Episodes
First Courses & Desserts
January 1, 1985
Patés and fish mousse, tart crusts and crepes with savory and with sweet fillings, two master cakes, and a Tipsy Trifle.
Fish & Eggs
January 1, 1985
Selecting fish and shellfish; broiling, sautéing, and oven-poaching fish; plus the miraculous egg—alone or in omelettes, custards, quiche, sauces, and a spectacular soufflé.
Meat
January 1, 1985
Quick and easy sautéed steaks, hamburgers, pork chops, aromatic stews, a crusty hash, grilled pork, and majestic beef and lamb roasts.
Poultry
January 1, 1985
Includes the perfect chicken sauté with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck.
Soups, Salads, & Bread
January 1, 1985
The three master soup stocks and improvisations, a French onion soup and a Mediterranean fish soup, tossed and composed salads, plus how to make your own French bread.
Vegetables
January 1, 1985
How best to cook twenty of your favorite vegetables, plus gratins, stuffed delights, eggplant pizza, and risotto.
