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  <titleInfo>
    <title>Dictionary of culinary &amp; menu terms</title>
    <subTitle>: a rich diet of terms used for ingredients and recipes encountered in cuisine world-wide</subTitle>
  </titleInfo>
  <name type="personal">
    <namePart>Rodney Dale (compiler)</namePart>
    <role>
      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
    </role>
  </name>
  <typeOfResource>text</typeOfResource>
  <originInfo>
    <publisher>Wordsworth Editions Ltd.</publisher>
    <dateIssued>2000</dateIssued>
    <issuance>monographic</issuance>
  </originInfo>
  <physicalDescription>
    <extent>474 p. ; 19.7 cm. : ill.</extent>
  </physicalDescription>
  <subject>
    <topic>Culinary dictionary</topic>
    <topic>Mutton stew</topic>
    <topic>Chopped fruits</topic>
    <topic>Vinegar syrup</topic>
    <topic>Sea anemone</topic>
    <topic>Milk cheese</topic>
    <topic>Bread soup</topic>
    <topic>RIHCA</topic>
  </subject>
  <classification authority="ddc">641.03 DIC</classification>
  <identifier type="isbn">9781840223002 (pbk)</identifier>
  <recordInfo>
    <recordChangeDate encoding="iso8601">20260825113633.0</recordChangeDate>
  </recordInfo>
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