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Featured Article : French Cooking made easy

French food is always elegant and sophisticated.  The piece de resistance of many royal chefs were destined to become staples in French cooking. Known for their expertise the world over, french chefs were masters of French cooking or cuisine. French cuisine is also noted for the diverse food preparation involved, which emanates from 26 different French regions. French cooking methods have exerted a widely felt influence in European cuisine. Schools which educate in cooking techniques use these standards and recipes of French cooking as the foundation for other forms of cooking, especially western cuisine.   Don't believe it?  Simply take a look at the film, "Julie and Julia" (based on the adventures of a blogger who prepares all of Julia Child's recipes),  and you will indeed find proof.

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 unique dish which represents each and every season, or special occasion. The different seasons have also challenged the mindset of the French to create varied dishes, starting with certain basic ingredients which are abound in nature.  When summer arrives, salads and fruit dishes provide one with refreshing dishes that also happen to be healthful . And when summer fades into the background, the french make use of mushrooms, which are plentiful in the countryside and make for some very tasty stews. Then, during the autumn hunting season, the focus is on venison, which makes its appearance on the well-prepared table in September; this 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 in fact influenced by their nearness, or 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 beloved dish in the Cote d Azure and Provence areas. Britanny has used its ingenuity to make 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 time-pressed

French food enthusiasts

But for the moment...