French typical dishes cooked with the products of the soil. French gastronomy in its areas. The French cuisine with the variety of its traditional dishes is in all the provinces of France. The products of the soil are defined in the guide of Pierrette. You have all French food in photographs, each dish cooked with the products of the soil are introduced to you. You have a guide-dictionary of A to Z, a lexicon with 959 names of French dishes. You will have the definition of the majority of the dishes which you will find by visiting whole France, of north in the south, l’ is with l’ west.

Each name of dish with l’ origin of the area, is easy to find. This book is simple, easy, and practical. Its pocket format enables you to keep it with you or in your bag. He is your translator, and answers all the questions that you are posed.

 A kugelhopf? mussels marine? foie gras? Steaklets of duck? crystallized a d’ goose? a cassoulet? A Camembert cheese? Brest bets? a cream slice? As many questions, as many answers by the book. You have 165 desserts, 25 cheeses, and 769 dishes of meats, vegetables, salads, soups, game, pork-butcheries, meat offals. More difficulties at the restaurant, you can which dish eat. More need to look at the dish of the neighbor.

To visit the site: www.cuisine-francaise.org Buy with paypal, the author will sign before you l’ to send. You have the sales outlets close to on your premise on the site. Choose the flag of your country.

GOOD APPETITE WITH THE GUIDE OF Pierrette AND THE FRENCH CUISINE