I love French Cuisine, just wish I could cook it!
What are the staples of French cuisine? I'm not very well informed.
chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and "appellation d'origine contrôlée" (AOC) (regulated appellation) laws.
French cuisine was made important in the 20th century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however, left out much of the local culinary character to be
meat; the recipes occupy the rest of the text. The recipes give no indication of cooking time or oven temperature. There are no separate lists of ingredients: where necessary, the recipes specify quantities directly in the instructions. Many recipes do not mention quantities at all, simply instructing the cook what to do, thus:
Foreign ingredients and recipes.
Glasse set out her somewhat critical views of French cuisine in the book's introduction: "I have indeed given some of my Dishes "French" Names to distinguish