This book introduces the different culinary regions of France and presents many kinds of recipes for traditional French dishes.

Title proper from title frame. Includes glossary.

Before you begin -- A word about safety -- Cooking terms -- The regions of France and how they taste -- Soups, salads, and breads -- Chicken stock -- French onion soup -- Potato and leek soup -- Combination salad -- Tossed salad with cheese croutons -- French bread -- Ham and cheese crunches -- Appetizers -- Cheese soufflé -- Bacon and egg custard tart -- Pie crust -- Cheese puffs -- Main courses and vegetables -- Scallops in cream sauce -- Turbot with fresh vegetables -- Roast chicken -- Chicken with apples and cream -- Roast pork with dried plums -- Beef stew with tomatoes and olives -- Vegetable casserole -- Scalloped potatoes -- Glazed carrots -- Desserts -- Cherry cake -- Cream puffs with ice cream and chocolate sauce -- Chocolate sauce -- Whipped cream -- Helpful kitchen equipment and utensils -- Essential ingredients in the French kitchen.