{"id":6176,"date":"2009-09-27T21:56:07","date_gmt":"2009-09-27T19:56:07","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=6176"},"modified":"2009-09-27T21:56:07","modified_gmt":"2009-09-27T19:56:07","slug":"recipe-boeuf-bourguignon-french-recipe-french-cooking","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/09\/27\/recipe-boeuf-bourguignon-french-recipe-french-cooking\/","title":{"rendered":"recipe boeuf bourguignon, french recipe, french cooking"},"content":{"rendered":"

photo of the french recipe : boeuf bourguignon, french cooking by Julie and Julia. You can dry to cook the easy recipe with the booklet of PIERRETTE’S<\/p>\n

\"BOEUF

BOEUF BOURGUIGNON du GUIDE DE PIERRETTE<\/p><\/div>\n

GUIDE, visit the web site : www.cuisine-francaise.org<\/strong><\/a><\/p>\n

Pierrette’s boutique<\/strong>
\nPierrette has selected 956 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 .<\/p>\n

\u00a0TO SOON your visit ON THE WEB SITE : www.cuisine-francaise.org<\/strong><\/a> <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

photo of the french recipe : boeuf bourguignon, french cooking by Julie and Julia. You can dry to cook the easy recipe with the booklet of PIERRETTE’S GUIDE, visit the web site : www.cuisine-francaise.org Pierrette’s boutique Pierrette has selected 956 authentic and typical dishes from French areas , specialities and desserts from\u00a0 French cuisine . […]<\/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":[3255,57,438,75],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6176"}],"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=6176"}],"version-history":[{"count":1,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6176\/revisions"}],"predecessor-version":[{"id":6178,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6176\/revisions\/6178"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=6176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=6176"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=6176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}