If you're tripping up over brandades and brioche in France or strudels and Sauerkraut in Germany, this book is for you. If you're wondering what you dare sprinkle over your bucatini, fettucine, or tagliolini while in Italy or bidding the camarones instead of the camarero in Spain, then this book is for you, too. Beads of sweat have been known to flower on foreheads of even the most seasoned travelers as they try to fathom the complexities of the European menu and crash embarrassingly between fluked and failed interpretation ...
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If you're tripping up over brandades and brioche in France or strudels and Sauerkraut in Germany, this book is for you. If you're wondering what you dare sprinkle over your bucatini, fettucine, or tagliolini while in Italy or bidding the camarones instead of the camarero in Spain, then this book is for you, too. Beads of sweat have been known to flower on foreheads of even the most seasoned travelers as they try to fathom the complexities of the European menu and crash embarrassingly between fluked and failed interpretation. Fear not! This book unlocks the mysteries of the menus of Europe's four major cuisines. It provides exhaustive listings and explanations of the dishes that the traveler is most likely to find in his quest for an authentic taste of what each country has to offer. It includes a wide variety of classical, regional, and modern dishes, and a selection of restaurant terms (so that you can ask the camarero for the bill--and dive despairingly towards the salida when it arrives). This is an essential companion for anyone traveling abroad who enjoys good food and eating out. Don't set foot in trattoria or ristorante without it.
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