Diabetes Cookbook For Dummies
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French food is always associated with the term “haute cuisine,” which means fine food prepared by highly skilled chefs. This kind of cooking derives from Italy and was introduced to France by Catherine de Medici. The French added their own subtle techniques to the methods of the Italians from Florence, adopting their use of truffles and mushrooms and preparing lighter sauces.

The French gave the world the technique of serving a series of dishes, one after the other, instead of a large buffet where people helped themselves to everything at once.

France has several distinct culinary regions:

  • The north: Abundant forests provide game, and streams provide fish.

  • The central area: The red wines provide the basis for much of the cooking.

  • The south: Goose liver, truffles, and Roquefort cheese combine with Mediterranean olive oil, garlic, and tomatoes to produce the distinctive cuisine that is loved throughout the Western world, especially in its new lighter form. French food fits beautifully into the Mediterranean tradition of cooking.

You can go to Paris and find plenty of Mediterranean restaurants. French chefs — some of the best in the world — are geniuses at using whatever ingredients are at hand to make delicious meals.

About This Article

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About the book authors:

Dr. Alan L. Rubin is one of the leading authorities on diabetes and the author of many books, including Diabetes For Dummies, Type 1 Diabetes For Dummies, and Prediabetes For Dummies.

Cait James, MS, has counseled clients in individualized nutrition and personal fitness plans in health clubs.

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