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Great books for translating French food and cooking terms

RandyB | Nov 25, 201004:57 AM

Although apparently millions of copies have been sold, and reviews have been great around the anglophone world, I just discovered a few days ago a little paperback called:
Dictionnaire gastronomique français-anglais : the A-Z of french food
French to English and v.v.

It is not cheap: 23€ at, 24€ direct from the publisher or from the Red Wheelbarrow bookstore on rue St. Paul in the 4th (if their order ever arrives).. It's even more expensive if purchased in the US. But it is an amazing little book. My French cooking prof says there is nothing else that covers the topic so well.

For those of you taking French cooking classes or reading French recipes online, there is a companion volume called the A-Z of Cooking Verbs. Same price, but only from the publisher. I didn't check the site for shipping costs to the US.

The very good and free alternative is to download Patricia Wells' glossary. It is much more comprehensive than any guide book glossary. French to English only.

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