The Farm to Table French Phrasebook: Master the Culture, Language and Savoir Faire of French Cuisine
Nov. 2014 · Simon and Schuster
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Über dieses E-Book
French culinary phrases, foodie terms, and cultural tips come together in the ultimate food-lover’s guide pays des délices.
Everyone can tell the difference between Brie and Caembert, but few know their Valençay from Pélardon. Luckily, The Farm to Table French Phrasebook serves up the vital French expressions other guides leave off the plate. From the specialty vocabulary of chefs in gourmet restaurants to slang terms rarely heard outside a country market, here’s everything the reader needs for a gourmet tour of France (or the local bistro!).
A comprehensive language guide for food lovers, this indispensable companion also offers a fascinating history of French eats, complete with delicious facts about the cuisines of every region from Alsace’s pinot gris to Normandy’s Pot-au-feu. This beautifully illustrated book is perfect to take along for a day of sampling gourmet local specialties, or it makes a great present for the Francophile in your life.
The Farm to Table French Phrasebook opens a bountiful world of food that you won’t find in any textbook or classroom:
• Navigate produce markets, charcuteries and patisseries
• Prepare meals the French way with delicious, authentic recipes
• Speak the lingo of Paris’s top restaurants and bistros
• Pair regional wines with delightful cheeses
• Master the proper table etiquette for dining at a friend’s house
Everyone can tell the difference between Brie and Caembert, but few know their Valençay from Pélardon. Luckily, The Farm to Table French Phrasebook serves up the vital French expressions other guides leave off the plate. From the specialty vocabulary of chefs in gourmet restaurants to slang terms rarely heard outside a country market, here’s everything the reader needs for a gourmet tour of France (or the local bistro!).
A comprehensive language guide for food lovers, this indispensable companion also offers a fascinating history of French eats, complete with delicious facts about the cuisines of every region from Alsace’s pinot gris to Normandy’s Pot-au-feu. This beautifully illustrated book is perfect to take along for a day of sampling gourmet local specialties, or it makes a great present for the Francophile in your life.
The Farm to Table French Phrasebook opens a bountiful world of food that you won’t find in any textbook or classroom:
• Navigate produce markets, charcuteries and patisseries
• Prepare meals the French way with delicious, authentic recipes
• Speak the lingo of Paris’s top restaurants and bistros
• Pair regional wines with delightful cheeses
• Master the proper table etiquette for dining at a friend’s house
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Autoren-Profil
Victoria Mas was born and raised in France, studied at The Sorbonne.
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