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.
There are other types of search; see search help for more information.
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.
| ||faisan al modo de Alcántara|
Description: "Pheasant in the style of Alcántara." A rich dish from Extremadura in which pheasants, are stuffed with sieved duck livers and chopped truffles bound with port. They are then trussed and marinated in port for three days, larded and roasted. The sauce is enriched with yet more truffles. Escoffier commandeered this dish from one of Napoleon's generals in the earl 1800's. Whilst he never claimed that it was a French dish, stating that 'This recipe was the only thing of value to come out of the war with Spain', it is often seen as a very French dish.
Pronounced: fah-e-SAHN ahl MOH-doh de ahl-KAHN-tah-rah
Most frequent country: Spain
Most frequent region: Extremadura
See places: Spanish food and cuisine, Extremadura