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. 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

Description: A classic method of cooking lobster sautéed in oil, flambéed with brandy, and served in a cream and white wine sauce, flavoured with garlic, shallots and tomatoes. 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, can indicate a garnish of cornflour (US: corn starch) fritters with sliced fried sweet potatoes, for meats.