{"id":3143,"date":"2009-01-03T11:56:24","date_gmt":"2009-01-03T09:56:24","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=3143"},"modified":"2009-01-03T11:56:24","modified_gmt":"2009-01-03T09:56:24","slug":"cook-french-typical","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/03\/cook-french-typical\/","title":{"rendered":"Cook French typical"},"content":{"rendered":"
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Cook French typical, traditional French Cuisine, French gastronomy, are known in the whole world by Paul Bocuse. Its french school of cuisine, its courses of french cuisine given to Ecully with l’ INSTITUTE PAUL BOCUSE learn the French cuisine.<\/div>\n
THIS TEXT EAST TRANSLATED BY INTERNET ALTA VISTA. THANK YOU TO EXCUSE US ERRORS.<\/div>\n
Made like l’ INSTITUTION PAUL BOCUSE, have in your home, the \u00a0\u00bb GUIDE DE PIERRETTE\u00a0\u00bb First work in photographs on 959 typical, flat dishes traditional, of the French gastronomy. You will have the origin of the typical, flat dishes traditional, of the French specialities with the name of the areas to which they belong.<\/div>\n
The photographs shows you continuation, \u00a0\u00bb an apron of sapeur\u00a0\u00bb une\u00a0\u00bb quiche lorraine\u00a0\u00bb a \u00a0\u00bb baeckenofe\u00a0\u00bb , \u00a0\u00bb artichokes with the barigoule\u00a0\u00bb \u00a0\u00bb a brain of canut\u00a0\u00bb \u00a0\u00bb a aligot\u00a0\u00bb \u00a0\u00bb goug\u00e8res\u00a0\u00bb \u00a0\u00bb strings picardes\u00a0\u00bb More qu’ question; is what c’ is?<\/div>\n
the answer is in the \u00a0\u00bb guide of Pierrette\u00a0\u00bb on the traditional, typical French\u00a0cuisine of all the French areas. The site: www.cuisine-francaise.org<\/a>\u00a0presents to you this book, useful, practical. Its 276 pages, in a pocket format.<\/div>\n
You l’ carry in your bag. Buy on line on the site with safety paypal. Before 5 days in France, and Europe, you receive it in your residence with a word of l’ author. A gift l’ accompany. One needs compter10 days for the zone apart from the zone Europe.<\/div>\n
\u00a0If you want to know the sales outlets in France and with l’ foreigner in Spain, and Belgium, the addresses are on the site: www.cuisine-francaise.org<\/a><\/div>\n
\u00a0On the site you have the lexicon of A to Z of all the names of the 959 dishes (entered, soups, salads, meats, pork-butcheries, meat offals, game, poultries, fish, shellfish, molluscs, vegetables, complete dishes regional, sauces, cheeses, desserts, pastry makings) You also have on the site: www.cuisine-francaise.org<\/a>\u00a0two interior pages of the book.<\/div>\n
Translated into 5 languages (French-English, French-Spanish, French-German, French-Italian) and in a French version, this book is essential for all your visits of the areas of France. Your foreign friends need this book. You can explain in the language of their country, all the traditional, flat dishes typical, and French specialities thanks to the version of their country.<\/div>\n
More need to seek a dictionary to give the name of the food which composes of the dishes of the French cuisine. French gastronomy n’ more secrecy for you will have.<\/div>\n
Thanks to the \u00a0\u00bb GUIDE DE PIERRETTE\u00a0\u00bb the French\u00a0cuisine will be easy to include\/understand and taste. They will thank you for helping them to know the French cuisine. The receipts of the dishes of the guide are on Internet site.<\/div>\n
Large spangled chefs French give for the site: www.cuisine-francaise.org<\/a>\u00a0their receipts.<\/div>\n
Often visit the site for new receipts. GOOD APPETITE WITH THE \u00a0\u00bb GUIDE DE PIERRETTE\u00a0\u00bb and FRENCH CUISINE\u00a0<\/div>\n

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Cook French typical, traditional French Cuisine, French gastronomy, are known in the whole world by Paul Bocuse. Its french school of cuisine, its courses of french cuisine given to Ecully with l’ INSTITUTE PAUL BOCUSE learn the French cuisine. THIS TEXT EAST TRANSLATED BY INTERNET ALTA VISTA. THANK YOU TO EXCUSE US ERRORS. Made like […]<\/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":[2081,1325,852],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3143"}],"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=3143"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3143\/revisions"}],"predecessor-version":[{"id":3145,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3143\/revisions\/3145"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=3143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=3143"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=3143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}