The Travellers' French Food and Wine Dictionary PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Travellers' French Food and Wine Dictionary PDF full book. Access full book title The Travellers' French Food and Wine Dictionary by Robyn Wilson. Download full books in PDF and EPUB format.
Author: Robyn Wilson
Publisher:
ISBN: 9780751512434
Category : Dinners and dining
Languages : en
Pages : 249
Get Book Here
Book Description
A dictionary of food, wine and shopping detailing French words and expressions not listed in traditional dictionaries. It may be of use to those renting a gite, staying in a hotel and eating out, and for the purpose of translating unfamiliar words and expressions.
Author: Robyn Wilson
Publisher:
ISBN: 9780751512434
Category : Dinners and dining
Languages : en
Pages : 249
Get Book Here
Book Description
A dictionary of food, wine and shopping detailing French words and expressions not listed in traditional dictionaries. It may be of use to those renting a gite, staying in a hotel and eating out, and for the purpose of translating unfamiliar words and expressions.
Author: Robyn Wilson
Publisher: Orbit Books
ISBN: 9780747406396
Category : French language
Languages : en
Pages : 249
Get Book Here
Book Description
Author: Fay Sharman
Publisher: Houghton Mifflin Harcourt (HMH)
ISBN: 9780395325612
Category : Cooking
Languages : en
Pages : 320
Get Book Here
Book Description
Defines the basic terms of French cooking and explains the various words and phrases that appear in French recipes, wine labels, and restaurant menus
Author: T. William Walker
Publisher: Createspace Independent Publishing Platform
ISBN: 9781511501453
Category : Cheese
Languages : en
Pages : 0
Get Book Here
Book Description
Never again fear a French menu. This French-to-English food dictionary makes menu translation easy. It contains over 7000 entries, including over 650 cheeses, 350 wines and more than 200 sauces. In addition, this dictionary makes it easy for you to look up menu items that consist of multiple-word phrases. Just look up one of the words and you will see all of the words that are normally associated with it. For example, "abatis aux navets" is listed twice: once under "abatis" and again under "navet." It could not be easier. A veritable encyclopedia, this dictionary offers in-depth information about many dishes, cheeses and wines, including typical ingredients, the region of origin of particular dishes, and other notes on French cuisine. Some examples: ballotine boned thigh meat of poultry stuffed with minced meat, and possibly truffles and/or foie gras [cooked by roasting, braising, or poaching; usually shaped like a sausage or the leg, sometimes with a cleaned piece of bone protruding; served hot or cold, sometimes with a gelatin glaze] Arbois AOC white, red, yellow and straw wines from Jura [the whites, from chardonnay, savagnin and (very rarely) pinot blanc grapes, tend to be fruity and delicate and can be kept for 3 to 5 years; the reds from trousseau grapes tend to be light while those from poulsard grapes are darker; they can and can be kept 3 to 5 years; the yellows are from savagnin grapes and can be kept for 100 years; the straw wines are made from grape clusters which have been partially dried on straw to concentrate their sugars, so they are quite sweet] Tomme au marc marc cheese [cow's milk; the curd is pressed in a container filled with grape pomace brandy which remains on the rind and permeates the cheese with the taste of alcohol; it has a subtle fruity aroma and a mild, earthy flavor] Because the regions of France are quite varied, regional dishes may have names based on the local dialect. This dictionary includes hundreds of these local dishes. Examples: txangurro typically: crab mixed and cooked with with onions, leeks, carrots or tomatoes and sometimes brandy [Pays basque, Aquitaine] kig-ha-farz porridge-dumpling [literally: meat and stuffing; a porridge of milk, egg and buckwheat flour is placed in a tied bag and simmered in a pot containing meat such as pork knuckle and beef, with vegetables such as carrot and cabbage; the porridge-dumpling is typically served with butter, bacon and shallots along side the meats and vegetables; Bretagne] beenestich bee sting cake; bee's nest cake [a small cake with a vanilla custard filling and a baked-on topping of almonds; Alsace] With this book in hand, you can go forth and discover some of the world's best, most beautiful and most interesting cuisine.
Author: Edward Behr
Publisher: Penguin
ISBN: 0399564020
Category : Biography & Autobiography
Languages : en
Pages : 322
Get Book Here
Book Description
One of Christopher Kimball’s Six Favorite Books About Food A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.
Author: Bloomsbury Publishing
Publisher: A&C Black
ISBN: 1408102129
Category : Reference
Languages : en
Pages : 384
Get Book Here
Book Description
Topics covered include travel, tourism, ticketing, hotels and staff, restaurants, kitchens, table settings, service and cooking, along with general business, accounting and personnel terms. Handy supplements include quick-reference lists of airline and airport codes, currencies, international dialling codes, time zones, balance sheets and international public holidays. Ideal for students, employers, or employees who work in any part of the hotel or tourism industry or who need to use specialist English vocabulary for their work or studies.
Author: Katy McAdam
Publisher: A&C Black
ISBN: 0747572224
Category : Travel
Languages : en
Pages : 384
Get Book Here
Book Description
Definitions of more than 9,000 tourism and hospitality terms are provided in this revised and updated edition. Covering such subjects as travel, ticketing, hotels, and restaurants, along with general business, accounting, and personnel terms, this resource is ideal for students, employers, and employees who work in any part of the hotel or tourism industry. Handy supplements include quick reference lists of airline and airport codes, currencies, international dialing codes, time zones, balance sheets, and international public holidays.
Author: Paul Cadiau
Publisher:
ISBN: 9782907080040
Category :
Languages : en
Pages : 263
Get Book Here
Book Description
Author: Maria Ibald
Publisher: French & European Publications Incorporated
ISBN: 9780785999935
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Charles Vintcent
Publisher: Harriman House Limited
ISBN: 9781897597484
Category : Cooking
Languages : en
Pages : 116
Get Book Here
Book Description
This dictionary of food has been written for all those English-speaking visitors to France who choose to cook for themselves. It is not a book of recipes, nor does it describe any dishes or courses that you will be offered in a restaurant or cafeacute; .Many people rent a house, villa or apartment, or stay in a mobile home, caravan or tent, when having a holiday or touring through France, and they enjoy the pleasures of self-catering in a country where so much good food is so plentiful.Most visitors will use recipes written in English, and many will be bewildered by the variety of different names of the meat, fish and vegetables in the supermarkets, shops and market stalls. French cuts of meat are often dissimilar to those we are used to buying in the UK, and very often the shop assistants or stall holders do not speak English. Anyone who makes an obvious effort to ask for their purchases in the national language will receive much more help from the local people than otherwise.In some cases, there is more than one name for the same thing, because they are called different names in different regions. For example, the fish that we call 'sea bass' in English is known as 'loup de mer' along the coast of France that borders the Mediterranean, and 'barr' along the Atlantic coast.Cheeses and wines have been kept to a minimum because there are so many of each available throughout that lovely country that this small guide would become far too big and cumbersome to carry round the shops with you, which would defeat the object of having a small, portable reference aid to food shopping.Also, there are many reference books on those two items that describe the cheeses and wines in great detail, region by region. The basic essentials needed for cooking are the only ones that have been included.At the back of the
