This dictionary of French food terms will help you decipher a French menu or cookbook. And because French cooking is the basis of many other recipes, it will help you on many other occasions too.
-- Amandine (a men deen)--Made with almonds.
-- Au Poivre (o pwav)--Seasoned liberally with peppercorns.
-- Blanquette (blawn ket)--An egg-yolk-thickened cream sauce.
-- Boeuf (boef)--Beef.
-- Bourguignon (boor gee nyon)--A stew of beef braised in red wine with onions and mushrooms.
-- Brochette (bro shet)--Grilled skewered chunks of meat and vegetables, kebabs.
-- Cassoulet (ka soo lay)--Meaty bean stew usually containing sausages and poultry, typically garlic flavored.
-- Florentine (flor en teen)--Made with spinach.
-- Jambon (zham bon)--Ham.