A good way to bolster your French food cooking abilities is to take a class in French cooking from a chef, if that's possible. You may not be able to repeat the recipes you're taught very quickly, but you should be able to pick up quite a few pointers and tips that will help you out later.

While the term "confit" may be unfamiliar to American cooks, it's a very important part of preparing French food, so make sure you understand the process. At its simplest, it's a method of meat storage that involves salting the meat, cooking it slowly, and storing it in its own fat.

When using green beans in French food, you should prepare them fresh. Cook them only until they're slightly firm; a little crunch will add character to the dish. You can cook them up to several hours before the meal, as long as you dry them thoroughly and refrigerate them in a covered bowl.