INTRODUCTION 15 FRENCH OVEN BRANDS 18 HOW TO CHOOSE YOUR FRENCH OVEN 25 HOW TO CARE FOR YOUR FRENCH OVEN 26 USING THIS COOKBOOK 27 APPETIZERS IN MINI COCOTTES 29 Vegetable and Feta Cheese Pot Pies 31 Crustless Smoked Salmon and Zucchini Quiche 32 Fondue Mac ''n'' Cheese 35 Warm Scallop Mousse with Roasted Cherry Tomatoes 36 Summer Garden Crudités with Lyonnaise Herb Dip 39 Marinated Goat Cheese with Roasted Garlic 40 Shrimp Cocktail with Spicy Dipping Sauce 43 Mini Antipasto 44 Warm Mushroom Custards with Garlic Bread 46 SOUPS 49 Gorgeous Chilled Beet Soup with Beet Greens Salad 50 White Soup with Pomegranate Seeds and Pistachios 52 Artichoke Parmesan Soup 54 French Carrot Rice Soup with Homemade Croutons 56 Cream of Red Cabbage, Tomato, and Beef Marrow Bone Soup 59 Radish Leaf, Potato, and Leeks Soup with Shredded Radish Salad 60 Fireside Duck and Cabbage Soup 61 Alsatian Beer and Munster Soup 63 Velvety Pumpkin Pie Soup 64 Red Clam Soup with Saltine Crumb Garnish 67 French Green Lentil and Toasted Walnuts Soup 68 BAKING 71 Homemade Basil Garlic Bread 73 Date and Raisin Soda Bread 75 Super Creamy Goat Cheese Vegetable Lasagna 76 Lamb Hachis Parmentier 78 Easy Pizza For Two 80 Cauliflower and Very Artichoke Gratin 83 Red Pepper, Potato, and Tomato Casserole 84 STOVETOP 87 Super Moist Olive Oil-Poached Salmon and Meyer Lemons 89 Thick Alsatian Pork Chops with Gingersnap Gravy 91 Mushroom and Fresh Herbes de Provence Risotto 92 One-Pot Niçoise Pasta 95 Soft Parmesan Polenta with Arugula Salad and Poached Egg 96 Chicken Breasts Stuffed with Ham, Mushrooms, and Cheese 98 Basque-Style Paella 101 Whole Stuffed and Poached Chicken with Apples and Cider Sauce 102 ROASTING 105 Simply Delicious Roasted Vegetables 106 Quick Roasted Steak au Poivre 109 An Elegant Standing Beef Rib Roast 111 Roast Turkey Breast with Provençal Vegetables 112 Spicy Chicken à la Diable with Mustard Sauce 115 Two Hands Praying Rack of Lamb Roast 116 BRAISING 119 Braised Leeks and Swiss Chard with Feta and Raisins 121 Fork-Tender Wine-Braised Short Ribs 122 Beer-Braised Beef Brisket 124 Braised Cod with Potatoes and Onions 126 Lemon-Braised Chicken with Green Olives 129 Country-Style Pork and Beef with Lentils and Vegetables 130 Braised Lamb Shanks Ossobuco with Gremolata 133 STEWING 135 Beef Stew à la Bordelaise, Caramelized Carrots, and Turned Potatoes 136 A Sunday Cassoulet 139 Mussels, Shrimp, Scallops, and White Fish Dieppoise 141 Poached Halibut Pot-au-Feu 143 Chicken in Riesling with Grapes and Mushrooms 144 Basque Fish Stew 146 Beef Pot-au-Feu, Deconstructed 148 FRYING 153 Nun''s Sighs 154 Sweet Potato Chips 156 Crispy Fried Shrimp 157 Leftover Mashed Potato Croquettes 158 DESSERTS IN MINI COCOTTES 161 Vanilla Pudding and Raspberry Tarts 162 Butterscotch Pots de Crème 165 Individual Chocolate Fondue 167 Lemon Lovers'' Panna Cotta with Lemon Curd 168 Banana Rice Pudding 170 No-Machine-Needed Chocolate Ice Cream 171 Christmas Eve White Chocolate Mousse with Macadamia Nut Brittle 172 Fresh Orange Crème Caramel 175 Raspberry Clafoutis with Funneled Warm Ice Cream 176 Vanilla Cheesecakes with Fresh Strawberry Compote 178 DESSERTS IN FRENCH OVENS 181 Warm Apple Almond Crumble with Salted Butterscotch Sauce 182 Warm Chocolate Semolina Spoon Cake 185 Poached Pears, Rosemary Chocolate Sauce, Blue Cheese Wedge 187 Hot Brandied Peaches Over Ice Cream 189 Fresh Cherry Soup with Sugar Cookies 190 JAMMING 193 Luscious Green Tomato and Lavender Jam 194 Fresh Strawberry Jam 197 Fig and Port Chutney with Crumbly Aged Cheddar 198 DRINKS FOR A CROWD 201 Do-It-Yourself Hot Chocolate Bar 202 Holiday Party Mulled Wine 205 Snowstorm Hot Rum Punch 206 ACKNOWLEDGMENTS 208 RESOURCES 211 INDEX 213.