FF Cuisine Amateur is a publication. It is not a federation, an association, a school or a club: there is no membership, no enrolment, no class and nothing to join. The initials in the domain are not an organisation's name.
The register is filed by method rather than by course, because the method is the part that transfers. A cook who understands what a braise is doing to connective tissue can read sixty other entries without being told twice. Each guide states what the technique changes about the food before it explains how it is done.
Where households disagree — and on garlic, on the lid, on when to salt, they disagree permanently — the entry records both positions rather than picking one. Regional dish names stay in French and are glossed in English the first time they appear.
Everything is written in English. The photographs are credited beneath their captions where a credit is known.