A Dictionary of French Food and Dining: Part 1 Names of Food Items
Nonfiction, Food & Drink, International, European, French
| Author: | Roy Whitlow | ISBN: | 9781301146598 |
| Publisher: | Roy Whitlow | Publication: | February 6, 2013 |
| Imprint: | Smashwords Edition | Language: | English |
| Author: | Roy Whitlow |
| ISBN: | 9781301146598 |
| Publisher: | Roy Whitlow |
| Publication: | February 6, 2013 |
| Imprint: | Smashwords Edition |
| Language: | English |
This is a dictionary that is extraordinarily different. It is the most comprehensive listing of French words and phrases associated with French food and dining you will ever see. A great many of the words listed simply do not appear in standard French-English dictionaries and yet they are in common use, especially with professionals. The words and their meanings have been researched from many sources, including actual French menus and culinary guides. Many are regional or historic in origin, or have regional or specialized meanings. Each word listed is also accompanied, not only by a meaningful description, but by a guide to its pronunciation in the French language (using phonetic symbols of the International Phonetic Alphabet). The three parts reflect three important aspects of French cooking: Names of Food Items, Names of Dishes on Menus and Terms Used in Cooking. The three parts can stand alone for the most part, but numerous cross-referencing makes the complete work a most valuable reference for anyone buying, preparing or consuming food. It will be useful to professional chefs, restaurateurs, hoteliers, café owners, menu compilers, recipe writers kitchen managers, home cooks, amateur enthusiasts and dedicated diners everywhere.
This is a dictionary that is extraordinarily different. It is the most comprehensive listing of French words and phrases associated with French food and dining you will ever see. A great many of the words listed simply do not appear in standard French-English dictionaries and yet they are in common use, especially with professionals. The words and their meanings have been researched from many sources, including actual French menus and culinary guides. Many are regional or historic in origin, or have regional or specialized meanings. Each word listed is also accompanied, not only by a meaningful description, but by a guide to its pronunciation in the French language (using phonetic symbols of the International Phonetic Alphabet). The three parts reflect three important aspects of French cooking: Names of Food Items, Names of Dishes on Menus and Terms Used in Cooking. The three parts can stand alone for the most part, but numerous cross-referencing makes the complete work a most valuable reference for anyone buying, preparing or consuming food. It will be useful to professional chefs, restaurateurs, hoteliers, café owners, menu compilers, recipe writers kitchen managers, home cooks, amateur enthusiasts and dedicated diners everywhere.
