) -- Ragù Bolognese (Bologna-Style Rich Meat Sauce) -- Pesto Trapanese (Raw Tomato-Basil Pesto) -- Salsa di Noci (Walnut Sauce) -- Cheese, Eggs, and Salads -- Fresh Cheese -- Cervelle de Canut (Fresh Cheese Beaten with Herbs) -- Focaccia col Formaggio di Recco (Cheese Focaccia) -- Gougère (Gruyère Puff Pastry) -- Variation: Cheese Fritters -- Cheese Soufflé with Tomato Sauce -- Welsh Rabbit.

Fondue Franche-Comtoise (Cheese Fondue) -- Pepper and Potato Frittata -- Œufs en Meurette (Poached Eggs in Red-Wine Sauce) -- Scrambled Eggs with Asparagus -- Salade Frisée -- Insalata di Arance (Orange Salad) -- Lettuce Salad with Roquefort and Walnuts -- Beet Salad with Anchovies -- Vegetables -- Asperges, Sauce Maltaise (Asparagus with Blood-Orange Hollandaise) -- Chouée (Buttered Cabbage with Potato) -- Far au Choux (Cabbage Pudding) -- Erbazzone (Savory Pie of Greens) -- Eggplant and Tomato -- Steamed New Potatoes -- Pommes de Terre Macaire (Potato Cakes) -- Gratin Dauphinois (Potato Gratin) -- Cipolline in Agrodolce (Sweet-and-Sour Onions) -- Variation: Sweet-and-Sour Onion Condiment -- Calçots amb Romesco (Grilled Onions with Romesco Sauce) -- Turnip Gratin -- Gratin d'Épinards (Creamed Spinach Gratin) -- Petits Pois à la Laitue (Green Peas with Lettuce) -- Celery Root and Potato Purée -- Zucca all'Agrodolce (Sweet-and-Sour Winter Squash) -- Zucchini Pudding -- Fish, Seafood, and Snails -- Cod with Tomato, Hyssop, and Tarragon -- Maryland Crab Cakes -- Salt Cod Cakes -- Escargots à la Bourguignonne (Snails in Garlic Butter) -- Moules à la Marinière (Steamed Mussels) -- Mouclade (Mussels in Cream Sauce) -- Variation: Mussel-Spinach Gratin -- Deep-Fried Oysters -- Sardele in Saor (Sweet-and-Sour Sardines) -- Escabetx de Verats (Marinated Mackerel) -- Pike, Pike-Perch, or Salmon with Beurre Blanc -- Variation: Fennel Sauce -- Fish Quenelles -- Variation: Fish Mousselines -- Variation: Fish Pâté -- Crayfish or Lobster Coulis for Quenelles -- Pesce Spada alla Stemperata (Swordfish with Olives, Celery, Garlic, Vinegar, and Mint) -- Salmon with Leek and Saffron Sauce -- Salmon "Soufflé" -- Marinated Tuna in Olive Oil -- Peperoni Ripieni con Tonno (Bell Peppers Stuffed with Tuna) -- Poultry and Rabbit -- Coq au Vin (Chicken in Red Wine).

Fricassée de Poulet Angevine (Chicken with Cream and Mushrooms) -- Poulet au Vin Jaune et aux Morilles (Chicken with Cream, Morels, and Vin Jaune) -- Sautéed Chicken with Tomatoes and Olives -- Chicken Legs Braised in Red Wine -- Chicken "Roasted" in Butter with Sauternes Sauce -- Gâteaux de Foies de Volaille (Chicken Liver "Cakes") -- Guinea Fowl with Green Peppercorns -- Perdrix aux Choux (Partridges with Cabbage) -- Lapin à la Crème (Rabbit in White Wine with Cream) -- Variation: Lapin à la Moutarde (Rabbit with Mustard, Breaded and Grilled) -- Lapin à la Bourguignonne (Rabbit in Red Wine) -- Variation: Lapin aux Pruneaux (Rabbit with Prunes) -- Lapin à la Kriek (Rabbit in Beer) -- Pigeonneaux aux Olives (Squabs with Olives) -- Canard aux Cerises (Duck with Sour Cherries) -- Meat -- Polpette di Carne (Meatballs) -- Baeckeoffe (Oven-Braised Pork, Lamb, and Beef) -- Sauce Piquante (Herb-Vinegar Sauce for "Boiled" or Roasted Meats) -- Porc aux Pruneaux (Pork with Prunes) -- Roast Pork with Rosemary and Garlic -- Jambon à la Crème (Ham with Chablis and Cream) -- Choucroute Garnie à l'Alsacienne (Sauerkraut with Sausages and Other Cured Pork) -- Scallopini al Vino Bianco o al Limone (Veal Scallops with White Wine or with Lemon) -- Saltimbocca (Veal Scallops with Ham) -- Variation: Uccelletti Scappati (Grilled Veal Rolls) -- Vitello Tonnato (Veal in Tuna Sauce) -- Rognons de Veau à la Moutarde (Sautéed Veal Kidneys with Mustard) -- Figà a la Venexiana (Venetian-Style Calf's Liver) -- Carbonade à la Gueuze (Beef Braised in Tart Belgian Beer) -- Grillade des Mariniers du Rhône (Sliced Beef Stewed in Red Wine) -- Oxtail Stew -- Navarin Printanier (Spring Lamb Stew) -- Cinghiale colle Castagne (Wild Boar with Chestnuts) -- Dessert -- Brioche Plum Tart -- Variation: Chocolate Brioche Tart -- Unsweetened Apple Pie with Maple Sauce -- Pound Cake.

Torta di Nocciole (Hazelnut Cake) -- Walnut Tart -- Ciliegie al Barolo (Cherries in Barolo) -- Chocolate Mousse -- Chocolate Soufflé -- Coffee Tart -- Variation: Chocolate Tart -- Pear Tart -- Crémets d'Anjou (Fresh Cream Cheeses) -- Crème Caramel Renversée (Upside-Down Caramel Custard) -- Lemon-Honey Flan -- Little Corn Cakes -- Melon Ice -- Rose Ice -- Coffee Ice -- Honey Ice Cream -- Pears Poached in Red Wine -- Petits Pots de Crème au Chocolat (Chocolate Custards) -- Prunes in Red Wine for Roquefort -- Stewed Rhubarb with Honey -- Zabaione (Egg-Wine Foam) -- Index.