Oh, yes, I'm getting around to learning French (again). One of these days. But until I do manage to augment my one year of high school Francais with something more substantial and professional, I have the same troubles as all of you folks when it comes to deciphering "Epeautre du Pays de Sault cuisiné comme un Risotto". Thanks to a tip from Right This Way, the Fodor's Blog, I'm now armed with the ultimate secret weapon that will be immediately downloaded to my PDA: a French menu cheat sheet from Patricia Wells, the woman who brought us The Food Lover's Guide to Paris and other delights. I actually believe this is the same glossary that appears in the back of that book.
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