This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||coq au vin|
Description: A dark, rich dish of cockerel, jointed, sealed and flambéed with brandy, then stewed in red wine, with button onions and mushrooms and the blood of the bird. Well cooked this is one of the great classic dishes.
Pronounced: kok oh vah'
Most frequent country: France
See places: French food and cuisine