{"id":6151,"date":"2009-09-27T21:05:27","date_gmt":"2009-09-27T19:05:27","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=6151"},"modified":"2009-09-27T21:05:27","modified_gmt":"2009-09-27T19:05:27","slug":"recipe-aioli-recipe-french-cook-cooking-aioli","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/09\/27\/recipe-aioli-recipe-french-cook-cooking-aioli\/","title":{"rendered":"recipe : aioli, recipe french cook, cooking aioli"},"content":{"rendered":"
\n
\n
\"aioli<\/dt>\n
aioli du guide de pierrette<\/dd>\n<\/dl>\n

photo of recipe : a\u00eeoli, recipe provenzal, recipe of french cooking of france. The recipe is on the booklet Pierrette’s guide, see it on the web site : www.cuisine-francaise.org<\/a>\u00a0<\/p>\n

276-page book, mint, booklet of recipes offered o\u00a0booklet of French cuisine recipes _ sold separately\u00a0. You can buy it with paypal\u00a0 on the web site : www.cuisine-francaise.org<\/a><\/p>\n

\u00a0 Pierrette’s boutique<\/strong>
\nPierrette has selected 959 authentic and typical dishes from French areas , specialities and desserts from\u00a0 French cuisine .
\nPierrette’s guidebook which has been approved by Joel Robuchon , Marc Veyrat and which is being used in catering schools
\nPaul Bocuse , Ferrandi in Paris, Cordon Bleu in the world, is available on the website; the booklet of recipes can be offered or sold separately\u00a0\u00a0Pierrette’s guidebook
\nThe first dictionary in French, translated in English, German , Italian , Spanish .<\/p>\n

A\u00a0 great\u00a0 present for :
\n-those who love french cuisine , they will discover new dishes and it will help them to diversify their everyday meals (959\u00a0\u00a0dishes )
\n– for students in catering schools
\n– for foreign tourists , il will help them to choose their menus in restaurants ( photos and descriptions )
\n-for French guides ; they won’t have to explain the dishes -which is sometimes difficult !<\/p>\n

\u00a0Pierrette’s guidebook<\/strong>
\nThe first dictionary in French, translated in English, German , Italian , Spanish .<\/p>\n

A\u00a0 great\u00a0 present for :
\n-those who love french cuisine , they will discover new dishes and it will help them to diversify their everyday meals (959
\n\u00a0dishes )
\n– for students in catering schools
\n– for foreign tourists , il will help them to choose their menus in restaurants ( photos and descriptions )
\n-for French guides ; they won’t have to explain the dishes -which is sometimes difficult !<\/p>\n

A good idea for a present for school exchanges , the translated version and its recipes offered will be appreciated<\/p>\n

A good idea for a present for school exchanges , the translated version and its recipes offered will be appreciated.<\/p>\n

\u00a0<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

aioli du guide de pierrette photo of recipe : a\u00eeoli, recipe provenzal, recipe of french cooking of france. The recipe is on the booklet Pierrette’s guide, see it on the web site : www.cuisine-francaise.org\u00a0 276-page book, mint, booklet of recipes offered o\u00a0booklet of French cuisine recipes _ sold separately\u00a0. You can buy it with paypal\u00a0 […]<\/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":[12,4],"tags":[3255,417,5187,438],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6151"}],"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=6151"}],"version-history":[{"count":1,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6151\/revisions"}],"predecessor-version":[{"id":6153,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6151\/revisions\/6153"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=6151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=6151"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=6151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}