Great books for translating French food and cooking terms
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 Amazon.fr, 24€ direct from the publisher www.scribo.fr 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.
http://patriciawells.com/glossary/ French to English only.
"The very good and free alternative is to download Patricia Wells' glossary."
We agree -- and not only is it "much more comprehensive than any guide book glossary" (she comes through about 93.6 percent of the time), it's also much better organized than some (it's simple alphabetical instead of attempting to break down by course, like the Marling Menu Master) and it's far easier to use: just download it to a pdf/iPhone. That way, Patricia can be with you (1) even if you are in place with no internet service and (2) in any event, without any internet roaming charges. (We do this by using the "dropbox.com" app, and adding the glossary to our "favorites" within the dropbox program -- all free.) Patricia has become a great virtual dining companion . . . .