What is that on the Menu? A Simple Guide to French Food Words

What is that on the Menu? A Simple Guide to French Food Words

4.5 2
by S.J. Sebellin-Ross
     
 

Finally! The most popular French words and phrases with clear, simple, straightforward translations. Never again will you order frog's legs when you want snails. Never again will you wonder if you are eating rabbit or chicken. Never again will you be embarrassed in front of a snooty waiter. And never again will you struggle with a foreign menu.

Bon… See more details below

Overview

Finally! The most popular French words and phrases with clear, simple, straightforward translations. Never again will you order frog's legs when you want snails. Never again will you wonder if you are eating rabbit or chicken. Never again will you be embarrassed in front of a snooty waiter. And never again will you struggle with a foreign menu.

Bon Appetit!

(And if you need help with Italian food, see the second book in the What is that on the Menu series: What is that on the Menu? A Simple Guide to Italian Food Words.)

Product Details

ISBN-13:
2940013032743
Publisher:
S.J. Sebellin-Ross
Publication date:
06/23/2012
Series:
What is that on the Menu? , #1
Sold by:
Barnes & Noble
Format:
NOOK Book
Sales rank:
1,193,742
File size:
1 MB

Meet the Author

Internationally published restaurant critic and journalist, S.J. Sebellin-Ross has written for newspapers, magazines, and websites including The Washington Post, The Los Angeles Times, The Toronto Star, Parenting, CNET, and The New York Times. She has reviewed James Beard award-winning restaurants, been translated into more than 37 languages, and has been invited to speak at events including The Association of Journalists and the BlogHer Food Conference.

A top-selling author, Sebellin-Ross (sebellin-ross.com) has written more than 10 books including "Culinary School: Three Semesters of Life, Learning, and Loss of Blood," the bestselling memoir of her time as a culinary school student, and "How to Write about Food: How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger," the must-read guide to breaking in and making money as a published food writer.

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