History of French Cooking
Baking recipes
In terms of French cooking, probably the most distinguished and elegant culinary styles are related to this type of food preparation. The style of cooking responsible for the recipe from the red wine-cooked beef dish, Bouef Bourguignon and several versatile quiche creations, has developed over many centuries including a past driven by selection of social and political transformations. French cooking has a history built upon banquet halls full of heavily seasoned food from the Middle Ages to the haute cooking ("high cooking") with the French, which treated cookery being an art form.
Oriental food recipes
The evolution of French cooking has seen many different changes, where French Medieval cuisine involved great preparation and presentation. Sauces at this time were thick and full of seasonings. Flavorful mustards accompanied sliced meats. Through the late 18th to Nineteenth century, foundation sauces became a fundamental part of French cooking and were often manufactured in large quantities. The late 19th to early Last 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 extreme diversity and cooking kind 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. Various 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 is home to 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 well received. In Normandy, cider becomes an important ingredient because of their popular in apple trees. Within the North, thick stews decorate the table, as well as some of the best cauliflower and artichoke side dishes.
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 renowned for the "Salade Ni�oise," which offers a variety of ingredients, but always includes black olives and tuna. Additional regional meals include hochepot, a stew consisting of four different meats, and matelote, that provides 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, along with other ingredients as fillings, the most used version is considered the dessert or sweet approach that frequently showcases melt-in-your-mouth whipped cream and strawberry sauce. The fillings and toppings to get a crepe are never-ending, as cinnamon, nuts, berries, bananas, ice cream, 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 may make use of a variety of locally grown vegetables within 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 target chicken, duck, squab, veal, pork, rabbit, quail, and lamb. Savory egg recipes include exquisite omelets, sometimes seasoned with regional herbs and spices, including marjoram, lavender, fennel, sage, and tarragon.