Cook French, typical dishes d’ Alsace, specialities typical d’ Alsace, traditional dishes Alsatian, Alsatian French gastronomy, the baeckeoffe, the bretzel, the sauerkraut, the flammekueche, typical Dishes of poultries: the cock with the Riesling – Pastry makings: Kugelhopf, the tart flambe, or Flammenkueche the sauerkraut, the foie gras  goose, produced since the XVIIe century.This text is translated by Alta Vista, of the errors are possible. Thank you to excuse us. The translations of the book come professional translators from each country, without error.

The traditional and typical dishes of the French areas are gathered in the FIRST book dictionary with 959 names of dishes in photographs under the title  » GUIDE DE PIERRETTE » WhAT dish to choose? with the editions Pierrette FELOUX,

To buy on the site: www.cuisine-francaise.org with safety paypal, and to join the very many purchasers of the whole world (see the comments on the site)

or to buy in the bookshop close to on your premise according to the distributors indicated on the site: www.cuisine-francaise.org.
All the fnac of France, and Internet site of the fnac, propose the sale of the book, as well as the tourist offices which have shops of sale.

In Belgium and Spain, the house of France depending on the French Minister for tourism, sell the deliver-guide in their offices of Madrid, Barcelona, and Brussels. to see addresses on the www.cuisine-francaise.org site

Translated into 5 languages, you will find the version of your choice:
French,
French-English,
French-German,
Spanish French,
Italian French.

A format practises pocket, on 276 pages, 959 names of accompanied dishes d’ a photograph.

– Practical, useful and easy, – a lexicon of A to Z makes it possible to quickly find the required dish.
– A second lexicon by category of dishes is also proposed.
– Each dish is named in French kept in all the versions, the translations are afterwards.
– The food, mode of preparation and mode of cooking are indicated for each dish.
– The origin of the French area is specified. Some Additional details:
– in the traditional desserts: the kugelhopf, the tart with soft white cheese and a large variety of biscuits and small cakes, called brédalas, the bread d’ spice.
– Wines white (Riesling, Sylvaner, pinot ……) local beers and d’ mineral water
– Pastry making: A bretzel, salted containing paste of brioche, speciality d’ Alsace (bradchdal) and d’ Germany in the form of large node.
Known as appetizer and manufactured in an industrial way, with a crunching paste – nonbrioche – covered d’ glares of deicing salt. The ingredients d’ a traditional bretzel: water, flour, salt and yeast of baker, once the raised paste with bicarbonate of soda, one powders with deicing salt before cooking. It must be eaten the day of its manufacture, often accompanies consumption by fresh beers. Been used with the counter in the breweries as Strasbourg, and many bakeries.
This pastry making is close to the moricette, bread roll salted and marrowy, which is also typically Alsatian.

The RECEIPTS OF the DISHES OF the BOOK GUIDE are on the site: www.cuisine-francaise.org 

Other dishes of French areas in the deliver-dictionary of the PIERRETTE’S GUIDE – WHAT DISH TO CHOOSE?