Gastronomic encyclopedia Laruss. Volume 10

The tenth volume of the gastronomic encyclopedia "Laruss" includes articles on the letters of the P-RA, it begins with a modest afternoon snack and ends with a great timid. The reader will find food on these pages for both the mind and to satisfy a variety of gastronomic addictions. Fans of exquisite cooks will find recipes from the leading cooks of the world and detailed recommendations on how to prepare, for example, by jam from green tomatoes or eel in provensal. Connoisseurs of alcoholic beverages will be pleased with articles on Pravol and Rei, Pastisa and Release, as well as the advice of experts regarding what wines should be served to certain dishes. At the same time, it will be possible to find out how it is to drink “a la Regalad” and which cork is better to clog the intended Pommar bottle. Supporters of cognitive reading will find out what the chairman's cap of Adolf Klera is and what contribution to cooking Marko Polo made, what is the story of the oldest French cafe “Prokop” and what the chest of Venus looks, why Parisians line up for bread to Pulan and whether the gastronomic value “dead rat". Fans of exotic fingers will lick their fingers, reading about the kitchen of Reunion, will immediately go to cook a spicy pomelo in Thai style and want to try the seasoning of the rag. Gurmanov is waiting for recipes for half -knit and drink, flood and ravioli, rice and rhubarb, dozens of types of mashed potatoes, information on how to make a rocket and ointments, which differs exquisite shade from banal soup, etc. Those who are interested in gastronomy with geographical The points of view, learn about the features of the Polish and Portuguese kitchens, about the gastronomic traditions of Provence and Piata, about how the dishes prepared in a pinch, and where the pure lambs are grown. Readers are waiting for new acquaintances with eminent chefs of the world: Gordon Ramsey, Eric Riner, Zhoel Robush and others. By tradition, the book is supplemented by curious footnnings and detailed comments on the scientific editors of the Russian publication.