A to Z, cooks French, French specialities. French specialities, and the French gastronomy of the menus from the restaurants in Paris are in the  » cook French,  » edition Pierrette FELOUX  » PIERRETTE’S GUIDE  » Which dish to choose ? This book is translated by professional translators.

But this text is translated by Internet Alta Vista. Errors are possible. Thank you to excuse us.

This book of 276 pages of typical, flat dishes traditional, and French specialities with reading and discovering. 959 names of dishes in photographs and regional specialities of the French cuisine of all the areas of France, translated french english; Visit the site: www.cuisine-francaise.org

Some names of French specialities:
with ox:
the dishes French specialities: flap with l’ shallot, Burgundian beefsteak fried, beouf, beef stew, stewed beef with carrots, ox dimension, chateaubriant, rib steak bercy, rib steak with of Bordeaux, ox rossini net, beef marrow, rumpsteak paving stone to blue, steak tartare, steak with pepper, tournedos rossini, tournedos with blue, main tournedos d’ hotel.

With the lamb,
sheep square of lamb, shoulder of lamb, leg of lamb, navarin of sheep, ragout of lamb or of sheep, sautée of lamb, saddle of lamb, mouse of lamb.

With the pig:
square of dimensions of pig, crystallized d’ spine of pig, filet mignon, bulge of pig, small salted with cabbage, small salted with the lenses, joint of pork.

With calf:
blanquette of veal, dimensions calf, veal escalope to the cream, or breaded, or cordon-bleu cook, nice of calf, veal olive, rolled veal, sauté of veal marengo.

– Some names of desserts, French specialities:
Bananas flambe with rum, coffee ice cream, chocolate Viennese, clafoutis with apples, fishings or cherries, stewed apples, or fishings, or rhubarb, potfuls of fruits red, cream-coloured English, cream-coloured burned, caramel custard, creams Catalan, cream-coloured reversed, crèpes sweetened, with the chocolate, blazes with the apple-brandy, crèpes suzettes, blank, rice pudding, of semolina, island floating, chocolate mousse, foams with lemon, frozen nougat, floating island, orange and lemon frosted, lost bread, perfect with the coffee, sin Melba, pear beautiful Helene, pear bourdaloue, pear with the red wine, apples with the furnace, prunes with l’ Armagnac or cognac, rice pudding etc….

D’ other names… d’ entries, soups, poultries, game, meats, vegetables, cheeses, desserts, pastry makings, ices …… return on the site: www.cuisine-francaise.org  the lexicon of the names of A to Z is on the site in the square  » visualize the pages ».
This first book dictionary collection, WITH the POCKET FORMAT, exists translated into 5 languages, French, Spanish, Italian, German, English.
To buy on line on the site with safety paypal, www.cuisine-francaise.org. Before 5 days in Europe, you receive with serious sending, the book with a word of the author and a small present.
Many sales outlets in France and Spain and Belgium are indicated by their names and addresses on the site: www.cuisine-francaise.org the receipts of the dishes interest you, they are not in the guide, you find them on the www.cuisine-francaise.org site with the receipts of chiefs

. With SOON ON the www.cuisine-francaise.org SITE and GOOD APPETITE WITH the GUIDE AND the FRENCH CUISINE.