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Basics of French Cooking

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French cooking ranges from easy beginner dishes to the extraordinary displays of culinary expertise for which the cuisine is renowned. At the heart of all this is a deep appreciation for food and a few key basics that are found in every French kitchen.

Build a Foundation:

There are numerous complex tricks that French chefs employ to get their famous cuisine to look and taste just so. The key is to learn their basic cooking methods. When one technique is mastered, another can be layered upon it. The art of French cooking is learned step by step, interweaving skills until confidence and freedom are present when working within the practice.

Fresh, Quality Ingredients:

Regional menus throughout France vary greatly by local culture and influences. They all have one thing in common - fresh ingredients. The cornerstone of French cooking is not necessarily the mastery of elaborate recipes, but the choice of high quality food that shines through the preparation. France’s native cuisine is full of recipes that use only a few ingredients, but the fantastic herb, vegetable, fruit, and meat selections take center stage over everything else.

Gorgeous Presentation:

A beautifully garnish elevates a dish from something that is consumed to something that is experienced. It has long been theorized that taking delight in food is why the French can eat incredibly fattening food and maintain great health. A sprig of thyme, frosted lemon spiral, or a mint leaf brings beauty to a dish and entertains all the senses.

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