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The Marling Menu-Master for France (Marling menu masters series) Paperback – November, 1971

4.0 out of 5 stars 30 customer reviews

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$8.36 FREE Shipping on orders with at least $25 of books. Only 9 left in stock (more on the way). Ships from and sold by Amazon.com. Gift-wrap available.
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Frequently Bought Together

  • The Marling Menu-Master for France (Marling menu masters series)
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  • The Marling Menu-Master for Italy: A Comprehensive Manual for Translating the Italian Menu into American-English (Marling menu masters series)
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  • The Marling Menu-Master for Spain: A Comprehensive Manual for Translating the Spanish Menu into American English (Marling menu masters series)
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Product Details

  • Series: Marling menu masters series
  • Paperback: 112 pages
  • Publisher: Altarinda Books (November 1971)
  • Language: English
  • ISBN-10: 0912818034
  • ISBN-13: 978-0912818030
  • Product Dimensions: 6.1 x 4 x 0.3 inches
  • Shipping Weight: 1.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #658,508 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
I think this is a very handy book. It's thin, reasonably priced, and is a great help with inscrutable menus. I remember being embarrassed when some of my father's colleagues came to visit me in Strasbourg and we went out to eat and I was trying to help them with the menus. Despite my years of French and really good fluency in the spoken language, all I knew about "pommes dauphinois" was that it was Dauphin style potatoes, whatever that was! This little book would have come to my rescue in those situations.
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Format: Paperback
The specialized terminology of French cuisine is rarely found in any pocket dictionary. I carry this little pocket guide not only in France, but also when dining in authentic French restaurants in the USA.
If you know little or no French, you can consult this guide and the menus posted outside most French restaurants, and decide what you're going to order before you even go inside.
The unfortunate use of "entrée" for "main course" may lead to confusion outside the USA.
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Format: Paperback
Just stopped by to order the Marling Menu Masters for the other countries and thought I'd tell you not to leave home without it! I agree - I don't know how anyone survives eating in Europe without this. It has been reprinted every two or three years since 1971 and never gets outdated. It really is pocket sized, very slim - 1/4" max, light enough to carry in an evening bag, and has a light plastic cover. It is divided into seven categories (in French):horsd'oeurves, soups, eggs, fish, entrees, vegetables and desserts and fruits. Also, at the front, is a chapter on eating in France that will tell you all sorts of handy dandy info like the difference between a cafe, bistro and brasserie or how and when to tip. It is arranged by French to English so you can determine, for instance, that 'agneau' is lamb. You do not need to speak the language to use this - although I agree with the previous review on rare occasions needing to cross reference with a dictionary (this if you cannot determine from the menu that 'agneau' would come under the heading of entree. However, you can just quickly leaf through each of the seven sections under 'A' to find the food). It has a huge number of dishes referenced and more importantly, sauces. With this little book you will be able to choose and truly enjoy the foods of France from bistros to five star gourmet establishments.
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Format: Paperback Verified Purchase
Lots of the menu terms in here date from the mid century, and all over France there is a new style of cooking emerging that doesn't use these techniques and phrases. It could use updating. For what it is, it's okay. So if you're going to a very high priced old-style French palace of haute cuisine, it may be useful.
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Format: Paperback
With marginal knowledge of French, best expressed as "Parlez-vous Anglais?", thanks to our host we have discovered this valuable book and plan to buy our own copy in the US. Best to familiarize oneselves with French terms for common meats and fishes ahead of time. However, anyone has dined in French restaurants will find the added detail needed to decipher most French menus and preperations.
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Format: Paperback Verified Purchase
We own the whole series and love them all. They are compact and complete. With old eyes you may need young companion to read the smaller font used in these books. We never travel to Europe without these.
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Format: Paperback Verified Purchase
I rated it a "one" only because there is no zero or minus option. We just returned from three weeks in France and in our opinion this cute little book was nearly useless when trying to decode menus. We survived thanks to a combination of English-speaking wait-staffs and Rick Steves' French Phrase Book. The large number of omitted items is forgiveable--after all, this is a small book. What dooms this book is its unwieldy organization. Seven main sections, several of which are further subdivided, make the book a navigational nightmare. It is frustrating to have to wade through it page by page only to find that what you are looking for is not there. The book should be organized like Larousse Gastronomique--one global alphabetical list with pertinent cross-references. Also, we believe that the authors should actually visit Paris and Provence to observe the changes in menu lingo that has occurred since 1971 when the book was compiled. I say don't buy this book--instead, use the money to buy a bottle of wine. You'll get a lot more value from the wine.
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Format: Paperback Verified Purchase
We tried using this at several restaurants in France and I could never find the dishes in it. I looked in all of the sections and just had problems finding the translations for most things. And I would say that maybe I didn't understand how to use the book, but that wasn't the case because I used one the prior week in Germany and the German Marling Menu worked really well. I almost always found the dishes and found that one to be useful. This one, not so much.
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