French cooking is not, as some English people seem to think, complicated, rich and expensive. They must not judge it by the table d’hôte dinners they may have eaten, either in France or in England, where nondescript dishes boast of pretentious names, and where there is always a white sauce for the fish and a brown one for the meat. This represents only hotel cooking at its worst. Chemistry should be avoided in the home kitchen. In any case, hotel food, even when good, does not represent French cooking.