A James Beard Award winner offers personable recipes for French home cooking, presenting more than three hundred recipes for hors d'oeuvres, salads, soups, meat dishes, fish, vegetables, and desserts, with a separate section on making dough, vinaigrettes, and sauces.

Nibbles and hors d'oeuvres -- Soups -- Salads, starters, and small plates -- Chicken and duck -- Beef, veal, pork, and lamb -- Fish and shellfish -- Vegetables and grains (mostly sides, but a few mains too) -- Desserts -- Fundamentals and flourishes -- Sources.