Description
” This dictionary is intended for the use of chefs, cooks, catering students and general readers. It aims primarily to explain the French words and phrases used to describe the processes of the French kitchen, its equipment and its personnel, and the commodities used in classical French cookery. It is designed to facilitate the understanding of French publications on cookery and gastronomy, which are difficult to put into practical use, as they contain many words and phrasesnot to be found even in comparatively large French – English dictionaries. Many regional and dialect variations are included and translated here. For many besides those in the catering industry, this book will be invaluable. “
