{"id":2897,"date":"2008-12-11T22:50:58","date_gmt":"2008-12-11T20:50:58","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2897"},"modified":"2008-12-11T22:51:00","modified_gmt":"2008-12-11T20:51:00","slug":"editions-pierrette-feloux","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/11\/editions-pierrette-feloux\/","title":{"rendered":"editions Pierrette FELOUX"},"content":{"rendered":"<div style=\"padding: 0.6em;\">\u00a0L&rsquo; editor Pierrette FELOUX, editor of the first collection-dictionary, repertory of the dishes of the French cuisine, called \u00a0\u00bb Pierrette&rsquo;s Guide \u00a0\u00bb , in photo with 959 typical dishes translated into English, German, Spanish, Italian, and in his French version. On 276 pages, the dishes are described by food, the mode of preparation and the mode of cooking employed. The more complete receipts are on the site of l&rsquo; editor: <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a>.<\/div>\n<div style=\"padding: 0.6em;\">The LEXICON of the dishes is presented by alphabetical letter, all the French kitchen is explained to easily find the dishes of the menus of the restaurants of whole France and for all the areas to be visited.<\/div>\n<div style=\"padding: 0.6em;\">The editions have a site: www.cuisine-francaise.org to visit the works put on sale on the site, and to find the sales outlets of the books in France and to l&rsquo; Foreigner.<\/div>\n<div style=\"padding: 0.6em;\">\u00a0So long on the site: www.cuisine-francaise.org<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0L&rsquo; editor Pierrette FELOUX, editor of the first collection-dictionary, repertory of the dishes of the French cuisine, called \u00a0\u00bb Pierrette&rsquo;s Guide \u00a0\u00bb , in photo with 959 typical dishes translated into English, German, Spanish, Italian, and in his French version. On 276 pages, the dishes are described by food, the mode of preparation and the [&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":[92],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2897"}],"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=2897"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2897\/revisions"}],"predecessor-version":[{"id":2900,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2897\/revisions\/2900"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2897"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2897"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2897"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}