Diverse and detailed recipes comprise the famous chef's informal and comprehensive guide to cooking, with commentaries on the principles, economics, equipment, and time-savers of first-class cooking.

Soupes du jour -- Entrees and appetizers -- Egg dishes -- The fish course -- Poultry -- The meat course -- Other main course dishes: the earthy alternatives -- Charcuterie maison -- Fresh from the garden -- Salads, aspics, and summer fare -- French breads -- Grand finales: Part 1, desserts -- Grand finales: Part 2, cakes and petits fours secs -- Fundaments.