From the Publisher
Comprehensive and easy to use, Bon Appétit
will add a new dimension to your travels in France. You will find everything from potage
(soup) to fromage
(lamb) to zewelwai
(onion flan). Additionally, there are descriptive terms, explanations of many regional dishes, and translations of the most commonly used herbs and spices. This handy pocket reference is complete with an introduction and guide to eating out in France as well as a short list of basic drinks. Wherever you are dining, if the menu is French, Bon Appétit
will be your guide gourmand.
About the Author
Judith A. White was trained in hotel management and administration at London's Westminster Technical College. Several years were spent in hotel work and running her own private catering business but a move to Cambridgeshire meant a change of career. She was town clerk to the City of Ely for fifteen years, during which time she wrote several cookery books. She still lives in Ely with her husband and two cats.