With more than 1,400 recipes, Mathiot guides the reader through all the classic recipes and techniques of French cooking with a clear and authoritative voice. The recipes have been fully updated by Clothilde Dusoulie.

Sauces & basic recipes -- Hors d'œuvres -- Milk, eggs & cheese -- Soup -- Fish -- Meat -- Poultry -- Game -- Vegetables & salads -- Legumes, rice & pasta -- Fruit -- Milk & egg desserts -- Ice cream -- Cakes & pastries -- Candies, preserves & drinks.