{"id":3984,"date":"2009-02-07T15:45:23","date_gmt":"2009-02-07T13:45:23","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=3984"},"modified":"2009-02-07T15:45:23","modified_gmt":"2009-02-07T13:45:23","slug":"french-food-french-gastronomy-translated","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/02\/07\/french-food-french-gastronomy-translated\/","title":{"rendered":"French food, french gastronomy, translated,"},"content":{"rendered":"

French food, gastronomy and food of the dishes French cuisine. cuisine, French gastronomy and typical dishes cuisine, traditional dishes, French specialities classified and rescens\u00e9s by category of food, a help for the translation of the menus of the French restaurants:<\/p>\n

——–this text is translated by Internet of the errors are possible mercy to excuse us. The book is translated by professionals of each country without error. ——<\/p>\n

(<\/span>meat: lamb, ox, pig, calf.)
\n<\/span>Pork-butchery, tripe and meat offals <\/span>(andouille, andouillette, roll, brain, crepinettes, foie gras…)
\n(poultries<\/span>; duck, curdles, capon, duckling, roe-deer, cock, turkey…)
\n(vegetables<\/span>: artichoke, asparaguses, aubergine, lawyer, white beets….)
\nsnails, fish <\/span>(wing of line, garlic mayonnaise, eel, spider crab, bar,…)
\nfruits<\/span> (apricots escoffier, pineapple stoves, bananas flambe, chocolas Viennese, lemon .)
\npastry making <\/span>(ardechois, baba with rum, fritter d’ pineapple, bugnes, cinnamons, chiboutz …..
\n(sauces<\/span>: garlic mayonnaise, American, inhabitant of B\u00e9arn, white, of Bordeaux …..
\n(cheeses:<\/span> abundance, Beaufort, blue d’ Auvergne, Brie of Meaux….)<\/p>\n

\"guide_pierrette_en.jpg\"All the food in 959 names of regional dishes and in photographs of whole France in the first guide-dictionary with the editions: P. FELOUX<\/span><\/p>\n

\u00a0\u00bb PIERRETTE’S GUIDE – WHAT DISH TO CHOOSE? \u00ab\u00a0<\/strong><\/span><\/p>\n

translated into 5 languages:
\nEnglish,
\nGerman,
\nSpanish,
\nItalian,
\nFrench<\/span>.
\nTo buy on line on the site: www.cuisine-francaise.org<\/strong><\/a>.<\/p>\n

need; an sales outlet close to your residence, the addresses are on the site. To read the comments on this site, of the purchasers of the whole world who bought on line.<\/p>\n

Tourist offices in certain shops in France, house of France with foreigner make known the guide dictionary, to offer to very in love with the French cuisine.<\/p>\n

Useful for all the visits of the French areas, the guide-dictionary is\u00a0 a format practises pocket, on 276 pages. Easy to use with two lexicons of A to Z, and by category of dishes.\u00a0 origin of the French areas is specified.<\/p>\n

The description of food, the preparation and the cooking of the dish are indicated. The more detailed receipt is on the site: www.cuisine-francaise.org<\/strong><\/a><\/p>\n

Many spangled chiefs give their receipts for the site, of the receipts are added regularly on the site, you will be able to test the traditional receipts of the French dishes.<\/p>\n

GOOD APPETITE WITH THE SITE OF THE GUIDE-DICTIONNAIRE<\/strong>: <\/span>www.cuisine-francaise.org<\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

French food, gastronomy and food of the dishes French cuisine. cuisine, French gastronomy and typical dishes cuisine, traditional dishes, French specialities classified and rescens\u00e9s by category of food, a help for the translation of the menus of the French restaurants: ——–this text is translated by Internet of the errors are possible mercy to excuse us. […]<\/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":[377,58,57,92,131],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3984"}],"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=3984"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3984\/revisions"}],"predecessor-version":[{"id":4009,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3984\/revisions\/4009"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=3984"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=3984"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=3984"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}