Top critical review
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Gastronomie mais pas gourmand
on 7 March 2004
This is a useful guide to French food terms and would help interpreting french Cookery books as well as Menus. Its small size make it ideal to take on shopping trips or eating out in Restaurants.
It is however a word to word translation and without explanations and I did not understand some of the English words used! I would also query a few of the translations e.g. Poule and Poulet - the former Chicken and the latter Broiler Chicken, wheras my own experience is that Poule need at least 2 hours cooking in a pot and Poulet roast well. A further disadvantage of any book attempting a global view is the many and varied regional terms.
However it is a useful guide especially for anyone not confident with French and should prevent simple culinary mistakes.
I recommend it for its basic factual content and handy size as long as you understand it is a small dictionary not an encylopaedia.