Cover Page -- Title Page -- Contents -- Foreword by Barbara Kafka -- Introduction -- Editor's Note -- 1 -- The Stomach, Heart, and Spirit of the House -- Tools of My Trade -- To Grind or Not to Grind -- 2 -- Whatever Happened to Breakfast? -- Hearty Luncheon Dishes -- In Search of Cassoulet -- Tea and Crumpets -- Dishes to Fight Over -- Summer Food -- Outdoor Chefmanship -- The Art of Picnicking -- Christmas in Provence -- 3 -- A Stock Is a Broth Is a Bouillon -- What Is a Salad? -- Watercress: More Than a Garnish -- All-American Cheese -- The Delectable Oyster -- The Pleasures of Lobster -- Who Invented the Hamburger? -- Corn It Yourself -- The Wondrous Artichoke -- Belgian Endive: The Elegant Vegetable -- Tabitha Tickletooth's Way with Potatoes -- Baked Potatoes -- Hominy -- Chess Pie -- Apple Pie -- Cream and Schlag -- Quince, a Forgotten Fruit -- Rhubarb, American "Pie Plant" -- Marmalade, Bittersweet Treat -- Praline Puzzle -- Talk About Bread -- Pickling Time -- A Taste for Sauerkraut -- Even Vinegar Has a Mother -- I Love Mustard -- Garlic -- 4 -- The Vogue for Vodka -- Gin -- The Rare White Brandies -- Champagne: Bottled Gaiety -- Mint Julep -- New Year Remedies -- 5 -- Hotel Dining in the Grand Manner -- Eating and Drinking in Ireland -- Falling and Rising Stars of Gastronomy -- Eating My Way Across the Atlantic -- Good Meals on Wheels -- Send It Back -- 6 -- I Am on a Diet -- Dieters' Secret -- Hold the Vinaigrette -- The Friendly Egg -- Hospital Food -- 7 -- A Salute to Women -- Chinese Cuisine -- Indian Cooking -- Swiss Culinary Contrasts -- The Food of Provence -- In Praise of English Food -- "American" Cooking -- 8 -- An American Attitude Toward Food -- Berrying -- Life at Its Best -- Index of Recipes -- Copyright Page.