Cuisine Française

translation food french,dictionary’s food french translation, french translation food french in english, first guide for translation food french, with first dictionary with 959 pictures in english PIERRETTE S GUIDE, food french translation in english, visit web site english, www.food-french.biz and www.cuisine-francaise.org/en 

PIERRETTE’S GUIDE translated french english, visit web site english: www.french-food.biz o www.cuisine-francaise.org/en 

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/en or www.french-food.biz . on the little book given with the purchase pierrette’s guide.   

cook paris, or paris cook, to paris’cook, french cook, France, visit paris, book cook, guide, dictionary, translation french english, english french,  france, restaurant, with the Pierrette’s guide, french food, french menus, french restaurant, edition P. FELOUX, Pierrette launches THE FIRST GUIDEBOOK WITH THE TRANSLATION OF FRENCH DISHES

to buy it on the web site : www.cuisine-francaise.org/book

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 .

The receipts of the guide are on Internet site: www.cuisine-francaise.org/book About the guidebook : TITLE : RESTAURANT ESSENTIALS – WHAT DISH TO CHOOSE ? 959 dishes explained along with 942 photos 276 pages , format 23X 13 cms paperback price : 29.90 euros

AVAILABLE in bookshops , galleries and tourist information offices and on Pierrette’s website : www.cuisine-francaise.org/book

cuisine in Paris, cuisine’s Paris, Paris, french cuisine typical, Paris, cuisine traditional, Paris’s specialities, all the cuisine of Paris, 959 Dishes of the cuisine of Paris in PHOTOGRAPHS, and specialities of the areas of France. Published French cuisine. at P. FELOUX, title  » PIERRETTE’S GUIDE  » WHATH DISH TO CHOOSE? translation in english, french english, english french

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 .

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 paperback price : 29.90 euros

AVAILABLE in bookshops , galleries and tourist information offices and on Pierrette’s website : www.cuisine-francaise.org

 

 

Capital Paris, Paris, Eiffel Tower, Paris fields elysées, Paris montmartre,Paris crowned heart, Paris its cuisine, Paris its restaurants, Paris gastronomy, Paris guides, guides cultural, guides of the restaurants, but any guide of the Parisian dishes, translation french-english, english-french.

——- this text is translated by Internet, with errors, thank you to excuse us. The book is translated by professional translators, without any error. ——-

The editions P. FELOUX translated for you visitors, the FIRST GUIDE OF the FRENCH CUISINE. All your menus of the dinners of the restaurants of whole France, are translated. You can choose with facility the dishes of the French cuisine. You visit whole France with the only guide translated for vous.

EN PHOTOGRAPHS, the PIERRETTE’S GUIDE, WHAT DISH TO CHOOSE ? ,

is to be bought before your departure on Internet site: www.cuisine-francaise.org with the serious one and safety payapl, join the purchasers of the whole world. Their comments are on the site: www.cuisine-francaise.org.

In Europe, before 5 days you receive the guide with a surprise! the site of fnac.com sells it on Internet. You can find it in France on your arrival. The addresses of the many sales outlets and names of the bookshops, shops of certain tourist offices are on the www.cuisine-francaise.org site with  » points of vente ».

French cuisine more secrecy for you will have. You will know the apron of sapper, the double fat, stuffed snails of Burgundy, the cotriade, Baeckeoff, garbure, the strings Picardy, tart flambe, the bets Brest, the truffade, the thighs of frogs, the calf’s head sauce ravigote and well d’ others. .

one cannot all note them!!! on the 276 pages of the book for all to see them. Difficult to explain you: calf sweetbread to morels? does andouille of transfer? andouille of guéméné? bouillabaisse, bourride, the d’ composition; a plate of seafood? fritters of zucchini flowers? anchoïade? cassoulet? piperade? fool?

In the PIERRETTE’S GUIDE dictionary the dishes are in photographs with the names of food dish, and the fast receipt.

A pocket format, you carry with you with each one of your meals, useful, practical and easy by two lexicons: of A to Z, and by category (meats, fish, game, meat offals, pork-butchery, vegetables, sauces, cheeses, desserts, pastry makings …..).

the names of the dishes remained in French before d’ to be translated, you must have the menus of the French restaurants. This guide dictionary indicates l’ to you; origin of the dishes by the name of the French areas.

Translated into French, French-English, French-German, French-Spanish, French-Italian, you will find this work in each one of its versions in the large bookshops whose addresses are on the site: www.cuisine-francaise.org with  » points of vente ».

The other bookshops can order it directly near editions P.FELOUX. You can order it on Internet on the site of fnac.com, or directly on the site of the «   pierrette’s guide » www.cuisine-francaise.org

The www.cuisine-francaise.org site proposes the whole receipts of the guide, and the receipts of French spangled big bosses to you.

SO LONG WITH THE PIERRETTE’S GUIDE TO THE HAND. Good visit of PARIS, FRANCE and its AREAS.

French gastronomy, typical dishes, traditional dishes of French gastronomy, French gastronomy of the French areas, specialities of French gastronomy. Cook French traditional to find in: FIRST DICTIONARY of the specialities, dishes traditional, typical dishes, of the FRENCH CUISINE, in PHOTOGRAPHS,

959 names of the dishes of the areas of France, in photographs, in the book with :

the editions  » FELOUX » PIERRETTE’S GUIDE – WHAT DISH TO CHOOSE? visit the site of the guide: www.cuisine-francaise.org

— this text is translated by Internet Alta Vista – errors are possible. Thank you to excuse us. The book proposed by this text is translated by professionals of each country, without error. ——-

Translated into 5 languages: French-English, French-German, French-Spanish, French-Italian, and in French alone.

The guide is on sale on line with safety paypal:

on the site: www.cuisine-francaise.org on line many the  » commentaires » those which chose l’ purchase on line and their joy of the book.

Or near many sales outlets in Paris, and in province, tourist offices, fnac, in Belgium in Brussels, in Spain in Madrid and Barcelona, near House of France which depends on the Minister for French tourism.

Here extracted the 959 names of dishes some names classified by category :

1- SOUPE gratinée soup with l’ onion, soup of vegetables) fish soups, herrings apples with l’ oil, hot sausage Lyons, fond of delicacies, chickens vol-au-vent, snails stuffed, goats heats on salad bed, neck d’ goose stuffed, feulleté with the goat, laminated with the meat, galantine of rabbit, pot, pie, quiche with ham, Lorraine quiche, rabbit rillettes, rillettes d’ goose, brioche sausage, blown with cheese, torta with mushrooms, pot of let us oissons, flight to the wind with morels etc…

2- more complete dishes, more consistent like the pot with fire, the potfuls according to the areas: potful auvergnate, Alsatian potful, Lorraine potful, potful inhabitant of Béarn, Burgundian potful, Champagne potful, Lyons potful, Alsatian boiled chicken, cabbage stuffed, cassoulet, sauerkraut, bouillabaisse, baeckoffe, bourride, sauerkraut of the sea, meat fondue, Savoyard fondue, garbure inhabitant of Béarn, small salted with Toulouse, pot with Basque fire, scraper, tartiflette, tourin périgourdin.

3- certain poultries in dish with sauce: guinea fowl with cabbage, duck with l’ orange, capon of Bresse, rabbit stew, jugged hare to l’ Alsatian, conserve of duck, cock to beer, coq au vin, crystallized duck thigh, duck Parmentier, pigeon to garden peas, stuffed chicken, roasted turkey poult

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

5 – With l’ lamb, sheep: square d’ lamb, shoulder d’ lamb, leg d’ lamb, leg 11 hour old, navarin of sheep, ragout d’ lamb or of sheep, sautée d’ lamb with the Navarrese, saddle d’ lamb, mouse d’ lamb,

6 – With the pig: bombine ardéchoise, square of dimensions of pig, crystallized d’ spine of pig, filet mignon, bulge of pig, small salted with Toulouse, small salted with cabbage, small salted with the lenses, joint of pork,

7 – With calf: calf heart, blanquette of veal, dimensions calf, veal escalope to the cream, or breaded, or cordon-bleu cook, bulge of calf, nice of calf, veal olive, rolled veal, sauté of veal marengo, etc…

8- With the pork-butchery: Andouille of transfers, andouillette sauce mustard, black roll, white roll, brain d’ lamb, chipolatas, foie gras stove, salad gizzards, double fat, cottage pie, braised ham; Vendean ham, knuckle of ham with cabbage, ox language, marrow on bread, feet of pig, feet and packages, pilaf of chicken livers, calf sweetbread, kidneys of calf flambe or with the cream, salad of chicken liver, salad of gizzards, sausage to cabbage, sausage of Toulouse to the lenses, apron of sapper, head D water sauce gribiche or ravigote, tripe with the mode of Caen, flight to the wind with calf sweetbread.

9 – DESSERTS; 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….

10 – PASTRY MAKING, baba with rum, fritter d’ pineapple or of banana, brioche, bugnes, cake with the fruits, cinnamons, Charlotte with the red fruits, slipper with apples, chiboutz, cream puff, flash, been necessary, far Breton, melting for the chocolate, drill black, wafer of the kings, fool, cake with nuts, marrowy with the chocolate, corrugates with sugar, chocolate, kougelhof, linzertorte, meringues, macaroons, cream slice, mocha coffee with the coffee, bread d’ Breton spices, pithiviers, four quarter, nun, savarin with the rum, blown with large – marnier, Alsatian tart, with lemon, lemon meringuée, apple tart, with strawberries etc….

11- Cheeses: Abundance, Beaufort, blue d’ Auvergne, blue of causses, Brie of Meaux, cabecou, Camembert cheese, cantal, chabichous, windfallen wood, goats, county, coulommiers, droppings of chavignol, epoisses, fourme d’ ambert, cheese drainer with the cream, laguiole, livarot, Maroilles cheese, munster, neufchatel, bridge l’ bishop, reblochon, roquefort, holy nectary, salers….

The receipts of the dishes are on the site: www.cuisine-francaise.org 

A to Z, names of Parisian dishes, Paris, French specialities, Parisian typical dishes, Paris, Parisian dishes of the charts small of the restaurants, cooks France. The French cuisine is found in the majority of the breweries and Parisian restaurants.

—this text is translated by Internet Alta Vista. Errors are possible. Thank you to excuse us. The book proposed is translated by professionals of each country without any error. —–

To choose the dishes of the Parisian restaurants, a book – dictionary gathers the Parisian typical dishes and French specialities, by their names and alphabetical letter, lexicon of A to Z, or lexicon by category of dishes.

Editions P. FELOUX –  » PIERRETTE’S GUIDE – What Dish GUIDES To choose? ,

- FIRST Book – dictionary Translated and into PHOTOGRAPHS, five languages are proposed: French-English, French-Spanish, French-German, French-Italian, French.

To buy on the site: www.cuisine-francaise.org to join the users of the whole world. See the comments on the site: www.cuisine-francaise.org.

 Or to buy in FRANCE, in l’ one of many the poinst of sale given, like the tourist offices of the holy Mount Michel, Dinard, Metz, Cannes, Antibes, Fatty,… Parisian bookshops W SMITH, BRENTANOS, fnac and  others which are given on the site : www.cuisine-francaise.org.

Adopted by l’ international school with Ecully in the Rhone, Institute of Mr Paul BOCUSE for his pupils of the whole world, the courses of French cuisine; the book reference of the French cuisine.

959 Names of dishes, and photographs, described by principal food, fast receipt by its mode of preparation and mode of cooking. Ideal memorandum to find the food d’ a receipt without leaving the large recipe book.

The French specialities are:

- the pot with fire (beef, leeks, carrots, cooked in a meat stock) to taste with gherkins and mustard.

- The steak tartare, beef chopped that l’ one eats believed with condiments onions, yellow d’ egg, ketchup, gherkins, mustard, sauce worcestershire.) Some require to cook steak. been useful with chips. and all beef roasted (dimension of ox, thick piece of 5 centimetres,) flap, paved rumsteak,

- Tournedos rossini (thick ox of 6 centimetres been useful with foie gras and a toast)

- the small one salted, (lenses with pigmeat, sausages lenses, it potful

- is containing cabbages, carrots, potatoes, according to its name Alsatian potful, auvergnate, lorainne, Basque, etc… one adds various meats or sausages, and other vegetables (haricot beans, leeks, turnips…)

- French COOKS rabbit stew, (rabbit cooked after a marinade with the red wine and condiments) been useful out of sauce, often been useful with pastes

- Sir Crunches, of ham between two sandwich bread sections, of the bechamel sauce and the Gruyere gratiné on the top,

- Madam Crunches, crunches it Mister with an egg with the dish posed on the top,

- the stuffed snails, the French typical dish the snails are served in their shell after having cooked with the furnace with a joke (butter, garlic and parsley)

- calf sweetbread, the kidneys, the hearts, are meat offals cooked with sauces.

- Seafood, been useful for the majority believed on a  » plateau » (oysters, crawfish, shrimps, moulds, clams, hard shell clams,) bulots cooked been useful with mayonnaise. - - Cheeses: France has so much varieties of cheese qu’ he is said, qu’ French can eat a cheese different the 365 days from l’ year.

moelleux-au-chocolat-guide-de-pierrette

- desserts: (lemon tart, paste broken with the lemon juice and pieces of lemon peel mixed with sugar and eggs. Is often presented with meringue above, is called lemon tart meringué. - All tarts, with apples, or various fruits of season. - Babas with rum, (kind of brioche soaked completely with rums, been useful with whipped cream) - the caramel custards, (blank with eggs and caramel) - the coffee ice creams, (swell of ice coffee with chantilly and coffee) - chocolate mousses, (mixture of yellow d’ eggs, chocolate and cream fraiche) - crèpes with the chocolate, and famous the crèpes suzettes (been useful flamed with the large one – marnier, peels d’ oranges) - pears beautiful – Helene, (pears with ice cream vanilla, and hot chocolate) - profiteroles with the chocolate (paste with cabbages with l’ interior of the ice vanilla, and the hot chocolate been used above) - marrowy for the chocolate (chocolate cake running with l’ interior) etc

will have you the choice in Paris of much of traditional dishes of whole France, (sauerkraut, bouillabaisse, fondues, crèpes Breton etc…)

goods d’ others which are not named in this page….

BUT THAT YOU WILL FIND IN LE » PIERRETTE’S GUIDE  » and on the site of the guide: www.cuisine-francaise.org

Cuisine French,English-French translated,menu translated,French gastronomy, French English, menus ‘restaurants French English, names of dishes translated, English French.

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

 FIRST GUIDE-DICTIONARY of the french gastronomie, french food, IN PHOTOGRAPHS, TRANSLATED by professional translators of each country, into French-English, French-German, French-Spanish, French Italian, of 959 names of dishes of the French CUISINE. Menus of restaurants, dishes typical, traditional dishes, French specialities, translated in the version of French into l’ English. More need other translators, the name of the sought dish is left in French, then translated into English. The names of the dishes are presented by a lexicon of A to Z, or by a lexicon of category of dishes (example: start, soup. … cheeses…) Each dish has a photograph of the dish, a description of the food which composes it, the mode of its preparation, and the mode of cooking.  origin of the French area is noted. 

A format practises pocket, this guide called « PIERRETTE’S GUIDE  » is useful, easy. 276 pages guide you at the restaurant in the research of the dish mécononu. More difficulties to find the words French or English, they are in the book.

Each dish in photographs, teaches you l’ 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 recognize: - names of the dishes d’ entries, 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  To buy on the site on line with safety paypal. With the serious one of  sending, you receive the guide before 5 days in Europe, accompanied  a word of l’ author, and  a gift. Join the many users of the whole world (see the comments on the www.cuisine-francaise.org site) who are happy to have the guide! Find the many sales outlets of the guide in France and to l’ Foreigner (Belgium, Spain) on the www.cuisine-francaise.org site)

L’ Institute of international course of French cuisine Paul BOCUSE bought the guide for the library of its pupils, like l’ institute have this guide in your library. To offer or buy with any amateur of French cuisine, cook of the traditional dishes French, and in love with the French cuisine. The receipt of the guide are on the site: www.cuisine-francaise.org, with the receipts that spangled big bosses of the French cuisine give especially for the site of the Pierrette’s guide.

 GOOD APPETIIT WITH the PIERRETTE’s GUIDE, and the site of French CUISINE www.cuisine-francaise.org

Cook French typical, traditional French Cuisine, French gastronomy, are known in the whole world by Paul Bocuse. Its french school of cuisine, its courses of french cuisine given to Ecully with l’ INSTITUTE PAUL BOCUSE learn the French cuisine. THIS TEXT EAST TRANSLATED BY INTERNET ALTA VISTA. THANK YOU TO EXCUSE US ERRORS. Made like l’ INSTITUTION PAUL BOCUSE, have in your home, the  » GUIDE DE PIERRETTE » First work in photographs on 959 typical, flat dishes traditional, of the French gastronomy. You will have the origin of the typical, flat dishes traditional, of the French specialities with the name of the areas to which they belong. The photographs shows you continuation,  » an apron of sapeur » une » quiche lorraine » a  » baeckenofe » ,  » artichokes with the barigoule »  » a brain of canut »  » a aligot »  » gougères »  » strings picardes » More qu’ question; is what c’ is? the answer is in the  » guide of Pierrette » on the traditional, typical French cuisine of all the French areas. The site: www.cuisine-francaise.org presents to you this book, useful, practical. Its 276 pages, in a pocket format. You l’ carry in your bag. Buy on line on the site with safety paypal. Before 5 days in France, and Europe, you receive it in your residence with a word of l’ author. A gift l’ accompany. One needs compter10 days for the zone apart from the zone Europe.  If you want to know the sales outlets in France and with l’ foreigner in Spain, and Belgium, the addresses are on the site: www.cuisine-francaise.org  On the site you have the lexicon of A to Z of all the names of the 959 dishes (entered, soups, salads, meats, pork-butcheries, meat offals, game, poultries, fish, shellfish, molluscs, vegetables, complete dishes regional, sauces, cheeses, desserts, pastry makings) You also have on the site: www.cuisine-francaise.org two interior pages of the book. Translated into 5 languages (French-English, French-Spanish, French-German, French-Italian) and in a French version, this book is essential for all your visits of the areas of France. Your foreign friends need this book. You can explain in the language of their country, all the traditional, flat dishes typical, and French specialities thanks to the version of their country. More need to seek a dictionary to give the name of the food which composes of the dishes of the French cuisine. French gastronomy n’ more secrecy for you will have. Thanks to the  » GUIDE DE PIERRETTE » the French cuisine will be easy to include/understand and taste. They will thank you for helping them to know the French cuisine. The receipts of the dishes of the guide are on Internet site. Large spangled chefs French give for the site: www.cuisine-francaise.org their receipts. Often visit the site for new receipts. GOOD APPETITE WITH THE  » GUIDE DE PIERRETTE » and FRENCH CUISINE 

 

Christmas purchase, a purchase for Christmas, a purchase of festivals, an original gift, a new book, the first dictionary in photographs of the French cuisine. Translated into 5 versions, this book is the exceptional gift on the French gastronomy. See the site: www.cuisine-francaise.org. Left in May 2008, the spangled French big bosses, BOCUSE, ROBUCHON, have le » guide of Pierrette » .

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

959 dishes are described and in photographs. Learn how to know the typical dishes, the traditional dishes which made the reputation of the French cuisine in the whole world. All the French specialities are in the book, collection, which you seek by alphabetical letter. Visit the site: www.cuisine-francaise.org

 Buy  today and before 3 days you receive the GUIDE in the version of your choice, French, French-English, French-German, French-Spanish, French-Italian. The French origin of the areas is specified. The food which composes the dishes, their mode of preparation, their mode of cooking is explained. 276 pages of dishes in all the categories of French food. The pupils of the schools of French cuisine have the book, reference for our French dishes. LENOTRE, BOCUSE recognize l’ utility of l’ edition d’ such a work.

You wish to buy the book close to on your premise? the site: www.cuisine-francaise.org gives you all the sales outlets in France and with l’ foreigner.

A book with a word of l’ author, order it on the site with safety paypal, www.cuisine-francaise.org

 Receipts of spangled big bosses, they are on the site. www.cuisine-francaise.org regularly of new receipts.

SO LONG ON THE SITE

eating in France with the 1er book french english translated, 959 photos french food of french cuisine, french gastronomy, eating the typical dishes translated english-french. For the visit of the alreas of the France. Dinners, Menus of french retaurant are translated in the 276 pages of the book. Easy, pratical, the pocket book is for you. You have ‘t need book translator, you have the  » Pierrette’s Guide, Restaurant essentials » WHAT DISH TO CHOOSE ? you have in the book 959 names of dishes of  all french alreas. You know the spécialities culinary of all  the France. You can visit the mediterannée, Nice, Cannes, the provence, Paris, Marseille, Bordeaux, les Alpes ….

Buy on line on the web site : www.cuisine-francaise.org  See the 959 photo of the 959 dishes of the french cuisine.

You like the french cuisine, this book is for you. Buy in the web site or in France, the « sales outlets » are in the web site.

Go on in the  french cuisine with the Pierrette’s GUIDE … SOON in the web site : www.cuisine-francaise.org

In the web site you find the recipes of the Pierrette’s Guide, and the famous french chefs !!!

Good appetit with the Pierrette’s guide and the french cuisine.