{"id":8197,"date":"2010-02-07T18:49:57","date_gmt":"2010-02-07T16:49:57","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=8197"},"modified":"2010-02-07T18:49:57","modified_gmt":"2010-02-07T16:49:57","slug":"paris-cooking-paris-cooking-guide-english","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2010\/02\/07\/paris-cooking-paris-cooking-guide-english\/","title":{"rendered":"paris cooking, paris cooking guide english"},"content":{"rendered":"<p>paris cooking, paris with cooking guide english,cooking paris guide translation cooking french english, paris guide cooking\u00a0english french for\u00a0 dishes restaurant essential.\u00a0paris with the <strong><span style=\"color: #003300;\">PIERRETTE S GUIDE<\/span><\/strong> or 959 dishes, french meals of paris from typical FRANCE<\/p>\n<p>\u00a0 Pierrette&rsquo;s boutique<br \/>\nPierrette has selected 956 authentic and typical dishes from French areas , specialities and desserts from\u00a0 French cuisine .\u00a0Pierrette&rsquo;s guidebook<br \/>\nThe first dictionary in French, translated in English, German , Italian , Spanish .<\/p>\n<p><a rel=\"lightbox\" href=\"\/blog\/wp-content\/uploads\/guide_pierrette_en.jpg\"><img loading=\"lazy\" style=\"position: 0px 0px 0px 0px\" title=\"guide_pierrette_en.jpg\" src=\"\/blog\/wp-content\/uploads\/.thumbs\/.guide_pierrette_en.jpg\" border=\"0\" alt=\"guide_pierrette_en.jpg\" width=\"59\" height=\"100\" align=\"left\" \/><\/a>A\u00a0 great\u00a0 present for :<br \/>\n-those who love french cuisine , they will discover new dishes and it will help them to diversify their everyday meals (959 \u00a0dishes )<br \/>\n&#8211; for students in catering schools<br \/>\n&#8211; for foreign tourists , il will help them to choose their menus in restaurants ( photos and descriptions )<br \/>\n-for French guides ; they won&rsquo;t have to explain the dishes -which is sometimes difficult !<\/p>\n<p>Pierrette&rsquo;s guidebook for paris cooking which has been approved by Joel Robuchon , Marc Veyrat and which is being used in catering schools<br \/>\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<p>A\u00a0 great\u00a0 present for know what 959 foods in the france, what eat, what meals\u00a0in the france and a help\u00a0with pictures\u00a0for the french restaurant,\u00a0 foods, meals\u00a0to french restaurant, help for the menu\u00a0and the eat of french restaurant, dishes typical, specialty of France.\u00a0 ( offered 100 recipes on the web site : <a href=\"http:\/\/www.cuisine-francaise.org\/\">www.cuisine-francaise.org<\/a> and <a href=\"http:\/\/www.french-food.biz\/\">www.french-food.biz<\/a>(Before 5 days you receive the PIERRETTE&rsquo;S GUIDE personalized gifts.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>paris cooking, paris with cooking guide english,cooking paris guide translation cooking french english, paris guide cooking\u00a0english french for\u00a0 dishes restaurant essential.\u00a0paris with the PIERRETTE S GUIDE or 959 dishes, french meals of paris from typical FRANCE \u00a0 Pierrette&rsquo;s boutique Pierrette has selected 956 authentic and typical dishes from French areas , specialities and desserts from\u00a0 [&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],"tags":[417,377,4236,57,1325,5183,95,1968,4614,3017],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/8197"}],"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=8197"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/8197\/revisions"}],"predecessor-version":[{"id":8199,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/8197\/revisions\/8199"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=8197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=8197"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=8197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}