Presentation of the Pierrette's Guidebook:
In Pierrette's guide book you will discover 942 photographs illustrating the guidebook 959 descriptions of dishes translated from French cuisine to answer your questions about typical French dishes ingredients and fast recipes of starters, salads, meat, fish, vegetables, bread, cheese, cakes, dessert pastry making.
Presentation of the pages Index of disches
French specialities:
The traditional dishes of French cuisine:gigot d'agneau,moules frites, lapin à la moutarde, steack frites, coq au vin, boudin aux pommes, tête de veau gribiche,hachis parmentier.
French regional disches:
Entries, salads, quiche, melon, avocat Soupes : gratinée à l'oignon aux plats typiques de poissons, boeuf, agneau, tripes, légumes gibier abats.
276 pages
+ 942 photos |
104 pages
(Booklet sold separately) Author: Pierrette Feloux (read +) |
276 pages + 942 photos (sold separately) Format: 22 x 13 cm paperback. 959 dishes explained books in good state but with slight printing mistakes (read +) |
Cheese
De chèvres, vache, de Normandie, Aquitaine, Champagne, Périgord, Poitou, Charente, Bourgogne Languedoc, Roussillon, Provence, Loire, Midi -Pyrénées, Rhône-Alpes.
Desserts:
Fruits en compote, au vin, tartes, clafoutis, glace, crêpes flambées rhum, cognac, charlotte, gâteaux, pâtisserie, crèpes, Gaufre au chocolat, soufflé, galette, mousse.
