From the Book - First edition.
1 Toast: Thin Crisp Toast; Thick Soft Toast; Cute Buttered Croutons; Rustic Oily Croutons; Crumb 1 (for Breading); Crumb 2 (for Sprinkling) 19 --
2 Eggs: Hard-Boiled Eggs; Deviled Eggs; Poached Eggs; Scrambled Eggs; Fried Eggs; Omelets; Frittata 29 --
3 Beans: Brown, White, and Red Beans; Bread on Beans; Beans on Bread 1; Beans on Bread 2+; Green Lentils; Chickpeas; Bean Soups; Brown, Yellow, or Red Lentil Dal; Black Bean Soup; Pasta e Ceci; Leblebi; Ribollita; Split Pea with Ham or Bacon; Crema di Fagioli 47 --
4 Salad Dressings and What to Dress: Dressing Staples; The Undressed; Dressing-Room Gear; Lemon and Olive Oil Dressing; Red Wine Vinaigrette; Egg and Anchovy Dressing; Shallot and Sherry Vinaigrette; Creamy Mustard Dressing; Avocado and Herb Dressing; Citrus Zest Vinaigrette; Bunkhouse Dressing 71 --
5 Pasta with Tomato: Marinara; Summer Marinara; Not-Summer Marinara; Arrabbiata; Amatriciana; Puttanesca; Ragù Finto; Spaghetti and Meatballs 97 --
6 Pasta Otherwise: Sage and Butter; Carbonara; Primavera; Bibo's Zucchini Pasta; Broccoli and Bacon; Beans and Greena; Pesto; Mushrooms; Sicilian Cauliflower; Vegetable Chow Mein-ish 125 --
7 Rice, Polenta, and Mashed Potatoes: Rice; Plain Rice; Risotto; Polenta; Mashed Potatoes 149 --
8 Vegetables Boiled, Roasted, Sautéed, and in Soups: Only-the-Best Vegetables, Boiled; Just Plain Good Vegetables, Roasted; Pappa al Pomodoro; Roasted Tomato Bisque with Fennel Seeds; Sautéed Greens; Fried Greens Meatlessballs 169 --
9 Boasted Chicken: Smoke Alarm/Dinner Bell Chicken 199 --
10 Brassing: Braised Chicken Legs; Braised Duck Legs; Twice-Cooked Pork 209 --
12 Three Sauces: Béchamel; Salsa Verde; Mayonnaise 237 --
13 Cake: Chocolate Mistake Cake; Carrot Cake; Plum Upside-Down Cake; Cake-Cake; Pan Cake; Blackberry Crisp; Frozen Yogurt; Orange Ice; Sesame Cookies 251.
