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Issue 11

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Table of Contents

Tips and techniques4


This isn't just a casserole. It's a French white bean cassoulet with three special meats.


The finest of the rich egg breads. Try it in the afternoon with chocolate or marmalade.

Baking Sheets16

Onion Soup Gratinée18

This soup is /loaded/ with flavor. And so is the baked cheesy top.


Learn how to prepare mussels. Then steam them in this delicate curried cream sauce.

Bistro Salad Bar22

The French offer several salads at a meal. These four salads are easy to fix and make a great presentation.

Shiitake Mushrooms26

Not all mushrooms grow in a dark, damp cave. Shiitake come by their flavor honestly -- they grow on logs.

Braised Short Ribs28

They're back in style. I give ribs a French twist. Why purple potatoes? They make a great bed.

Questions & answers34


Cheese Soufflé with Mushroom Saute37

The egg at its greatest heights. Forget your fear of soufflé failure.

Pâte à Choux40

Do you like eclairs and cream puffs? Here's the real deal.

Profiterold Pyramid44