THE A-Z of French Food

A MENU DECODERAND A GUIDE TO FRENCH GASTRONOMY, HISTORY AND CULTUREThe application “The A-Z of French Food” is the reference French-English gastronomic dictionary for anyone looking up perplexing culinary terms, whether encountered in a cookbook, in a gourmet food store, or on a menu.
This application is a revised and augmented version of the eponymous paper book. The New York Times called it “the most complete French menu translator available”. David Leibowitz, pastry chef, author, and a 13 year veteran at Chez Panisse says: “It’s the book that I inevitably reach for first when I have any questions about French dishes, ingredients, or cooking terms, from the normal, to the obscure.” New exotic ingredients, the cooking verbs and wine vocabulary have been included in the application.
THE AUTHOR Genevieve de Temmerman, founded Scribo Editions in 1980 to publish specialized bilingual dictionaries. Her Gastronomy collection has become the standard bearer for culinary students, food professionals and gourmets.
ACCURATE AND CONCISECULINARY DEFINITIONS• What is the English for matelote d’anguille, vin madérisé or farigoule? • What is a communard? • What is the difference between a Belon oyster and a Marennes?Lovers of good food and culture will find the answers to all these questions and more in this practical, well documented application.
HISTORICAL DETAILS& CULTURAL ANECDOTES“The A-Z of French Food” invites you into the world of French “Art de Vivre”.• Are you a keen story-teller or reader? Take a look at the words Brioche, Epigramme, Restaurant or Yaourt. You will also learn the origin of Cordon-Bleu, the story of the homard thermidor or the use of a sauce Robert.• Are you a lover of history? Turn to Brillat-Savarin, Chateaubriand, Sainte-Menehould, amongst others, for a mine of information. • Would you like to know more about the virtue of plants? See under Persil, Romarin or Laurier.
PICTURESQUE EXPRESSIONSForeign and domestic users, sensitive to the subtleties of the French and English languages, will discover a multitude of picturesque expressions, derived from the universe of the kitchen. For example:• Rester en carafe – to be left out in the cold• Etre dans la panade – to be in the soup • Y aller au flan – to act on the off-chance, on impulse
NO SURPRISEThe A-Z of French Food helps tourists order what they want to eat while avoiding what could be a challenge even for adventurous eaters (andouillette, for example). Eating out in French restaurant can be a challenge, especially if the owners have neglected to translate the menu to English. Many words – like the names of fish and shellfish and cuts of meat – are confusing. The A-Z of French Food gives accurate and concise culinary definitions. They are particularly useful for tourists who want to know the difference between a Belon oyster and a Marennes when encountered on a menu.
These are just some of many interesting nuggets of information in the application “The A-Z of French Food”, both a menu decoder and a guide to French gastronomy, history and culture.
Enjoy!Genevieve de Temmerman