HOW TO READ A FRENCH MENU by Martin Dale

HOW TO READ A FRENCH MENU

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KIRKUS REVIEW

For anyone whose basic Berlitz is not up to navarin d'agneau a la facon d Anna Held which confronts you in purple script on the carte du jour. this small dictionary will help you to save face before you decide to feed it. The definitions run to two or three lines; there is some introductory information on wines and vintages; and the book has an obvious designation for the growing gourmet clientele both here and abroad.

Pub Date: Feb. 14th, 1965
Publisher: Appleton-Century