1. First Courses & Desserts

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. 1 January 1985. 57 min

Patés and fish mousse, tart crusts and crepes with savory and with sweet fillings, two master cakes, and a Tipsy Trifle.

2. Fish & Eggs

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. 1 January 1985. 58 min

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.

3. Meat

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. 1 January 1985. 59 min

Quick and easy sautéed steaks, hamburgers, pork chops, aromatic stews, a crusty hash, grilled pork, and majestic beef and lamb roasts.

4. Poultry

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. 1 January 1985. 60 min

Includes the perfect chicken sauté with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck.

5. Soups, Salads, & Bread

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. 1 January 1985. 58 min

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.

6. Vegetables

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. 1 January 1985. 57 min

How best to cook twenty of your favorite vegetables, plus gratins, stuffed delights, eggplant pizza, and risotto.