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November 24 2014


History of French Cooking


Baking recipes
With regards to French cooking, many of the most distinguished and elegant culinary styles are related to this type of food preparation. Design for cooking responsible for the recipe from the red wine-cooked beef dish, Bouef Bourguignon and lots of versatile quiche creations, has developed over many centuries such as a past driven by a variety of social and political transformations. French cooking has a history built upon banquet halls filled with heavily seasoned food from the Middle Ages to the haute cooking ("high cooking") from the French, which treated cookery being an art form.

European cuisine recipes
The evolution of French cooking has witnessed many different changes, where French Medieval cuisine involved great preparation and presentation. Sauces currently were thick and filled with seasonings. Flavorful mustards accompanied sliced meats. During the late 18th to Nineteenth century, foundation sauces became a fundamental part of French cooking and were often produced in large quantities. The late 19th to early Twentieth century followed a "brigade system" of cookery, as professional kitchens assigned cooks to 1 of five separate stations (cold dishes; sauces; pastries; roasted, grilled or fried foods; and soups and vegetables).

The brilliant diversity and cooking type of the French is seen from the traditional ways of France, where each region possessed their own unique cuisine that both the upper class and peasants accepted. Parts of France became well liked alone on the forms of food and drink they held as specialties. Today, impressive fruit preserves originate from Lorraine, while ham is delicious in Champagne. Normandy houses the savory "moules a la cr�me Normande" (mussels cooked with white wine, garlic and cream).

The coastline of France opens up to an exciting realm of seafood dishes, including sea bass, herring, scallops, and sole. Brittany recipes for lobster, crayfish, and mussels are very received. In Normandy, cider becomes an important ingredient because of their large population in apple trees. Inside the North, thick stews decorate the table, as well as some of the best cauliflower and artichoke sides.

Creative salads will also be popular in France, as "Salade Aveyronaise" is ready with lettuce, tomato, Roquefort cheese, and walnuts in Aveyron. Cote d' Azur is recognized for the "Salade Ni�oise," that provides a variety of ingredients, but always includes black olives and tuna. Additional regional meals include hochepot, a stew composed of four different meats, and matelote, which offers a fish dish stewed in cider.

At some point in time, almost every French cook will make a crepe, a pancake cooked very thin and generally made from wheat flour. While a crepe can include eggs, cheese, spinach, and other ingredients as fillings, the most popular version is considered the dessert or sweet approach that often showcases melt-in-your-mouth whipped cream and strawberry sauce. The fillings and toppings for a crepe are never-ending, as cinnamon, nuts, berries, bananas, frozen treats, chocolate sauce, maple syrup, jams and jellies, powdered sugar, and soft fruits allow French cooking creativity to blossom. Other worthy French desserts include chocolate mousse, tarts, choux a la cr�me, and many delightful pastry options.

Today, French cooking is known to make use of a variety of locally grown vegetables in their recipes. Carrots, potatoes, French peas, leeks, eggplant, truffles, shallots, turnips, and many different kinds of mushrooms, including porcini and oyster, are common selections. Meat dishes often focus on chicken, duck, squab, veal, pork, rabbit, quail, and lamb. Savory egg recipes include exquisite omelets, sometimes seasoned with regional seasonings, including marjoram, lavender, fennel, sage, and tarragon.

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