Introduces nearly 150 recipes that emphasize a variety of emblematic bistro dishes, including soupe à l'oignon grantinée, steamed mussels, steak frites, confit of duck, and country-style pâtés.

Includes index.

Pt. 1. First impressions. Hors d'oeuvres -- Charcuterie and terrines -- The raw bar -- pt. 2. Anytime. Soups -- Salads -- Quiches -- Sandwiches -- pt. 3. First courses. Fish and shellfish -- Birds and meats -- pt. 4. Main courses. Gnocchi -- Fish and shellfish -- Birds and meats -- Accompaniments -- pt. 5. Desserts. Custards -- Tarts and cakes -- Ice creams and sorbets -- Puffs, crêpes, cookies, and fruit -- Basic preparations and techniques -- Epilogue.