| Introduction |
| A Healthy Approach
to Cooking With Poultry Fats, Lard, Butter, Cream and Creme Fraiche |
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| Chapter One:
The Taste of the South-West |
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Foie Gras |
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Truffles |
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Crepes |
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Armagnac |
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Confits/Preserved Meats
and Poultry |
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Cheeses of the South-West |
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Walnuts from the Perigord |
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Chestnuts and Other Products |
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| Chapter Two: Basic Preparations:
stocks, Sauce Bases, and Bread |
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| Chapter 3:
Soups, Pot-au-Feu and Garbures |
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| Chapter 4:
Salads |
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| Chapter 5:
Appetizers |
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Cold Appetizers |
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Hot Appetizers |
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| Chapter 6:
Light Supper Dishes |
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| Chapter 7:
Vegetables |
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| Chapter 8:
Seafood and Fish |
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| Chapter 9:
Chicken |
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| Chapter 10:
Ducks, Geese and Game Dishes |
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| Chapter 11:
Cassoulet |
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| Chapter 12:
Pork, Beef, Veal, and Lamb |
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| Chapter 13:
Desserts |
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Skillet Desserts |
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Covered Pies and Cakes |
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Fruit |
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Sorbets and Iced Desserts |
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Preserves |
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Pastry Preparations Using
Food Processor |
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| Appendix |
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| A Few Words
About the Local Wines |
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| Notes on Ingredients |
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| Notes on Equipment |
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| Bibliography |
