From the Book - First Simon & Schuster hardcover edition.
Foreword
Introduction
How to use this book
Part one: the four elements of good cooking. Salt
Fat
Acid
Heat
What to cook
Part two: recipes and recommendations. Kitchen basics
Recipes: Salads; Dressings; Vegetables; Stock and soups; Beans, grains, and pasta; Eggs; Fish; Thirteen ways of looking at a chicken; Meat; Sauces; Butter-and-flour doughs; Sweets