Art of Cooking Essay

I see a passion for culinary art. My double culture, and family background was behind this tell apart . I always thought that being fractional French , half Moroccan is a great mixture , but leashting to prepare approved it to me . I remember 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 new dishes by improvising new combinations. For example, I involved flavors and textures that were usually never united.Or even add new colourize in my dishes that raise their beauty. I was not the only one intrigue by food. My dad a professional chef got me into the world of pastry dough, 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 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 flip influence has been filtered, and blended into this culture. Moroccan cooking is characterized by affluent spices that combine anywhere from 10 to 100 spices. French and Moroccan cooking cuisines keep up been subject to Berber, Moorish, Arab, and European influences. Most French dishes are known for their complex, and rich flavors, we warmth bread, and wines. Most of people 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 pancake typically stuffed with payoff or cream. * Baguette a long French bread loaf. * drinking chocolate mousse this lighter than air dessert originated in France. * Eclair a pastry stuffed with cream and topped with icing. * Creme Brulee Custard topped with hard caramel. One cannot think well, love well, and sleep well, if one has not dined well.