Alice, that looks like a great food guide! I copied it to Word and figure after I edit out what I know, I can make it small enough to be manageable.

My philosophy for French food glossary has been to notate the few meat items I don't want to try, and not worry about anything else. We're not very adventurous diners, so the basic French dishes work for us (cassoulet, boeuf bourguignon, poulet roti, entrecote,etc). I do also have the Marling menu master - it is interesting to understand what some of the preparations mean, and it is very portable in size.

To curious, I made a typo in my earlier response. The name of the book I mentioned is "Eating and Drinking in Paris". The book translates menu items, describes how the French eat, what to expect in restaurants, and so forth. It lists some Parisian restaurants that the authors like.<BR>My remark that the book works in the rest of France too was meant to be humorous.<BR><BR>