–<\/span> <\/span>FIRST Book – dictionary Translated and into <\/span>PHOTOGRAPHS, To buy on the site<\/strong>: www.cuisine-francaise.org<\/strong><\/a>\u00a0to join the users of the whole world. See the comments on the site: <\/strong>www.cuisine-francaise.org<\/strong><\/a>.<\/p>\n \u00a0Or to buy in FRANCE<\/span><\/strong>, in l’ one of many the poinst of sale given, like the tourist offices <\/span>of the holy Mount <\/span>Michel, Dinard, Metz, Cannes, Antibes, Fatty,\u2026 Parisian bookshops W SMITH, BRENTANOS, fnac Adopted by l’ international school with Ecully in the Rhone, Institute of Mr Paul BOCUSE<\/strong> for his pupils of the whole world, the courses of French cuisine; the book reference of the French cuisine.<\/p>\n 959 Names of dishes<\/strong><\/span>, and photographs<\/span><\/strong>, described by principal food, fast receipt by its mode of preparation and mode of cooking. Ideal memorandum to find the food d’ a receipt without leaving the large recipe book.<\/p>\n The French specialities are: <\/span><\/strong><\/p>\n – the pot with fire <\/strong><\/span>(beef, leeks, carrots, cooked in a meat stock) to taste with gherkins and mustard.<\/p>\n – The steak tartare<\/span>, <\/strong>beef chopped that l’ one eats believed with condiments onions, yellow d’ egg, ketchup, gherkins, mustard, sauce worcestershire.) Some require to cook steak. been useful with chips. and all beef roasted (dimension of ox, thick piece of 5 centimetres,) flap, paved rumsteak,<\/p>\n – Tournedos rossini <\/strong><\/span>(thick ox of 6 centimetres been useful with foie gras and a toast)<\/p>\n – is containing cabbages, carrots, potatoes<\/span><\/strong>, according to its name Alsatian potful, auvergnate, lorainne, Basque, etc… one adds various meats or sausages, and other vegetables (haricot beans, leeks, turnips…)<\/p>\n – French COOKS rabbit stew<\/strong><\/span>, (rabbit cooked after a marinade with the red wine and condiments) been useful out of sauce, often been useful with pastes<\/p>\n – Sir Crunches<\/strong><\/span>, of ham between two sandwich bread sections, of the bechamel sauce and the Gruyere gratin\u00e9 on the top,<\/p>\n – Madam Crunches<\/strong><\/span>, crunches it Mister with an egg with the dish posed on the top,<\/p>\n – the stuffed snails<\/strong><\/span>, the French typical dish the snails are served in their shell after having cooked with the furnace with a joke (butter, garlic and parsley)<\/p>\n – calf sweetbread, the kidneys, the hearts<\/strong><\/span>, are meat offals cooked with sauces.<\/p>\n – Seafood<\/strong><\/span>, been useful for the majority believed on a \u00a0\u00bb plateau\u00a0\u00bb (oysters, crawfish, shrimps, moulds, clams, hard shell clams,) bulots cooked been useful with mayonnaise. –
\n<\/strong>five languages are proposed:<\/span><\/span>\u00a0<\/span><\/span>French-English,
\nFrench-Spanish,
\nFrench-German,
\nFrench-Italian,
\nFrench.<\/span><\/p>\n
\n<\/span>and\u00a0 others which are given on the site : www.cuisine-francaise.org<\/strong><\/a>.<\/p>\n![\"guide_pierrette_en.jpg\"](\"\/blog\/wp-content\/uploads\/guide_pierrette_en.jpg\" "\\"guide_pierrette_en.jpg\\"")
– the small one salted<\/strong><\/span>, (lenses with pigmeat, sausages lenses, it potful<\/p>\n
\n– Cheeses:<\/strong><\/span> France has so much varieties of cheese qu’ he is said, qu’ French can eat a cheese different the 365 days from l’ year.<\/p>\n
![\"moelleux-au-chocolat-guide-de-pierrette\"](\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/01\/moelleux-au-chocolat-518-du-guide-de-pierrette-300x117.jpg\" "\\"moelleux-au-chocolat-guide-de-pierrette\\"")
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