Toulouse, restaurant of toulouse,toulouse’s restaurants,

dishes of the  toulouse’s restaurants, menu’s restaurant of the city » toulouse » specialities of the toulouse’s restaurants, dishes : cassoulet toulousain, » poultry and bean bake, too cooking to Castelnaudary, and Carcassonne,
The duck,preserved leg of duck, duck breasts, duck drumsticks, slices of duck,snails,pie,stewed, truffles, sausages of toulouse, falette, garbure, foie gras, fenetra,: gasconnade : pancake,beans tarbais, black pundding of mazamet,

All this dishes are in the PIERRETTE’S GUIDE, First book DICTIONARY translated french-english,  éditor P. FELOUX. For Buy the guide in enghish, here is the web site : www.cuisine-francaise.org/bookyou can buy it on other sites :  www.fnac.com, or www.alapage.com or www.amazon.com or www.cuisine-francaise.org/book In France, the adress of bookshops are on the web site : www.cuisine-francaise.org/book to  » points de vente » the comments of the buyers world are on the web site : www.cuisine-francaise.org/book at  » commentaires »

PIERRETTE’S GUIDE

Press Release

Cannes , june 28 , 2009

guide_pierrette_en.jpgPierrette launches THE FIRST GUIDEBOOK WITH THE TRANSLATION OF FRENCH DISHES

Being definitely aware of the difficulties encountered by travellers when confronted to unfamiliar cooking traditions and terms ,
the author dedicates this first guidebook to the tourists , amateurs of French gastronomy .

Pierrette, who has a passion for cooking , hopes to make her contribution to valorize the products of French « terroir » and enable foreign visitors to discover them through photos and full descriptions .

Choosing a dish ( or a menu) and tasting it brings any gourmet a real pleasure .

The terms used on menus in most French restaurants have been adapted by the author . It will make it easier for tourists
to understand the menu in any French restaurants or « brasseries » .

The guidebook is already available in 5 languages : English , German ,Spanish , Italian and French .

A publication in russian , Japanese and Chinese is coming soon in Autumn . The receipts of the guide are on Internet site: www.cuisine-francaise.org

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

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