The joys of French cooking

Chef Frankie Harvey in her kitchen with dishes she created including: madeleines, tilapia, escargot, and a mushroom tart.

Published: Tuesday, April 1, 2014 at 6:01 a.m.
Last Modified: Tuesday, March 25, 2014 at 1:16 p.m.

The flavor of French food fascinates the palate, but the complexity of a many-stepped recipe can intimidate all but the most experienced cooks. Whether following the classic methods of Escoffier or the scientific approach of Julia Child, the flavor in French food is built through each meticulous step.

For these three Gainesville cooks, the time-honored attention to detail of classic French cooking is something to be happily respected, not feared. They make use of readily accessible ingredients to create delectable dishes — and the resulting flavors can be easily replicated in your home. So step inside their kitchens as they prove you don't need to be intimidated by the cuisine of France — just follow the recipe.

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