Contents of The 4th Edition
This chapter listing is derived from the 2001 printing of the 4th edition of Le Guide culinaire.
Introduction
1. Sauces
2. Garnitures (includes stuffings, crumbing, and the like)
3. Potages
4. Hors d'œuvre
5. Oeufs
6. Poissons
7. Relevés et entrées de boucherie
8. Relevés et entrées de volaille
9. Relevés et entrées de gibier
10. Entrées mixtes
11. Préparations froides (Cold preparations)
12. Rôtis
13. Légumes
14. Entremets
15. Glaces (Frozen desserts)
16. Savorys
17. Compotes, Confitures
Table alphabétique des recettes
Table des chapitres
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