The editions Pierrette FELOUX and FIRST BOOK DICTIONNAIRE-RECUEIL by its LEXICON of A to Z, recensce by alphabetical letter a number of already important dishes: the title<\/p>\n
\u00a0\u00bb the PIERRETTE’S GUIDE\u00a0\u00bb \u00a0\u00bb WHAT DISH TO CHOOSE ?; <\/span>French cuisine, on 276 pages<\/strong>, – 24 dishes for soups <\/span>, starting with \u00a0\u00bb the bisque\u00a0 crayfish, lobster soup….with the soup of poissons\u00a0\u00bb.<\/p>\n – 106 dishes\u00a0of <\/span>starting <\/span>with \u00a0\u00bb cheese straws \u00a0\u00bb matches with anchovies, ancho\u00efade, aspic… with the flight with the wind with the morillese.<\/p>\n – 35 salad dishes<\/span>: starting with: \u00a0\u00bb artichokes, mushrooms, curly endive with the plugs, curly with Lyons…. with salad of queus d’ crayfish.<\/p>\n – 24 dishes\u00a0of eggs<\/span>, starting with: brouillade d’ eggs, brouillade with truffles…. with l’ omelette p\u00e9rigourdine and piperade.<\/p>\n –170 dishes d’ snails, frogs, fish, shellfish, <\/span>starting with: will accras of cod, wing of line to butter… with the roasted turbotin.<\/p>\n – 78 dishes of poultries and game<\/span>: starting with duck Aiguilletes, curdles with the grapes… with supreme of poultry and poultry of Bresse.<\/p>\n – 53 meat dishes<\/span>, ox category starting with \u00a0\u00bb lark without head, flap with l’ shallot… with the tournedos sauce with pepper.<\/p>\n – 1 dish of Bull <\/span>\u00a0\u00bb gardiane of taureau\u00a0\u00bb<\/p>\n – 29 dishes of lamb and of sheep <\/span>starting with 11 hour old Lamb, baron d’ lamb with the furnace… with the mouse d’ lamb crystallized then Sections of leg d’ roast lamb.<\/p>\n – 22 dishes of pig, <\/span>starting with: Bombine ard\u00e9choise,….with joint of pork with the limousine.<\/p>\n – 29 calf dishes<\/span>, starting with: blanquette of veal, calf heart… with veal marengo.<\/p>\n – 55 dishes of pork-butchery, tripe and meat of<\/span>fals, starting with: Andouille of Transfers, Andouillette sauce mustard… with tripoux d’ Auvergne.<\/p>\n – 31 regional complete dishes<\/span>, starting with the backeoffe, bouillabaisse, …….. with the tourin p\u00e9rigourdin.<\/p>\n – 13 dishes of pastes, rice, starting<\/span>: cannellonis with the meat…. with the tagliatelli with salmon.<\/p>\n – 107 Dishes of vegetables, potatoes, mushrooms, starting<\/span>: Vegetable Accras, Aligot…. with truffade and black truffles.<\/p>\n – 80 fruit dishes, desserts, cr\u00e8pes, ices <\/span>: starting: Apricots in gratin, bananas flambe, Bavarian with the chocolate,…. with soup of rhubarb and strawberries.<\/p>\n – 84 dishes of pastry making, souffl\u00e9,<\/span> starting with: Ardechois, baba with rum…. with tiles with almonds.<\/p>\n – 27 sauce dishes <\/span>starting with: sauce garlic mayonnaise with ….. sauce Thermidor.<\/p>\n – 3 breads<\/span>: bread with nuts, the rye bread<\/p>\n – 28 cheese<\/span>, starting with: Abundance, Beaufort… with Saint Nectary, Salers.<\/p>\n All in love ones with the French cuisine will be happy to finally find the FIRST DICTIONARY IN PHOTOGRAPHS of many dishes of the French cuisine.<\/p>\n The origin of the areas is specified. An original gift for the school exchanges the French cuisine in the language of those which receive, they will like the dictionary on the French cooked dishes.<\/p>\n Everyone knows reputation the French cuisine, but it n’ exist any book which as many gives in photographs dishes French and translated into 5 languages!!!<\/p>\n Two lexicons: <\/strong>either of A to Z, or by category of dishes (soups, lambs….desserts.) help to find easily the dish required.<\/p>\n In all the versions, the name of the dish is always in French, the translations are given then.<\/p>\n Already the tourist offices of France, the Mount Saint Michel, CANNES, DINARD METZ<\/strong>… and soon PARIS adopt the sale of this work,<\/p>\n TRANSLATED INTO 5 LANGUAGES<\/span>, More need for translator specialized to converse in foreign languages.<\/p>\n Already the schools of French cuisine adopted this book, Paul BOCUSE<\/strong> proposes it with his pupils coming from the whole world in his international school.<\/p>\n marc-veyrat-et Pierrette<\/p><\/div>\n Joel ROBUCHON, and Marc VEYRAT, French spangled big bosses, found an interest with this work. D’ a pocket format on these 276 pages,<\/p>\n the BOOK DICTIONARY LEXICON <\/span>conquered many purchasers of the whole world. Practical, easy and useful this book is the book to be offered or buy with all those which want to find the dishes of whole France, if many qu’ it is difficult to know them all.<\/p>\n This book addresses: – with French who wants to finally hold <\/strong><\/span>a book on l’ together of our French dishes, a practical collection to find the dishes of the French areas, the names of the food which composes each dish, their mode of preparation, and their mode of cooking make a description of the dish which makes it possible to know if one will like or not this dish??<\/p>\n For the young amateurs of French cuisine <\/strong><\/span>who always do not know: – with the restorers for their foreign customers, to explain to them quickly and in photographs The fnac in all its networks sells the book in all the languages.<\/p>\n The serious one of sending and safety paypal ensures you to receive before 5 days in Europe, the book with a word of\u00a0the author and a small present. You can read the comments of the users of the whole world on the site: www.cuisine-francaise.org<\/strong><\/a>.<\/p>\n They bought it on the site. You can find an sales outlet in the list proposed on the site: www.cuisine-francaise.org.<\/p>\n In Belgium and SPAIN, HOUSE OF FRANCE<\/strong> which depends on the Ministry for French Tourism, sells in its shops of Brussels, Madrid and Barcelona<\/strong> the book.<\/p>\n Envy test the receipts of the dishes of the guide, on the www.cuisine-francaise.org<\/strong><\/a>\u00a0site to \u00a0\u00bb receipts of chefs\u00a0\u00bb you will have the complete receipt.<\/p>\n Spangled chiefs of France regularly give their receipts which you will find on the site. Often visit the site to see these receipts.<\/p>\n
\nsite: www.cuisine-francaise.org<\/strong><\/a><\/p>\n
\nFrench,
\nFrench-English,
\nFrench-German,
\nFrench-Spanish,
\nFrench-Italian.<\/span><\/p>\n![\"marc-veyrat-et](\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/01\/marc-veyrat-chef-francais-etoile-et-pierrette9-150x150.jpg\" "\\"marc-veyrat-et")
<\/a>
\n– with the cooks<\/strong><\/span> who want quickly to find a French dish with food who compose them to remake a dish without leaving the large recipe book,
\n– with the pupils of the schools hotel trade and of restoration<\/strong><\/span>, to more easily revise their examinations, c’ is what say the teacher…. to repeat.<\/p>\n
\na bouillabaisse?
\ncotriade?
\nBourride?
\nbaeckoffe?
\nTruffade?
\n<\/span>and well d’ other dishes………who are in the guide.<\/p>\n
\n– \u00a0\u00bb calf sweetbread,
\n– an apron of sapper
\n– fat doubles… <\/span>\u00a0\u00bb
\nOnly the photograph and a represented description will help them with better proposing the dishes of the menus and charts of their restaurants.
\n– with French who needs<\/strong> d’ to explain to their foreign friends at the time of their visit, our French cuisine,
\n– with the foreign visitors<\/strong> who need to know the dishes to want to taste them in full safety.
\n– More difficulty to choose<\/strong>, the photograph<\/p>\n![\"guide_pierrette_en.jpg\"](\"\/blog\/wp-content\/uploads\/guide_pierrette_en.jpg\" "\\"guide_pierrette_en.jpg\\"")
You can order on the site: www.cuisine-francaise.org<\/strong><\/a>\u00a0the book in import which language.<\/p>\n