Deciphering French Food
This little book, The A to Z of French Food, is an exceptional resource. It fits easily into your purse or inside jacket pocket for those times when you need a discreet interpretation of the most obscure menu terminology.
And you get culture lessons on the side. For example, if you see pain de légumes on the menu and you’re wondering if it’s some sort of French zucchini bread, you can learn not only that it means “layers of puréed vegetables molded into a loaf shape” but also that a big boss or VIP can be referred to as “une grosse légume.” Well, probably you don’t want to call your boss a big vegetable to her face while you’re still enjoying your job, but you can save that one for just the right occasion.
Seventeen days to go.