A Note on Attribution | p. x |
Introduction to the New and 1983 Editions | p. xi |
Map of the Greater French Southwest | p. xxii |
The Tastes of the French Southwest | p. 1 |
Garbure, Pot-au-Feu, and Other Soups | p. 41 |
Appetizers and Small Plates | p. 73 |
Fish and Shellfish | p. 101 |
Chicken | p. 133 |
Duck, Goose, and Rabbit | p. 165 |
Foie Gras, Terrines, and Rillettes | p. 223 |
Beef, Veal, Pork, and Lamb | p. 251 |
Cassoulet | p. 309 |
Vegetables | p. 325 |
Desserts | p. 359 |
Stocks and Sauce Bases | p. 403 |
Mail Order Sources | p. 415 |
Index to Recipes by Region and Course | p. 418 |
Notes on Equipment | p. 428 |
Bibliography | p. 430 |
Acknowledgments for the New and 1983 Editions | p. 432 |
Index | p. 436 |
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