Table of Contents

1. The Art of Entertaining and Serving; 2. The Principles and Basic Materials of Cookery; 3. Sauces; 4. Cold Hors d'Oeuvres, Canapes and Sandwiches; 5. Hot Hors d'Oeuvres and Small First Courses; 6. Pasta and Rice Dishes; 7. Eggs and Egg Dishes; 8. Soups; 9. Fish; 10. Shellfish, Frogs' Legs and Snails; 11. Meats; 12. Poultry; 13. Feathered and Furred Game; 14. Pates, Terrines, Galantines and Foie Gras; 15. Vegetables; 16. Salads; 17. Dessert Sauces, Fillings and Frostings; 18. Desserts; 19. Fruit Desserts; 20. Cakes and Pastries; 21. Confectionary.

About the Author

Henri-Paul Pelleprat, born in 1869, was classically trained by some of the most remarkable chefs of Belle Epoque France. Pelleprat taught at the celebrated Le Cordon Bleu for over 30 years, during which time he wrote his master work L'Art Culinaire Moderne. Pelleprat is considered the father of modern French cooking and his thoughtful approach to preparation and technique, as well as his insistence on the freshest ingredients, remain guiding principles of great chefs everywhere. Jeremiah Tower was chef of Chez Panisse in the 1970s and the founder and chef of Stars, the legendary San Francisco restaurant, in the 1980s. His first book, New American Classics, won a James Beard Award in 1986 for Best American Regional Cookbook. He also won the James Beard Award for Best Chef in 1996. Last year, Stewart, Tabori & Chang published his highly praised Jeremiah Tower Cooks: 250 Recipes from an American Master.