Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations-bound to increase anyone's culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America. Kitchen Equipment 3(8) Definitions 11(4) Ingredients 15(5) Measures 20(4) Temperatures 24(2) Cutting: Chopping, Slicing, Dicing, and Mincing 26(5) Wines 31(6) Soups 37(17) Sauces 54(62) White Sauces 55(11) Brown Sauces 66(10) Tomato Sauces 76(3) The Hollandaise Family 79(7) The Mayonnaise Family 86(8) Vinaigrettes 94(2) Hot Butter Sauces 96(3) Cold Flavored Butters 99(6) List of Miscellaneous Sauces 105(1) Stocks and Aspics 106(10) Eggs 116(23) Poached Eggs 116(6) Shirred Eggs 122(1) Eggs in Ramekins 123(2) Scrambled Eggs 125(1) Omelettes 126(13) Entrees and Luncheon Dishes 139(68) Pie Dough and Pastry Shells 139(7) Quiches, Tarts, and Gratins 146(11) Souffles and Timbales 157(18) Pate a Choux, Puffs, Gnocchi, and Quenelles 175(15) Crepes 190(6) Cocktail Appetizers 196(11) Fish 207(27) Fish Filets Poached in White Wine 208(10) Two Recipes from Provence 218(2) Two Famous Lobster Dishes 220(6) Mussels 226(6) List of Other Fish Dishes 232(2) Poultry 234(54) Roast Chicken 240(9) Casserole-roasted Chicken 249(5) Sauteed Chicken 254(4) Fricasseed Chicken 258(7) Broiled Chicken 265(2) Chicken Breasts 267(5) Duck 272(10) Goose 282(6) Meat 288(133) Beef 288(40) Lamb and Mutton 328(22) Veal 350(25) Pork 375(14) Ham 389(10) Cassoulet 399(6) Liver 405(4) Sweetbreads 409(4) Brains 413(3) Kidneys 416(5) Vegetables 421(115) Green Vegetables 423(53) Carrots, Onions, and Turnips 476(13) Lettuce, Celery, Endive, and Leeks 489(7) The Cabbage Family 496(3) Cucumbers 499(2) Eggplant 501(4) Tomatoes 505(3) Mushrooms 508(9) Chestnuts 517(3) Potatoes 520(8) Rice 528(8) Cold Buffet 536(43) Cold Vegetables 536(5) Composed Salads 541(3) Aspics 544(14) Molded Mousses 558(6) Pates and Terrines 564(12) List of Other Cold Dishes 576(3) Desserts and Cakes 579(105) Fundamentals 579(9) Sweet Sauces and Fillings 588(6) Custards, Mousses, and Molded Desserts 594(19) Sweet Souffles 613(10) Fruit Desserts 623(9) Tarts 632(16) Crepes 648(7) Clafoutis 655(3) Babas and Savarins 658(7) Ladyfingers 665(2) Cakes 667(17) Index 684