{"id":1629,"date":"2008-10-31T17:05:36","date_gmt":"2008-10-31T15:05:36","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=1629"},"modified":"2008-10-31T17:10:16","modified_gmt":"2008-10-31T15:10:16","slug":"book-french-gastronomy","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/31\/book-french-gastronomy\/","title":{"rendered":"book, french gastronomy"},"content":{"rendered":"
\"guide_pierrette_en.jpg\"In\u00a0France, Which the French typical dishes? What eats French? French typical food? French traditional dishes? of all the areas of France, find all the French kitchen and the French gastronomy, desserts, cheeses on the guide of Pierrette.<\/div>\n
An extract of the\u00a0index of the 959 dishes described with their photos in the guide on the French cuisine, are given to you :starters, principal dishes of meats, poultries, pork-butchery, meat offals, fish, desserts and pastry. visit : paypal of the guide on the site: www.cuisine-francaise.org <\/a><\/div>\n
find all the receipts of the gastronomical specialities of the dishes named in the guide by their number and page. Thus you only will benefit from the receipt. In complement of the French spangled chiefs give on the site: www.cuisine-francaise.org<\/a> their personal receipts.<\/div>\n
Often come to visit this site you will be able to carry out French typical receipts.<\/div>\n
Here traditional dishes according to the starters, principal dishes, desserts, of the French areas;<\/div>\n
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\"gratinee-au-beaufort-436-du-guide-de-pierrette\"<\/a><\/dt>\n
gratinee-au-beaufort-436-du-guide-de-pierrette<\/dd>\n<\/dl>\n<\/div>\n
in this moment in autumn, the dishes\u00a0starters are soups (gratin\u00e9e 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, feullet\u00e9 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\u2026 in principal, more complete dishes, more consistent dish like the pot with fire, the potfuls according to the areas: potful auvergnate, Alsatian potful, Lorraine potful, potful inhabitant of B\u00e9arn, 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 of B\u00e9arn, small salted with Toulouse, pot with Basque fire, scraper, tartiflette, tourin p\u00e9rigourdin.<\/div>\n
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\"poulet-de-bresse-aux-morilles-683-du-guide-de-pierrette\"<\/a><\/dt>\n
poulet-de-bresse-aux-morilles-683-du-guide-de-pierrette<\/dd>\n<\/dl>\n<\/div>\n
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 …..<\/div>\n
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\"cote-de-boeuf-210-dans-le-guide\"<\/a><\/dt>\n
cote-de-boeuf-210-dans-le-guide<\/dd>\n<\/dl>\n<\/div>\n
The dishes French specialities: flap with l’ shallot, Burgundian beefsteak fried, beouf, beef stew, stewed beef with carrots, carbonnade,\u00a0chateaubriant, stew inhabitant of B\u00e9arn, 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,<\/div>\n
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\"carre-d'agneau-140-du-guide-de-pierrette\"<\/a>

carre-d<\/p><\/div>\n

\u00a0With 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, saut\u00e9e d’ lamb with the Navarrese, saddle d’ lamb, mouse d’ lamb, With the pig: bombine ard\u00e9choise, 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,<\/p><\/div>\n

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\"blanquette-de-veau-72-du-guide-de-pierrette\"<\/a><\/dt>\n
blanquette-de-veau-72-du-guide-de-pierrette<\/dd>\n<\/dl>\n<\/div>\n
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, saut\u00e9 of veal marengo, etc\u2026<\/div>\n
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\"pieds-et-paquets-628-guide-de-pierrette\"<\/a><\/dt>\n
pieds-et-paquets-628-guide-de-pierrette<\/dd>\n<\/dl>\n<\/div>\n
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, calf’s head sauce gribiche or ravigote, tripe with the mode of Caen, flight to the wind with calf sweetbread.<\/div>\n
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\"baba-au-rhum-40-du-guide-de-pierrette\"<\/a><\/dt>\n
baba-au-rhum-40-du-guide-de-pierrette<\/dd>\n<\/dl>\n<\/div>\n
DESSERTS; Bananas flambe aurhum, 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, cr\u00e8pes sweetened, with the chocolate, blazes with the apple-brandy, cr\u00e8pes 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\u2026. 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 meringu\u00e9e, apple tart, with strawberries etc\u2026.<\/div>\n
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\"crotin-de-chavignol-919-du-guide-de-pierrette\"<\/a><\/dt>\n
crotin-de-chavignol-919-du-guide-de-pierrette<\/dd>\n<\/dl>\n<\/div>\n
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\u2026.<\/div>\n
You do not know all these names of dishes? you do not know l’ origin of the French area? please learn their ingredients?<\/div>\n
Please know the fast receipt? You to want to see the photograph of the cooked dish? only the guide of PIERRETTE , first guide of the French gastronomy will help you, translates into French-English, French-German, French-Spanish, French-Italian, and the French version. You will be able to choose with facility all the dishes of the charts of the restaurants in Frrance, all the receipts suggested on the site: www.cuisine-francaise.org<\/a>,<\/div>\n
visit the index of disches :http:\/\/www.cuisine-francaise.org\/pdf\/plats-francais.pdf<\/div>\n
visit the pages: http:\/\/www.cuisine-francaise.org\/pdf\/description-en.pdf<\/a><\/div>\n
\u00a0<\/div>\n
\"moelleux-au-chocolat-518-du-guide-de-pierrette\"<\/a>

moelleux-au-chocolat-518-du-guide-de-pierrette<\/p><\/div>\n

and French\u00a0cuisine n’ will have more secrecies for you.<\/p>\n

\u00a0With table! and good tasting of the French\u00a0cuisine \u00a0with the guide with you!<\/div>\n
This collection, lexicon and dictionary of the French dishes, by alphabetical letter are easy d’ use. All the names of the dishes are in French, and translates then in the selected language. Buy like very many English, American, Canadian, Australian, Belgian, Japanese, Chinese, German, Belgian, Scot, Irish, French, Spanish, Italian who uses the guide for their visit and their voyage in France.<\/div>\n
\u00a0While buying on the site: www.cuisine-francaise.org<\/a> l’ author will dedicate with your name the book, you will receive it before 7 days after your payment with paypal. You will not regret your purchase, you will have all the dishes of all the restaurants of France. You will not be disappointed any more d’ a ordered dish, your choice is easy with the guide of Pierrette. So long on the site: www.cuisine-fran\u00e7aise.org<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

In\u00a0France, Which the French typical dishes? What eats French? French typical food? French traditional dishes? of all the areas of France, find all the French kitchen and the French gastronomy, desserts, cheeses on the guide of Pierrette. An extract of the\u00a0index of the 959 dishes described with their photos in the guide on the French […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[3,12],"tags":[5187],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1629"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=1629"}],"version-history":[{"count":5,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1629\/revisions"}],"predecessor-version":[{"id":1642,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1629\/revisions\/1642"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=1629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=1629"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=1629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}