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French food is always elegant and refined. The masterpieces of royal
cooks have become a signature in French cooking. The world's greatest
chefs were masters of French cooking or cuisine. French cuisine is
also noted for the diverse food preparation coming from the 26
different French regions. French cooking techniques have greatly
influenced European cuisine. Schools that teach cooking techniques use
the standards and recipes of French cooking as the basics for other
forms of cooking, especially western cuisine.
The approach to food in French cooking reflects the French love of
dining, appreciation of fresh ingredients, and ingenuity in the use of
available ingredients in the different territories. Each region has a
special dish for each season and occasion. The different seasons has
also challenged the ingenuity of the French in coming up with varied
dishes using basic ingredients that are plentiful. In summer, salads
and fruit dishes give the refreshing and healthful respite from the
winters. When summer is gone, mushrooms are plentiful in the
countrysides and appear in tasty stews. Venison highlights the well-
prepared table during the hunting season that starts from September
and runs until February. In spring, French cooking is spiked with
oysters. Hence, French cooking is an art and has introduced gustatory
delights to the commoner's table.
The major tastes and flavors of French cooking were invariably
influenced by their proximity to other countries. Alsace, which is
near Germany, has sausages, salted pork, raisin cakes, and potatoes as
the main ingredient in their robust meals for all occasions. In the
Alps region cheese reigns in almost all its provincial dishes. The
Artois-Picardy provinces in the northern regions have fish dishes and
terrines. The bouillabaisse; a stew of fish, tomatoes and herbs is a
favorite starter to any meal and a well-loved dish in the Cote d Azure
and Provence areas. Britanny has made use of fruits in seasons in
crepes; they also have the tasty flat crusty cakes (galletes) and
dumplings. Burgundy made edible snails an exotic dish and the
southwest regions gave the world cuisine pate foie gras, a dainty dish
of liver from forced-fed ducks.
Many French cookbooks make French cooking difficult. However for the
time-harassed French food enthusiast, there are now cookbooks that
make French cooking easier and fun to prepare. Not to mention the fact
that you can impress your friends with food, the names of which they
cannot pronounce.
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