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CONTENTS
ABOUT THE AUTHOR................................................................................................................. 5
INTRODUCTION .......................................................................................................................... 6
INTRODUCTION TO REPAST—SALADS AND SOUPS.......................................................... 9
SALADS ....................................................................................................................................... 10
SOUPS.......................................................................................................................................... 21
MEET MEAT................................................................................................................................ 34
CHICKEN AND ITS COUSINS.................................................................................................. 74
SEAFOOD.................................................................................................................................... 87
FOUNDATION VEGETABLES................................................................................................ 123
THE ONION TRIBE................................................................................................................... 125
TOMATO AND ITS BAMBINO, SUN-DRIED TOMATO ..................................................... 134
PEPPERS AND CHILIES .......................................................................................................... 141
MUSHROOMS........................................................................................................................... 152
OUR VEGETABLE SCENE...................................................................................................... 163
THE CARBOHYDRATE CHAMPS.......................................................................................... 169
PASTA........................................................................................................................................ 171
RICE............................................................................................................................................ 179
WILD RICE................................................................................................................................ 186
SPUDS AND TATERS............................................................................................................... 191
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