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A French kitchen 
Jul. 30, 2012 9:16 am 
Updated: Jul. 30, 2012 11:03 am
A French kitchen is not usually fundamentally different than an American kitchen, as the appliances are all the same. However, there are some utensils that are fundamental for French cooks but not American ones, such as a pressure cooker or a Creuset pot. In addition, French kitchens are often equipped with a bread basket to keep bread from getting stale. In the bread basket picture, you will notice three different kinds of bread: a multigrain baguette, a brioche and in the brown bag, a dark loaf. French people eat a lot of bread and often have a variety of breads in their kitchens at all times.
Moreover, there almost always is a cheese drawer, compartment or shelf in a French refrigerator. In the cheese compartment picture, you will also notice a full shelf of yoghurt, which is also typical of French refrigerators.
There are also certain ingredients that one would often find in a kitchen in France and not necessarily in one in the States. For example, some of the ingredients that I found in my mother's kitchen which most French kitchens always have are "Fleur de sel," Maille mustard, liquid crème fraiche, wine and (alcoholic) cider.
There often is a table in a French kitchen, which is where French people have breakfast and sometimes lunch, but very rarely dinner, as it is traditionally an important and longer meal.
Bread basket
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Cheese compartment and yoghurt shelf
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Pressure cooker
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French ingredients
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Jul. 30, 2012 11:03 am
Great blog ~ you forgot to mention how much smaller a french kitchen is! I had the most wonderful visit to the Loire Valley in March. I so miss my French vacations but its more difficult to spent time there now we moved here to the states, growing up I always spent summers in France and always believed it to be my second home (I have a French Grandma).
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I was born and raised in Paris and moved to Boston two years ago to go to Tufts University. I love food and am very excited to be an intern for Allrecipes this summer!
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Asian and Italian cuisines, seasonal vegetables, French food of course!
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I always made Gratin Dauphinois with my father, which is the first recipe I put up, and I loved making brownies with my Mom growing up.
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I made a leek and foie gras terrine with a pomegranate vinaigrette for new years but unfortunately pomegranate juice is not easily available in France so I had to juice 4 pomegranates by hand. But the result was great!
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I tried to make a microwave chocolate cake... and it exploded all over the microwave!
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