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Cooking the French Way


The people of France consider cooking a fine art. Just as an artist

carves out a statue hidden within a block of stone, a French cook

brings out the flavor locked inside each simple vegetable and piece

of meat. The French cook then arranges the food so that its shapes

and colors are combined in the most attractive way possible.

A French saying describes the attitude of French cooks toward

their art: L ’excès en tout est défaut—“excess is always a fault.” In other

words, you can have too much of a good thing. French cooks use

strong flavors, such as garlic, in small amounts so that they will not

overpower other flavors. In fact, the most important rule in French

cooking is not to use too much of any one ingredient.

There are two distinctly different kinds of cooking in France. One

kind is quite grand and the other is like home cooking. The recipes

in this book are of the “home cooking” variety—delicious and easy

to fix. But it is interesting to know a little about the grand type of

French cooking, too. After all, once you have mastered the dishes in

this book, you may want to try something more difficult!

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Tags: French, description, brief, menus, special, Cooking, typical