{"id":409,"date":"2008-10-09T21:37:55","date_gmt":"2008-10-09T19:37:55","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=409"},"modified":"2008-10-25T14:19:56","modified_gmt":"2008-10-25T12:19:56","slug":"la-potee-cocina-francesa","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/09\/la-potee-cocina-francesa\/","title":{"rendered":"la pot\u00e9e,"},"content":{"rendered":"<div style=\"padding: 0.6em;\">\n<div id=\"attachment_410\" 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-pierrette3.jpg\" rel=\"lightbox[409]\"><img aria-describedby=\"caption-attachment-410\" loading=\"lazy\" class=\"size-medium wp-image-410\" title=\"potee-auvergnate-672-du-guide-de-pierrette3\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/potee-auvergnate-672-du-guide-de-pierrette3-300x225.jpg\" alt=\"potee-auvergnate-672-du-guide-de-pierrette3\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/potee-auvergnate-672-du-guide-de-pierrette3-300x225.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/potee-auvergnate-672-du-guide-de-pierrette3.jpg 373w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-410\" class=\"wp-caption-text\">potee-auvergnate-672-du-guide-de-pierrette3<\/p><\/div>\n<p>Cocina francesa, platillos tipica francesa, gastronomia francesa, platos franceses Receta\u00a0: Jarro: con cerdo, el beicon fumado, el braciole de cerdo, de col verde, de patatas, de jud\u00edas verdes, de zanahorias, de nabos, y l&rsquo; \u00bfajo, viene de qu\u00e9 zona?<\/p><\/div>\n<div style=\"padding: 0.6em;\">\u00a1lo sabr\u00e1 con la gu\u00eda de Pierrette! \u00a1<\/div>\n<div style=\"padding: 0.6em;\">Ingredients : paletilla de cerdo, medio lacon, salchichas, zanahorias, nabos, col, patatas, cebolla, ajo, ramillete aromatico.<\/div>\n<div style=\"padding: 0.6em;\">! Para el precio d&rsquo; una carta tendr\u00e1 959 platos de la cocina francesa, platos t\u00edpicos, planos r\u00e9gionals, especialidades francesas. \u00bfC\u00f3mo elegir su carta en Francia? C&rsquo; \u00a1es muy f\u00e1cil con el libro de Pierrette!<\/div>\n<div style=\"padding: 0.6em;\">Elige f\u00e1cilmente su plato con el diccionario por carta alfab\u00e9tica, en todos los restaurantes franceses. Tendr\u00e1 l&rsquo; origen de los platos t\u00edpicos, platos regionales, especialidad francesa. Conservadas las cartas en franc\u00e9s para evitar las malas traducciones. Sabr\u00e1 muy sobre la composici\u00f3n del plato, sus principales ingredientes, su ingreso r\u00e1pido. La cocina francesa n&rsquo; tendr\u00e1 m\u00e1s secreto para ustedes, 959 fotograf\u00edas de la gastronom\u00eda francesa.<\/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>En venta sobre el lugar de fnac.com, librer\u00edas inglesas en Par\u00eds. Los otros puntos de venta est\u00e1n en el lugar: <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a><\/div>\n<div style=\"padding: 0.6em;\">En venta directa en el lugar de l&rsquo; ; autor que ella dedicar\u00e1: <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 franceses Receta\u00a0: Jarro: con cerdo, el beicon fumado, el braciole de cerdo, de col verde, de patatas, de jud\u00edas verdes, de zanahorias, de nabos, y l&rsquo; \u00bfajo, viene de qu\u00e9 zona? \u00a1lo sabr\u00e1 con la gu\u00eda de Pierrette! \u00a1 Ingredients : paletilla de cerdo, medio lacon, salchichas, [&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":[567],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/409"}],"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=409"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/409\/revisions"}],"predecessor-version":[{"id":1338,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/409\/revisions\/1338"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=409"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=409"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}