Fond of the culinary arts, Jacquelyn D. Kirkland enjoys experimenting with different types of cuisine. French cooking accounts for one of Jacquelyn D. Kirkland's favorite styles, and she admires the achievements of French-inspired chefs such as Julia Child and Dorie Greenspan.

1. A BRIEF HISTORY OF
FRENCH COOKING
By Jacquelyn D Kirkland

2. Introduction
 Fond of the culinary arts, Jacquelyn D.
Kirkland enjoys experimenting with different
types of cuisine. French cooking accounts for
one of Jacquelyn D. Kirkland's favorite styles,
and she admires the achievements of French-
inspired chefs such as Julia Child and Dorie
Greenspan.

3. About French Cooking
 For the majority of the last millennium, French
cooking did not have identifiable features that
enabled it to become a world-renowned
cuisine. It took until the reign of King Henry II
of France (1519 to 1559) for it to find its place
in the culinary universe. By partnering with
traders from Italy, the nation began learning
new preparation techniques and acquiring
spices, oils, and other crucial ingredients.

4. Conclusion
 The following centuries saw French cuisine
transition from Italic to possessing its own unique
qualities. A 17th/18th-century chef named
Verenne is given a lot of the credit for this
transformation due to his reinvention of several
classic dishes for the country's elite. In the 1800s,
Marie-Antoine Carême introduced the “mother
sauces.” This concept became one of the most
important elements of French cooking and the
basis for numerous meals. Another remarkable
French concept during this period concerned
chefs focusing on specific parts of their menus.
This idea, along with many others developed by
the French, was adopted around the world.