France

Well I am currently studying the art of French cooking by reading mastering the art of French cooking by Julia child. So far I have made a boeuf bourguignon (beef burgundy stew) and it is just an amazing recipie for a great fancy dinner and it dident cost much for my ingredents in addition to that I made turnips (witch I have never had) and queen of Sheba cake(a delicious almond chocolate cake witch it supposedly health because it was said to have no flour). The results were amazing and taught me how to brown meat and the boeuf bourguignon was a very heart stew in a thick sauce that that was a nice wine and spice flavor. It was also my very first time trying turnips and they have a very earthy flavor as I found out. I used the recipe for glazed turnips so they taste sweet but I recommend listening to the book and blanching them because they will have too strong a turnip flavor. The queen of Sheba cake taught me how to beat egg whites up and it was very easy but my rule f thumb for beating egg whites is to put them on a stand or use ad electric mixer and put a pinch of salt and 1/4 teaspoon of cream of tarter (it helps them hold there shape) than throw the mixer on the highest speed until soft peaks form than add 1 table spoon of auger to them and let it continue beating until stiff peaks form. Also when you do this cake do the egg whites last because they are delicate and if they get wrecked your cake won't be good because the egg whites make the cake almost like a lava cake and it has a delicious chocolate and almond flavor and it serves very well with coffee flavored whipped cream.