Cuisine French, dictionary of translation of French-English cuisine, 959 French names of dishes typical, flat traditional French, French specialities gathered in a deliver-dictionary-guide in photos.

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TRANSLATED into French-English, but also into French-German, French-Spanish, French-Italian. All the French areas have dishes made up starting from their products of the soil, and in the course of the years, a French gastronomy and French regional specialities, that one always does not know. How to know the dish  » cotriade » if l’ one n’ the area of Brittany did not visit?

The PIERRETTE’S GUIDE, on 276 pages, on the regional traditional dishes is there to help you. Buy it on the www.cuisine-francaise.org site with safety paypal and the serious one of l’ forwarding, before 5 days in Europe, you receive the book with a word of l’ author and a small present. You prefer to buy it close to on your premise, the many sales outlets in France and with  Foreigner (Spain in Madrid and Barcelona, Belgium) are on the site www.cuisine-francaise.org

Some shops of tourist offices (Dinard, Mount Saint Michel, Metz, Cannes, Antibes, …..) the fnac, Leclerc Cultural centre, Lafayettes Galleries and d’ other bookshops have their address on the site.

Each dish in photos, teaches you origin of the dish if it is regional, the composition of the dish by its principal food, its mode of preparation and its mode of cooking. You will know:
– names of the dishes start, of soups, of except d’ work, for example:  » aspic » … anchoiade »  » fritters of flower of courgette »  » brain of canut »  » minestrone » ,
– Names of the salad dishes,… salad périgourdine… Lyons salad…
names of the dishes d’ eggs for example:  » brouillade with the truffes » …  » egg in meurette »  » Lyons omelette  » …  » omelette nivernaise ».
– Names of the dishes d’ Snails, names of the fish dishes, names of the dishes of poultries, game dishes.
– Names of the ox dishes for example  » lark without tête ».  » rib steak bercy » …  » tournedos rossini ». – Names of the dishes d’ lamb, of sheep, pig  » for example  » bombine ardéchoise » enchaud périgourdin names of Calf meat dishes.
Pork-butcheries, tripe and meat offals for example:  » Andouille of transfers. crépinette.  » double fat. .tablier of sapper….
– names of the regional complete dishes: for example baeckoff, bouiillabaisse, bouride, garbure inhabitant of Béarn, all the potfuls (Alsatian, auvergnate….)
– names of the vegetable dishes: for example  » artichoke with the barigoule » crack of potatoes,  » ratatouille » …..
– fruit names, desserts, ices for example: Bavarian, lemon-yellow frosted,… lost bread, pear bourdaloue
– names of pastry making for example: ardechois,… Vendean brioche,… bugnes,… chiboutz,… been necessary, fouée poitevine,… fool,… Basque cake,… linzertorte. .moka… Brest bets. .pithiviers… savarin with rum…
– sauce names: …. Burgundian,…. nantua. .mornay… ravigote… soubise… Thermidor.
– cheese names: Abundance. .bleu of causses. .cabecou. .epoisse. .livarot… Maroilles cheese. .munster. , neufchatel…

A voyage of gastronomy in the 276 pages colors. The receipts of the dishes given in the guide are found on Internet site: www.cuisine-francaise.org  » with receipts of chefs ». French big bosses some their personal receipts for the site of the PIERRETTE’S GUIDE gave. Regularly visit the site, receipts of the guide and big bosses are often added.

GOOD APPETITE WITH the PIERRETTE’S GUIDE, AND the DISHES OF the FRENCH CUISINE on the site: www.cuisine-francaise.org