I hope you like this

French food is always elegant and refined. The masterpieces of royal
cooks have become a signature in French cooking. The world's greatest
chefs were masters of French cooking or cuisine. French cuisine is
also noted for the diverse food preparation coming from the 26
different French regions. French cooking techniques have greatly
influenced European cuisine. Schools that teach cooking techniques use
the standards and recipes of French cooking as the basics for other
forms of cooking, especially western cuisine.

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
special dish for each season and occasion. The different seasons has
also challenged the ingenuity of the French in coming up with varied
dishes using basic ingredients that are plentiful. In summer, salads
and fruit dishes give the refreshing and healthful respite from the
winters. When summer is gone, mushrooms are plentiful in the
countrysides and appear in tasty stews. Venison highlights the well-
prepared table during the hunting season that starts from September
and 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 invariably
influenced by their 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 well-loved dish in the Cote d Azure
and Provence areas. Britanny has made 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 the
time-harassed French food enthusiast, there are now cookbooks that
make French cooking easier and fun to prepare. Not to mention the fact
that you can impress your friends with food, the names of which they
cannot pronounce.

>From Steve at
http://www.HelpingMeCook.com

On Aug 28, 5:20 am, wrote:
> I hope you like this [snip the rest]

Yes, I like posts like yours. You want us to click on your link but
your post is revealing enough to make it clear that there is no point
in doing so. Thanks.

Write again if you discover something that hasn't been known for 50
years...... -aem

On Aug 28, 10:02 am, aem > wrote:
> On Aug 28, 5:20 am, wrote:
>
> > I hope you like this [snip the rest]
>
> Yes, I like posts like yours. You want us to click on your link but
> your post is revealing enough to make it clear that there is no point
> in doing so. Thanks.
>
> Write again if you discover something that hasn't been known for 50
> years...... -aem

That is very true IF you are an experienced french cook or partaker
there
of. But that is not how i wanted to come accross.....

Till next time....

Steve

What kind of incredible crap is this!!!!!!!!!!!!!
You buy Julia Child's "Mastering the Art of Cooking, Vol I", published in
1960+/- and you go through it page by page. If you do, you'll know a lot
more than the authors of this caca. As well she wasn't trying to sell crap.

Kent

> wrote in message
oups.com...
>I hope you like this
>
> French food is always elegant and refined. The masterpieces of royal
> cooks have become a signature in French cooking. The world's greatest
> chefs were masters of French cooking or cuisine. French cuisine is
> also noted for the diverse food preparation coming from the 26
> different French regions. French cooking techniques have greatly
> influenced European cuisine. Schools that teach cooking techniques use
> the standards and recipes of French cooking as the basics for other
> forms of cooking, especially western cuisine.
>
> 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
> special dish for each season and occasion. The different seasons has
> also challenged the ingenuity of the French in coming up with varied
> dishes using basic ingredients that are plentiful. In summer, salads
> and fruit dishes give the refreshing and healthful respite from the
> winters. When summer is gone, mushrooms are plentiful in the
> countrysides and appear in tasty stews. Venison highlights the well-
> prepared table during the hunting season that starts from September
> and 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 invariably
> influenced by their 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 well-loved dish in the Cote d Azure
> and Provence areas. Britanny has made 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 the
> time-harassed French food enthusiast, there are now cookbooks that
> make French cooking easier and fun to prepare. Not to mention the fact
> that you can impress your friends with food, the names of which they
> cannot pronounce.
>
>>From Steve at
> http://www.HelpingMeCook.com
>
>
What kind of incredible crap is this!!!!!!!!!!!!!
You buy Julia Child's "Mastering the Art of Cooking, Vol I", published in
1960+/- and you go through it page by page. If you do, you'll know a lot
more than the authors of this caca. As well she wasn't trying to sell crap.

Kent

wrote:
> On Aug 28, 10:02 am, aem > wrote:
>> On Aug 28, 5:20 am, wrote:
>>
>>> I hope you like this [snip the rest]
>>
>> Yes, I like posts like yours. You want us to click on your link but
>> your post is revealing enough to make it clear that there is no point
>> in doing so. Thanks.
>>
>> Write again if you discover something that hasn't been known for 50
>> years...... -aem
>
> That is very true IF you are an experienced french cook or partaker
> there
> of. But that is not how i wanted to come accross.....
>
> Till next time....
>
> Steve

Until you figure out there are *many* experienced cooks on this newsgroup,
be it French, Italian, various Asian cuisines, etc. we don't need you to
help us cook.

Jill

You should actually look at his ad, I laughed my self silly. Here is
an excerpt:



In this book, you'll learn about:



Peeling garlic
Juicing lemons
Making and using chicken stock
Purchasing a cutting board
Salting your foods
Making a basic sauce
Making a simple vinaigrette
Using chopped or dried herbs
Removing tomato skins
Trying new recipes and new ingredients