Welcome to french cooking Guide
French Cooking Culture Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
You may also listen to this article by using the following controls.
Classic French Cooking
from:Food prepared must not only be pleasing to the palate but pleasant to the eyes as well. Presentation of food on the plate is very vital in classic French cooking.
Traditional or classic French cooking in France emphasized on food preparation using its rich agricultural and dairying resources. This has been reflected through the lavish and elegant banquets made during official occasions under the French monarchy. Over the years, classic French cooking has been influenced by the introduction and use of new spices, herbs and products such as cocoa brought back from newly-discovered lands by early explorers, and particularly by Italian cooking.
Classic French cooking typically includes a light breakfast of a hot drink of milk, coffee or chocolate and buttered pieces of the customary baguette or French stick. It is a long and thin piece of crusty white bread). Sometimes croissants are served with jam and spreads. Bread, croissants and brioches are commonly eaten fresh and bought the same morning from the bread and pastry shops known as boulangeries. In classic French cooking, a regular three-course lunch usually begins with an entree of mixed salad or small goods, a main course of meat or fish with vegetables followed by cheese served with a green salad, and a dessert or fruit. For dinner or supper, a simple soup and a light main course is basically served. Wine is an important part of French dining. It is typically served with main meals.
Classic French cooking also includes a very large selection of desserts and pastries, among them the familiar and popular éclairs and profiteroles which are made of puff pastry filled with coffee or chocolate-flavoured custard.
Every Classic French cooking menu includes at least one kind of cheese and the traditional way to serve cheese is on a cheese board with a selection of six or more cheeses. The variety includes fresh cheeses, hard cheeses and rich, creamy cheeses. They are eaten with salad between the main course and dessert.
Classic French cooking may vary according to the season. During summertime, the classic French cooking may involve salads and fruit dishes because they're cool and the products are sold cheap, since most fruits and vegetables are being sold at any price. Mushrooms are abundant in all places of France at the end of summer. From September through February is the hunting season, meat of all kinds is served and eaten, often in very sophisticated dishes that commemorate the success of the hunt. Shellfish and oysters are at their peak as winter turns to spring, and they tend to load up outside restaurants.
French Cooking Culture News
Susan Loomis brings French cooking classes to South Dakota
One of my favorite interviews was with cookbook author Susan Loomis when her memoir, “On Rue Tatin,” came out in 2001. (I can’t believe it was 11 years ago!) Our conversation over tea at the Brown Palace was a wide-ranging, soul-satisfying discussion of the book, cooking, family and life choices. Part memoir, part cookbook and [...]
Read more...So French, so chic
A leading chef sets out to discover the essence of French cuisine — one of the treasures of the world.
Read more...First-ever celebration brings together French and Mexican culture
Nearly every festival in Texas honors our collective history in some way, but for the first time, Navasota has created an event that combines the French and Mexican historical aspects as well.
Read more...Feature: Patisserie Lallier
Q: When is a marshmallow not a marshmallow?
Read more...Cooking classes make unique Mother's Day gift
Looking for a unique Mother's Day gift? Consider taking Mom to a cooking class.
Read more...