1. Don’t murder the fish!
1.不要謀殺魚！

To not “murder your fish”, use the sharpest knife in the kitchen with a soft, slanted stroke. Using a sharp knife means you can slice fish without having to apply pressure and smash them in the process of cutting them.
為了做到不“謀殺你的魚”，你要用廚房最快的刀，輕輕地傾斜著劃開魚肉。刀快意味著你在切的過程中不需要太用力就可以削下魚肉片，還不會把肉弄碎。

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2. Eat what’s in season
2.吃應(yīng)季食物

Visit farmer’s markets when you can, and use what’s in season for optimal taste.
有時間就去農(nóng)貿(mào)市場，使用應(yīng)季食材能做出最美的味道。

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3. Add citrus for contrast
3.加點(diǎn)柑橘類讓味道不一樣

To bring out the zing in everything from fish to meat, add juice from lemons, oranges, or grapefruits.
為了讓魚肉和其他肉的味道鮮美，可以加點(diǎn)檸檬汁、橙汁或葡萄柚汁。

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4. Stock up on stock
4.存點(diǎn)高湯

Stock is “the flavor foundation of French cuisine”. It’s best if you can make your own; then use it as a umami base for all your sauces and soups.
高湯是“法國菜的風(fēng)味擔(dān)當(dāng)”。最好自己能做，所有的醬汁和湯里都放一點(diǎn)來提鮮。

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5. Make sea salt a staple
5.主要用海鹽

Fine sea salt is a standard for seasoning all dishes.
好的海鹽是給所有菜調(diào)味的必需品。

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6. Add butter to make beef (even) better
6.加黃油使牛肉更美味

It bathes rich meat in even richer butter, making every bite sumptuous and delicious.
這種方法是把豐厚的肉質(zhì)浸在更油膩的黃油中，使每一口都更香濃美味。

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7. Infuse flavor with fresh herbs
7.用新鮮的香料來提味

Additional flavors are added to stocks and sauces by using herbs in myriad ways, especially fresh parsley and dill.
有很多方法能利用香料來給高湯和醬料提味，尤其是新鮮的歐芹和蒔蘿。

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8. Plating makes perfect
8.加點(diǎn)裝飾就完美了

You eat with your eyes first; to finish a dish with restaurant flair at home, use chervil leaves, chive blossoms, and delicate carrot tops to add both flavor and finishing touches.
你吃之前是先用眼睛欣賞的，為了在家把菜做出飯店的感覺，可以用些山蘿卜葉、韭菜花和精致的胡蘿卜纓，既能增加風(fēng)味，又能最后起到裝飾作用。

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9. Don’t skip dessert!
9.不要漏掉甜點(diǎn)！

There’s always room for a sweet at the end of a good meal. It’s not a real celebration unless it’s capped with a sinful combination of chocolate and whipped cream.
吃完一頓美食總還能再吃下甜點(diǎn)，要是不來點(diǎn)巧克力和生奶油的絕配就不算吃了一頓大餐。

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（翻譯：菲菲）