FRENCH CUISINE COOKBOOK: from simplicity to magnificent sophistication

One of the hallmarks of a mature culture is the high professionalism of artisans. When they have the opportunity to develop their art not only for the sake of earning and living, there is a chance to create masterpieces that will remain in history for all time. It's not just about painters, sculptors, or architects now. The art of cooking is no less aesthetically pleasing and beautiful. And France is one of the clearest examples of how gastronomy developed.French cuisine is conventionally divided into three parts: regional peasant, widespread national, and highly refined, the basis for which was the royal court cuisine.The regional cuisine of the southern provinces is sharply distinguished by the pungency of the food, the wide use in its cooking of wines and spices, especially garlic and onions. Alsatian cuisine also has its own characteristic features, characterized by a significant consumption of cabbage and fatty pork, although residents of all other regions of France prefer lean meats (lamb, veal, chicken, various game). Burgundy is famous for seafood and meat dishes with the addition of wine. Of course, the population of the coastal provinces eats a large amount of seafood.