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Starters

"Buttonhole" quail eggs	Alsatian-style salad	Artichoke hearts forestier	Avocado and smoked salmon terrine
Avocado with gravlax	Avocado with Sautéed Prawns	Avocado with Tuna	Beetroot and cream cheese verrines
Beetroot and fried chicken salad	Bread with Tomato	Broad bean salad with Parmesan	Cauliflower tabouleh
Celeriac Rémoulade	Celeriac soup with mustard	Cervelas salad	Chicken and Avocado Salad
Chicken club sandwich	Chickpea salad	Chinese Soup	Cocotte eggs with Comté
Corn salad with croutons	Courgette tart with mint	Crackers	Creamy Winter Vegetable Soup
Crème de foie gras	Crispy cheese parcels	Croque-monsieur	Crunchy Cauliflower Salad with Lemon
Crunchy salad	Crunchy spring salad	Crunchy verrines	Cubed salad
Cucumber and salmon salad	Dauphinoise potatoes with Serano ham	Du Barry soup	Eggs "en cocotte" with spinach
Eggs Benedict	Eggs en Cocotte à la Française	Eggs with mayonnaise	Endive and beer soup
Endive and walnut salad	Foie gras cured in salt	Foie gras fingers	Four-tier glasses
French bean salad with vinaigrette	French onion soup	Gougères	Greek salad
Green Piedmont Salad	Guacamole	Ham à la Russe	Ham spirals
Home-made terrine of foie gras	Houmous	Icelandic-style fish and vegetable pie	Italian toast
Late Winter Soup with Fresh Spinach	Lebanese Tabbouleh	Leek and potato soup	Leeks in vinaigrette
Lentil and cold-meat salad	Light Broccoli Soup	Like a Boursin with garlic and herbs	Little vegetable omelettes
Mimosa eggs	Mixed salad	Mixed salad stack	Mixed tomato salad
Multicoloured cucumber-tomato salad	Mushroom velouté	Olive twists	Pan bagnat
Piedmont salad	Poivrade Artichoke Salad	Prawn salad with a crunch	Pumpkin (or potimarron) soup
Purée of Jerusalem artichokes with foie gras	Quail egg canapés	Quick courgette soup with cheese	Ramekins of duchess potatoes
Raw beetroot mousse with walnuts	Raw beetroot salad	Red cabbage salad with chives	Salade Niçoise
Salmon and spinach quiche	Savoury mini-madeleines with 2 cheeses	Scandinavian cocktail	Sesame fried scampi
Small cheese and bacon rolls	Small foie gras pasties	Smoked eggs	Smoked salmon sacristains
Smooth mixed vegetable soup	Sorrel soup	Surprise eggs	Terrine of foie gras
The total turnip	Tomato and courgette tart	Tomato and cream cheese terrine	Tomato tart
Tomato tatin	Tomatoes Macédoine	Turnip and sesame puree (tahina) soup	Valay salad
Vegetable rosette tart	Vegetable tartare	Verrine of avocado mousse and crab	Vol-au-vent
Warm broccoli and Tuna Salad	Warm chicken salad	Warm lentil salad	Warm salad of potatoes and purple artichokes
Warm scallop and cabbage salad	White asparagus salad

Sea food

"Land and sea" kebabs	Baked salmon fillet	Canapés of red mullet with poppy seeds	Chilli langoustines
Cod loin with saffron	Crab Cakes	Cretan-style salmon	Crispy prawn rolls
Crunchy little pieces of fish	Crusty cockle tart	Curried tuna cubes	Fillet of pollack cooked in two stages
Fillets of sole Dieppoise	Fillets of sole meunière	Firied fillet of sea bream with polenta	Fish fillet in express cooking envelope
Fish fillet with preserved lemons	Fish in a salt crust	Fish in a seed crust	Fish in a sesame crust
Fish in white wine	Fish Mousselines	Fish petals, vegetables julienne, and beurre blanc	Fisherman's Ragout
Gravlax	Grilled fillet of salmon with corn salad cream	Koulibiak in pie dish	Langoustine and leek tarts
Langoustine sabayon tart	Lobster Thermidor	Mackerel Fillets in White Wine	Marinated tuna with herbs
Mussels marinière	Nicholas's fish	Pan-fried salmon with white cabbage	Pan-fried scallops and chanterelles with Noilly Prat sauce
Parcels of fish fillet in spinach	Pollack fillet baked with rice and vegetables.	Quick prawn curry	Red mullet fillets in a quick marinade
Red sea bream fillets in a soy-sauce marinade	Rolls of fish in smoked ham	Rosemary steamed fish	Salmon "en papillote" with small vegetables
Salmon chard rolls	Salmon marinated like herring	Salmon rillettes	Salmon with sorrel
Scallops with cabbage julienne	Scallops with crunchy vegetables and wine sabayon	Scallops with fondue of leeks	Scallops with green asparagus tips and parmesan
Sea bass with coriander cream en papillote	Seafood feuillantines	Spaghetti with mussels and basil	Stock-pot fish
Summer Salmon Blanquette	Tagliatelle with cockles	Tahitian style fish	Tender tuna
Turban of sole with langoustines

Meat

African style chicken	Beef braised in reduced red wine	Beef Wellington	Blanquette of veal
Boeuf (beef) bourguignon	Carbonnade	Chicken breasts in a potato crust	Chicken breasts with tarragon
Chinese style chicken	Confit of carrots with bacon	Coq au vin	Cured Pork Belly With Lentils
Escalope of veal in a cream sauce	Express chilli con carne	Filet mignon with mustard and tarragon sauce	Fillet of beef in a rosemary crust
Five hours poultry	Hamburgers	Involtini-Style Filet Mignon	Involtinis
Larded pork tenderloin	Lille style chicken	Loin of pork with herbs and julienne vegetables	Melt-in-the mouth meat and vegetables in a sealed casserole
Mexican-style pork medallions	Morteau sausage	Morteau sausage "crisps"	Pan-fried chicken breast on mozzarella
Pâté de campagne	Paté en croute (terrine in a pie crust)	Pork chops in the oven	Pork chops with a duo of brassicas
Pork Chops with Rosemary	Pork medallions with "full" turnips	Potted meat (rillettes)	Quick chicken curry
Rabbit civet	Rabbit civet "à la normande"	Rabbit terrine	Rabbit with mustard
Rillons de Tours	Roast pork with sage, cooked in a bag.	Saltimbocca	Sausage and lentils "en cocotte"
Seven-hour lamb	Spring veal sauté	Steak burger topped with egg	Tomato meat balls
Tournedos Rossini	Two-stage beef chuck	Veal Chop With Assortment of Vegetables	Wiener Schnitzel

Miscellanous

"Day After Pork Belly" Soup	"Oeufs rabattus" with leeks	Algerian brik rolls	Aligot
Artichokes with beef	Avengers' potatoes	Bacon and cabbage omelette	Baked Camembert with Walnuts
Baked leek and Camembert slices	Baked Mont d'Or with diced mixed vegetables	Baked potoatoes with herb butter or cream	Beans with tomatoes
Big knife-cut chips (French fries)	Breton galettes (pancakes)	Breton Pie	Breton Sandwich
Broccoli savoury custard	Cabbage julienne with ham	Cassoulet	Cauliflower curry
Celeriac and mushroom gratin	Cheese Soufflé	Cheese tart	Chicken and mushroom brik rolls
Chicken and mushroom pie	Chicken pie	Chicken with rice and leeks	Comtoise stuffed tomatoes
Comtoise tart for Seàn	Country vegetable soup	Courgettes (zuchinis)	Couscous
Crab and smoked salmon club sandwiches	Creamy risotto with diced vegetables and flax seeds	Creamy risotto with vegetables	Crispy potato and mushroom brik rolls
Crispy potato galette with leeks	Crispy rolls with chicken and leek	Crispy smoked salmon and herb rolls	Crispy spinach rolls
Croque-monsieur complet	Croque-monsieur gourmand	Curried prawn risotto	Duck Parmentier
Eggs Comtoise	Eggs in brioche nests	Eggs in tomato shells	Eggs meurette
Eggs with tomatoes and courgettes	Endive gratin with cancoillotte	Endives	Endives "bonne femme"
Express sauerkraut	Feta and spinach brik pie	Filo leeks and cheese tart	Flamiche
French toast "cordon bleu"	French-style peas	Fresh spinach with cream	Fried bread with leek and poached egg
Fried egg in bread	Fried eggs with tomatoes	Fried rillettes	Gisèle's Pasties
Grated potato cakes	Gratin Dauphinois	Gratin of Endives with Mont d'Or	Gratin of purple artichokes
Gratin slices with spinach	Green asparagus omelette	Green beans with tomatoes	Grilled cheese
Hachis parmentier : meat with mashed potato and cheese	Ham "friand" pie	Ham pasta bake	Harvest Gratin
Home-made potato crisps	Hot box cheese	Hotpot my grandmother's way	Individual creamy endive gratins
Italian style gratin	Layered Leek and Egg Gratin	Leek and artichoke tart à la piémontaise	Leek and fresh tuna tart
Leek and Mimolette tart	Leek and tuna loaf	Maroilles cheese quiche	Mediterranean toast
Melting Epoisses on toast	Montbenoit's canapés	Morel risotto with Vin Jaune and Mont d'Or	Moussaka
Mushroom and artichoke omelette	Mushroom buckwheat pancakes	Mushroom Pancakes au Gratin	Mushrooms on toast, French style
Nanou's tuna tart	New York style pasta	Oven omelette	Oven-roasted Sprouts
Oxtail Parmentier	Pasta with green asparagus	Pasta with mushrooms	Pasta with pesto and preserved tomatoes
Penne with Mushrooms	Penne with purple artichokes	Pissaladière with puff pastry	Polenta with spinach and soft-poached egg
Potato and broccoli gratin	Potato and two ham gratin	Potato gratin	Potato Waffles with Smoked Salmon
Potato wallets	Potatoes with smoked salmon	Potimarron (chestnut pumpkin) "au gratin"	Purple artichokes braised in white wine
Quartet of brassicas with cream	Quiche Lorraine	Rata-tart	Ratatouille
Ratatouille confite	Real home-made chips*	Red rice pannequets	Rice and peas
Roasted Cauliflower	Röstis	Salmon and Spinach Gratin	Salt cod brandade
Sarladaise potatoes	Sausage buckwheat pancakes	Sausage in brioche	Sausage mushroom and cheese crumble
Sausage with duchess potatoes and a Mont d'Or fondue	Sautéd broccoli with ham	Sautéd mushrooms with spring onions and cured ham	Sautéed green vegetables
Sautéed Green Vegetables	Scallop and leek pancakes	Scrambled eggs with butter-fried bread and fresh spinach	Seafood sauerkraut
Shallot confit tart	Sliced cauliflower with 3 cheeses	Sliced chicken with mushrooms and broccoli	Small ratatouille with
Soufflée omelette with cheese	Spaghetti Bolognese	Spaghetti Carbonara	Spaghetti with mushrooms
Spaghetti with smoked salmon	Spinach and Comté Loaf	Spinach and hard-boiled egg gratin	Spinach and ricotta ravioli
Spinach brik parcels	Spinach Croque-monsieur	Spinach Omelette	Spinach on toast with bechamel
Steamed leeks with morel sabayon	Stuffed cabbage leaves	Stuffed Mushrooms	Stuffed pumpkin gratin
Stuffed tomatoes and courgettes	Summery cheese on toast	Tagliatelle and courgette spaghetti, carbonara style	Tartiflette
Tartine du pêcheur	Thaï rice with small vegetables	Thin endive tart	Tomato omelette
Triple-Cheese Pumpkin Gratin	Truffade	Upside-down Parmentier	Vegetable clafoutis
Vegetable pie	Warm cauliflower salad with two cheeses	Warm Leek and Potato Salad	Welsh (French Welsh Rarebit)
Winemaker's toast

Desserts

"BN style" chocolate-filled biscuits	4 pears salad with vanilla	Almond mug cake for Mary	Almond tuiles
Amaretti	Amiens macaroons	Apple amandine tarts from Brélès	Apple and almond gratin
Apple and Blackcurrant Brioche Pies	Apple and pear tart	Apple Batter Puddings	Apple charlotte with toasted brioche
Apple crisps	Apple Pie	Apple semelles (flat apple tarts)	Apple Strudel
Apple Tatin Terrine	Apricot and almond cream tart	Apricot blancmange	Apricot fool
Arizona cupcakes	Arlesian Biscuits	Baked apples from St Aubin le Vertueux	Belle-helene in a glass
Black Forest gateau	Blackcurrant sorbet for Edith	Blackcurrant, vanilla and lime verrine	Blackcurrant-almond muffins
Bonnevaux apple tart	Bounty-style tart for Alison	Brioche galette	Brioche slices with almond cream
Brioche Tatin	Buckwheat almond biscuits	Calissons	Candied grapefruit peel
Cannelés	Caramel rice pudding	Caramelised apple pie	Caramelized brioche with pear and kiwi
Caribbean upside-down cake	Chaud-froid of grapefruit, pineapple and lime custard	Checkerboard biscuits	Cherry and pistachio tarts
Cherry clafoutis	Chestnut cake	Chestnut Fudge Cupcakes	Chinois
Chocolate almond cookies	Chocolate and matcha tea biscuits	Chocolate and vanilla crème brûlée	Chocolate cake
Chocolate cream	Chocolate cream with a crunch, irish coffee mousse	Chocolate eclairs	Chocolate madeleines
Chocolate mousse	Chocolate muffins	Chocolate mug cake	Chocolate tart
Chocolate thins with toasted nuts	Chocolate Truffles	Chouquettes	Cigarettes Russes (Piroulines)
Clementine sorbet	Cochelin d'Evreux	Coconut rocks	Coconut tuiles
Coconut-vanilla cream for Elsa	Corsican tarts	Coupe Augustin	Crème brulée
Crème caramel	Crêpes Suzette	Crust for tea	Crusty pistachio, almond and apricot flan
Elsa' s Comtoise galette	Epiphany galette	Eton mess	European glass
Exotic fruit tart	Express apple tart	Fillings for macaroons	Financiers
Finger biscuits	Flambéd bananas	Flognarde	Fraisier (French strawberry cake)
French custard tart	French Family Cake	Fresh fruit in sabayon	Fresh mint ice-cream
Frozen Nougat	Fruit crumble	Fruit salad	Gâteau Basque
Gâteau Breton (Brittany butter cake)	Gâteau Nantais	Gingerbread	Grandma Solange's biscuits
Half-cooked chocolate cake with raspberry coulis	Household cake (Gâteau de ménage)	Ice-cream Vacherin	Individual charlottes with morello cherries
Jam doughnuts	Kouing-aman	Kouing-aman brioche	Lemon Meringue Pie Verrines
Lemon Tart / Meringue Pie	Liège waffles	Like Bounty	Linzer torte
Little apple turnovers with almonds and raisins	Little caramelized peach tarts	Little Christmas biscuits	Little lime tarts
Little vanilla, clementine and chestnut verrines	Macarons (the original French macaroons)	Melon with port sorbet	Meringues
Milk rolls	Millefeuille	Mini palmiers	Minted Melon
Mirlitons	Moist cereal bars	Moist Lemon Cake	Nanou's chocolate cake
Nanterre brioche	New tiramisu	Nonettes	Nougat
Oat financiers for Louise	Oat shortbread biscuits	Oaty walnut cake	Pain perdu
Pannacotta and blackcurrant crumble	Paris-Brest	Passion fruit jellies	Peach and blackcurrant coupe
Peach and green tea tart	Peach and mint salad	Peach Melba	Pear and lime meringue pie
Pear charlotte	Pear sorbet	Pear tart with almond cream	Pear, grapefruit and pistachio tart
Pears and caramelised walnut samosas	Pears in red wine with blackcurrant	Pecan fruit rolls	Pets de nonne
Pink Reims biscuits	Pistachio "Financiers"	Pistachio custard tart	Pistachio ice cream
Pistachio madeleines	Pistachio shortbread biscuits	Pistachio tiramisu	Plain cake
Plum tart	Poire Belle Hélène	Praline rochers	Profiteroles
Prune Far	Puits d'amour	Quick bramble jelly	Quick orange marmalade
Quick Strawberry Millefeuille	Raspberry muffins	Rhubarb tart	Rice pudding (riz au lait)
Rice pudding with fruit and nuts	Rum babas	Saint Honoré cake	Santiago Cake
Sautéed pears with custard and orange syrup	Sicilian Epiphany Pie	Simple maple-syrup tart	Soft fruits in sabayon
St Tropez tart	Strawberries with mint and cream	Strawberry and rhubarb crumble	Strawberry Charlotte
Strawberry feuilleté	Strawberry sorbet	Strawberry tart	Strawberry Verveine Tart
Strawberry, kiwi and mascarpone verrines	Succès praliné (praline meringue)	Sweet pancake rolls from Brittany	Tart Tatin
Tatin apples with mascarpone cream	Tea and white chocolate biscuits	Tiramisu	Toasted almond cake
Toasted-flour biscuits	Toffee apple upside-down cake	Two-coloured chocolate-orange tart	Valay-Brest
Vanilla ice cream	Walnut short bread	Warm apple feuillantines	Yvetot Douillons

Baking

Aperitif rolls	Bacon rolls	Brioche feuilletée (flaky brioche)	Burger buns
Chocolate rolls (petits pains)	Ciabatta	Classic French white bread	Cornmeal baps for Anne
Cretan Bread	Dipping bread with cheese	Flaky brownie brioche	Flaky chocolate brioche
Fougasse with bacon and Comté	Franche-Comté sticks	French baguettes	French croissants
Jura bread	Kugelhof for Nanou	Leavened bread	Loaf for "les filles'"
Lumberjack turnovers	Mini apricot and pistachio brioches	Mixed seed grissinis	Nantes Tourton
Natural leaven	New hamburger buns	New leavened bread	Ocean bread
Old style brioche	Olive and pesto bread	Pains aux raisins	Panettone
Peanut rolls	Pitta bread	Pizza dough	Preserved tomatoes
Pretzels	Rolled chestnut and apple brioche	Roscoff loaf	Sandwich bread
Saucipain	Seeded loaf	Special Cheese and Walnut Sticks	Special Parmesan baguettes
Special small breads	Spring Bread	Surprise bread	Tomato foccacia
Tomato sauce for pizzas	Two-olive ciabatta

Drinks and cocktails

Blackcurrant liqueur	Cocktails	Hot chocolate	Mulled wine Belle-Plagne style

Recipes for kids

Cookies	Four quarters	Four quarters (adding fruit)	Oriane's tuna rillettes
Tomato ladybirds	X-Files cookies

Basic recipes

Almond cream or frangipane	Almond dacquoise	Apple confectioner's custard	Béarnaise sauce
Bechamel sauce	Beurre blanc sauce	Biscuit de Savoie sponge cake	Blackcurrant coulis
Bouquet garni	Brioche dough	Buckwheat pancakes	Butter cream
Caramelised walnuts	Caramelized Onions	Chantilly cream	Chocolate Chantilly
Chocolate ganache	Chocolate sauce	Choux pastry (pâte à choux)	Citrus crunch
Clarified butter	Cocktail sauce	Coconut paste	Confectioner's custard (Crème pâtissière, or French pastry cream)
Feta in olive oil with herbs	Foie gras Chantilly	French dressing (vinaigrette)	Fresh pasta dough
Fruit coulis (fruit purée)	Génoise (Genoa sponge)	Green parsley sauce	Herb olive oil
Herb salad	Hollandaise sauce	How to succeed in making sabayon (syllabub)	Italian Meringue
Lemon Confectioner's Custard	Lemon Mayonnaise	Lettuce "chiffonade"	Light herb sauce
Lime (or lemon) curd	Macédoine of vegetables	Marchand de vin sauce	Marzipan (almond paste)
Mayonnaise	Meatballs	Muffin dough	Nougatine
Pan-fried potatoes	Pancake batter	Panna cotta	Pear compote
Pesto	Pickled gherkins	Pilau rice	Pistachio cream
Pistachio powder or paste	Poached eggs	Poaching syrup	Polenta
Potato purée	Potimarron (Japanese chestnut pumpkin) purée	Praline	Preserved lemons
Puff or flaky pastry (pâte feuilletée)	Real custard sauce (crème anglaise)	Rémoulade dressing	Roquefort sauce
Royal icing	Sauce Normande (for fish)	Sausagemeat	Scrambled eggs (Oeufs brouillés)
Shortcrust pastry (pâte brisée)	Stewed apple (compote)	Stewed apricots	Stewed plums
Stewed rhubarb	Sugar syrup	Sweetcrust pastry (pâte sablée)	Swiss meringues
Tapenade	Toasted flaked almonds	Tomato pesto	Vanilla sugar
Vegetable stock	Vol-au-vent cases	Walnut paste

Tips and tricks

Cooking sugar	Don't add a stock cube whole	Don't throw apricot stones away	How to add beaten eggs whites to a mixture
How to bake blind a pastry cake	How to beat egg whites	How to break a chocolate bar into small pieces	How to butter a dish or a mould easily
How to choose an avocado well	How to cook bacon and remove excess fat	How to cook hard-boiled eggs properly	How to cook Morteau sausage well
How to cook pasta properly	How to cook potato grenaille	How to cook red meat properly	How to cook rice in rice-cooker
How to divide a preparation evenly	How to dust	How to extract passion fruit juice	How to fry eggs well
How to glaze a tart	How to grill salmon well	How to heat milk without it catching on the bottom of the pan	How to heat plates
How to keep a tart pastry case crisp	How to keep meat tender after cooking	How to know when a cake is cooked	How to make chocolate chips
How to make fleur de sel (salt flakes)	How to make marzipan decorations	How to make ravioli	How to peel a fruit
How to peel a garlic clove easily	How to peel a pineapple	How to poach peaches	How to prepare a bain-marie
How to prepare a lettuce	How to prepare a pumpkin (or potimarron)	How to prepare an avocado	How to prepare an onion or shallot
How to prepare asparagus	How to prepare beaten egg-yolk	How to prepare broccoli	How to prepare cabbage
How to prepare carrots	How to prepare cauliflower	How to prepare cockles	How to prepare corn salad
How to prepare courgettes	How to prepare cucumber	How to prepare endives	How to prepare leeks
How to prepare purple artichokes	How to prepare rhubarb	How to prepare romanesco	How to prepare sorrel
How to prepare spinach	How to prepare tomatoes	How to prevent a sheet of paper sliding	How to prevent bad breath after eating garlic
How to prevent butter burning during cooking	How to prevent peeled fruit or vegetables turning brown	How to rehydrate dried mushrooms	How to remove fat from meat juices
How to roll out pastry for a tart	How to seal a terrine or casserole dish	How to slow cook meat	How to use a forcing bag (piping or icing bag)
How to use a vanilla pod effectively	How to use gelatin	You should not add raisins to recipes dry	You should not beat egg yolks at high speed to start with
You should not leave egg yolks in contact with sugar	You should not push with the sharp edge of a knife	You should not put an aluminum container directly in the oven	You should not soak strawberries in water

World recipes

Bolognaise lasagne	Brownie	Caesar salad	Chicken nems
Chorba	Colcannon	Coleslaw	Cranachan
Doughnuts	Dublin fruit scones	Home-made doner kebab	Hot tomato sauce
Key Lime Pie for Jeremy	Little lemon biscuits	Mexican ceviche	Minestrone
Naan	Paella	Pan-baked hash brown (Hash-brown casserole)	Papadums
Pavlova	Pea risotto "mantecare"	Potato tortilla (Spanish omelette)	Potatoes with prawns
Sautéed Pork with Peanuts	Spinach fritters	Sushi	Thai-style Chicken with Cashew Nuts
Tzatziki	Vietnamese prawns

Culinary sayings and myths

Boiling potatoes in their skins	One should cover a pan while heating	The avocado stone stops the flesh turning brown	The fastest type of hob
When to add salt to cooking water?

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