A & C Black Publishers, 2005. — 144 pp. — ISBN-13: 978-1-4081-0196-4.This pocket-sized bilingual dictionary is ideal for any traveler who enjoys eating out in France, French-speaking countries, or in French restaurants anywhere in the world. Translations to and from French of more than 2,000 food and menu terms are provided, together with the phrases readers need to book a table, order food, or complain, and a guide to French wines, cheeses, and classic sauces. With this useful reference in hand, readers will be able to tell a sauce tortue from a sauce tartare, ask for a particular dish, such as oysters (huitres), and avoid accidentally ordering cervelle (brains).
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