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    A Dictionary of French Food and Dining: Part 3 Terms Used in Cooking
    A Dictionary of French Food and Dining: Part 3 Terms Used in Cooking
    A Dictionary of French Food and Dining: Part 3 Terms Used in Cooking
    Ebook80 pages47 minutes

    A Dictionary of French Food and Dining: Part 3 Terms Used in Cooking

    By Roy Whitlow

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    About this ebook

    This is a dictionary that is extraordinarily different. It is the most comprehensive listing of French words and phrases associated with French food and dining you will ever see. A great many of the words listed simply do not appear in standard French-English dictionaries and yet they are in common use, especially with professionals. The words and their meanings have been researched from many sources, including actual French menus and culinary guides. Many are regional or historic in origin, or have regional or specialized meanings. Each word listed is also accompanied, not only by a meaningful description, but by a guide to its pronunciation in the French language (using phonetic symbols of the International Phonetic Alphabet). The three parts reflect three important aspects of French cooking: Names of Food Items, Names of Dishes on Menus and Terms Used in Cooking. The three parts can stand alone for the most part, but numerous cross-referencing makes the complete work a most valuable reference for anyone buying, preparing or consuming food. It will be useful to professional chefs, restaurateurs, hoteliers, café owners, menu compilers, recipe writers kitchen managers, home cooks, amateur enthusiasts and dedicated diners everywhere.

    LanguageEnglish
    PublisherRoy Whitlow
    Release dateFeb 8, 2013
    ISBN9781301212750
    A Dictionary of French Food and Dining: Part 3 Terms Used in Cooking

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      Book preview

      A Dictionary of French Food and Dining - Roy Whitlow

      A Dictionary of

      French Food and Dining

      (with French pronunciation guide)

      Part 3: Terms Used in Cooking

      compiled by

      Roy Whitlow

      Published by:

      R.Whitlow, Bristol, UK

      Smashwords Edition

      Copyright: © 2013 Roy Whitlow, Bristol, UK

      All rights reserved. Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in any retrieval system, or transmitted, in any form, or by any means (electronic, manual, mechanical, photocopying, recording or otherwise) without the prior written permission of the copyright owner

      Discover other titles by Roy Whitlow at: http://www.smashwords.com/profile

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      A Dictionary Of French Food & Dining:

      Part 1–Names of Food Items

      Part 2 – Names of Dishes on Menus

      Part 3 – Terms Used in Cooking

      Non-fiction (paper books)

      Basic Soil Mechanics (Pearson Education, 2004)

      Materials and Structures (Pearson Education, 1991)

      Table of Contents

      Introduction

      How to use this book

      The French Alphabet and Pronunciation

      Terms Used in Cooking

      A

      B

      C

      DEF

      GH

      IJ

      KL

      M

      NO

      P

      QR

      S

      T

      UVW

      XYZ

      Introduction

      This book is dedicated to all lovers of French food – and that includes me. The traditions of French cooking and dining are long, rich and varied. The names of famous chefs, restaurants and recipes abound, many of these being reflected in the names of dishes they originated or were famous for. There have been some dishes named also for famous diners, and dishes named simply to honour famous people. There is indeed a rich language of names associated with the wonderful range and variety of French dining. Also, in each of the fourteen regions of France, as well as in other French-speaking countries, there are countless recipes of great local repute. Indeed, dining in a small remote French town or village can lead to the most amazingly wonderful gastronomic experiences

      Herein, of course, is a problem: the language must be learned, or at least, the enthusiastic diner must learn to ‘get by’. For those who have attempted, successfully or otherwise, to learn another language the difficulties are apparent. Like any language, that of French food has its own components: nouns (the names of food items, types of dish, methods of cooking and preparation), adjectives (descriptors alluding to the method, place of origin, originator, etc.) and verbs (the doing words of cooking, preparation and serving). The syntax is slightly specialized also, which much use of à la, au and de when referring to methods and origins. How many times have you heard from one of your non-French-speaking dining partners phrases such as: ‘How can I choose when it [the menu] is in a foreign language?’, ‘What does that mean in English?’, ‘Is that a sweet or a savoury?’ – and so on. Even diners who are fluent or at least accomplished in the French language itself may still struggle with some of the specialist names and terms. In compiling this dictionary, I have discovered that a great many of the names and terms used in French cooking and food supply are not found in a standard dictionary. So, what is a keen diner to do? Well, one tactic is to ask the restaurant’s proprietor or the waiter; mostly I have found such people to be very helpful. If the chef has created the dish himself/herself then he/she can often e persuaded to leave the kitchen and give a proud and authorative explanation at your table

      It is much more satisfactory, though, to know what it is all about as you first read the menu, and so another tactic is to use this dictionary. The references given here include not only a translation of a term, or a suggestion of what a dish contains, but in many

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