It is a descriptive qualitative research. Purposive sampling technique was employed in this research. The data are the ingredients taken from the bilingual cookbook Favorite Breakfast & Brunch Dishes Cookbook and their translation into Indonesian. The other data were gained from the questionnaires and interview which were assessed by three raters. The total data of the ingredients in the bilingual cookbook are 85 data. The analysis on the translation techniques shows that there are ten translation techniques applied by the translator in translating the ingredients in the bilingual cookbook entitled Favorite Breakfast & Brunch Dishes Cookbook into Indonesian. They are established equivalence (59 data or 70%), calque (6 data or 7%), adaptation (6 data or 7%), borrowing (3 data or 4%), deletion (2 data or 2%), couplets: calque & borrowing (2 data or 2%), particularization (2 data or 2%), generalization (2 data or 2%), description (2 data or 2%), and loan word plus explanation (1 datum or 1%). The translation technique frequently used by the translator is established equivalence. There are 59 data (70%) of 85 data using this technique. The translation technique rarely used by the translator is loan word plus explanation. There is 1 datum (1%) from the total data using this technique. The analysis on the translation accuracy shows that 79 data or 93% from the total data are accurate, 1 datum or 1% is less accurate, and 5 data or 6% are inaccurate. The analysis on the acceptability shows that 73 data or 86% from the total data are acceptable, 12 data or 14% are less acceptable, and no datum is unacceptable. The technique resulting translation with high level of accuracy is established equivalence while the technique resulting the low level of accuracy is adaptation. The technique which results in translation with high level of acceptability is established equivalence. Meanwhile, the technique which results in translation with low level of acceptability is calque.