cook of lyons, cook and dishes of Lyons, cuisine lyons, cooking of lyons Sausage to cook, rosette, jésus, saveloy, salades lyonnaises, fried tripe, gras double,tripe, gratons, chitterling sausage lyons, quenelles , cheese dip,cheese : saint marcellin, cakes : la bugne, la papillote »
Cannes , june 28 , 2009
Pierrette launches THE FIRST GUIDEBOOK WITH THE TRANSLATION OF FRENCH DISHES
Being definitely aware of the difficulties encountered by travellers when confronted to unfamiliar cooking traditions and terms ,
the author dedicates this first guidebook to the tourists , amateurs of French gastronomy .
Pierrette, who has a passion for cooking , hopes to make her contribution to valorize the products of French « terroir » and enable foreign visitors to discover them through photos and full descriptions .
Choosing a dish ( or a menu) and tasting it brings any gourmet a real pleasure .
The terms used on menus in most French restaurants have been adapted by the author . It will make it easier for tourists
to understand the menu in any French restaurants or « brasseries » .
The guidebook is already available in 5 languages : English , German ,Spanish , Italian and French .
A publication in russian , Japanese and Chinese is coming soon in Autumn . The receipts of the guide are on Internet site: www.cuisine-francaise.org
About the guidebook : TITLE : RESTAURANT ESSENTIALS – WHAT DISH TO CHOOSE ?
959 dishes explained along with 942 photos
276 pages , format 23X 13 cms
price : 29.90 euros
AVAILABLE in bookshops , galleries and tourist information offices and on Pierrette’s website : www.cuisine-francaise.org/book