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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book


chabrol

Language: French

Description: There is a Gascon vegetable soup called garbure made with beans, cabbage, garlic and flavoured with confit or duck or goose or other white meat. Traditionally, once the vegetables and meats have been eaten, and the bread over which it is usually poured, red or white wine is poured into the last of the broth. It is mixed with the remnants and drunk.


Ethnicity: French
Most frequent country: France
Most frequent region: Gascony
Also known as: chabrot, champereau, goudale

See places: French food and cuisine, Gascony

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