Includes bibliographical references and index.

Anchovies -- Apples -- Artichokes -- Asparagus -- The baguette: long, narrow bread -- Beef and veal -- Boletes -- Butter -- Cabbage -- Camembert and other cow's-milk cheeses that turn creamy from the outside in -- Cantaloupe -- Caviar -- Chestnuts -- Chicken -- Chocolate, dark -- Cod -- Corn -- The "country" loaf: big bread -- Crab, blue -- Cream -- Eggs -- Figs -- Goat's milk cheeses, small and often luscious -- Goose -- Green beans -- Greens, strong and sometimes bitter -- Gruyère and other big mountain cheeses -- Ham and bacon -- Honey -- Lamb and mutton -- Lemons -- Lettuce -- Munster and other stinky cheeses -- Olive oil -- Oysters, raw -- Parmigiano-reggiano and other grating cheeses -- Pasta -- Pears -- Plums -- Pork and wild boar -- Potatoes -- Rice -- Roquefort and other blue cheeses -- Rye bread -- Salmon -- Strawberries -- Sweetbreads -- Truffles, white and black -- Vinegar -- Walnuts.