Introduction
My book is about cooking and the love of it. It is
for the uninitiated who want to learn two rituals
of the kitchen---omelette-making， and souffl6-
making. It is for the seasoned cook who wants
fresh ideas and refined understanding. Finally， it
is for the lover of food who enjoys reading cook-
books. To this armchair cook I devote my prose.
With this book the greatest gift that I can give
you is confidence in yourself as a cook， a host， a
provider. That is the essence of a gracious cook.
Because confidence comes from understanding
and practice， I urge you to read the introduc-
tions to each section. Understanding is the first
half of a recipe. If you know the \"whys，\" the
\"hows\" are much simpler.
Practice is the other half of a recipe， and I urge
you to try your hand at it. Success in omelette-
making is largely the result of the number of
eggs that have passed through your pan. Suc-
cess in souffl6-making is largely the result of
the number of whites your whisk has passed
through.
With six dozen eggs you will have mastered
this book. You can make three omelettes， one frit-
tata， a mousseline omelette for two， egg foo yung
for four， a Salzburger nockerl， four hot souffles
of different flavors， a chocolate roulade， two cold
souffl6s (one to eat and one to freeze)， and you
will still have enough eggs left over to make two
omelettes for breakfast the next morning!
Remember， this is a guidebook， not a rule
book; so I encourage you to take all the detours
you find interesting. Every recipe in this book
can be and often should be varied. Substitute in-
gredients. Try new seasonings. When you do， it
becomes your recipe!
INTRODUCTION / 9
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