A good French to English menue book?

Mar 25th, 2003, 06:42 PM
  #21  
rex
 
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Intimatefrance.com is what I had filed away back in the attic of my brain somewhere. I should have thought to cite it in my reply above.
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Mar 25th, 2003, 09:34 PM
  #22  
 
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Nancy: I've e-mailed you a copy of the French Food Glossary (I've added to it over the years and it's now 44 pages). If you have booklet printing capability, it's an especially handy reference to tuck in your tote bag.
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Mar 25th, 2003, 10:30 PM
  #23  
 
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"The Hungry Traveler-France" Menu Translator and Food Guide by Sarah Belk King
This is a great book, easy to use and very informative
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Mar 26th, 2003, 02:55 AM
  #24  
 
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I would be interested in getting a copy of the glossary offered by StCirq or djkbooks. I tried the link provided by kjl but it led nowhere. My email address is [email protected]. I bought a copy of Marling Menu Master but found that the trouble with it is that it lists translations of specific dishes in traditional styles but wasn't much help for modern creative French menus. Also I had a funny experience with using the French English dictionary I got for my Palm Pilot (which by the way was very helpful). We went to dinner with a group of people in Dijon. The menu was entirely in French and I was trying certain words that I didn't understand in my translator. I started to laugh and my husband asked why and I showed him the Palm Pilot. He started to laugh which started a chain reaction around the table as we passed the Palm Pilot around. The translation of the menu item was motherf***er a word I had no idea was contained in this dictionary.
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Mar 26th, 2003, 05:32 AM
  #25  
rex
 
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I didn't find that the intimatefrance.com URL "led nowhere" - - just now tried it. You DO, of course, have to have Adobe Acrobat Reader to view (or download or print) the file, but that is a free download that everyone needs to have if you use the internet at all.
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Mar 26th, 2003, 11:20 AM
  #26  
 
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I used the Intimate France menu and it was fine.

I agree that you should ALWAYS bring a menu translator. I speak enough French to carry a conversation, and I still use a menu master, because there are lots of food terminology that I did not learn. We were in this a restaurant in Avignon and an American man sitting behind my husband ordered rognons. He did not eat them. And no, they did not have a menu master.
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Mar 26th, 2003, 05:27 PM
  #27  
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StCriq,

I just downloaded the Intimate France food dictionary. THANK YOU!!

Yipper
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Mar 26th, 2003, 05:45 PM
  #28  
 
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You're welcome, Yipper. I still need to go back into it and make some small changes (every time I read it I see some little thing that needs correcting), but I hope it's helpful to you.
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Jan 13th, 2006, 01:46 PM
  #29  
rex
 
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Topping this two year (almost three year) old thread, with an update question...

Is there any further availability?

... of the (once from the Delphi francophile forum) glossary, described above as available on intimatefrance.com

Or was it too good to keep giving it away?

Maybe that leaves http://www.acena.it/dizionario.html as the best free resource available on the internet?
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Jan 13th, 2006, 01:49 PM
  #30  
 
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I still have it as a Word document if any one wants it - [email protected]
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Jan 13th, 2006, 01:53 PM
  #31  
 
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According to the Intimate France website, it's still available free--they just want to snail mail it to you for some reason.
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Jan 13th, 2006, 01:59 PM
  #32  
rex
 
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Oh, okay - - my cut and paste must have failed the first time. You're right. The details on obtaining it are here:

http://www.intimatefrance.com/glossary.html

Still a bargain for just an e-mail.
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Jan 13th, 2006, 06:12 PM
  #33  
 
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Mariarosa, I had to laugh at your mention of the American man who ordered rognons and didn't eat them. The same thing almost happened to me at a nice little restaurant in Alsace. The lovely young woman waiting on me (who was owner of the restaurant) asked me if I was sure I wanted that, and told me what they were. I was very appreciative and quickly ordered something else!

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Jan 13th, 2006, 07:21 PM
  #34  
 
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Patricia Wells has an excellent glossary on her site
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