Art of Cooking Essay

I adjudge a passion for culinary art. My image culture, and family background was behind this love . I always thought that being one-half French , half Moroccan is a great mixture , but offset to cook approved it to me . I cogitate when I used to sneak in my moms kitchen, and play with the ingredients. It was a great time where I learned how to mix, and make fresh dishes by improvising parvenue combinations. For example, I mixed flavors and textures that were usually neer combined.Or even add new colors in my dishes that raise their beauty. I was not the only one intrigue by solid food. My dad a professed(prenominal) chef got me into the world of pastry, and Moroccan traditional food ex Tagine, which is primarily used to slow-cook juicy stews and vegetable dishes. Because the domed or cone-shaped lid of the tagine traps steam and returns the condensed liquid to the pot. Morocco is the culinary star of North Africa it is the doorway between Europe and Africa.Much imperial a nd good deal influence has been filtered, and blended into this culture. Moroccan readying is characterized by rich spices that combine anyplace from 10 to 100 spices. French and Moroccan cooking cuisines have been subject to Berber, Moorish, Arab, and European influences. Most French dishes are cognize for their complex, and rich flavors, we love start, and wines. Most of volume tried some French recipes, or food without knowing that is even French.You may find them all over the world. Ex * Crepes a very flat griddlecake typically stuffed with fruit or cream. * baguet a long French bread loaf. * Chocolate mousse this lighter than give vent dessert originated in France. * Eclair a pastry stuffed with cream and topped with icing. * Creme Brulee Custard topped with impregnable caramel. One cannot think well, love well, and stay well, if one has not dined well.