{"id":2582,"date":"2008-11-22T11:26:26","date_gmt":"2008-11-22T09:26:26","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2582"},"modified":"2008-11-22T11:26:26","modified_gmt":"2008-11-22T09:26:26","slug":"french-cuisine-cuisine-of-france","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/22\/french-cuisine-cuisine-of-france\/","title":{"rendered":"french cuisine, cuisine of france"},"content":{"rendered":"
French\u00a0Food, French\u00a0cuisine in photo, French Gastronomy, Dictionary on the French\u00a0cuisine translates typical, traditional French Dishes French areas. You find in the lexicon all the names of the dishes and of food of A to Z. Their definition, the name of the food which is in the 959 dishes of the dictionary. Their mode of cooking, and their photo.<\/div>\n
\u00a0Some names are given in this article after these some lines. You have 959 names of dishes and photographs in the dictionary-guide of \u00a0\u00bb Pierrette\u00a0\u00bb , translated into French, French-English, French-German, French-Spanish, French-Italian.<\/div>\n
Some photographs on the site: www.cuisine-francaise.org<\/strong><\/span>, choose your flag to read the site. Delivers it interests you? you want l’ to buy on line with l’ author?<\/div>\n
\u00a0GO ON the SITE\/www.cuisine-francaise.org<\/strong><\/span>. You want a safety of payment? The GUIDE s’ buys with PAYPAL, You want it quickly? in 3 days you can l’ to have, time of the post office but the post office can go jusqu’ at 7 maximum days. The cost d’ sending that you pay is that of the time d’ fast arrival of the letters.<\/div>\n
\u00a0SOME NAMES OF DISHES THAT YOU WILL EAT EVERYWHERE IN FRANCE,<\/span> and which you have in the guide-dictionary:<\/div>\n
steak fried, conserve of duck, steak tartare, paved rumsteak, foie gras, breaded escalope, escalope with the cream, plate of seafood, rib steak merchant of wines, crunches Sir, crunches Madam, salad of potatoes and herring nets with l’ oil, the plate miller, the roasted plate, the snails, blanquette of veal, andouillette, cottage pie, kidneys, calf’s head, tripe, chickens vol-au-vent, a sauerkraut, sauerkraut of the sea,<\/div>\n
\u00a0AND ALSO: fish, shellfish<\/span> of roasted salmon, the mussels marine, nuts of saint Jacques, ray with butter, pike quenelles, salmon Tartar, smoked salmon, etc\u2026<\/div>\n
\u00a0poultry, rabbit:<\/span> stew of rabbit, rabbit hunter, steaklet of duck, turkey roll, pigeon to garden peas, guinea fowl with cabbage, basquaise chicken, roasted turkey poult, etc\u2026 with ox: flap with l’ shallot, slice of bread of marrow,\u2026. basic<\/div>\n
cheeses<\/span>: Camembert cheese, those with goat’s milk: rocamadour, droppings of chavignol, chabichous, those with the cow’s milk: cantal, holy nectary, county, coulommiers and d’ others like the roquefort, blue d’ Auvergne, fourme d’ ambert\u2026<\/div>\n
\u00a0in the desserts<\/span>: Tatin, caramel custard, cream-coloured burned, coffee liegois, chocolate liegois, clafoutis in summer, cr\u00e8pes with the chocolate, sugar, the cr\u00e8pes suzette, the strawberries, raspberries in summer with the whipped cream or sugar, l’ floating island, chocolate mousse, me nougfat frozen, the mystery, pear beautiful Helene, profiteroles with the chocolate, the baba with rum, the fritters d’ pineapple or with banana, cream puff, drill black, waffles, the cream slice, the marrowy one with the chocolate, the Brest bets, the souffl\u00e9 with large – marnier, the lemon tart, the lemon tart meringu\u00e9e, tart with pears, apple tart. Impossible to know all these names of dishes.<\/div>\n
\u00a0Questions<\/strong><\/span>: Which food composes Paris Brest? The mystery? Cr\u00e8pes Suzettes which difference with the cr\u00e8pe with sugar? as much question, as many answers in the guide-dictionary. Very practical, and light, its pocket format allows you l’ to have with you at the restaurant. This book is your companion, your translator. The photographs give you desire for eating the French dishes. Lastly, the first book useful and easy to carry for your dinners at the restaurant. No the difficulty to speak with the restorer, the book is translated.<\/div>\n
Reconsider the www.cuisine-francaise.org<\/strong><\/span> site, take time to look at \u00a0\u00bb the lexicon of the 959 plats\u00a0\u00bb http:\/\/www.cuisine-francaise.org\/pdf\/plats-francais.pdf. <\/span>Photographs by d’ category; food. You will be content d’ to buy the FIRST GUIDE DICTIONARY TRANSLATED INTO PHOTOGRAPHS. <\/strong><\/span><\/div>\n
You do not want to buy on Internet, to find the sales outlets in France and with l’ \u00e9tanger: http:\/\/www.cuisine-francaise.org\/blog\/points-de-vente\/en<\/span>. You can order it in all bookshops of France with 10 d’ days; makes an attempt, or on fnac.com<\/span> with a 10 d’ days deadline; makes an attempt.<\/div>\n
So long, on the site: www.cuisine-francaise.org<\/strong><\/span> each week of the new receipts are added. The French spangled big bosses give also their receipts.<\/div>\n
Addresses from restaurant in Paris to eat the typical dishes, go: http:\/\/www.cuisine-francaise.org\/blog\/wp-admin\/post.php?action=edit&post=2237<\/span><\/a><\/div>\n
\u00a0GOOD APPETITE WITH THE GUIDE AND THE FRENCH CUISINE !!! <\/strong><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

French\u00a0Food, French\u00a0cuisine in photo, French Gastronomy, Dictionary on the French\u00a0cuisine translates typical, traditional French Dishes French areas. You find in the lexicon all the names of the dishes and of food of A to Z. Their definition, the name of the food which is in the 959 dishes of the dictionary. Their mode of cooking, […]<\/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":[5200,92,74],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2582"}],"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=2582"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2582\/revisions"}],"predecessor-version":[{"id":2584,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2582\/revisions\/2584"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2582"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}