Becoming a cook --

Foundations of flavor: ingredients and seasonings in the kitchen --

Sauces and condiments --

Appetizers and first courses: greetings from the cook --

Sandwiches: a casual meal --

Salads for all seasons --

Soups from scratch --

Vegetable stew, sautés and stir-fries --

Gratins: hearty dishes for all seasons --

Beans plain and fancy --

Vegetables: the heart of the matter --

Pasta, noodles, and dumplings --

Savory tarts, pies, galettes, turnovers, and pizzas --

Grains: seeds of life --

Eggs and cheese --

Tofu, tempeh, and miso --

Breakfast anytime --

Breads by hand --

Desserts: ending on a sweet note.