Woordenboek
Cuisine
Duits –
Frans
912
pagina's; 17×24 cm; hardcover,
gelamineerd
ISBN 978-3-907950-36-4 (4)
CHF 90.–
Some 50,000 entries from
the gastronomic and culinary fields make it an indispensable tool for
catering professionals and trainees – and for anyone involved in writing
or translating menus.
Regional expressions are considered.
Also listed are declined forms of adjectives, Latin names
(where necessary and possible)
Appedix: E numbers.
It's an almost inexhaustible source of menu-planning ideas for chefs and
F&B managers.
Advertising agencies and printers, food industry professionals, catering
establishments, airlines, tourist offices and many others will derive
huge benefits from the carefully researched translations of foodstuffs,
dishes and gastronomic terms.
