The first dictionary that translates cooking recipes from French into English and from English into French
From SCRIBO EDITION, French publisher of bilingual gastronomic dictionaries since 1989
THE A-Z OF COOKING VERBS
Pocket Dictionary
for cooks and pastry cooks
French-English/English-French
TEST YOURSELF !
- How would you translate a stew?
- Hint: the French use 6 different terms according to the food that is stewed.
- What is the technique to spatchcock a whole chicken?
- Hint: something has to be removed so that you can open up the chicken flat, like a book.
- What is the French translation for Blind-baking a pastry crust?
- Hint: The English cook ‘blind’ ; the French cook ‘à blanc’.
If you have no clue how to answer the above, then you definitely need The A-Z of Cooking Verbs.
BOTH A DICTIONARY AND A FRENCH TRAINING MANUAL
- The A-Z of Cooking Verbs offers cooks and bakers the vocabulary and phrases that are essential in translating recipes.
- Students in catering schools will use the dictionary to learn the definitions of the cooking vocabulary in French and in English.
- Their teachers will discover resources for numerous thematic lessons in cooking vocabulary.
A MINE OF INFORMATION
In a compact, easy to use format The A-Z of Cooking Verbs covers a large panorama:
1. The 450 verbs most frequently used in cooking and baking.
2. Definitions for specific French terms (chiqueter, luter, lever un filet de viande, abaisser une pâte, etc.).
3. Practical examples of translations in the context of recipes.
4. Linguistic variations British English/American English.
5. Verb derivatives: adjectives, adverbs, nouns (Ice, ice-cold, iced, icing; Cook, cooked, cooker, cookery, cooking,cookware, etc.). For common names which are not derived from a verb, The A-Z of Cooking Verbs is best used with its complement, the pocket gastronomic dictionary The A-Z of French Food, in which you will find all ingredient related terms (meat, fish, vegetables, etc.), along with the explanation of all the dishes, preparations and ingredients of traditional and regional French cuisine.
Author : Geneviève de Temmerman.
Format : 9 x 19 cm ; 144 pages.
For sale at www.scribo.fr from 8th June and international bookshops.
Price : 34 euros (dispatching included).
Tags: cooking, cooking dictionary, cooking terms, English, French, Scribo