Chapter 13, "Beef": Churrasco filet, filet mignon, veal-rib chop, lamb chops, and roasted suckling pig. Scholars can debate what was going through the writer's head when he titled this section “Beef,” but the leg and thigh of pig were moist (though the meat would've benefited from some of the cooking juices just the same), crunchy of skin, and nicely paired with potato gratin and snow peas.
Chapter 14, "Wild Game Kitchen":An impressive array, including hare, boar, venison, pheasant, and partridge.
Chapter 15, "Postres":The conclusion includes a few surprises, like French toast in wine syrup, and baked Alaska, along with a more predictable caramel flan that may not have you singing its praises but is good enough that you'll probably clean the plate. Chocolate hazelnut mousse, a rectangle of chocolate-coated layers of cake and mousse, makes for a less-than-inspiring finale, as do mango and raspberry purées swirled on many of the dessert plates. These two flavors rarely, if ever, complement the desserts with which they're paired, and their neon red and yellow colors never look as impressive as pastry chefs think.
Epilogue:As your teachers used to tell you, Cliffs Notes are no substitute for the real thing. To fully comprehend Don Quixote's appeal, you're just going to have to eat there.