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and

are pleased to present the 7th edition of their award winning book, The Guide to Translation & Localization. With 25,000 copies now in circulation, it covers all the steps necessary for mastering the localization process.

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Translation oops!
	The English translation on a menu in a restaurant in Paris Starters: Egg stinks in the chive French beans and mushrooms, olive oil and balsamic vinegar Plate of tomatoes Mozzarella olive oil and basil Lawyer's muslin to the lobsters Plate of ham of country and melon

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