French Cooking for One

Introduction


Getting Ready/Kitchen Tools


Herbs, Condiments, etc.


Composing Menus, on Measurements and Amounts


Presenting and Serving Food


Appetite Ticklers


Soups and Stocks


First Courses/Starters

Eggs


Vegetables


Pasta, Rice, Pulses


Fish


Meat, Poultry, Offal


Salad


Sauces


Puddings


Leftovers


Les Digestifs

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• Pratos fáceis e rápidos
• Cozinha nacional e regional
• Cozinhar para um

cooking for one; French cuisine; food memoir; easy recipes; French food; Michele Roberts; Les Fugitives; Pays de Loire; Normandy; Mediterranean recipes; North African recipes; vegetarian; meat and poultry recipes; amuse-bouches; hors d'oeuvres; appetisers; soups and stocks; sauce recipes; fish recipes; puddings; jouissance