{"id":3007,"date":"2008-12-19T09:20:34","date_gmt":"2008-12-19T07:20:34","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=3007"},"modified":"2008-12-19T09:20:34","modified_gmt":"2008-12-19T07:20:34","slug":"christmas-idea-present","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/19\/christmas-idea-present\/","title":{"rendered":"christmas Idea pr\u00e9sent"},"content":{"rendered":"<div style=\"padding: 0.6em;\">An original christmas idea present,gift, a book of French cuisine, dictionary translated\u00a0in photo, 959 typical, traditional dishes of the French areas, all the French gastronomy. large spangled chief cooks: Paul BOCUSE, Joel ROBUCHON, Marc VEYRAT and the \u00a0\u00bb GUIDE DE PIERRETTE\u00a0\u00bb ;<\/div>\n<div style=\"padding: 0.6em;\">\u00a0Warning: this text is translated by Internet: Alta Vista. Errors are possible. Thank you to excuse us.<\/div>\n<div style=\"padding: 0.6em;\">\u00a0Buy 276 pages, all the festive dishes of Christmas, Midnight supper, traditional desserts of Christmas, wafer of the kings, desserts of Candlemas, desserts of the areas. Return on the site: <a href=\"http:\/\/www.cuisine-francaise.org\"><strong>www.cuisine-francaise.org<\/strong><\/a>\u00a0to visualize the photographs, and delivers it. All the amateurs of French cuisine, are interested by the FIRST DICTIONARY of the cooked dishes of the French cuisine. You will have the names of the dishes with their photo,\u00a0the origin of their areas, the food which composes them, their mode of preparation and their mode of cooking. 24 soup dishes, 106 dishes d&rsquo; entries, 35 dishes of different salads, 24 dishes at base d&rsquo; eggs, 170 dishes for snails, frogs, fish, shellfish, 79 dishes of poultries and game, 59 dishes with ox, 22 dishes with the pig, 29 dishes with calf, 55 dishes of chacutery, tripe and meat offals, 31 complete dishes regional, 13 dishes of pastes and laugh, 107 vegetable dishes, potatoes, 80 fruit dishes, desserts, cr\u00e8pes, ices, dessert, 84 pastry makings, souffl\u00e9s, 27 kinds of sauces, 28 cheeses of the French areas.<\/div>\n<div style=\"padding: 0.6em;\">\u00a0For the price\u00a0 a meal, or you offer, offer this first book &#8211; collection, dictionary, on the French cuisine, translated into French-English, French-German, French-Spanish, French-Italian, and in its French version. Its lexicon of A to Z is simple d&rsquo; use. Its lexicon by\u00a0 category; food compl\u00e8t your research. A format practises pocket.<\/div>\n<div style=\"padding: 0.6em;\">Has buy on the site with safety paypal, <a href=\"http:\/\/www.cuisine-francaise.org\"><strong>www.cuisine-francaise.org<\/strong><\/a>\u00a0Before 3 days you receive the book with a word of l&rsquo; author, and a useful gift.<\/div>\n<div style=\"padding: 0.6em;\">You find on the <a href=\"http:\/\/www.cuisine-francaise.org\"><strong>www.cuisine-francaise.org<\/strong><\/a>\u00a0site the many sales outlets in France and with l&rsquo; foreigner, like on the fnac.com site.<\/div>\n<div style=\"padding: 0.6em;\">other receipts of stars big bosses, are on the site. Regularly of new receipts are added.<\/div>\n<div style=\"padding: 0.6em;\"><strong>RETURN on the site to make known itself with your friends, and l&rsquo; foreigner<\/strong>, <a href=\"http:\/\/www.cuisine-francaise.org\"><strong>www.cuisine-francaise.org<\/strong><\/a><strong>\u00a0<\/strong><\/div>\n","protected":false},"excerpt":{"rendered":"<p>An original christmas idea present,gift, a book of French cuisine, dictionary translated\u00a0in photo, 959 typical, traditional dishes of the French areas, all the French gastronomy. large spangled chief cooks: Paul BOCUSE, Joel ROBUCHON, Marc VEYRAT and the \u00a0\u00bb GUIDE DE PIERRETTE\u00a0\u00bb ; \u00a0Warning: this text is translated by Internet: Alta Vista. Errors are possible. Thank [&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":[2337,5200,92],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3007"}],"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=3007"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3007\/revisions"}],"predecessor-version":[{"id":3009,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3007\/revisions\/3009"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=3007"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=3007"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=3007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}