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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


Language: French

Description: A stew from Languedoc, the main ingredients of which are haricot beans (US: navy beans) and meats such as pork, sausage and goose confit. This is cooked for a long time in an earthenware pot called a cassole. The lid is removed towards the end of cooking to allow a crust to form. The defining ingredients of cassoulet toulousain are breast of pork, of cassoulet de Castelnaudary pork, ham and bacon, and of cassoulet carcassonnais, pork, ham, bacon and partridge.

Pronounced: kah-soo-LEH
Gender: m
Ethnicity: French
Most frequent country: Widespread
Most frequent region: Languedoc

See places: French food and cuisine, Languedoc-Roussillon

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