List of Plates

Appears in

Published 1963

		Frontispiece—Robert Carrier’s London Kitchen
facing	24–25	Herb Chart
	72	Spices
	72	Kitchens of the Restaurant Lapérouse, Paris
	73	Terrine de Canard à l’Orange
	73	French Onion Soup
	120	Italian Minestrone
between	120 and 121	Casserolettes de Filets de Sole ‘Lasserre’, Restaurant Lasserre, Paris
facing	121	Egg Pyramid
	168	Saumon en Gelée à l’Estragon, Restaurant Maxim’s, Paris
	168	Lobster à l’Américaine
	169	Beef of Old England
	169	Bœuf à la Bourguignonne
	216	Lamb, Oustao de Baumanière, Les Baux-de-Provence
between	216 and 217	New England Boiled Dinner
facing	217	Choucroute Garnie
	264	Osso Buco, Tiberio Restaurant, London
	264	Pork and Lobster Balls, Sweet and Sour, The China Garden, London
	265	Coq-au-Vin
	265	Caneton de Colette, Restaurant Lapérouse, Paris
	312	The Cauliflower
	312	The Artichoke
	313	Pasta
	313	Creole Jambalaya
	360	Salade Niçoise
	361	Baba-au-Rhum, Caprice Restaurant, London
	384	Dessert Trolley, Four Seasons Restaurant, New York
	384	English Apple Pie

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