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The dishes are on the :  » PIERRETTE ‘S GUIDE  » WHAT DISH TO CHOOSE ? with the editions P. FELOUX,

FIRST BOOK WHICH RECENSCE FRENCH CUISINE IN PHOTOGRAPHS, AND TRANSLATED by the names of the known dishes. Not more translator for the dinner restaurant, the book is there. a pocket format, easy, practical, the dictionary is for your. You choose easily the food, the dishes with the photo and descriptions.

In English,
German,
Italian,
Spaniard,
French.
The SITE OF the GUIDE to be visited: www.cuisine-francaise.org 

959 names of regional dishes that l’ one always does not know, as many regional specialities containing products of the soil, find:

l’ rib steak of Bordeaux,
the cotriade,
the baeckoffe,
the kugelhopf,
the Vendean brioche,
the Brest bets,
lobster thermidor,
the fritter of zucchini flowers,
the apron of sapper,
the double fat,
the hare royale,
the Tartar,
the savarin,
the fool,
all regional potfuls….etc….

To improve your knowledge of the French dishes, pockeit format, here the book to be examined, hold in its library, like l’ institute Paul BOCUSE, recognized internationally.

An easy research  a name of dish, by its lexicon of A to Z, the fast receipt is explained by the food which composes them, mode of preparation, mode of cooking.

The more detailed receipt is on the site: www.cuisine-francaise.org

To buy on line with safety paypal, on the site: www.cuisine-francaise.org to join the many users of the whole world. before 5 days, you receive the book,  with a word of lhe author, and a small present.
* To see  » commentaires » purchasers on the site.

Find the sales outlet of all the large bookshops, tourist offices close to on your premise, on the site: www.cuisine-francaise.org 

A translation to help you with better explaining the French dishes around you.

A dictionary to make known, in FRANCE and near our foreign visitors. An invaluable help to learn the French dishes.

So long on the site: www.cuisine-francaise.org