WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 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 has since passed away. She is greatly missed. You can see her obituary in the Guardian
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| à l'Américaine
Language: French
Description: À l'Américaine is French for "American style." Most famously this is a classic dish of shellfish, lobster shells, truffles, white wine, brandy and fish fumet, garlic, shallots and tomatoes, but also with bacon. The origin of Homard à l’américaine is controversial, some claiming that it was invented by the chef Pierre Fraisse, a native of Languedoc who spent some time in United States. The one thing that is certain is that, containing such ingredients as oil and garlic, it is unlikely to originate from Armorica (the ancient name for Brittany). Alternatively it can indicate a garnish of cornflour (US: corn starch) fritters with sliced fried sweet potatoes, for meats.
Pronounced: ah lah-mer-ee-KEHN
Gender: f
Ethnicity: French
Most frequent country: France
Most frequent region: Brittany
Also known as: à l'armoricaine
See places: French food and cuisine, Brittany
See foods and dishes: bifteck à l’américaine, consommé à l'américaine, faisan à l'américaine, fumet, haricots blancs à l'américaine, homard à l’américaine, oeufs à l’américaine frits, salade américaine
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