{"id":4020,"date":"2009-02-07T20:45:09","date_gmt":"2009-02-07T18:45:09","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=4020"},"modified":"2009-02-07T20:45:09","modified_gmt":"2009-02-07T18:45:09","slug":"cook-countries-of-france","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/02\/07\/cook-countries-of-france\/","title":{"rendered":"cook, countries of France."},"content":{"rendered":"

cook countries of France. cook areas of France,traditional,\u00a0specialities,\u00a0typical names of dishes cooked by areas to learn in the Guide-dictionary \u00a0\u00bb PIERRETTE’S Guides which dish to choose? editions P. FELOUX.
\n<\/strong><\/span>translated into English, Spanish, German, Italian, French. the site of the book to be visited: www.cuisine-francaise.org<\/strong><\/a>.<\/p>\n

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

959 names of dishes, photographs, sales outlets, direct purchase, comments, translation are on the site: www.cuisine-francaise.org<\/strong><\/a>\u00a0<\/p>\n

The food of the dishes by area:<\/p>\n

WESTERN NORTH<\/strong> (Brittany, Normandy): <\/span>the lobster with l’ Armorican, the plate Norman, crepes and wafers of Brittany, the apple tart of Normandy, and receipts traditional: the hig ha farz, l’ artichoke with Breton, the buckwheat soup, the kouing mercy, the far with prunes, l’ omelette of the mother poulard, the chicken valley d’ trough, mackerels with the white wine, dimensions of calf to the Norman.<\/p>\n

\"guide_pierrette_en.jpg\"NORTH IS<\/strong> (Northern, Lorraine, Alsace, the Ardennes<\/span>), the mussels fried in north, gratin\u00e9e with l’ onion in Paris, the sauerkraut in Alsace, and traditional receipts: the chicken waterzoo\u00ef, the cock with beer, the tart with sugar, the Lorraine quiche, the kugelhopf, the baeknofe, the flammek\u00fcche, feet of pig holy menehould.<\/p>\n

CENTER<\/strong> (Burgundy, Lyonnais, the Sologne, the Limousin, Aveyron<\/span>) boeuf bourguignon, l’ estofinado, Aligot and truffade, potful auvergnate, goug\u00e8res and eggs meurette of Burgundy, brain of silk worker, the potato salad and hot sausage, bugnes of the Lyonese, the pike with blue, in the Sologne, the Limousin pie, tripoux of Laguiole.<\/p>\n

CUS EAST<\/strong> – ‘ Corsican, Provence<\/span>, ‘ Bouillabaisse in Marseilles, the fondue of Savoy, the chicken with the cream of Bresse, the pissaladi\u00e8re of Nice, Fiadone of Corsica, the polenta of sweet chestnut, sardines stuffed with the brocciu, of Corsica, the beef stew, the calissons d’ Aix, l’ garlic mayonnaise, the tian of Provence, the small ones stuffed,<\/p>\n

WESTERN CUS<\/strong>: (Country d’ Oc, Basin d’ Arcachon, P\u00e9rigor, Aquitaine, Catalonia, Pays Basque<\/span>,) cassoulet of Castelnaudray, the crystallized one in the gers, the boiled chicken of the b\u00e9arn, the basquaise chicken in the Basque Country, and l’ ouillade of the country d’ oc, oysters with the cr\u00e9pinettes d’ Arcachon, the foie gras d’ goose with the p\u00e9rigourdine, the cake with nuts of P\u00e9rigord, the rib steaks sauce of Bordeaux d’ Aquitaine, the cod with the Catalan woman of Catalonia, will chipirons them with l’ ink, the Basque cake of the Pays Basque.<\/p>\n

HOW MANY ARE you to know all its dishes??
\n<\/span>To answer with the FIRST GUIDE DICTIONARY by the editions P. FELOUX.<\/p>\n

A help on 959 names of traditional, typical dishes and specialities Frenchwoman. L’ international school<\/strong> Paul BOCUSE <\/strong>of world famous bought this guide dictionary.<\/p>\n

Translated into 5 languages, you can learn our dishes and not to need\u00a0 more; a translator.<\/p>\n

All the menus of the restaurants are translated by the guide. A pocket format you l’ carry with each dinner in a restaurant.<\/p>\n

You know the food which composes 959 French dishes, with the photograph of the dish, and its mode of preparation and cooking. More difficulties to choose your French menus.<\/p>\n

To offer or buy on the site, or in a French bookshop. The sales outlets are on the www.cuisine-francaise.org<\/strong><\/a>\u00a0site. Envi to carry out the receipts of kitchen, they are on the site…<\/p>\n

Some arrive with the receipts of spangled big bosses. Visit the site regularly: www.cuisine-francaise.org<\/strong><\/a>\u00a0<\/p>\n

GOOD APPETITE WITH THE SITE OF THE GUIDE: www.cuisine-francaise.org S country of France.<\/p>\n","protected":false},"excerpt":{"rendered":"

cook countries of France. cook areas of France,traditional,\u00a0specialities,\u00a0typical names of dishes cooked by areas to learn in the Guide-dictionary \u00a0\u00bb PIERRETTE’S Guides which dish to choose? editions P. FELOUX. translated into English, Spanish, German, Italian, French. the site of the book to be visited: www.cuisine-francaise.org. —- this text is translated by Internet, of the errors […]<\/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":[3255,417,5200,377,2223],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4020"}],"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=4020"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4020\/revisions"}],"predecessor-version":[{"id":4022,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4020\/revisions\/4022"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=4020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=4020"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=4020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}