The Lexique français-anglais de la cuisine et de la restauration (French-to-English Culinary and Restaurant Service Lexicon) is an innovative reference book specifically designed for the North American context. With 350 pages and over 14,000 terms in each language, it is a must-have resource for food service and hospitality students that will help them communicate accurately and confidently during their studies and internships and, later on, in the workplace.
The book includes French terms from Québec and France and English terms from Canada, the United States and the United Kingdom. Latin names are provided to differentiate among various fish, animal, and vegetable products.
The classic and contemporary terms from French cuisine are translated, with explanations and usage notes where required. The terms include foods, cuts of meat, preparations, cooking and preparation methods, service styles, classic culinary terms such as Crécy and à la florentine, as well as the names of dishes and desserts.