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The Marling Menu-Master for France

The Marling Menu-Master for France

2.5 2
by William E. Marling, Clare F. Marling (Joint Author)

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Altarinda Books
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4.01(w) x 6.08(h) x 0.26(d)

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The Marling Menu-Master for France 2.5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
Guest More than 1 year ago
France is for lovers... and eaters! And with this handy guide, you'll feel more confident visiting those non- touristy places where English isn't spoken, but great meals at (for France, at least) bargain prices await! Because it's food-specific, Marling gives you much more information that a dictionary. For example, 'Poulet Cordon Rouge' is - if translated word-for-word with a dictionary - 'Chicken Ribbon Red.' Not very useful. While preparations may vary slightly, Marling would explain what's typically in the dish and how it's prepared. (In this case: chicken, pounded flat, rolled around a chunk of chive and tarragon-flavored butter and a slice of ham, then breaded, and pan-fried. Mmmmm.)