List of stews

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This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, onions, peppers and tomatoes, etc.), plus meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, pork, lamb or mutton, sausages, and seafood are also used.

NameImageOriginDescription
AlicotFranceStew made with poultry giblets and possibly the head, feet and wing tips.
AndrajosSpain (Jaén)Stew of tomato, onion, garlic, red pepper and rabbit, thickened with cake flour.
Asam pedasIkan Asam Padeh Padang.jpgIndonesia
Malaysia
Sour and spicy stew dish made of seafood cooked in tamarind fruit juice, chili and other spices.
Beef bourguignonBoeuf bourguignon servi avec des pâtes.jpgFrance (Burgundy)Stew made of beef braised in red wine,[1] (traditionally red Burgundy) and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms.
Bicol ExpressBicol Express.jpgPhilippinesStew made from long chilies, coconut milk, shrimp paste or stockfish, onion, pork, and garlic.
BigosBigos in Kraków (Rynek Główny).jpgPoland
Ukraine
Lithuania
Stew that features white cabbage, sauerkraut, various cuts of meat and sausages, often whole or puréed tomatoes, honey and mushrooms as ingredients.
Birnen, Bohnen und SpeckBirnen, Bohnen und Speck.jpgGermanyTypical dish in which pears, beans and bacon are cooked together.
BirriaPlato de birria.jpgMexicoSpicy meat stew made of pork, goat, lamb, or mutton that is traditionally served on holidays such as Christmas.
Blanquette de veauBlanquette de veau.jpgFranceBright veal ragout with mirepoix.
BooyahUnited States (Upper Midwestern)Thick stew popular in the Upper Midwestern United States with meat and vegetables. Often prepared communally in large kettles, with several different meats.
Bosnian PotBosanskilonac.jpgBosniaTypical Bosnian dish with ingredients: beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, and peppercorns (whole, not ground).
BouillabaisseBullabessa.jpgFrance (Marseille)Bony fish and seafood stew with vegetables and Provençal herbs and spices. The name refers to a "simmering boil", the temperature of cooking the stew.
BrudetCroatiaFish stew that is usually eaten with polenta.
Brunswick stewBrunswick stew.jpgUnited States (Southern)Tomato-based stew containing various types of lima beans or butter beans, corn, okra, and other vegetables, and one or more types of meat. Most recipes claiming authenticity call for squirrel or rabbit meat, but chicken, pork, and beef are also common ingredients.
Buddha Jumps Over the WallBuddha soup boul.jpgChinaCantonese variation on shark fin soup.
BurgooKentucky burgoo.jpgUnited States (Midwestern and Southern)Traditionally made with wild game, this spicy thick stew is similar to Irish or Mulligan stew, often served with cornbread or corn muffins. Often prepared communally, with several different meats.
CacciuccoCacciucco.jpgItalyFish stew with several different types of fish and shellfish cooked in wine, tomatoes, and chili pepper.
CachupaCachupa frita.jpgCape VerdeSlow cooked stew of corn (hominy), beans, and fish or meat (sausage, beef, goat or chicken).
CaldeiradaCaldeirada.jpgPortugalPortuguese stew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomato and onion.
Caldo gallegoCaldo gallego - juantiagues.jpgSpainStew made with fatty pork, white beans, and greens (cabbage or spring greens). Literally means "Galician stew".
CallalooCaribbeanCaribbean dish made of leaf vegetables, amaranth, and taro.
CaparronesCaparrones89.JPGSpain (La Rioja)Stew made of caparrón (a variety of red kidney bean) and a spicy chorizo sausage.
Carbonade flamandeIngredients carbonade.pngBelgiumTraditional Belgian sweet-sour beef and onion stew made with beer, and seasoned with thyme and bay.
CassouletCassoulet.cuit.jpgFrance (Languedoc)Famous French dish that consists of slow-cooked meat (typically pork sausages, pork, goose, duck and sometimes mutton) with white haricot beans.
CawlCawl Cymreig.jpgUnited Kingdom (Wales)Meat stew which includes vegetables such as leeks and potatoes as well as, carrots, celery, onion, parsnip, swede, and turnip.
ChairoBoliviaVegetable and meat stew with potato starch (chuños), onions, carrots, potatoes, white corn, beef and wheat kernels.
ChapeaDominican RepublicTraditional dish from the countryside that consists of cooked red beans with longaniza (Dominican sausage), rice, ripe plantain and mashed squash which is used as a thickener.
Chicken mullUnited States (Southern)Traditional dish from North Carolina and Georgia. It is a type of stew consisting of parboiled whole chicken in a cream or milk based broth, and butter seasoned with salt, pepper and other ingredients. Traditionally, the stew is served in the late fall and winter months. Often prepared communally.
Chili con carnePot-o-chili.jpgUnited States (Texas)Very famous spicy, normally tomato-based stew that features kidney beans, chopped or ground beef, and other ingredients.
CholentChamin.jpgJewishSlowly simmered Jewish stew that cooks overnight and is traditionally served on Shabbat. Main ingredients are meat, potatoes, beans, and barley; some recipes (Sephardi) include rice and substitute chicken for beef.
CiambottaCiambotta.jpgItalyBased on vegetables, but may have other ingredients such as meat or fish. The vegetable choices are usually potatoes, eggplant, tomatoes, sweet peppers, chilli, onion and herbs.
Cincinnati chiliSkyline 4-way.jpgUnited States (Midwestern)Regional style of chili con carne characterized by the use of unusual seasonings such as cinnamon, cloves, allspice or chocolate.
CioppinoCioppino.jpgUnited States (San Francisco)Italian-American fish stew that is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. The seafood is then combined with fresh tomatoes in a wine sauce, and served with toasted bread, either sourdough or baguette.
Cocido madrileñoCocidoMadrileño.jpgSpain (Madrid)Stew whose main ingredient is the chickpea or garbanzo bean, preferably of its larger variety (also known as kabuli). Vegetables are added: potatoes mainly, but also cabbage, carrots, and turnips. In some cases, green beans, mangold, or cardoon are also added.
CompoteGame stew made for example from rabbit, partridge, or pigeon.
Coq au vinCoq au vin.jpgFranceFamous French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic.
CotriadeFrance (Brittany)Breton-style stew made with potatoes and many kinds of fish, but without shellfish.
CozidoCozido a portuguesa 1.JPGPortugal
Spain
Stew made with different meats and vegetables; numerous regional variations exist throughout Portugal and Spain.
DaubeDaube de boeuf carottes.jpgFrance (Provence)Classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan.
DimlamaUzbekistanStew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits.
DinuguanDinuguan with puto.jpgPhilippinesFilipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.
Drokpa KatsaTibetStewed tripe, with curry, fennel, monosodium glutamate, and salt.
ĐuvečDjuvec.jpgBalkansVegetable stew made with beef, olives, tomatoes, mushrooms, rice, onions, herbs, and spices; often served with "Balkan mixed salad", a combination of roasted eggplant, sweet peppers, garlic, tomatoes, and vinegar.
Escudella i carn d'ollaEscudella.jpgSpain (Catalonia)Stew that contains a pilota (a very big meatball spiced with garlic and parsley); it also contains vegetables as celery, cabbage, carrots, etc. depending on the season. Additionally, bones, sausages called botifarras, and other types of meat can be used.
Étouffée053107-crayfishetouffee.jpgUnited States (Louisiana)Seafood dish of the Creole cuisine of Louisiana that is usually served with shellfish over rice. Literally means "smothered" in French.
Fabada AsturianaFabada y sidra.jpgSpain (Asturias)Fabada is made with dried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (Lacón Gallego) or bacon (tocino), black pudding (morcilla), chorizo, and often saffron (azafrán). Some recipes also call for longaniza.
Fabes con almejasFabes con almejas - Jlastras.jpgSpain (Asturias)Clam stew that calls for small clams, fava beans, onions, garlic, salt, saffron, bay leaves, olive oil, parsley, bread crumbs and sometimes sweet paprika.
FahsaFahsa.jpgYemenStew made of lamb cutlets with lamb soup, spices and holba (fenugreek) after it’s cooked.
FårikålFår i kål.jpgNorwayTraditional dish, consisting of pieces of mutton with bone, cabbage, whole black pepper and a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins. Literally means "mutton in cabbage"
Fasole cu cârnaţiFasole cu afumatura.jpgRomaniaDish consisting of baked beans, sausages and/or smoked ham.
FeijoadaFeijoada à transmontada.jpgBrazil
Portugal
Stew of beans with beef or pork, and may include other vegetables.
FesenjānKhoresht-e fesenjan.jpgIranThick, tart stew made from pomegranate juice and ground walnuts; traditionally made with poultry, but variants using balls of ground meat, ghormeh cut lamb, fish, or no meat at all are not unusual.
FlakiFlaki (2).JPGPolandMeat stew with common ingredients including beef tripe, beef, bay leaf, parsley, carrot, beef broth, and spices to taste, including salt, black pepper, nutmeg, sweet paprika, and marjoram.
FőzelékFozelek.jpgHungaryVery thick vegetable soup, so it may be considered a stew. Sometimes served with meatballs and often eaten as a side dish.
FricotCanada (Acadia)Consists of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings. The common meats used are chicken (fricot au poulet), clams (fricot aux coques), rabbit (fricot au lapin des bois), beef, or pork.
Gaisburger MarschGaisburger Marsch.jpgGermany (Swabia)Swabian dish made from meat with cooked potatoes and spätzle.
GalinhadaGalinhada.jpgBrazilStew of rice and chicken.
GarbureGarbure.jpgFrance (Gascony)Stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.
GhapamaՂափամա 2.JPGArmeniaSweet pumpkin stew, traditionally cooked in the pumpkin shell; does not contain meat.
Ghormeh sabziGhormeh Sabzi.JPGIranDish that consist of a mixture of sautéed herbs, consisting mainly of parsley, leek, and a smaller amount of fenugreek leaves, where this is usually the dry herb of the mix.
GoulashGulyas080.jpgHungarySoup or stew of meat, noodles and vegetables (especially potato), seasoned with paprika and other spices.
GuatitasChile
Ecuador
Stew whose main ingredient is pieces of tripe.
GumboShrimp gumbo.jpgUnited States (Louisiana)Stew or soup that consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onions.
Guyana PepperpotGuyanaStewed meat dish, strongly flavored with cinnamon, hot peppers, and cassareep (a special sauce made from the cassava root). Beef, pork, and mutton are the most popular meats used, though chicken is also used.
HacheeHachee 1.jpegNetherlandsTraditional Dutch stew based on diced meat, fish or poultry, and vegetables.
HasenpfefferGermanyTraditional German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and wine, in a marinade thickened with the animal's blood.
HooshUnited StatesThick stew made from pemmican (a mix of dried meat, fat, and cereal) or other meat, thickener such as ground biscuits, and water. Used on expeditions to frozen polar regions.
Hot potDay177lilybday.JPGChina
Mongolia
Stew made with a variety of raw meats, seafood, vegetables, noodles, dumplings, etc., all cooked at the table in a simmering hot pot of broth.
Irish stewIrish-stew.jpgIrelandTraditional stew made from lamb or mutton, as well as potatoes, carrots, onions, and parsley.
Istrian stewCroatiaStew whose main ingredients are beans, sauerkraut, potatoes, bacon, and spare ribs; the main seasoning is garlic.
JambalayaJambalaya.jpgUnited States (Louisiana)Famous dish of the Creole cuisine of Louisiana that consists of three parts: meat, rice and vegetables. Many variations that include seafood do exist.
KadhiGujaratikadhi.jpgIndia
Pakistan
Spicy stew whose thick gravy is based on chickpea flour (called besan in Hindi) and contains vegetable fritters called pakoras, to which sour yoghurt is added to give it little sour taste.
KalderetaPhilippinesFamous dish whose common ingredients are goat shoulders with tomato paste and liver spread.
Kare-kareKare-kare.jpgPhilippinesPopular stew made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken.
Karelian hot potKarelskastek1.jpgFinlandStew that features a combination of pork and beef, but lamb can also be used. The hot pot is usually seasoned with black peppercorns and salt. Other seasonings such as allspice and bay leaf may be used too. Common vegetables such as carrot, onion, and root vegetables are acceptable additions to the stew.
Kig ha farzKig-ha-farz.jpgFrance (Brittany)Stew consisting of various meats simmered in a broth with a buckwheat flour based pudding. Literally means "meat and stuffing" in Breton.
Lancashire hotpotLancashire hotpot.jpgUnited Kingdom (England)Dish made traditionally from lamb or mutton, and onion topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat.
LecsóLecso.JPGHungary
Czech Republic
Thick vegetable stew which features peppers and tomato, onion, lard, salt, sugar and ground paprika as a base recipe.
Lobster stewCaldereta.jpgSpain (Minorca)Stew made from lobster, which is added to a sofrito, onion, tomato, garlic and parsley; then boiled, and is eaten with thin slices of bread.
LocroLocro Stevage.jpgPeru
Ecuador
Bolivia
Argentina
Hearty thick stew whose main ingredients are corn, some form of meat (usually beef, but sometimes beef jerky or chorizo), and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin.
Lunggoi KatsaTibetDish consisting of stewed sheep's head, with curry, fennel, monosodium glutamate, and salt.
MaafeMafe SN.JPGWest AfricaStew that is made from lamb, beef, or chicken, cooked with a sauce based on tomato and groundnuts (peanuts).
MaconochieUnited Kingdom (England)Stew of sliced turnips and carrots in a thin soup that was especially made by the "Maconochie Company" for soldiers during World War I
MechadoCooked mechado.JPGPhilippinesStew of Spanish origin, traditionally made with larded beef, but now also made with leaner cuts. Marinating in soy sauce and calamansi juice give a Filipino flavor.
Mjave lobioLobyo1.jpgGeorgiaDish of stewed beans, tomatoes and onion.
MoambeMIddle AfricaSauce or a dish prepared with a sauce usually made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm.
MocotóMocoto Gaucho.JPGBrazilDish made from cow's feet, stewed with beans and vegetables.
MolagoottalIndiaSouth Indian stew with coconut and lentils as a base.
Mulligan stewUnited StatesDish similar to Irish stew, Brunswick stew, or burgoo, as improvised by American hobos from available or scavenged ingredients, such as squirrel or opossum.
NavarinNavarin of lamb.jpgFranceFrench ragoût (stew) of lamb or mutton. Often, vegetables are added.
NdoléNdolé camerounais.JPGCameroonNational dish of Cameroon, a stew of nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or ground beef.
NikujagaNikujyaga.pngJapanJapanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables.
Olla podridaOlla podrida Covarrubias - Santaorosia Photographic Colectivity.jpgSpainSpanish stew made from pork and beans and an inconsistent, wide variety of other meats and vegetables, often including chickpeas, depending on the recipe used.
OlladaSpain (Valencia)Stew based on boiling vegetables and meat in a casserole.
OstropelRomaniaStew that is primarily made from chicken mixed with a thick tomato sauce.
Paila marinaS4020436.JPGChileTypical stew that is usually made of a shellfish stock containing different kinds of cooked shellfish and fish. These are complemented with a variety of herbs and spices such as garlic, cilantro, and onion.
Palaver sauceWest AfricaStew popular in Western Africa that has many regional varieties and may contain beef, fish, shrimp, pepitas, cassava, taro (cocoyam) leaves, and palm oil. It is served with boiled rice, potatoes, garri, fufu, or yams.
PaomoPaomo.jpgChinaStew of chopped-up baked unleavened bread cooked in lamb broth and served with lamb meat. It is often eaten with pickled garlic and chilli sauce.
Philadelphia Pepper PotUnited States (Pennsylvania)Thick stew of beef tripe, vegetables and other seasonings; originates in the cuisine of the Pennsylvania Dutch.
PichelsteinerPichelsteiner Eintopf.jpgGermanyFamous German stew that consists of several types of meats and vegetables. Common ingredients are beef, pork and mutton as well as potatoes, carrots and leek.
PinangatPhilippinesFilipino stew made of taro leaves, chilli, meat and coconut milk wrapped in gabi leaves and tied securely with coconut leaf.
PiperadePipérade.jpgSpain (Basque country)Typical Basque dish prepared with onion, green peppers, and tomatoes sautéed and flavored with red Espelette pepper.[2]
PistoPisto.jpgSpain (Murcia)Stew made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil.
PörköltGulasch.jpgHungaryHungarian stew that consists of meat, paprika, sometimes vegetables, but no potatoes. It should not be confused with goulash which does always contain potatoes and is more like a soup.
Pot-au-feuPot au feu2.jpgFranceFrench beef stew. Other ingredients may differ from region to region, but commonly various kinds of vegetables are included such as carrots, turnips, leeks, celery and onions.
PotjiekosPotjiekos2.jpgSouth AfricaSouth African stew that is usually prepared outdoors. The recipe commonly contains meat, vegetables, starches like rice or potatoes, all slow-cooked with Dutch-Malay spices, the distinctive spicing of South Africa's early culinary melting pot. Other common ingredients include fruits and flour-based products like pasta.
PottageYam pottage.jpgUnited KingdomThick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. Pottage commonly consisted of various ingredients easily available to serfs and peasants, and could be kept over the fire for a period of days, during which time some of it was eaten and more ingredients added. The result was a dish that was slowly but constantly evolving, a "perpetual stew".
PozolePozole.jpgMexicoMexican stew with ritual significance made from maize with meat, usually pork, chicken, turkey, pork rinds, chili peppers, and other seasonings and garnish. Vegetarian and vegan versions also exist.
PucheroPuchero canario.jpgSouth America
Spain
Stew whose ingredients may vary greatly according to region. Its equivalent may be the Spanish cocido.
QoiriTibetStew of mutton chops, made with flour, shredded wheat, chillies, dry curd cheese, water and salt.
RagoutRagoût aux lentilles.jpgFranceRefers to a main-dish stew. Ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned. Pictured is ragout with lentils.
RatatouilleRatatouille.jpgFrance (Provence)Famous vegetable stew from the Provence that consists mainly of tomatoes with garlic, onions, courgettes (zucchini), aubergine (eggplant), poivron (bell peppers), marjoram and basil, or bay leaf and thyme, or a mix of green herbs such as herbes de Provence.
Red cooked porkRedCookedPorkBelly.jpgChinaBraised stew made with soy sauce, Chinese rice wine, caramelized sugar, and spices. Usually made with pork, but other meats such as beef or chicken are also cooked in this style.
RössypottuRössypottua.JPGFinlandStew made using potatoes (potty, peruna), some pork and the main ingredient, so-called "rössy" (i.e. blood pudding made of blood, beer, rye flour and some spices).
RubabooNorth AmericaBasic stew or porridge consumed by coureurs des bois and voyageurs (fur traders) and Métis people of North America, traditionally made of peas or corn (or both) with grease (bear or pork) and a thickening agent (bread or flour).
SagamiteNorth AmericaNative-American stew made from hominy or Indian corn. Additional ingredients may include vegetables, wild rice, brown sugar, animal fat, beans, smoked fish or animal brains.
SaksangSaksang.jpgIndonesiaSpicy stew made from minced pork or dog meat (or more rarely, water buffalo meat) stewed in blood, coconut milk, and spices.
SaltahSaltah.gifYemenConsidered the national dish of Yemen, a meat stew with fenugreek and a mixture of chillies, tomatoes, garlic and herbs. Common additions are rice, scrambled eggs, and vegetables.
ScouseCookbook-beef-stew.jpgUnited Kingdom (England)Variation of labskaus; a type of meat or beef stew.
SecoEcuadorStewed meat.
SemurSemur Ayam.jpgIndonesiaType of meat stew that is processed in thick brown gravy. The main material used in semur gravy is shallots, onions, garlic, kecap manis (sweet soy sauce), nutmeg, and cloves.
ShiroTaita and shiro.jpgEritreaHomogenous stew whose primary ingredient is powdered chickpeas or broad bean meal.
SinigangSinigang na Baboy.jpgPhilippinesFilipino soup or stew characterized by its sour flavor most often associated with tamarind (sampalok).
Skirts and kidneysIrelandIrish stew made from pork and pork kidneys.
Sonofabitch stewUnited States (Western)Cowboy dish consisting of whatever is on hand. Most recipes call for meat and offal from a calf.
TajineZnuTjn2a.jpgNorth AfricaBerber dish from North Africa, that is named after the special earthenware pot in which it is cooked. Includes different ingredients according to region, but commonly several kinds of vegetables and spices
Tatws Pum MunudTatws Pum Munud2.JPGUnited Kingdom (Wales)Traditional Welsh stew, made with smoked bacon, stock, potatoes and other vegetables.
TharidLambTharid2.jpgArabiaDish made of pieces of bread in vegetable or meat broth. Pictured is lamb tharid.
Tomato bredieSouth AfricaSouth African stew with Dutch origin that usually features mutton, is cooked for a very long time, and includes cinnamon, cardamom, ginger, cloves, and chili as seasonings.
TombetTombet6116.JPGSpain (Mallorca)Traditional vegetable stew that contains layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil. The aubergines and red peppers should not be peeled. The whole is topped with tomato fried with garlic and parsley, and presented in a way that it looks like a pie without a crust.
Tuna potMarmitako.JPGSpain (Basque country)Fish stew that was eaten on tuna fishing boats in the Cantabrian Sea; a beautiful and simple dish with potatoes, onions, pimientos, and tomatoes.
Wat (food)Ethiopian wat.jpgEthiopia
Eritrea
Stew or curry which may be prepared with chicken, beef, lamb, a variety of vegetables, and spice mixtures such as berbers and niter kibbeh (a seasoned clarified butter).
WaterblommetjiebredieAponogeton distachyos - Waterblommetjies from tin.JPGSouth AfricaMeat, typically lamb, stewed together with waterblommetjies (Aponogeton distachyos flowers, commonly known as Cape pondweed, Cape hawthorn or Cape asparagus). Literally means "small water flower stew" in Afrikaans.
WaterzooiWaterzooi at De Vlaamsche Pot (2175547879).jpgBelgium (Flanders)Stew made of the fish or chicken, vegetables including carrots, leeks and potatoes, herbs, eggs, cream, and butter.
ZoervleisGermany (Limburg)Traditional dish similar to German sauerbraten which features meat (normally horse meat) that was marinated in vinegar or apple cider. Contrary to what one would expect, it is sweet, as it is served with gingerbread.

See also[edit]

References[edit]

  1. ^ "Definition of boeuf bourguignon". Oxford University Press. Retrieved 2013-04-18. 
  2. ^ Larousse Gastronomique (1998). Paris: Larousse-Bordas. p. 804. ISBN 2-03-507300-6