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Chapter 7 - Selected Recipes

(Note: dish names are their translation, not mine. The only English in the book is these titles.

Appetizers

1. Chicken Roulade with Raspberry Sauce
2. Fish Mousse with Blueberry Yogurt Sauce
3. Salmon Pie
4. Pork Fillet Stuffed with Wild Mushrooms

Soup

1. Hungarian Goulash Soup
2. Chicken Consommé with Diced Vegetable
3. Minestrone
4. Cream and Button Mushroom Soup
5. Potato and Leek Chilled Soup

Sandwich and Salad

1. Waldorf Salad
2. Caesar Salad
3. Salad Niçoise
4. Chef’s Salad
5. BLT Sandwich
6. Club Sandwich

Main Courses

1. Beef Stewed in Red Wine
2. Provençe Roasted Lamb Chops
3. Braised Veal Shank in Tomato Sauce with Chickpea Salsa
4. Chicken Breast in Florentine Style with Wild Mushroom Rice
5. Roasted Chicken with Button Mushroom Rice
6. Butter-Baked Sea Bass Fillet with Boiled Potatoes
7. Fried Salmon with Tartar Sauce
8. Butter-Baked Button Mushroom and Sea Bass Fillet with Potato

Desserts

1. Panna Cotta
2. Egg Puffs
3. Crème Brûlée
4. Konjac Jelly with Fresh Fruit
5. Apple Tart
6. Chocolate Brownie Cake
7. Vanilla Chiffon Cake
8. Yogurt Fruit
9. Bread Pudding
10. Chocolate Mousse

That's it. If you can cook these, you are a Western Food Master.

The book ends with a short but useful English-Chinese dictionary of food items, a C-F temperature conversion chart and some food hygiene advice. 

The book is available on Amazon here.