Art of Cooking Essay Example for Free

Art of Cooking EssayI have a passion for culinary art. My reprise culture, and family background was behind this love . I always thought that being half(prenominal) French , half Moroccan is a great mixture , but starting to cook approved it to me . I repute when I used to sneak in my moms kitchen, and play with the ingredients. It was a great date where I learned how to mix, and make new dishes by improvising new 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 exactly one fascinated by nutriment. My dad a professional chef got me into the world of pastry, and Moroccan traditional food ex Tagine, which is primarily used to slow-cook savory stews and vegetable dishes. Because the domed or cone-shaped lid of the tagine traps steam clean and returns the condensed liquid to the pot. Morocco is the culinary star of North Africa it is the doorway between Europe an d Africa.Much imperial and treat influence has been filtered, and blended into this culture. Moroccan cooking is characterized by rich spices that combine anywhere from 10 to cytosine spices. French and Moroccan cooking cuisines have been subject to Berber, Moorish, Arab, and European influences. Most French dishes are know for their complex, and rich flavors, we love bread, and wines. Most of people tried some French recipes, or food without know that is even French.You may find them all over the world. Ex * Crepes a very flat hotcake typically stuffed with fruit or cream. * Baguette a long French bread loaf. * Chocolate gel this lighter than air dessert originated in France. * Eclair a pastry stuffed with cream and topped with icing. * Creme Brulee Custard topped with unattackable caramel. One cannot think well, love well, and sleep well, if one has not dined well.