This second volume of Mireille Johnston's course in French cookery contains recipes from Ile de France and the North, Normandy, Languedoc and Roussillon, the Loire and the South-West. It includes combinations of classic dishes as well as those representative of the region. There are sections on sauces, eggs and the basic cooking methods, salads, and preserves and drinks. The section on cheese lists the most famous types and what they are best used for.