Season 1

1. First Courses & Desserts

1985-01-01 · 57m

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

2. Fish & Eggs

1985-01-01 · 58m

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

1985-01-01 · 59m

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

4. Poultry

1985-01-01 · 60m

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

1985-01-01 · 58m

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

1985-01-01 · 57m

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