Kitchen alchemy--Seven hundred soups--Savory
sauces--Profitable poules de Brese--Digestive value of
sour salads--Escarole, tomatoes, artichokes, alligator
pears--Vegetables as a separate course--Paris
restaurants--Russian and American influences--Provincial
local flavors--The world's greatest market places--Model
market gardens--Mushrooms and truffles--Training trees for
fancy fruits--Bread crust versus crumb--How the best butter
is made--Cheese as an appetizer.