{"id":5268,"date":"2009-06-28T12:17:06","date_gmt":"2009-06-28T10:17:06","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=5268"},"modified":"2009-06-28T12:19:33","modified_gmt":"2009-06-28T10:19:33","slug":"alsace-cook-alsatianalsace-cooking-from-strasbourg","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/06\/28\/alsace-cook-alsatianalsace-cooking-from-strasbourg\/","title":{"rendered":"alsace, cook alsatian,alsace, cooking from strasbourg,"},"content":{"rendered":"

alsace, cuisine, cook and speciality, alsatian, cooking from alsace, cooking from strasbourg, french cuisine, Book, dictionary of french cuisine, the \u00ab\u00a0Pierrette’s guide\u00a0\u00bb restaurant essentials, what dish to choose ?<\/p>\n

PIERRETTE’S\u00a0 GUIDE<\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Press\u00a0 Release<\/p>\n

Cannes , june 28 , 2009<\/p>\n

\u00a0 Pierrette launches THE FIRST GUIDEBOOK\u00a0 WITH THE TRANSLATION OF FRENCH DISHES<\/p>\n

\"guide_pierrette_en.jpg\"Being definitely aware of the difficulties encountered by travellers when confronted to unfamiliar cooking traditions and terms ,
\nthe author dedicates this first guidebook to the tourists , amateurs of French gastronomy .<\/p>\n

Pierrette, who has a passion for cooking , hopes to make her contribution to valorize the products of French \u00ab\u00a0terroir\u00a0\u00bb\u00a0 and enable foreign visitors to discover them through photos and full descriptions .<\/p>\n

Choosing a dish ( or a menu) and tasting it brings any gourmet a real pleasure .<\/p>\n

The terms used on menus in most French restaurants have been adapted by the\u00a0 author . It will make it easier for tourists
\nto understand the menu in any\u00a0 French restaurants or \u00ab\u00a0brasseries\u00a0\u00bb .<\/p>\n

The guidebook is already available in 5 languages : English , German ,Spanish , Italian and French .<\/p>\n

A publication in russian , Japanese and Chinese\u00a0 is coming soon in Autumn . The receipts of the guide are on Internet site: www.cuisine-francaise.org\/book<\/a><\/p>\n

About the guidebook :\u00a0 TITLE :\u00a0 RESTAURANT ESSENTIALS – WHAT DISH TO CHOOSE ?
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 959 dishes explained along with 942 photos
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 276 pages ,\u00a0 format 23X 13 cms
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 paperback
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 price : 29.90 euros
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 AVAILABLE in bookshops , galleries and tourist information offices\u00a0\u00a0 and on Pierrette’s website : www.cuisine-francaise.org\/book<\/a><\/p>\n

La p\u00e2tisserie alsacienne, la plus riche en vari\u00e9t\u00e9 :
\nkougloff pour accompagner le petit d\u00e9jeuner du dimanche, millefeuilles, \u00e9clairs, religieuses, for\u00eats noires ( chocolat et griottes) tartes au fromage blanc, struden, apfelstruden, lizentorten, pain d’\u00e9pices ou petits biscuits parfum\u00e9s \u00e0 l’anis, cannelle servis \u00e0 Noel appel\u00e9 \u00a0\u00bb bredele\u00a0\u00bb. tartes aux questsches, aux cerises ou \u00e0 la rhubarbe.<\/p>\n

LES VINS : le \u00ab\u00a0muscat\u00a0\u00bb, aux aromes de raisin, le pinot blanc, souple et franc,, le sylvaner gai l\u00e9ger et acide, le riesling \u00e9l\u00e9gant et rac\u00e9, le tokay pinot gris au cout de fum\u00e9, puissant, charpent\u00e9, le gewurtztraminer velout\u00e9 \u00e9pic\u00e9 au nez de rose, le pinot noir qui peut \u00e9voluer du ros\u00e9 au rouge de classe, le klevener d’Heiligenstein, le chasselas, le cr\u00e9mant selon les m\u00e9thodes en vigueur en Champagne.<\/p>\n

LES EAUX DE VIE : framboise, kirsh, questche, mirabelle, poire. Ou issues de baies sauvages, sureau, houx, alisier, marc de raisin.<\/p>\n

La bi\u00e8re, le fromage de munster, voil\u00e0 l’alsace gourmande \u00e0 la fronti\u00e8re de l’allemagne.<\/p>\n","protected":false},"excerpt":{"rendered":"

alsace, cuisine, cook and speciality, alsatian, cooking from alsace, cooking from strasbourg, french cuisine, Book, dictionary of french cuisine, the \u00ab\u00a0Pierrette’s guide\u00a0\u00bb restaurant essentials, what dish to choose ? PIERRETTE’S\u00a0 GUIDE \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Press\u00a0 Release Cannes , june 28 , 2009 \u00a0 Pierrette launches THE FIRST GUIDEBOOK\u00a0 WITH THE TRANSLATION OF FRENCH DISHES Being definitely aware […]<\/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],"tags":[512,5199,3255,417,6,57,3713,3254],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5268"}],"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=5268"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5268\/revisions"}],"predecessor-version":[{"id":5272,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5268\/revisions\/5272"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=5268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=5268"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=5268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}