In this volume: everything about shrimp, gooseberries and corn; what dishes can be prepared from rabbit; recipes for creme brulee and creme caramel; how to bake kulebyaka, Easter cake and croissants; what is croquembouche, crop top and crostata? how crostini differs from bruschetta; what kind of sandwich do the French prefer for breakfast; how to make Bloody Mary and Cuba Libre cocktails and much more.