Thursday, May 9, 2013

Learn all about French Cooking

The delights of French cooking has been a topic of many a chef but one of the best French cookbooks is Julia Child's "Mastering the Art of French Cooking" where you can create authentic French dishes without the fuss but without getting rid of the oh-la-la.

If you haven't read this book or haven't watched the celebrated movie Julie & Julia yet, then you are missing out.

Whether you are planning to get a degree in culinary art in atop university or just want to learn how to make authentic French food, reading Julia Child's cookbook is a reading material every great cook would suggest.
If you live in California and want to enter an Inland Empire college to study cooking, you can enroll at the many accredited universities in the US to begin your culinary journey.

For those living in Europe, studying French cooking or any other type of cooking is easy since there are many institutions in the said continent that have been teaching culinary arts for many decades now.

If you are like Julia Child who never actually knew how to poach an egg when she started attending classes in culinary arts but really want to learn how to cook the professional way, going to a school that teaches culinary arts is a great first step. You should remember however that being a chef is not all fun and glamour. It takes hard work and perseverance to actually get recognized in the said field. Apart from that, you would also need to be creative and offer a fresh variety of dishes to keep up with the competition.

Peach roasted in the dry fruits dairy ice cream in the bitter almond


4 peaches
100 g of mixture of dry fruits: hazelnuts, walnuts, pistachios, gables, almonds
2 c. in soup of sugar
100 g of powder of almond
100 g of butter ointment
frozen matches
dairy ice cream in the bitter almond


Begin by making the joke of peaches, by blending the sugar, the butter ointment, the powder of almond and the dry fruits. Hollow out peaches by taking away the hat and short-circuiting core. Then, fill peaches with joke and deposit them in a dish to be roasted or in a frying pan, then close again with the hat. At this instant, add a little fat and clean off for about twenty minutes, without ceasing watering baking during at all times. At the end of 20 mn peaches are roasted, put one by plate there, water the outline of the plate with a little juices of baking and accompany them with a dairy ice cream in the bitter almond and with frozen matches, for the contrast of heat and cold.

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