{"id":339,"date":"2008-10-09T17:07:51","date_gmt":"2008-10-09T15:07:51","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=339"},"modified":"2008-10-09T18:25:13","modified_gmt":"2008-10-09T16:25:13","slug":"baeckoffa","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/09\/baeckoffa\/","title":{"rendered":"Baeckoffa,"},"content":{"rendered":"<div><strong><span style=\"font-size: medium;\"><\/p>\n<div><strong><\/strong><\/div>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p><\/span><\/strong><\/p>\n<div><strong><span style=\"font-size: medium;\"><\/p>\n<div><strong><\/strong><\/div>\n<p>\u00a0<\/p>\n<p><\/span><\/strong><\/p>\n<div><strong><span style=\"font-size: medium;\"><\/p>\n<div><strong><\/strong><\/div>\n<p><\/span><\/strong><\/div>\n<p><strong><span style=\"font-size: medium;\"><strong><span style=\"font-size: medium;\"><\/p>\n<div id=\"attachment_341\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/baeckoff2.jpg\" rel=\"lightbox[339]\"><img aria-describedby=\"caption-attachment-341\" loading=\"lazy\" class=\"size-medium wp-image-341\" title=\"baeckoffe\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/baeckoff2-300x225.jpg\" alt=\"baeckoffe du guide de pierrette\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/baeckoff2-300x225.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/baeckoff2.jpg 373w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-341\" class=\"wp-caption-text\">baeckoffe du guide de pierrette<\/p><\/div>\n<p style=\"padding: 0.6em;\">Baeckoffa: pork, mutton, beef, potatoes, onions, garlic, white wine, bay leaf, thyme, baked in layers after marinating overnight. Which region does it come from<\/p>\n<p><strong><font style=\"font-size: medium;\" size=\"4\"><strong><font style=\"font-size: medium;\" size=\"4\"><\/p>\n<p style=\"padding: 0.6em;\">\u00a0<\/p>\n<p><\/font><\/strong><\/font><\/strong><\/span><\/p>\n<p style=\"padding: 0.6em;\">\u00a0<\/p>\n<p><\/strong><\/span><\/p>\n<p style=\"padding: 0.6em;\">\u00a0<\/p>\n<p><\/strong>\u00a0<a rel=\"lightbox\" href=\"\/blog\/wp-content\/uploads\/guide_pierrette_en.jpg\"><img loading=\"lazy\" style=\"position: 0px 0px 0px 0px\" title=\"guide_pierrette_en.jpg\" src=\"\/blog\/wp-content\/uploads\/.thumbs\/.guide_pierrette_en.jpg\" border=\"0\" alt=\"guide_pierrette_en.jpg\" width=\"59\" height=\"100\" align=\"left\" \/><\/a>you will know it with the guide of Pierrette.<\/p>\n<div style=\"padding: 0.6em;\">\n<div style=\"padding: 0.6em;\">\u00a0for the price d&rsquo; a menu, know 959 dishes of the French kitchen, dishes typical, regional dishes, French specialities. How to choose its menu in France? C&rsquo; is very easy with the book of Pebble! Easily choose your menu with the lexicon by alphabetical letter, in all the French restaurants with this book which will give you l&rsquo; origin of the typical, flat dishes regional, specialities French. Keep the French menus to avoid the bad translations. You will know all about the composition of the dish, its principal ingredients, its fast receipt. French kitchen n&rsquo; will have more secrecy for you, 959 photographs to help you to like the French gastronomy. on sale on: fnac.com, Parisian English bookshops, and other bookshops in France, (see sales outlets on the site : <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a>\u00a0 and directly on sale on the site of l&rsquo; author who will dedicate if you order on: <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 \u00a0 \u00a0 Baeckoffa: pork, mutton, beef, potatoes, onions, garlic, white wine, bay leaf, thyme, baked in layers after marinating overnight. Which region does it come from \u00a0 \u00a0 \u00a0 \u00a0you will know it with the guide of Pierrette. \u00a0for the price d&rsquo; a menu, know 959 dishes of the French kitchen, dishes typical, regional [&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":[3,4],"tags":[512,5187,92,75],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/339"}],"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=339"}],"version-history":[{"count":8,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/339\/revisions"}],"predecessor-version":[{"id":367,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/339\/revisions\/367"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=339"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}