Marling Menu-Master for France

by Clare F. Marling and William E. Marling

Book Overview

Book annotation not available for this title.Title: Marling Menu-Master for FranceAuthor: Marling, William E.Publisher: Altarinda BooksPublication Date: 1971/06/01Number of Pages: Binding Type:... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0912818034
• Release Date: January 1971
• Publisher: Altarinda Books
• Length: 112 Pages
• Weight: 0.20 lbs.
• Dimensions: 6.0" x 0.3" x 3.8"

Customer Reviews

Indispensable in Paris

With marginal knowledge of French, best expressed as "Parlez-vous Anglais?", thanks to our host we have discovered this valuable book and plan to buy our own copy in the US. Best to familiarize oneselves with French terms for common meats and fishes ahead of time. However, anyone has dined in French restaurants will find the added detail needed to decipher most French menus and preperations.

Indispensable Info in a User-Friendly Format

No matter how well (or how poorly) you may speak French, this little book is an indispensable addition to your travel kit. It can help you navigate the dizzying varieties of delicious sauces, the hundreds of preparation styles, the regional specialities, and keep you from ordering kidneys when you thought you were asking for veal cutlets...Helpful pages, too, on money, numbers, basic traveller's phrases. Plus it's small enough to be consulted with discretion at cafes or bistros...and don't forget how helpful it would be for ordering with confidence in your favorite French restaurant back home.

Indispensible, even if you're comfortable in French

The specialized terminology of French cuisine is rarely found in any pocket dictionary. I carry this little pocket guide not only in France, but also when dining in authentic French restaurants in the USA. If you know little or no French, you can consult this guide and the menus posted outside most French restaurants, and decide what you're going to order before you even go inside.The unfortunate use of "entrée" for "main course" may lead to confusion outside the USA.

Don't Leave Home Without It!

Just stopped by to order the Marling Menu Masters for the other countries and thought I'd tell you not to leave home without it! I agree - I don't know how anyone survives eating in Europe without this. It has been reprinted every two or three years since 1971 and never gets outdated. It really is pocket sized, very slim - 1/4" max, light enough to carry in an evening bag, and has a light plastic cover. It is divided into seven categories (in French):horsd'oeurves, soups, eggs, fish, entrees, vegetables and desserts and fruits. Also, at the front, is a chapter on eating in France that will tell you all sorts of handy dandy info like the difference between a cafe, bistro and brasserie or how and when to tip. It is arranged by French to English so you can determine, for instance, that 'agneau' is lamb. You do not need to speak the language to use this - although I agree with the previous review on rare occasions needing to cross reference with a dictionary (this if you cannot determine from the menu that 'agneau' would come under the heading of entree. However, you can just quickly leaf through each of the seven sections under 'A' to find the food). It has a huge number of dishes referenced and more importantly, sauces. With this little book you will be able to choose and truly enjoy the foods of France from bistros to five star gourmet establishments.

A must-have for travelers to France.

This book (and the others in the series - Germany, Italy, Spain) can make the quite often mystifying process of ordering food in a foreign country understandable. The book - more of a booklet - is small; so, both you and it will travel well together. So, don't miss out on one of the most important experiences of a country - it's food!Remember in France, food is not an art, it's a religion! So before ordering the andouille, look it up - "sausage composed of strips of pig's small intestines." Umm, maybe something else.Bon appetit.