{"id":3403,"date":"2009-01-13T19:30:36","date_gmt":"2009-01-13T17:30:36","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=3403"},"modified":"2009-01-13T19:30:36","modified_gmt":"2009-01-13T17:30:36","slug":"dictionary-cuisine-french-french-english","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/13\/dictionary-cuisine-french-french-english\/","title":{"rendered":"dictionary cuisine French, French-English."},"content":{"rendered":"
Dictionary French\u00a0cuisine, french-english, french gastronomy, dictionary names of the traditional cuisine, french dishes,French\u00a0cuisine typical,\u00a0French menus, French specialities. All the names of the dishes of the French traditional restaurants, breweries, delicatessens, restaurants of the French areas are in the \u00a0\u00bb guide of Pierrette\u00a0\u00bb\u00a0 translated english-french<\/div>\n
This text is translated by Internet Alta Vista. Errors are possible. Thank you to excuse us.<\/span><\/div>\n
As many names of dishes not always easy to know. The FIRST DICTIONARY in PHOTOS presents rescencement of 959 of the names of the typical, flat dishes traditional, French specialities. The food which composes the dishes is described, like their mode of preparation and their mode of cooking, a photograph accompanies the dishes. The receipts of the dishes are on the site: www.cuisine-francaise.org<\/a><\/div>\n
\u00a0?Des names of the dishes d’ entries, of soups, of except d’ work, for example<\/span>: \u00a0\u00bb aspic\u00a0\u00bb \u2026 anchoiade\u00a0\u00bb \u00a0\u00bb fritters of flower of courgette\u00a0\u00bb \u00a0\u00bb brain of canut\u00a0\u00bb \u00a0\u00bb minestrone\u00a0\u00bb ,
\n– Names of the salad dishes,\u2026 <\/span>salad p\u00e9rigourdine\u2026 Lyons salad\u2026
\nof the names of the dishes d’ eggs <\/span>for example: \u00a0\u00bb brouillade with the truffes\u00a0\u00bb \u2026 \u00a0\u00bb egg in meurette\u00a0\u00bb \u00a0\u00bb Lyons omelette \u00a0\u00bb \u2026 \u00a0\u00bb omelette nivernaise\u00a0\u00bb.
\n– Names of the dishes d’ Snails, names<\/span> of the fish dishes,names of the dishes of poultries, game dishes.
\n– Names of the ox dishes for example \u00ab\u00a0<\/span> lark without t\u00eate\u00a0\u00bb. \u00a0\u00bb rib steak bercy\u00a0\u00bb \u2026 \u00a0\u00bb tournedos rossini\u00a0\u00bb.
\n– Names of the dishes d’ lamb, of sheep, pig \u00a0\u00bb for example <\/span>\u00a0\u00bb bombine ard\u00e9choise\u00a0\u00bb enchaud p\u00e9rigourdin
\n– names of Calf meat dishes<\/span>. Pork-butcheries, tripe and meat offals for example: \u00a0\u00bb Andouille of transfers. cr\u00e9pinette. \u00a0\u00bb double fat. .tablier of sapper\u2026.
\n– names of the regional complete dishes: for example<\/span> baeckoff, bouiillabaisse, bouride, garbure inhabitant of B\u00e9arn, all the potfuls (Alsatian, auvergnate\u2026.)
\n– names of the vegetable dishes: for example \u00a0\u00bb artichoke with the barigoule\u00a0\u00bb crack of potatoes, \u00a0\u00bb ratatouille\u00a0\u00bb …..
\n\"guide_pierrette_en.jpg\"– fruit names, desserts, ices for example<\/span>: Bavarian, lemon-yellow frosted,\u2026 lost bread, pear bourdaloue
\n– names of pastry making for example: ardechois,\u2026 Vendean brioche,\u2026 bugnes,\u2026 chiboutz,\u2026 been necessary, fou\u00e9e poitevine,\u2026 fool,\u2026 Basque cake,\u2026 linzertorte. .moka\u2026 Brest bets. .pithiviers\u2026 savarin with rum\u2026
\n– sauce names:<\/span> \u2026. Burgundian,\u2026. nantua. .mornay\u2026 ravigote\u2026 soubise\u2026 Thermidor.
\n– cheese names<\/span>: Abundance. .bleu of causses. .cabecou. .eooisse. .livarot\u2026 Maroilles cheese. .munster. , neufchatel\u2026<\/div>\n

Joel ROBUCHON approved lof it idea and the book, translated into 5 languages (English, German, Spanish, Italian) and in its French initial version. Marc VEYRAT confirmed. L’ INSTITUTE of l’ INTERNATIONAL school PAUL BOCUSE bought the book to place it at the disposal of its pupils. <\/strong><\/p>\n

The tourist offices (mount St Michel, canes, Metz, dinard\u2026) bookshops specialized in France, the site:<\/strong> www.cuisine-francaise.org<\/span><\/strong> propose the sale of the \u00a0\u00bb GUIDE DE PIERRETTE\u00a0\u00bb 959 dishes of the French cuisine. Buy with paypal, you have serious l’ sending, you have before 5 days the book on your premise with a word of l’ author and a small present; The purchasers are content, you can read their comments on the site: www.cuisine-francaise.org<\/strong><\/p>\n

Offices of the 25 HOUSE OF FRANCE under the presidency of the Minister for tourism Mr. Erv\u00e9 NOVELLI, in 35 offices with l’ foreigner help with<\/strong> the promotion of this work, first GUIDE on the French cuisine, Madrid, Barcelona, Brussels have already the sale of the guide.<\/p>\n

Left for a few months, of many users, French, American, English, Spanish, Italian have liked the book. Practical, easy by its lexicon of A to Z, useful to find the dishes with l’ origin of their area. Find l’ entirety \u00a0\u00bb lexique\u00a0\u00bb of the 959 names of the dishes on the site: www.cuisine-francaise.org<\/a>\u00a0and in the square you will be able \u00a0\u00bb TO VISUALIZE THE PAGES,
\nSO LONG ON the www.cuisine-francaise.org SITE<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Dictionary French\u00a0cuisine, french-english, french gastronomy, dictionary names of the traditional cuisine, french dishes,French\u00a0cuisine typical,\u00a0French menus, French specialities. All the names of the dishes of the French traditional restaurants, breweries, delicatessens, restaurants of the French areas are in the \u00a0\u00bb guide of Pierrette\u00a0\u00bb\u00a0 translated english-french This text is translated by Internet Alta Vista. Errors are possible. […]<\/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":[12,381],"tags":[377,57,1325,1968,2223],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3403"}],"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=3403"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3403\/revisions"}],"predecessor-version":[{"id":3405,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3403\/revisions\/3405"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=3403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=3403"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=3403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}