{"id":2411,"date":"2008-11-17T19:02:52","date_gmt":"2008-11-17T17:02:52","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2411"},"modified":"2008-11-17T19:02:52","modified_gmt":"2008-11-17T17:02:52","slug":"dictionary-french-english-of-the-french-cuisine","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/17\/dictionary-french-english-of-the-french-cuisine\/","title":{"rendered":"dictionary french-english of the French cuisine"},"content":{"rendered":"<div style=\"padding: 0.6em;\">Dictionary of the French cuisine\u00a0with all the names of the French dishes of whole France. All the French areas have their typical dish, traditional dish, it&rsquo; it will be easy to find with the Dictionary of the French cuisine.<\/div>\n<div style=\"padding: 0.6em;\">The Lexicon of A to Z of the presentation of the names of the French dishes or with the lexicon by category of food: meats, fish, game, poultries, mushrooms, salads, soups, pork-butchery, meat offals, entries, vegetables, complete dishes of the French areas, ices, dessert, desserts, pastry making.<\/div>\n<div style=\"padding: 0.6em;\">What is this\u00a0a Paris Brest? A truffade? a braised meat? a side bagnat? a tart flambe? a baeckoff? a Kugelhopf? a poutin? a carbonnade? a German holy soup? a tournedos rossini? of which food composents potfuls of our areas? The traditional boiled chicken? The pot with fire? The Savoyard fondue, which cheeses? \u2026<\/div>\n<div style=\"padding: 0.6em;\">A set of riddles, not each French cannot say qu&rsquo; he knows the 959 dishes of the deliver-dictionary of Pierrette. Appointment on the site: <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a> you can buy with paypal on the site and l&rsquo; author will especially dedicate for you the book.<\/div>\n<div style=\"padding: 0.6em;\">Or look at the sales outlet nearest to on your premise. Fnac.com proposes it too to you. A receipt to be remade, Zut it&rsquo;s&rsquo; forgot the ingredients, the book is there, not need to bring out the large recipe book, all the ingredients are recalled in the description of the dish.<\/div>\n<div style=\"padding: 0.6em;\">For the grass cooks, cooks of Sunday, a dictionary which puts in appetite, which gives ideas of meal. Foreign friends who like the French kitchen, how to explain the kidneys flambe to them, chickens vol-au-vent with l&rsquo; old? calf sweetbread them?<\/div>\n<div style=\"padding: 0.6em;\">In premium, the big bosses Joel ROBUCHON, Marc VEYRAT, approved the guide, MICHALAK, and other spangled big bosses give receipts regularly to be put on the site. So long on the site: <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a><\/div>\n<div style=\"padding: 0.6em;\">\u00a0<strong>GOOD APPETITE WITH THE GUIDE OF PIERRETTE AND THE FRENCH CUISINE !! <\/strong><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Dictionary of the French cuisine\u00a0with all the names of the French dishes of whole France. All the French areas have their typical dish, traditional dish, it&rsquo; it will be easy to find with the Dictionary of the French cuisine. The Lexicon of A to Z of the presentation of the names of the French dishes [&hellip;]<\/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\/2411"}],"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=2411"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2411\/revisions"}],"predecessor-version":[{"id":2413,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2411\/revisions\/2413"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2411"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}