{"id":3722,"date":"2009-01-22T20:19:27","date_gmt":"2009-01-22T18:19:27","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=3722"},"modified":"2009-01-22T20:19:27","modified_gmt":"2009-01-22T18:19:27","slug":"dictionary-of-the-french-menus","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/22\/dictionary-of-the-french-menus\/","title":{"rendered":"Dictionary of the French menus."},"content":{"rendered":"

French dictionary translated, in photographs, French cuisine, French gastronomy, French desserts. Typical dishes, traditional dishes, French specialities, regional dishes, desserts. What dish to choose?<\/strong> the answers are in the book dictionary of A to Z edition Pierrette FELOUX, the title of the book dictionary \u00a0\u00bb the\u00a0PIERRETTE’S GUIDE<\/strong>.This text is translated by Internet Alta Vista, of the errors are possible, thank you to excuse us.<\/p>\n

The guide is translated by professional translators into English, Spanish, German, Italian, and in French version.
\nYou will find the version on the site: www.cuisine-francaise.org<\/strong><\/a>\u00a0and in the many sales outlets in France, In Spain, and Belgium. Addresses and names of the bookshops, tourist offices, and other salesmen of the book are on the www.cuisine-francaise.org<\/strong><\/a>\u00a0site The first book translated into photographs which rescence 959 names of the dishes of the cuisine and the French gastronomy of all the French areas.<\/p>\n

The French schools of cuisine have the book for their pupils, a dictionary-guide useful to any amateur, cook professional, with any visitor of France which wants to know the translation of the French dishes.<\/p>\n

\"guide_pierrette_en.jpg\"HERE SOME NAMES WHICH YOU WILL FIND IN the GUIDE, the others 959 names are on the site: www.cuisine-francaise.org<\/strong><\/a>\u00a0in the square \u00a0\u00bb visualize the pages\u00a0\u00bb \u00a0\u00bb lexicon \u00ab\u00a0.<\/p>\n

SOUPS\u00a0STARTS <\/strong>\u00a0-: gratin\u00e9e soup with l’ onion, soup of vegetable, fish soup, herrings apples with l’ oil, hot sausage Lyons, fond of delicacies, chickens vol-au-vent, snails stuffed, goats heats on salad bed, neck d’ goose stuffed, feullet\u00e9 with the goat, laminated with the meat, galantine of rabbit, pot, pie, quiche with ham, Lorraine quiche, rabbit rillettes, rillettes d’ goose, brioche sausage, blown with cheese, torta with mushrooms, fish, flight to the wind with morels etc…<\/p>\n

more complete dishes, more consistent<\/strong> like the pot with fire, the potfuls according to the areas: potful auvergnate, Alsatian potful, Lorraine potful, potful inhabitant of B\u00e9arn, Burgundian potful, Champagne potful, Lyons potful, Alsatian boiled chicken, cabbage stuffed, cassoulet, sauerkraut, bouillabaisse, baeckoffe, bourride, sauerkraut of the sea, meat fondue, Savoyard fondue, garbure inhabitant of B\u00e9arn, small salted with Toulouse, pot with Basque fire, scraper, tartiflette, tourin p\u00e9rigourdin.<\/p>\n

Well d’ other names are in the guide – dictionary…. to visit on Internet site…<\/p>\n

To buy with safety paypal, and the serious one of l’ sending on the site: www.cuisine-francaise.org<\/strong><\/a>\u00a0Before 5 days you receive on your premise the guide dictionary with a word of l’ author and a small present VISIT the SITE FOR the RECEIPTS OF the GUIDE and the RECEIPTS OF BIG BOSSES<\/p>\n

– GOOD APPETITE WITH the \u00a0\u00bb PIERRETTE’S GUIDE\u00a0\u00bb and FRENCH CUISINE ON the www.cuisine-francaise.org<\/strong><\/a>\u00a0site<\/p>\n","protected":false},"excerpt":{"rendered":"

French dictionary translated, in photographs, French cuisine, French gastronomy, French desserts. Typical dishes, traditional dishes, French specialities, regional dishes, desserts. What dish to choose? the answers are in the book dictionary of A to Z edition Pierrette FELOUX, the title of the book dictionary \u00a0\u00bb the\u00a0PIERRETTE’S GUIDE.This text is translated by Internet Alta Vista, of […]<\/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":[3,12,381],"tags":[5200,92,1325,1968,2223],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3722"}],"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=3722"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3722\/revisions"}],"predecessor-version":[{"id":3724,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3722\/revisions\/3724"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=3722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=3722"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=3722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}