{"id":3843,"date":"2009-01-26T08:27:58","date_gmt":"2009-01-26T06:27:58","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=3843"},"modified":"2009-01-26T08:27:58","modified_gmt":"2009-01-26T06:27:58","slug":"receipt-of-tian-of-provence-cooks-french","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/26\/receipt-of-tian-of-provence-cooks-french\/","title":{"rendered":"receipt of Tian of Provence, cooks French."},"content":{"rendered":"

Cook French, flat typical of Provence, the French CUISINE and its dishes translated in the book, dictionary in photographs, French-English, French-Spanish, French-Italian, French-German, and in French.—- This text is translated by Internet Alta Vista. Errors are possible. Thank you to excuse us. But the book proposed is translated by professionals of each country. It n’ there no error has. —<\/p>\n

959 French cooked dishes and fotos are found by the lexicon of A to Z, 276 pages of detailed descriptions of food, and the fast receipts.<\/p>\n

All the dishes which compose the menus of the French areas are explained and in photographs. With the editions P. FELOUX, the \u00a0\u00bb PIERRETTE’S GUIDE \u00a0\u00bb WHICH DISH TO CHOOSE? French CUISINE<\/strong><\/span>. The site gives you more details, www.cuisine-francaise.org the sales outlets, or l’ purchase are on line on the site, www.cuisine-francaise.org<\/strong><\/a>\u00a0translates into 5 languages.,<\/p>\n

\"guide_pierrette_en.jpg\"RECEIPT OF THE TIAN OF PROVENCE <\/strong><\/span><\/p>\n

For 6 people, preparation 45 cooking minutes: 40 minutes;<\/p>\n

INGREDIENTS:
\n<\/strong><\/span>6 small zucchinis,
\n6 tomatos,
\n3 pods d’ garlic
\n2 shallots,
\n15 Cl d’ oil d’ olive
\n100 grated cheese gr.,
\n1 small bunch of parsley,
\n1 thyme branch
\n1 branch of savory 2 sheets of bay-tree,
\nsalt, pepper.<\/p>\n

1 Wash zucchinis and the tomatos then cut-the out of discs 1\/2 cm d’ thickness.
\nPeel and chop shallots and l’ garlic, wash and chop parsley. Preheat the furnace with 210\u00b0 C (ther 7). Oil a ground dish with half of l’ oil d’ olive. Lay out a layer of zucchini discs by overlapping them half, strew d’ shallots, of parsley and d’ chopped garlic.<\/p>\n

Recover zucchinis of tomatos and so on jusqu’ with exhaustion of the elements. Slip thyme, the bay-tree and the savory between zucchinis and tomatos. Salt, pepper, strew with grated cheese, sprinkle with the remainder d’ oil and charge 40 minutes. Be used very hot gratin in its dish as cooking;
\nthis dish delicious is accompanied by droppings of goat gratin\u00e9s on farmhouse bread sections.<\/p>\n

GOOD APPETITE With the<\/strong> www.cuisine-francaise.org<\/span><\/strong><\/a>\u00a0site of the PIERRETTE’S GUIDE WHICH DISH TO CHOOSE?? <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Cook French, flat typical of Provence, the French CUISINE and its dishes translated in the book, dictionary in photographs, French-English, French-Spanish, French-Italian, French-German, and in French.—- This text is translated by Internet Alta Vista. Errors are possible. Thank you to excuse us. But the book proposed is translated by professionals of each country. It n’ […]<\/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":[12,381,4],"tags":[5199,6,5200,377,57,92,1325,675],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3843"}],"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=3843"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3843\/revisions"}],"predecessor-version":[{"id":3845,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3843\/revisions\/3845"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=3843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=3843"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=3843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}