French

= French - Bon Appetit! =

__ Introduction/History __
In 1652, the first French cookbook appeared. "Le Cuisine François," was written by a famous French chef, La Varenne and it became the 'cooking Bible.' The food was influenced by social and political change, especially during the middle ages. Dishes vary by region; Burgundy, Normandy, Lorraine, Toulouse,

__ Typical Foods __

 * Meats:** The French use very tender meat in dishes such as entrecôte and steak-frites. Duck, deer and wild boar are used in French cooking. Snails, rabbit, frogs legs, mutton, lamb and pork as well.


 * Fish:** Oysters are abundant in France, especially when winter turns into spring. The shellfish are at their peak at this time. Cod, tuna, salmon, mussels and calamari.


 * Vegetables:** Mushrooms become plentiful at the end of summer and are found in stews. Potatoes, haricot verts, aubergine (eggplant), courgette (zucchini), turnips and leeks.


 * Starches:** Potatoes and beans


 * Breads:** Bread is a vital part of French cuisine. They use to dip it in the coup's to thicken up the warm soup but now they eat warm bread with practically anything. Baguette and Pain au Levain are among the famous French breads.


 * Desserts:** Crepes, eclair, macaron, madeline,


 * Condiments/Spices:** French mustard, tarragon, rosemary, lavender, thyme, fennel and sage. French cooks are not known for their use of spices in traditional cooking. Instead of adding spice to foods, French chefs use a combination of various "stocks" to create the foundation for many of the lovely, delicate sauces which they serve over meat, vegetables and egg dishes.

Traditionally, there were from 350 to 400, but there are now over 1000. Wine is an essential part of French dining, and it is paired to match the food that is served. During an elaborate French meal the wine is paired to each course. A light, bubbly Champagne may improve the first course. A dry white may go with the soup, and a hearty red might pair with the main course. A light, sweet dessert wine might go together with the dessert or cheese plate. The French are masters of combining foods with wine, and it is an essential part of their meals. The French use an abundance of butter in their cooking, especially in the pastries.
 * Others:** This is a list of cheeses from France, []

__ Famous Dishes __
Steak frites, Foie Gras, Bouillabaisse, Coq au vin, Quiche lorraine, Escargot, Frog Legs, Entrecôte.

__ Foreign Influences __
Italian's influenced the French cooking. The Medici family married France's king Henry II and so the food was brought through them. Gascon cuisine has also been a great influence over the cuisine in the southwest of France. German influence on wines.

__ A Typical Meal __
A typical French meal would be Steak-Frites which is just a dish of french fries and a steak.

__ Recipe __
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 * Quiche Lorraine
 * Bouillabaisse