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Regions of France
French Cooking Terms Haute cuisine Provincial cuisine Nouvelle cuisine
Sauces Bechamel Chaud-froid Hollandaise
Flavorings bouquet garni fines herbes marjoram truffles
Breads French bread (baugettes)
Desserts Cream Puffs, Éclairs & Choux Pastry
Desserts Crème Chantilly
Hors dOeuvres Escargot
Hors dOeuvres Pate de Foie Gras
Main Dishes Canard a lorange
Main Dishes Bouillabaisse
Main Dishes Quiche
Main Dishes Boeuf a la Burguignonne
le petit dejeuner
le dejeuner Le dejeuner des canotier Luncheon of the Boating Party by Renoir
The French Kitchen Pot de crème Croissant cutter
The French Kitchen Escargot dishes Pate mold
The French Kitchen Attelets Truffle cutters
The French Kitchen Barquette tins Coeur a la creme
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FOOD IN FRANCE The every day meals : For breakfast, people eat some bread with marmelade and butter or cereals or at the week-end we often eat croissants.
1 French Cuisine. 2 3 One of modern France's greatest treasures is its rich cuisine. The French have an ongoing love affair with food, and their reverence.
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(c) Patricia Barry Photographs and Creation © Patricia Barry 2001.
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FRANCE. CAPITAL: PARIS LANGUAGE: FRENCH POPULATION: 66 MLN CURRENCY: EURO.
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Foreign Foods What do you know about where certain foods originate?
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© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
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