cooking traditions and terms, Pierrette launches the first guidebook « cooking traditions and terms » with the translation french english, of french dishes. the17/11/2008 Franceguide.com  » 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 e menu) and tasting it brigs 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 »; About the book; available in bookschops, galleries and tourist information offices and on Pierrette’s website. More information on www.cuisine-francaise.org Presse contact guidepierrette@neuf.fr