Cuisine Française

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with PIERRETTE S ALL FRENCH FOOD COOK .english BOOK to  cooking traditional french food to france all countries gastronomy, 1er cook and 1er book dictionary french english with 959 pictures – and lexique to A à Z names to french food and -  lexique all category .(starts, soups, meals, fish, vegetables, cheese, pan, desserts, pastries, cakes, pancakes …..

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  Pierrette’s boutique Pierrette has selected 956 authentic and typical dishes from French food areas , specialities and desserts from  French cuisine . Pierrette’s guide cookbook which has been approved by Joel Robuchon , Marc Veyrat and which is being used in catering schools Paul Bocuse , Ferrandi in Paris, Cordon Bleu in the world, is available on the website; the booklet of recipes can be offered or sold separately . on the website www.french.food.biz  or other website to .amazon. or .fnac., ; the booklet of recipes can be offered or sold separately on the website of pierrette’s guide : www.french.food.biz

A  great  present for know  959 french foods in the france, what eat, what meals in the france and a help with pictures for the french restaurant,  foods, meals to french restaurant, help for the menu and the eat of french restaurant, dishes typical, specialty of France.  ( offered cookbook french food 100 recipes on the web site : www.french-food.biz (Before 5 days you receive the PIERRETTE’S GUIDE personalized gifts at home)

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•              A great travel companion

•              An indispensable aid to  the home chef trying to use a French cookbook

•              An original and useful corporate gift

•              A reference book to  cooking schools 

The A-Z of French Food is recommended by AA City Guide, Paris.

Discounts and book covers customized with a corporate logo are available to  quantity orders. To  futher into mation,

. 

The first descriptive food French-English dictionary of cuisine french cuisine french  gastronomic terms of cuisine french cuisine french  gastronomic terms, Menu cuisine french cuisine french  decoder and guide to French food gastronomy,   guide and culture, The A-Z of French Food  invites you into the world of French “art de vivre”.

ELEGANT AND EASY-TO-USE. Slim and with a flexible cover that makes it easy to slip into pocket or purse, “The A-Z of French Food” is the handiest portable French-to-English food and wine dictionary. To mat 23×13 cm

ARTICLES and PAGES of web site www.french.food.biz  :

don’t  read its only to  google, thank you. Going to website :  www.french.food.biz and website french english  www.cuisine-french.org/en

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PIERRETTE S GUIDE DICTIONARY GUIDE RESTAURANT ESSENTIALS 959 FOOD FRENCH and 959 PICTURES for food french guide for all countries france recipes recipes cooking france with PIERRETTE S GUIDE  cookbook 276 pages for food french, web site cooking recipes :  www.french.food.biz, and french cuisine cooking recipes : www.cuisine-francaise.org/en

 cooking french cuisine with PIERRETTE S GUIDE DICTIONARY GUIDE RECIPES,book food french menu restaurant to france, cuisine french to france, english cookbook, eat  food specialties from french cooking recipes, Paris, Marseille, provence,  Riviera, alsacia, Normandy, bretagna, Bordeaux, for cooking French with COOKBOOK for cookery english dictionary, english translation for cookery    recipes  o food dordogne, for cooking cuisine French, website for cooking recipes french, The A-Z of French Food . The A-Z of French Food is :

•              A great travel companion

•              An indispensable aid for the home chef trying to use a French cookbook

•              An original and useful corporate gift

•              A reference book for cooking schools 

The A-Z of French Food is recommended by AA City Guide, Paris.

Discounts and book covers customized with a corporate logo are available for quantity orders. For futher information,

. 

The first descriptive food French-English dictionary of food french gastronomic terms of food french gastronomic terms, Menu food french decoder and guide to French food gastronomy,   guide and culture, The A-Z of French Food  invites you into the world of French “art de vivre”.

ELEGANT AND EASY-TO-USE. Slim and with a flexible cover that makes it easy to slip into pocket or purse, “The A-Z of French Food” is the handiest portable French-to-English food and wine dictionary. Format 23×13 cm

ARTICLES and PAGES of web site www.french.food.biz  :

don’t  read its only for google, thank you. Going to website :  www.french.food.biz and website french english  www.cuisine-french.org/en

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ARTICLES and PAGES of web site www.french.food.biz  :

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crepe recipe,dessert, crepe of France,dessert crepe britany, cooking french crepe dessert, french recipe  dessert of crepe, cooking dessert crepe, french cook crepe,   cookbook PIERRETTES GUIDE, Pierrette has selected 956 authentic and typical dishes from French areas , specialty and dessert from  French cuisine . Pierrette’s guidebook which has been approved by Joel Robuchon , Marc Veyrat and which is being used in catering schools Paul Bocuse , Ferrandi in Paris, Cordon Bleu in the world, is available on the website; the booklet of recipes can be offered or sold separately www.cuisine-francaise.org 

french crepe PIERRETTE'S GUIDE

N° 245 PIERRETTE’S GUIDE ,  PATE A CREPE, basic Crepe Batter Recipe. Use this for any crepe making. 

INGREDIENTS :

200 gr [7 oz] flour / 1 egg /

 1/2 liter [17 fl oz] milk /

25 gr [1 oz] melted butter /

2 pinches salt , for sweet crepes, I like to add 3 Tablespoons sugar and 1 Tablespoon of rum.

METHOD :

Put the flour, salt (and sugar) in a salad bowl, dip a shaft and put the (whole) egg in. Turn with a wooden spoon and add the melted butter. Turn gently until you have incorporated all the flour (add some milk if you need but just enough). Now that the batter is soft but not liquid you have to turn very sharply so as to eliminate the lumps and obtain an homogeneous mixture. Finish pouring the milk slowly while turning.Leave the batter for at least one hour before cooking.

TO PREPARE :

 Turn the batter. Heat a non-stick pan, put a light knod of butter in (swirl the pan to distribute the melting butter ; the pan must be hot enough to hear the butter fry but not too hot for the butter must not get brown !), pour a small laddle of batter on the pan while swirling it to distribute the batter evenly (this is the important trick !). Don’t forget crepes must be very thin ! Cook until golden brown, turn the crepe upside down and cook the other side the same way. Put it in a large plate, stuff it and fold it into 4, or roll it. Do that again for each crepe.

 A to Z of gastronomy of France,French gastronomy in the guide-dictionary  » PIERRETTE’S GUIDE  » with the french editions P. FELOUX, title «  WHAT DISH TO CHOOSE ? French gastronomy, cooking of france or french cooks,french cuisine.

—– This text translated by Internet has errors. Thank you to excuse us. The sold book is translated by professionals without any error. —-

With this guide-deliver-dictionary the French gastronomy of the menus of the dinners of restaurants of France will be easy for you. The names of the French dishes are kept in French before d’ to be translated. 959 names by a lexicon of A to Z, or by a lexicon by category of dishes.

What is ? a blanquette of veal, a double fat, tripe with the mode of Caen, tartiflette, apron of sapper, potful auvergnate, Champagne potful, baeckeoffe, cotriade, carbonade, tourin périgourdin, Picardy string, stewed beef with carrots, carding brushes, feet of pig to the co. menehoud, Brest bets, savarin, tart boudaloue, chibouzt, fool??

all the answers are in the PIERRETTE’S guide More difficulties to try to taste a dish than you do not know.

The photograph, the names of food, cooking are indicated. You order your dish by looking it in the deliver-guide-dictionary. More need for translator, more difficulties to include/understand the varieties of the French gastronomy.

First guide translated into 5 languages, English, German, Italian, Spanish, French. You carry this guide with you, his pocket format allows you l’ to use with each visit of the areas of France.

origin of the dishes is indicated with its French area. Visit the www.cuisine-francaise.org site for:

• to see the pages of the deliver-guide,
• to look at the photographs of the book,
• to see the lexicon of the 959 names of the dishes
• to see the comments of the users of the whole world who bought the guide on the site,
• to buy on line on the site with safety paypal, the guide in the version of your choice.
• You receive before 5 days in Europe the guide with a word of l’ author and a small present.
• the House of France in Belgium and Spain, sell the guide, their addresses are on the site.
• You have the addresses of the many sales outlets in France, bookshops, tourist offices, fnac, which sell the guide.
• In England, Germany, New York, Ireland, French tourism government give the folders of presentation of the guide to order it on the site.
• You can test the receipts of COOK of the dishes of the guide, they are on the site: www.cuisine-francaise.org. other receipts of French spangled chiefs give their receipts on the site. To often visit.

So long on the www.cuisine-francaise.org site, and good appetite with the PIERRETTE’s guide.

dishes of the french cook, food of the French cook, lesson of French cook, receipts of French cook, french cook with the origin of the areas and by names of dishes in a collection of 959 dishes.

———this text is translated by Internet with errors, thank you to excuse us. The book of the  » guide pierrette » is translated by professionals of each country, without any error. —–

A lexicon of A to Z, and 959 names of dishes, at l’ editor P. FELOUX:

the First guide-dictionary in Photographs translates into: French, French-English, French-Spanish, French-German, French-Italian.

«  PIERRETTE ‘S GUIDE  » WHICH DISH TO CHOOSE? French cuisine.

 

 

 

 

 

This dictionnary is intended:

 

- With the visitors of English language, Spanish, German, Italian who not need a translator to include/understand the dishes of the menus of the dinners of the French restaurants.

In this book guide-dictionary, with the pocket format, you have the name of the French dish, then translated, the name of food of the dish, and its mode of preparation and cooking.

You carry with you with each meal the guide dictionary for better choosing your dinner. More need for translator, the photograph puts to you in appetite, you see the dish which you will eat.

This book conquered Maison of France,French tourisme gouvernement to london, new york, Irlande …. under the Minister for French tourism, which sells the  » pierrette’s guide in Belgium in Brussels, and Spain in Madrid and Barcelona. In franc, sales outlets of the bookshops which sell  » the pierrette’s guide  » their addresses have on the site: www.cuisine-francaise.org.

You can order on line on the site: www.cuisine-francaise.org with a protected payment paypal, and under 5 days you receive the Pierrette’s guide dictionary , with a word of the author, and a small present. The comments of the users of the whole world are on the site: www.cuisine-francaise.org with  » commentaires »

Come to visit the www.cuisine-francaise.org site and to test the receipts of the dishes of the pierrette’s guide , and the receipts of French spangled big bosses.

SO LONG WITH the PIERRETTE’S GUIDE TO the HAND, and the RECEIPTS OF FRENCH CUISINE on the site: www.cuisine-francaise.org

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