Includes bibliographical references (p. 1190-1196) index.

List of recipes – <br /> Part one: the culinary professional – <br /> Part two: World cuisines – <br /> Part three: tools and ingredients in the professional kitchen – <br /> Part four: Stocks, sauces, and soups – <br /> Part five: Meats, poultry, fish, and shellfish – <br /> Part six: Vegetables, potatoes, grains and legumes, and pasta and dumplings – <br /> Part seven: breakfast and garde manger -- <br /> Part eight: baking and pastry – <br /> Appendix – <br /> Glossary – <br /> Readings and resources – <br /> Recipe index – <br /> Subject index – <br />