Culinary Dictionary – English-French – Geneviève de Temmerman
Reviewed by Françoise Herrmann
Publisher: Editions Scribo in Paris (France)
Publication date: March 2008
ISBN 2-913516-11-4 (France)
Available from: www.scribo.fr
58 € (approx. $90.00)
And more than 30 varieties of beans! Scribo dictionaries explode with details and concordant derivatives. The following is a small extract of the potato [pommes (de terre)] listing:
- Baked potatoes: pommes de terre au four; pommes de terre à la boulangère.
- Baked potatoes (France - baked potatoes are more often seasoned, sliced, baked in cream, and crusted on top): gratin dauphinois.
- Baked potaoes (US – baked potatoes are often served as a one-dish meal, with “toppings” like cheese, bacon bits, poached eggs, sour cream, ham, chili, chicken, etc.): pommes de terre au four en plat complet (plat unique).
- boiled potatoes: pommes de terre à l’anglaise (bouillies)
- buttered potatoes : pommes de terre au beurre ; embeurrée de pommes de terre
- château potatoes (France – small potatoes sautéed in butter, sometimes with piece of fat bacon): pommes (de terre) château
- cold potato salad with an oil dressing: salade de pommesde terre à l’huile.
- Darphin potatoes (France – shredded potatoes shaped into a thick pancake and oven-baked: pommes (de terre) Darphin.
- dauphine potatoes (France – fried croquettes made from puréed potatoes and savoury chou pastry): pommes (de terre) dauphine
- duchesse potatoes (France – mashed potato mixed with butter and egg yolk, then bread-crumbed and fried or baked as croquettes.: pommes (de terre) duchesse.
- French fied potatoes [US]: frites
- Idaho potato [US] – grosse pomme de terre blanche farineuse
- Indian potato – igname
- jacket potatoes – pommes de terre en chemise, pommes de terre en robe des champs
- Lyon-style potatoes (France – potatoes sautéed with onions) : pommes de terre à la lyonnaise.
- mashed potatoes : purée de pommes de terre
- matchstick potatoes : pommes (de terre) frites, pommes alumettes.
- new potatoes : pommes de terre nouvelles
- oven-grilled creamed potatoes : gratin dauphinois
- oven-grilled potatoes: gratin de pommes de terre
- parchment potatoes – pommes de terre en papillote
- Pont-Neuf potatoes (France – thick cut chips) : pommes de terre Pont-Neuf
- potato chips [US] : pomme de terre chips
- potato cooked in hot embers : pommes de terre sous la cendre
- potato crisps [UK]: pommes de terre chips
- potato croquettes : croquettes de pomme de terre
- potato masher : presse-purée
- potato pancake : paillasson de pommes de terre
- potato peeler : épluche-légumes, économe
- potato purée : purée de pomme de terre
- potato wafers : gaufrettes de pommes de terre
…
What are the four spices in four spice powder (quatre-épices)?
What temperature (in degrees F or C) is a moderately hot oven, a hot oven, a very hot oven, or an extremely hot oven?
What is a Zuppa Inglese [Italy] (“soupe anglaise”)? Hint: It has nothing in common with "soup"!
What is suimono, su, or sukiyaki? Hint: These are all indexed [Japan].
How would you translate hash browns? Hint: These are shredded breakfast potatoes.
How would you translate Jerusalem artichokes? Hint: These are unrelated to "artichokes".
How would you translate arugula hazelnut pesto? Hint: You would love to have your pasta smothered in it.
What is the difference between batter and dough? Hint: it is mostly a matter of consistency.
Flour/sugar dredger: soupoudreur de farine/sucre
Pont-neuf potatoes : Pommes de terre Pont-Neuf (thickly sliced)
Drip-pan/grease-pan: lèchefrite
Jam pan: bassine à confiture
Lobster Thermidor [France]: homard thermidor (cubed or sliced lobster meat served in a split lobster shell coated with cream and mustard sauce, topped with grated cheese and browned; mushrooms and truffles are sometimes added).
Oysters Rockefeller [US]: huitres à la Rockefeller (recouvertes d'épinards hachés, panées et cuites au four) [oven-baked, topped with spinach and breadcrumbs]
Oyster stew [US]: brouet d’huîtres au lait et à la crème.
To shuck oysters : écailler les huîtres
Parkin [UK]: gåteau à l’avoine et au gingembre
...
Scribo’s Culinary Dictionary comes with one blank "Notes" page at the end of each letter section and an invitation to supply feedback, comments, and annotations to this first edition. This feature promises that this dictionary will grow in ever more useful and complete ways. In the interim, you will want to purchase this dictionary whenever you are translating for the restaurant and catering industry, just in case you get stuck on those horned-shaped oriental pastries (Cornes de Gazelle) or dining with Lucullus. Scribo’s Culinary Dictionary is an indispensable supplement to your dictionary collection. Get it and bon appétit!