ONE of the best things about a life in France is the range of fresh produce on offer.
But being faced with an array of strange names and descriptions for everything from fish to lettuce can be a real challenge.
That’s where Vintcent’s French Food Dictionary, by Charles Vintcent, comes to the rescue offering a handy translation of many different names and descriptions.
The book aims to take some of the pain out of browsing around market stalls and shops when looking for turnips (navets), for example.
The dictionary offers English – French and French – English as well as a variety of references such as useful adjectives, cooking temperatures and even first aid in case of accidents in the kitchen.
It also comes in a very handy size (11cm by 15cm) so that it can slip into your back pocket or bag and not add to the weight of your sack of potatoes.
Charles Vintcent has decided to offer the basics when it comes to cheese and wine, as he says, it is such a vast area that the book would be far too big to carry around the shops.
If you enjoy cooking in France, which gives you the chance to really taste the seasonal delights, then this book might be a handy addition to your kitchen shelf.
Contents:
English – French
Meat, Game and Poultry
Fruit and Vegetables
Fish and Shellfish
Dairy and Bakery
Wines and Spirits
Grocery and Spices
French – English (as above)
Useful Information
Weights, Measures and Temperatures
Useful Adjectives
Containers, Hardware and Cooking Aids
Check-out, Hygiene and First Aid
Common Phrases, Alphabet and Numbers
Paperback. 102 pages.
Find out more about Vintcent’s French Food Dictionary.