There are Harmonies in the preparation of a meal just as there are harmonies in music. There should be a balance of flavors; dishes should complement each other; there should be a judicious use of salt and spices, oil and vinegar, and the textures of fish, meat, vegetables, or what-have-you should be various and in proper proportion. A perfect meal could not ignore dessert, whether it be a bowl of fruit, something baked, or something frozen. And the desserts should be chosen in accordance with what has gone before. The basic desserts are given here—pies, a dessert soufflé, custards, a mixture of fruits, and a delicate crème brûlée.
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