Author Genevieve de Temmerman is teaching amateur chefs how to mix ingredients and verbs with her two books, The A-Z Of French Food (Scribo Presse) and its companion language guide The A-Z Of Cooking Verbs (Scribo Presse).
The first book teaches cooks how to prepare traditional French fare, while the other translates the tricky verbs that may leave foreign chefs in the dark, and thus their souffles burnt to a crisp.
De Temmerman explains that the action in the kitchen is whats important to know in a specific recipe, since nouns like parsley, onion, or garlic can easily be found in any old dictionary, but chop, sautee, and bake are a little tougher to define.
Through her guides, de Temmerman assures that even the biggest novice can learn to cook and speak French simultaneously. Shes helped newbie chefs in culinary school master both language and escargot.
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