A French Dictionary of Food and Drink

France remains the world’s most popular tourist destination, and food certainly ranks very high among the pleasures to be enjoyed there. Yet many restaurants, particularly those most worth visiting, the more authentic establishments catering to native tastes, present a key challenge to the non-French speaker: the menu is unlikely to be translated, or where it is, the English version may be a source of bemusement as much as one of culinary enticement.

The long, proud history of French cuisine, in all its regional variety and inventiveness, its firm traditions and continual innovations, means that a little help will be invaluable to most non-Francophone diners.

This bilingual French and English dictionary provides approximately 1000 of the most common food and drink terms in both directions, making it the perfect companion for understanding French menus, recipes, and other food-related texts. This is, therefore, an ideal reference work for tourists in particular, but also for language students, catering professionals and anyone with an interest in the complex, often confusing, yet incredibly rewarding world of French cuisine.

This revised and updated second edition includes some 200 new entries, giving wider representation to a number of specific regional dishes and preparations.