French Menu translator
Apr 11th, 2005, 09:07 AM
#1
Guest
Posts: n/a
French Menu translator
Bon Jour; Does anyone know a good, comprehensive French menu guide? I had one for several trips that I copied from a larger travel book. Can no longer find my copy or the book. I really don't want to order sweetbreads by mistake, thinking I am getting something else. The menu guides in most travel books are too basic. Thanks, PC
Apr 11th, 2005, 09:39 AM
#2
Join Date: Sep 2004
Posts: 2,674
Likes: 0
Received 0 Likes
on
0 Posts
I purchased the AAA Essential Food & Drink France by Hazel Evans in 2002 for less than $9. I found it helpful enough for a picky eater and one with medical problems.
Are there specific features that you need?
Are there specific features that you need?
Apr 11th, 2005, 09:47 AM
#3
Guest
Posts: n/a
Love your name! Thanks for the tip on translator, I have shellfish allergies plus an aversion to "organ" meats which seen to appear frequently on European menus. Will check www.half.com for discounted version. Its a great site to buy travel books. PC
Apr 11th, 2005, 10:07 AM
#6
Join Date: Sep 2004
Posts: 2,674
Likes: 0
Received 0 Likes
on
0 Posts
Good luck with it!
I'll give you a little sampling of one page. Perhaps the first few entries under the letter B will tell you if this is the book you would like...
Baba au rhum (3 stars)
A yeasted "cake" soaked with rum-flavoured syrup. Found in most parts of France. If you buy one from a patisserie, be prepared to eat it with a spoon.
Badasco
Provencal name for rascasse (fish). Used in BOUILLA-BAISSE and fish shoups but not ususally served on its own.
Baguette
Long stick-shaped loaf of bread.
Baie de ronce
Blackberry
Baiser (2 stars)
Confection of meringues sandwiched together with cream
Bajoue
Pig's cheek
It worked well enough for us without having to carry around a gigantic book. It is 126 pages and a bit larger than post card size.
I'll give you a little sampling of one page. Perhaps the first few entries under the letter B will tell you if this is the book you would like...
Baba au rhum (3 stars)
A yeasted "cake" soaked with rum-flavoured syrup. Found in most parts of France. If you buy one from a patisserie, be prepared to eat it with a spoon.
Badasco
Provencal name for rascasse (fish). Used in BOUILLA-BAISSE and fish shoups but not ususally served on its own.
Baguette
Long stick-shaped loaf of bread.
Baie de ronce
Blackberry
Baiser (2 stars)
Confection of meringues sandwiched together with cream
Bajoue
Pig's cheek
It worked well enough for us without having to carry around a gigantic book. It is 126 pages and a bit larger than post card size.
Apr 11th, 2005, 10:33 AM
#7
Join Date: Jan 2003
Posts: 13,194
Likes: 0
Received 0 Likes
on
0 Posts
http://www.patriciawells.com/glossary/atoz/glossary.htm
20 pages, double-sided, 8 1/2 x 11"
Or search here "acena" or "intimatefrance".
Best wishes,
Rex
20 pages, double-sided, 8 1/2 x 11"
Or search here "acena" or "intimatefrance".
Best wishes,
Rex
Apr 11th, 2005, 11:44 AM
#8
Guest
Posts: n/a
Thanks to all, just printed out(pdf) 40 pages of Patricia Wells food glossary, will go to the library to reduce the size by 50%, (wish my printer would reduce, maybe it can but I don't know how) and staple it together--but just to be safe, I found the AAA Essential Guide on Amazon.com, used but in "like new " condition for $2.99--bought it! I'll compare the two and see how I do. You are all great. Wish I discovered this forum sooner. PC
Sep 12th, 2007, 08:04 AM
#14
Join Date: Mar 2004
Posts: 6,117
Likes: 0
Received 0 Likes
on
0 Posts
No idea if this is still a good website, but 3 years ago I received a "hard copy" via mail of the "French Food Glossary and Wine Guide" from www.intimatefrance.com.
Sep 12th, 2007, 09:00 AM
#15
Join Date: Jan 2006
Posts: 941
Likes: 0
Received 0 Likes
on
0 Posts
You're making a lot of work for yourself.
The marling menu master is an easy to use and compact book that gives every possible menu name a restaurant may use with a great description.
It's easy to use and small enough to tuck in a pocket and at $9.95 it saved us from ordering a lot of things we would not have liked.
The marling menu master is an easy to use and compact book that gives every possible menu name a restaurant may use with a great description.
It's easy to use and small enough to tuck in a pocket and at $9.95 it saved us from ordering a lot of things we would not have liked.
Sep 12th, 2007, 09:31 AM
#16
Join Date: Jan 2003
Posts: 8,421
Likes: 0
Received 0 Likes
on
0 Posts
I would discourage anyone from purchasing/using the Marling Menu-Master for France.
For one thing, it hasn't been updated since 1971.
And, it is divided into sections: Hors d'Oeuvres, Potages, Oeufs, Poissons, etc.
It's much better to use a glossary that's in alphabetical order. Otherwise, in which section would you look up beverages or cheeses or herbs and spices? If you don't care for curry, or other ingredients, use a glossary that is totally alphabetical!
And, what could be easier than printing your own booklet for free?
For one thing, it hasn't been updated since 1971.
And, it is divided into sections: Hors d'Oeuvres, Potages, Oeufs, Poissons, etc.
It's much better to use a glossary that's in alphabetical order. Otherwise, in which section would you look up beverages or cheeses or herbs and spices? If you don't care for curry, or other ingredients, use a glossary that is totally alphabetical!
And, what could be easier than printing your own booklet for free?
Sep 12th, 2007, 10:35 AM
#17
Join Date: Jan 2003
Posts: 49,560
Likes: 0
Received 0 Likes
on
0 Posts
I've emailed out a bunch of the alphabetical guides in the past couple of days and will be happy to email out more (email me at [email protected]), but will be out of town WITH NO LAPTOP (yay!) all day tomorrow and Friday, so if you don't hear back immediately, that's why.
Sep 12th, 2007, 11:10 AM
#19
Join Date: Sep 2005
Posts: 209
Likes: 0
Received 0 Likes
on
0 Posts
I downloaded Patricia Wells' French to English Food Glossary to my Palm as a Word document. I have all my dictionaries in my Palm too. Makes for easy carrying.
I have also used the Marling Menu Master extensively and, yes, it is sometimes hard to find an item.
I have also used the Marling Menu Master extensively and, yes, it is sometimes hard to find an item.
Sep 12th, 2007, 11:25 AM
#20
Join Date: Jan 2003
Posts: 49,560
Likes: 0
Received 0 Likes
on
0 Posts
The food translator up on the Intimate France website is the same one I've been talking about and sending out to people - put together years ago by several people on the AOL France board. So if you can retrieve it online, so much the better!
