Each new paperback is wrapped in a laminated, full-color cover and is printed in black on white, uncoated stock. With typefaces selected for readability, these books are a joy to look at.
Each paperback provides the identical content as their ebook relative: a comprehensive menu translator hundreds of common and not-so-common dishes and preparations that you may find traveling through these countries; a list of useful phrases that come in handy when dining out; and finally a basic pronunciation guide to help you along.
Here is a small sampling from the Passeport Gastronomique:
Confiture jam, preserves. Confiture d’oignons is onion compote. Confiture de vieux garçon is fruit served in alcohol and confiture d’orange is marmalade
Congre conger eel
Consommation(
Consommé meat stock that has been concentrated and clarified
Coq au vin mature chicken prepared in a wine sauce with mushrooms, garlic, onions and diced pork added
Coque cockle
Coque, à la served in a shell
Coquilles St. Jacques à la parisienne scallops and mushrooms in white wine sauce
Cornet food rolled into a cone shape; ice cream cone; cone-shaped pastry
Cornichon gherkin
Côte d’agneau lamb chop
Côte de boeuf beef rib steak, T-bone steak
Côte de veau veal chop
Côtelette cutlet, chop
Côtelette d’agneau lamb chop
Côtelette de porc pork chop
Côtes levées spareribs
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Producers of European Menu Translators for iPhone, Kindle, Nook, iPad, Blackberry, Android and others
