I need to publish a non-fiction book on French cuisine. It is not a cook book

It is a great irony that most travelers to France come to try its superb cuisine but cannot understand a French restaurant menu. The traveler may have a menu with an English translation and even know some French, but for the average diner that is often useless. For example, only a few English speaking visitors will know what a langoustine is, let alone how to eat one served in its shell; even when it is translated as a Dublin Bay Prawn. Nor will most diners know that in France a "fillet mignon" in France, is usually a cut from a pork fillet, not beef. Behind the French Menu is not a cookbook, neither is it a book that could be written by a famous chef. No chef would think of even half the questions most diners want to ask. The book answers those questions. The traveler will know how to order steaks cooked in the manner he or she prefers, and will be able to consider dishes such as oysters and snails rationally. . The book, with its stand-alone format, may also be use when Wi-Fi is unavailable. The eBook that accompanies the printed book has links to over 500 in-depth articles that I have written. The articles cover more than 3000 menu listings with translations, background and descriptions. Nearly all French hotels, cafes and restaurants offer free Wi-Fi and that offers access to the links from a mobile phone or tablet when travelling. The links may also be explored at home on a PC. The eBook given with the purchase of every printed copy of Behind the French Menu represents immense added value. Together the book and the links cover the depth and breadth of modern French cuisine; a format found in no other pocket book. Behind the French Menu covers the modern and traditional French cuisine in most areas of France and in all types of French restaurants. Included are most of the dishes, sauces, cooking terms and abbreviations that a visitor to France may see on any French restaurant’s menu. Also incorporated are translations and information that will assist the visitor in a French supermarket or delicatessen. Just pick up the book Behind the French Menu and either directly or with the use of the links make a reasoned decision before ordering their meal. The visitor to French restaurants wants clarity and the ability to truly understand new ideas and new tastes. No other book on French cuisine offers such a solution for the traveler and diner. Behind the French Menu is not a cookbook. The way the information is provided removes the many problems, small and large, encountered by visitors when dining in France. The explanations are straightforward, and that goes a long way to making the visitors’s choices clear. There are many French restaurants that convoluted French prose. The book and the links contain examples and explanations on the use of language in French menus. When a dish has an interesting history, connection to a particular cuisine, a distinct geographic area or is associated with a well-known figure it is noted. Many dishes are enjoyed more when their background is known. For many diners, the discussion over a particular dish and the way it was served adds to the “bonhomie” at the table. Enjoyment in a good restaurant comes with an excellent chef, good service, and good restaurant theatre. Together they make a great meal memorable. France has thousands of celebrations for cheeses, wines, fresh sardines, honey, garlic, ham, tuna, sausages, snails, fruits and vegetables. There are also fetes celebrating France’s poultry, sheep, goats, cows and even working horses where they may be brought into churches and blessed. Many of the celebrations are combined with concerts, dances, farmer’s markets, antique markets, and cooking demonstrations. Behind the French Menu includes links to many of these celebrations as well as many of France’s Tourist Information Offices. (There are over 1,500 Government Tourist Information office in mainland France).