|
|
CULINARY DICTIONARY
English-French
|
|
|
|
By Geneviève de Temmerman
|
| |
|
A dictionary of international cuisine, including translation of more than 15,000 entries, definitions, translation tips, indexing of regional variations, an annotated conversion table for units of measurement and terminology coverage that spans cooking (ingredients and preparations), pastry making, catering, menus, recipes and basic utensils.
|
| |
|
The first English-French dictionary
covering
international gastronomy
|
How would you translate arugula hazelnut pesto into French?
What about the word dip?
How are the Japanese algae wakame used?
What is a Creole tasso? Or a sauce Robert?
How would you describe a French andouillette in English?
THE CULINARY DICTIONARY explains and translates, into French, the vocabulary of international cuisine including:
-
The translation of international menu terminology;
-
Ingredients, including the elements of fusion cooking (gastronomic creations resulting from a blending of cuisines such as French, American, Mexican, Creole, Japanese, Thai, etc.);
-
Recipe excerpts illustrating the usage of words in their proper context;
-
Key words that assemble styles of preparations based on product groupings;
-
Cooking techniques and essential utensils;
-
Linguistic variations for Great Britain, the United States, Canada and Australia.
THE CULINARY DICTIONARY is specifically designed for translators, restaurateurs, chefs, pastry chefs, maîtres d’hôtel and globe-trotters. 454 pages, more than 15,000 entries.
THE AUTHOR
The French-English Gastronomic dictionaries signed Geneviève de Temmerman - such as the pocket dictionary “The A-Z of French Food” and the dictionary for translating French restaurant menus into English - have been used as important reference books in hotel and catering schools since 1989. Her new English-French Culinary Dictionary is the product of a two-year work together with food journalists, translators, chefs, pastry chefs and restaurateurs from around the world.
|
QUIZ
|
|
| |
|
- What are the four spices in four spice powder (quatre-épices)?
- What temperature (in degrees F or C) is a moderately hot oven, a hot oven, a very hot oven, or an extremely hot oven?
- What is a Zuppa Inglese [Italy]?
Hint: It has nothing in common with "soup"!
- How would you translate hash browns?
Hint: These are shredded breakfast potatoes.
- How would you translate Jerusalem artichokes?
Hint: These are unrelated to "artichokes".
- How would you translate arugula hazelnut pesto?
Hint: You would love to have your pasta smothered in it.
- What is the difference between batter and dough?
Hint: it is mostly a matter of consistency.
|
|
|
If you have no clue how to answer the above [and the hints are of no use], then you definitely need the Culinary Dictionary. You will find the translations, definitions and indexing of this dictionary illuminating, especially if you pride yourself on being a gourmet (gastronome).
|
|
| |
|
|
International orders
are dispatched
within 2 working days
|
|
| |
|
|
 
|
|
| |
|
| What the papers say |
|
| Read an excerpt |
|
| Users Comments |
|
| |
|
|
 Add your comment
|
|
| |
|
|
|
|
|
ISBN 9782913516113
|
Price
:
|
58
 TTC |
|
|
 
21 x 11,5 cm
454 pages
Plus de 15.000 entrées
Découvrez un extrait
du dictionnaire
|
VENTE FLASH
à 29 €
au lieu de 58 € !
Stock limité à
500 exemplaires comportant un léger défaut d’impression
En savoir plus
|
International orders
are dispatched within
two working days
|
Home | French Food Dictionary | Culinary Dictionary | Corporate gifts | Styles of French furniture | Our compagny | Links 
