{"id":381,"date":"2008-10-10T12:41:50","date_gmt":"2008-10-10T10:41:50","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=381"},"modified":"2008-10-25T14:16:26","modified_gmt":"2008-10-25T12:16:26","slug":"la-potee-cocina-francesa-2","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/10\/la-potee-cocina-francesa-2\/","title":{"rendered":"la pot\u00e9e,"},"content":{"rendered":"<div style=\"padding: 0.6em;\">\n<div id=\"attachment_424\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/potee-auvergnate-672-du-guide-de-pierrette4.jpg\" rel=\"lightbox[381]\"><img aria-describedby=\"caption-attachment-424\" loading=\"lazy\" class=\"size-medium wp-image-424\" title=\"potee-auvergnate-672-du-guide-de-pierrette4\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/potee-auvergnate-672-du-guide-de-pierrette4-300x225.jpg\" alt=\"potee-auvergnate-N\u00b0 672-du-guide-de-pierrette\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/potee-auvergnate-672-du-guide-de-pierrette4-300x225.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/potee-auvergnate-672-du-guide-de-pierrette4.jpg 373w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-424\" class=\"wp-caption-text\">potee-auvergnate-N\u00b0 672-du-guide-de-pierrette<\/p><\/div>\n<p>Cocina Francesa, platillos tipica francesa, gastronomia francesa, Platos Potee del La: \u00bfcon cerdo, el tocino, las tajadas de cerdo, la col verde, los puerros, las habas verdes, las zanahorias, los nabos, las patatas y el ajo viene de qu\u00e9 \u00e1rea?<\/p><\/div>\n<div style=\"padding: 0.6em;\">lo sabr\u00e1 con la gu\u00eda de Pierrette,<\/div>\n<div style=\"padding: 0.6em;\">Para el precio d&rsquo; una carta, conocen 959 platos de la cocina francesa, platos t\u00edpicos, platos regionales, especialidades francesas.<\/div>\n<div style=\"padding: 0.6em;\">\u00bfC\u00f3mo elegir su carta en Francia? C&rsquo; \u00a1es muy f\u00e1cil con el libro de Guijarro! Elija f\u00e1cilmente su carta con el l\u00e9xico por carta alfab\u00e9tica, en todos los restaurantes franceses con este libro que le dar\u00e1 l&rsquo; origen de los platos t\u00edpicos, platos regionales, especialidades franc\u00e9s.<\/div>\n<div style=\"padding: 0.6em;\">Guarde las cartas en franc\u00e9s para evitar las malas traducciones.<\/div>\n<div style=\"padding: 0.6em;\">\u00a0Sabr\u00e1 muy sobre la composici\u00f3n del plato, sus principales ingredientes, su ingreso r\u00e1pido.<\/div>\n<div style=\"padding: 0.6em;\">\u00a0La cocina francesa n&rsquo; tendr\u00e1 m\u00e1s secreto para ustedes, 959 fotograf\u00edas para ayudarle a gustar la gastronomia francina.<\/div>\n<div style=\"padding: 0.6em;\"><a rel=\"lightbox\" href=\"\/blog\/wp-content\/uploads\/9782953151619_guide_pierrette_es.jpg\"><img loading=\"lazy\" style=\"position: 0px 0px 0px 0px\" title=\"9782953151619_guide_pierrette_es.jpg\" src=\"\/blog\/wp-content\/uploads\/.thumbs\/.9782953151619_guide_pierrette_es.jpg\" border=\"0\" alt=\"9782953151619_guide_pierrette_es.jpg\" width=\"59\" height=\"100\" align=\"left\" \/><\/a>comprar:\u00a0fnac.com, librer\u00edas inglesas parisienses, y el lugar de l&rsquo; autor que dedicar\u00e1 si controla sobre: <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Cocina Francesa, platillos tipica francesa, gastronomia francesa, Platos Potee del La: \u00bfcon cerdo, el tocino, las tajadas de cerdo, la col verde, los puerros, las habas verdes, las zanahorias, los nabos, las patatas y el ajo viene de qu\u00e9 \u00e1rea? lo sabr\u00e1 con la gu\u00eda de Pierrette, Para el precio d&rsquo; una carta, conocen 959 [&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":[492,575],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/381"}],"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=381"}],"version-history":[{"count":6,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/381\/revisions"}],"predecessor-version":[{"id":1335,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/381\/revisions\/1335"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=381"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}