Particularly good: steak frites with sauce au poivre, coq au vin, roast duckling with wild rice, and tuna filet mignon with roasted beets and greens and white wine caper sauce.

FORBES: Fact And Comment

Perhaps, but is anything more likely to repel a reader than the prospect of having the taste of coq au vin explained through a bunch of letters and superscripted numbers?

ECONOMIST: Chemistry in cooking