by Jean-Marie Cassagne
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by Anne Enright
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Review
'If you find it easier to get your mouth round French food than the language, help is at hand you need never play point-and-pray with a menu again' Daily Express 'In one volume, editor S M H Collin has squeezed in every morsel of information you would need to know to crack a restaurant menu' Everything France Magazine 'The book is a must for the fussy eater who couldn't stomach a surprise on their plate' The Observer 'This book is a two-way dictionary serving up tips on how to speak gourmet while travelling Perfect for Francophile foodies.' The Good Book Guide
Product Description
This volume includes a full French-English and English-French dictionary covering ingredients, dishes and methods of cooking, so you can decode a menu, order a special dish or ask about a particular ingredient. Also featured are a guide to French wine regions, a glossary of classic French sauces and a mini phrasebook to help you book, order and enjoy your meal. 'This book is a two-way dictionary serving up tips on how to speak gourmet while travelling Perfect for Francophile foodies.' - The Good Book Guide
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