To travel to France, it is to discover the French cuisine. French gastronomy and its soil. Products of the French areas cooked in the restaurants, since centuries and by the French families. Many traditional dishes remain in each area the dishes of the families. Each French likes to find the complete dishes, or to compose according to the seasons the dishes which made the reputation of the French gastronomy. One finds sauce dishes, mijotés, in marinade, cooked with wine of the area, cheese etc… (sauerkraut, stew, rib steak merchant of wine, fondue, coq au vin, with the Riesling, boeuf bourguignon, rabbit with beer, lobster thermidor. and the  » typical boiled chicken d’ Henri IV « !! The Breton crèpes, the seafood, the lobsters, lobsters, the moulds, the fish, the meats, the game, the poultries, the meat offals, the pork-butchery are the base of dishes with difficult names. Indeed a carbonnade? Garbure? do metal discs berrichons? a Picardy string? A cream slice? a baeckoff? a bourride? a cottage pie? A pot with fire? a scraper? Tartiflette? a tourin Périgourdin? A mystery? Bavarian? A clafoutis? a chocolate Viennese? A burned cream? A reversed cream? crèpes suzettes? A floating island? A chocolate mousse? A frozen nougat? Lost bread? pear beautiful Helene? Bourdaloue pear? profiterrolles with the chocolate? baba with rum? Wafer of the kings? A log of Christmas? Pithiviers? A soufflé with large – marnier? a nun? Etc… as many names which do not say anything! how to know the food which composes them?

Impossible, it’ is why the guide of Pierrette was created. Each French always does not know the food which composes all these dishes. Our foreign visitors even less!!! d’ where l’ interest of this book. Dictionary, lexicon of A to Z translated into English, German, Spanish, Italian, and in French is simple, useful and practical. No the difficulties to find the name of the dish, the photo of the dish is speaking. How much are we to look at the neighbor, if we like its dish? More need to look at the neighbor, the book guides dictionary is translated.

It presents 959 plates of dishes. More need for translator. More difficulties to include/understand information of the restorer. The book is there. Small and light take it to you with you at the restaurant. All your dinners will be simple. The book gives you the answers until you wait. All these dishes are in photographs and descriptions. Their names are in French, and translates then. You keep the menu in French and you find continuation the name of the dish in the book. The translation follows the name of the dish. Look at the site: www.cuisine-francaise.org

 You look at the various pages of some photographs of the guide while clicking on the images. You l’ buy with paypal. You receive the book before 7 days. L’ author will have put a mot. You have all the sales outlets close to on your premise indicated.

AND sauces! France likes the sauce dishes. In the book you will find more than 25 sauces, more than 140 desserts – pastry making, more than 107 dishes of vegetables, 13 dishes of pastes, 31 complete dishes, 55 dishes of pork-butchery, 29 dishes of  » veau » 22 dishes of  » porc » , 29 dishes of  » sheep – agneau » 53 dishes  » of ox,  » 79 dishes of  » poultries and gibiers » , 170 fish dishes, 24 dishes  » d’ eggs,  » 35 dishes of  » salades » , 106  » entrées » , 24  » potages » more than 20  » fromages » You want to make the receipts.

When you buy the book, the numbers of the dishes will give you on the site: www.cuisine-francaise.org receipts.