ALMOND MERINGUE - MASTER CHEFS

ANN KATHLEEN MCKAY'S STRAWBERRY CAKE A LA DACQUOISE

APRICOT GLAZE - GREAT CHEFS

ARTICHOKES ROMAS STYLE

ASPARAGUS CORNET WITH LEMON DRESSING

ASPARAGUS SAUCE - GREAT CHEFS

AUNTIE YUAN DUCK SALAD

BABY SALMON STUFFED WITH CAVIAR III (ASSEMBLY)

BABY SALMON STUFFED WITH CAVIAR II (MOUSSE)

BABY SALMON STUFFED WITH CAVIAR I (RED WINE SAUCE)

BEEF STOCK - MASTER CHEFS

BIRD'S NESTS WITH CHEESE

BOMBAY MADNESS

BORDELAISE SAUCE - MASTER CHEFS

BRAISED SQUAB IN A MOLD OF VEGETABLES

BROWN CHICKEN STOCK - MASTER CHEFS

BRUNO'S CHOCOLATE CAKE - PLAIN

BRUNO'S CHOCOLATE CAKE WITH CHOCOLATE CREAM

BUCHE DE MARRONS AU CHOCOLAT

BUTTER PECAN BANANA CAKE

Broccoli Italian Style

Brociolone

CALIFORNIA GOAT CHEESE CREPES WITH SWEET ONION SAUCE

CAPITAL PUNISHMENT CHILI

CARACOLES CON FRIJOLES COLORADOS

CARL'S SOURDOUGH BREAD

CASSOLETTE OF LANGOUSTINE

CAZUELA DE CHORIZO

CHEESE PASTA ROLL WITH TOMATO SAUCE

CHEESE STUFFED TROUT

CHICKEN-LIVER PATE

CHICKEN STOCK - MASTER CHEFS

CHICKEN WITH PINK AND GREEN PEPPERCORNS #1 OF 2

CHILI-CORN SAUCE - MASTER CHEFS

CHILI SAUCE

CHOCOLATE ALMOND ZUCCHINI BREAD

CHOCOLATE CAKE - MASTER CHEFS

CHOCOLATE LEAVES - MASTER CHEFS

CHOCOLATE MOUSSE - MASTER CHEFS

CHOCOLATE MOUSSE FLOWERPOT

CHOCOLATE RUM CREAM - MASTER CHEFS

CIMA ALLA GENOVESE III (ASSEMBLY)

CIMA ALLA GENOVESE I (STUFFING)

CINNAMON PEACH TART

CLAM CHOWDER MANHATTAN STYLE

COCONUT CURRIED WINGS

CONSOMME DES ECREVISSES AUX TRUFFLES

COURT BOUILLON - MASTER CHEFS

CRABMEAT RAVIOLI

CRAYFISH & POACHED QUAIL EGGS SALAD & TRUFFLE VINAIGRETTE

CRAYFISH TAIL SALAD

CREAM OF SHALLOTS SAUCE - GREAT CHEFS

CREMA DE LAUREL

CREOLE TROUT

CROSTINI WITH CHICKEN LIVERS

CURRY BUTTER - GREAT CHEFS

CURRY BUTTER

Chicken Blackberry Vinegar

Crown Rack of Veal

DUCK MIRAMONTE

DUCK STOCK - MASTER CHEFS

EGG SNOWBALLS

EMPRESS MUSHROOMS

FANTASY FUDGE

FEUILLETE D'ESCARGOTS ET CEPES AU SANTENAY

FIGS IN CABERNET SAUVIGNON WITH ALMOND ICE CREAM

FISH BROTH WITH OYSTERS AND SAFFRON

FISH FUME - GREAT CHEFS

FRENCH PATE

FRESH CHERRIES IN GRAPPA

FRESH PINEAPPLE WITH RUM CREAM

GRATIN OF STRAWBERRIES

GREEN PASTA WITH TOMATO SAUCE AND BASIL

HAZELNUT PRALINE BUTTERCREAM - MASTER CHEFS

JAMBONNETTE ET LES AIGUILLETTES DE CANARD AUX MYRTILLES

JARRETS D'AGNEAU A LA GRECQUE

KOBEBA SAMAKEYAH

LAMB STOCK - MASTER CHEFS

LE CARRE D'AGNEAU ROTI A LA FLEUR DE THYM

LINGUINE "DELIZIOSE"

LONG ISLAND DUCK WITH GRAPEFRUIT

MA-LA CUCUMBER FANS

MAKO SHARK STEAK AU POIVRE

MARBLED PUMPKIN CHEESECAKE

MARCHAND DE VIN

MARINATED EGGPLANT

MEDAILLONS DE VEAU EN CROUTE

MEDALLIONS OF VEAL WITH SAUCES III (STUFFING)

MEDALLIONS OF VEAL WITH SAUCES IV (ASSEMBLY)

MEDALLIONS OF VEAL WITH SAUCES I (NANTUA SAUCE)

MINESTRA DI PISELLI FRESCHI E CARCIOFI

MOUSSELINE OF FROG LEGS WITH FRESH PASTA

MOUSSELINE OF REDFISH NANTUA

MOUSSELINE OF SCALLOPS AND SALMON

MOUSSE OF DUCK LIVER

MOUSSE OF POULTRY LIVER WITH YOUNG GINGER

NANTUA SAUCE - GREAT CHEFS

Noisettes D'Agneau

OLD FASHIONED PEA SOUP

OYSTERS SOUVENIR DE TAHAA

OYSTERS WITH LIME-CHILI SAUCE SALAD

OYSTER PAN ROAST

Oyster Sauce

Oyster Souffle Base

PAN-FRIED NOODLE PILLOW WITH STIR-FRIED CHINESE GREENS

PAN-ROASTED RABBIT WITH FRESH HERBS

PAPPARDELLE III (ASSEMBLY)

PAPPARDELLE II (DUCK)

PASTA WITH CREAM TRUFFLE SAUCE AND FRESH MUSHROOMS

PASTEL DE PESCADO

PASTRY CREAM - GREAT CHEFS

PEACHES ITALIAN STYLE

PEANUT BUTTER CHOCOLATE BARS

PECHE ROYALE DANS SON PANIER FLEURI

PEPPER OYSTERS

PESTO TOFU MANICOTTI

PHEASANT WITH CHAMPAGNE CABBAGE II (STOCK)

PHEASANT WITH CHAMPAGNE CABBAGE IV (SAUCE)

PHEASANT WITH CHAMPAGNE CABBAGE I (PHEASANT)

PHEASANT WITH CHAMPAGNE CABBAGE VI (ASSEMBLY)

PHEASANT WITH CHAMPAGNE CABBAGE V (CABBAGE)

PHEASANT WITH CHAMPAGNE III (STUFFING)

PLUM PUDDING-2

POACHED FISH WITH TOMATOES AND PURPLE BASIL

POTAGE AU POTIRON

POTATO CAKES (ALOO ROTI)

POT ROAST, ITALIAN STYLE

POT ROAST TERIYAKI

PROGRES WITH GRAND MARNIER III (MOUSSE)

PROGRES WITH GRAND MARNIER IV (ASSEMBLY)

PROGRES WITH GRAND MARNIER I (BISCUIT)

PUFF PASTRY - MASTER CHEFS

Paris Brest

Pate Maison

RABBIT CHASSEUR

RABBIT WITH APRICOTS IN CABERNET SAUCE

RACK OF LAMB WITH HERB SAUCE

RASPBERRY AND FIG GRATIN

RASPBERRY HONEY-ALMOND PARFAIT

RASPBERRY MOUSSE

RASPBERRY PARFAIT

RAVIOLI WITH SWEETBREADS III (SAUCE)

RAVIOLI WITH SWEETBREADS I (FILLING)

RED, WHITE, AND BLUE SALAD

REDFISH EN CROUTE AUX DEUX MOUSSES

RED SNAPPER IN BRODETTO WITH POLENTA

RED WINE SAUCE - GREAT CHEFS

RHUBARB BARS

ROAST BEEF PUREE - MASTER CHEFS

ROAST QUAIL WITH JUNIPER BERRIES III (QUAIL)

ROAST QUAIL WITH JUNIPER BERRIES II (RELISH)

ROMAINE SALAD - GREAT CHEFS

SADDLE OF RABBIT WITH LEEKS AND ROSEMARY

SALADE D'ENDIVES

SALADE TIEDE

SALAD - FOURNOU'S OVENS

SALMON "IN MY STYLE"

SALMON MOUSSE - GREAT CHEFS

SALMON WITH ASPARAGUS SAUCE

SALZBURGER NOCKERL

SANTA FE BLACK BEAN CAKE

SATAY II

SAUMON EN PAUPIETTE AU BEURRE BLANC

SCALLOPS CEVICHE

SHRIMP AND CRAB TOAST ON FRENCH BAGUETTES W FRESH PLUM SAUC

SHRIMP PATE

SHRIMP STUFFED RAVIOLI WITH BASIL

SHRIMP WITH FETTUCINE

SHRIMP WON TON

SOLE A LA CATALANE

SOUFFLE AU GRAND MARNIER

SOUFFLE GLACE AUX FRAMBOISES

SPINACH MOUSSE

SPIT-ROASTED SUCKLING PIG WITH VEGETABLES

STANFORD COURT BREAD PUDDING

STEAMED SALMON WITH BLACK BEAN SAUCE

STEAMED SHAO-MAI DUMPLINGS WITH YOUNG GINGER

STRAWBERRIES AND CREAM

STRAWBERRIES ITALIAN STYLE

STUFFED LEG OF DUCK WITH RED WINE SAUCE

SUCCES AUX NOISETTES

SUCKATASH

SWORDFISH ESCABECHE

TEA AND CASSIA BARK SMOKED CHICKEN

TORTELLONI DI ZUCCA

TROUT AU GRATIN

VEAL ADRIANA

VEAL GLAZE - MASTER CHEFS

VEAL STOCK - MASTER CHEFS

VITELLO CONTADINA

WALNUT PIE A LA MODE

WARM MIXED BERRY COMPOTE

WHEAT CRACKERS

WHITE CHOCOLATE MOUSSE - GREAT CHEFS

WHITE CHOCOLATE MOUSSE IN AN ALMOND COOKIE SHELL

WINTER VEGETABLE POTAGE

YIN-YANG RASPBERRY AND MANDARIN ORANGE TART

YUCATAN SEAFOOD STEW

ZESTY POT ROAST

GLAZED CARROTS