bouillabaisse of Marseille, cook or cuisine of sun of marseille, cooking dishes, typical of marseille, spécialities of marseille, and other countries of all the France in the FIRST BOOK translated french-english PIERRETTE ‘S GUIDE, visit the website : www.cuisine-francaise.org/book

                                                  PIERRETTE’S  GUIDE
                                                Press  Release

Cannes , june 20 2009

  Pierrette 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/book
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 with paypal or www.fnac.com, or www.alapage.com, or www.amazone.com, www.cuisine-francaise.org/book or othe bookshops with web site.

         AVAILABLE in bookshops , galleries and tourist information offices   and on Pierrette’s website : www.cuisine-francaise.org/book