Contents

Kapitel in diesem Buch

1. Frontmatter i
2. Contents vii
3. Preface xi
4. Introduction. Culinary Construction 1
5. Appetizers
6. 1. Hard-Boiled Egg with Mayonnaise 5
7. 2. Simple Consommé 39
8. Main Course
9. 3. Leg of Lamb with Green Beans 55
10. 4. Steak and French Fries 71
11. Desserts
12. 5. Lemon Meringue Pie 83
13. 6. A New Kind of Chocolate Mousse 99
14. Index 123