{"id":2396,"date":"2008-11-17T18:24:45","date_gmt":"2008-11-17T16:24:45","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2396"},"modified":"2008-11-17T18:24:45","modified_gmt":"2008-11-17T16:24:45","slug":"dictionary-of-gastronomy","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/17\/dictionary-of-gastronomy\/","title":{"rendered":"Dictionary of gastronomy."},"content":{"rendered":"
The first dictionary of A to Z of French gastronomy in photos, 959 dishes of the French\u00a0cuisine to discover, dishes of the typical gastronomy, traditional gastronomy, specialities of the French areas. To know the names of all the dishes of the French areas.<\/div>\n
\u00a0Easy to know by the photo and the definition of the food which composes the dishes. France is a large cheese plate, a variety of dishes which made the world famous of the French cuisine, and our wines, champagnes, cognac\u2026 are envied to us.<\/div>\n
A baeckoff\u00a0 what it is? of which area this dish is it originating? and a bouillabaisse ?\u00a0 what it’ is? A garbure? and a carbonnade? Benefit from the exit from this 1st dictionary-guide-of the French dishes to know them and learn them.<\/div>\n
Go on the site: www.cuisine-francaise.org<\/a><\/div>\n
\u00a0You can l’ to buy on the site with paypal, you will receive the dedicated guide. You can consult the list of the many stores, bookshops, fnac.com, tourist offices, and with l’ foreigner with House from FRANCE, in Madrid, Barcelona, and in Brussels.<\/div>\n
\u00a0The lexicons are presented in first part by alphabetical letter. Then by category of dishes ‘ (meats, fish,\u2026. desserts\u2026.) Everyone likes the French cuisine.<\/div>\n
Find the pleasure of offering to you or\u00a0 to offer to your friends, this dictionary. All those which like to eat will be happy possession of their deliver-guide-dictionary of the French kitchen.<\/div>\n
Joel ROBUCHON, Marc VEYRAT, approved l’ idea of the guide especially translated into 5 languages. (French, French-English, French-German, French-Spanish, French-Italian) Alain DUCASSE as our spangled big bosses wish to return to a true blanquette of veal, true a calf’s head sauce gribiche, a true cassoulet\u2026 to give again l’ brand image of the French kitchen that l’ one forgets a little with fast-food industry\u2026 and the fast food!!<\/div>\n
Appreciate the 276 pages, taste by the photograph, the dish which you do not know yet.<\/div>\n
And why not go in the area of the dish concerned? an idea of French gastronomical weekend.<\/div>\n
Find all the receipts which arrive regularly on the site: www.cuisine-francaise.org The spangled big bosses come to give their receipts on the site.<\/div>\n
GOOD APPETITE WITH THE FRENCH CUISINE AND THE GUIDE OF PIERRETTE !!<\/div>\n","protected":false},"excerpt":{"rendered":"

The first dictionary of A to Z of French gastronomy in photos, 959 dishes of the French\u00a0cuisine to discover, dishes of the typical gastronomy, traditional gastronomy, specialities of the French areas. To know the names of all the dishes of the French areas. \u00a0Easy to know by the photo and the definition of the food […]<\/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":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2396"}],"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=2396"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2396\/revisions"}],"predecessor-version":[{"id":2398,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2396\/revisions\/2398"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2396"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2396"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2396"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}