About French Cooking Recipes

Although French Recipes and French Cooking may not appeal to everyone, it is always elegant and refined. The masterpieces of royal cooks have become a signature in French cooking and the world’s greatest chefs were masters of the recipes and cuisine.

Different from Italian cooking, French cuisine is also noted for the diverse food preparation coming from each of the 26 regions. French recipes and techniques have also had a great influence on European cuisine as a whole. Schools that teach cooking techniques use standards and the cooking recipe of French cooking as the foundation for many other styles. This is especially apparent in western cuisine and recipes.

It is the approach to healthy cooking and food in French recipes that reflects their love of dining, appreciation of fresh ingredients, home cooking and ingenuity in the use of available ingredients in the different territories. Where as interest in French cooking varies, each region in France has a special outdoor cooking recipe for each season and occasion. The different seasons has also challenged the ingenuity of the French chefs in coming up with a gourmet cooking recipe for varied dishes using basic ingredients that are plentiful.

In summer, the cooking is light, salads and fruit dishes give the refreshing and healthful respite from the winters. When summer is gone, mushrooms are plentiful in the countrysides and appear in tasty stew recipes. Unlike Chinese cooking that highlights sea food, cooking venison highlights the well-prepared table during the hunting season that starts from September and runs until February. In spring, French food is spiked with oysters. Hence, French cooking is an art and has introduced gustatory delights to the commoner’s table through diversity.

The major tastes and flavors of French cooking recipes were invariably influenced by their proximity to other countries. Alsace, which is near Germany, has sausages, salted pork, raisin cakes, and potatoes as the main ingredient in their recipes for robust meals for all occasions. In the Alps region cheese reigns in almost all its provincial dish’s recipes. The Artois-Picardy provinces in the northern regions have fish dishes and terrines. The bouillabaisse a stew of fish, tomatoes and herbs is a favorite starter to any meal and a well-loved dish in the Cote d Azure and Provence areas.

The French cooking recipe in Britanny has made use of fruits in season in crepes; they also have the tasty flat crusty cakes and dumplings. Burgundy made edible snails an exotic dish and the southwest recipe gave the world cuisine pate foie gras a dainty dish of duck liver.

Many French cookbooks make vegetarian cooking recipes difficult. However for the time-harassed French food enthusiast, there are now French cook books that make it easier and more fun to prepare than ever, with cooking tips and techniques. Not to mention the fact that even without cooking school or fancy cooking equipment, you can impress your friends with food, the names of which they cannot pronounce when you master a French cooking recipe.Article Source: Chambers is a cooking enthusiast who enjoys French cooking and offers extensive free cooking guides, recipes and resources on his website

Experimental Cookie Recipe Q-36, Batch 2
About French Cooking Recipes
Image by djwtwo
(OK, I guess these need a better name.)

I’ll get right to it: cookies. With bacon. Because I like bacon. And cookies.

Really, though, the trigger for this wasn’t bacon, it was coffee (also on my list of "things I love"). I was listening to the latest “Ask Me Another” podcast on my way home on Friday, which featured Christina Tosi of Momofuku Milk Bar as the special guest. I’ve had her cookbook for a bit, and have liked what I’ve made so far (although the recipes are a little involved, especially for someone avoiding the fancy-pants French patisserie angle.) On the show, they talked a little about her “compost cookies”, which include coffee grounds, which I hadn’t tried to make yet, but the thought of pairing coffee and bacon in a cookie immediately came to mind. Since I had to hit the grocery store on the way home anyway, batch 1 got cooked Friday night, to bring out to camp with me on Saturday, where they were well-received.

My wife was annoyed that I didn’t leave any for her, though, and my impression of batch 1 was that I needed to double-down on the bacon. Thus, batch 2 this afternoon. I was right—doubling the ratio of bacon to everything else was warranted. The recipe is below.

Just took the cooling rack outside to shoot in the natural light.

Nikon D7000 w/Nikkor 18-200mm @ 105mm, 1/30s @ ƒ/16, ISO400.


1 lb. bacon
12 oz. (3 sticks) unsalted butter, room temperature
6 oz. granulated sugar
6 oz. light brown sugar
2 large eggs
1 tsp. vanilla extract
6 oz. all-purpose flour
1 tsp. kosher salt
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. coarse black pepper (freshly ground preferable)
4 tsp. coarse coffee grounds (freshly ground preferable)
2 c. rolled oats
1 1/2 c. chocolate chips
1 c. caramel chips
1 1/2 c. salted peanuts


Cut the bacon into 1/4" pieces, and heat over low-medium heat until all the fat is rendered out and the bacon bits are well-browned and crispy. Remove with a slotted spoon to paper towels to drain. Save the rendered bacon fat for another use (it’s great in savory pie crusts or when cooking in cast iron.)

Preheat your oven to 350°F with racks in the upper- and lower-middle positions (if you have a convection oven, you can get away with 3 racks in the upper, lower, and middle positions.)

In a mixing bowl, cream together the sugar, brown sugar, and butter until light an fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl in between additions. Add the vanilla extract and beat to combine.

Combine the flour, salt, spices, coffee grounds, baking powder, baking soda, and whisk to combine. Beat into the butter-sugar mixture.

Add the oats, bacon, chocolate, caramel, and peanuts, and stir to combine.

Drop dough in 2 tbl. portions onto baking sheets lined with silicone baking mats or parchment paper, leaving room for the cookies to spread (I get about a dozen cookies in a half sheet pan.)

Bake for 12-14 minutes, until the edges are just beginning to brown, rotating the pans top-bottom half way through baking. Let cool in the pans for a minute or two, then cool on just the parchment or silicone mat on a cooling rack until cooled (the caramel can stay warm for a while and be challenging to remove from even parchment or silicone while it’s still hot.)

Makes 4 dozen cookies.

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