TY  - GEN
N2  - Publisher description: A comprehensive dictionary of over 24,000 entries covering all aspects of food and cooking and useful for any practising chef, amateur enthusiast, gastronome or student. The dictionary includes dishes and ingredients from over 35 different countries, including European, American, South American, Australasian, Middle Eastern, African and Asian regions.
AB  - Publisher description: A comprehensive dictionary of over 24,000 entries covering all aspects of food and cooking and useful for any practising chef, amateur enthusiast, gastronome or student. The dictionary includes dishes and ingredients from over 35 different countries, including European, American, South American, Australasian, Middle Eastern, African and Asian regions.
T1  - International dictionary of food and cooking/
DA  - 1998.
CY  - Teddington :
AU  - Sinclair, Charles G.
CN  - Credo Reference
PB  - Peter Collin,
PP  - Teddington :
PY  - 1998.
N1  - Available through Credo Reference.
N1  - Includes graphic cross-reference mapper.
N1  - "Ingredients, additives, techniques, equipment, menu terms, catering terms, food science and outline domestic and production recipes."
ID  - 318579
KW  - Food
KW  - Cooking
TI  - International dictionary of food and cooking/
LK  - https://univsouthin.idm.oclc.org/login?url=http://www.xreferplus.com/letter_picker.jsp?vol=148
UR  - https://univsouthin.idm.oclc.org/login?url=http://www.xreferplus.com/letter_picker.jsp?vol=148
ER  -