The A-Z of French Food is a 4000+ entry, 142 page, lightweight, compilation of French gastronomy terms translated into English and augmented with explanations and historical anecdotes. A concise French to English food dictionary for yourself or as a gift to a fellow globe trotting foodie. David Leibowitz, pastry chef, author, and a 13 year veteran at Chez Panisse says: it is 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.The New York Times called it the most complete French menu translator available, and Mimi Sheraton said it is a miracle of concise completeness.
The Culinary Dictionary is the reference book used by culinary professionals worldwide. This dictionary includes translations for ingredients, menus, recipes and techniques from Italy, Mexico, Thailand, Japan and more. A must own for every chef or gourmet.
Cartes and Menus de Restaurant is designed primarily as a reference and translation dictionary for professionals of the restaurant industry. Meticulously researched with more than 11,000 entries, here is the go to book when you need a specialized dictionary to translate French menu items including definitions of chefspeak.
These books and the limited edition of Bouquet by G.B. Stern can be found only at http://www.eatdrinkworld.com
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