Gastronomic encyclopedia Laruss. Volume 11

The 11th volume of the gastronomic encyclopedia "Laruss" includes final articles on the letter P (starting with the impressive size of a bottle of champagne called murmur, and ending with a small mushroom row), as well as the first part of the articles on the letter C, which is opened by the Italian treat Sabayon and ends the Japanese noodles of the dog. The faithful traditions of the prevailing traditions, the publication did not stir up on bright details and “tasty” illustrations that can even awaken the ascetic, then curiosity: is Rosett you can bite Rosette, as the world was enriched with Rossini and Georges Sand, which became famous for the gastronomical field de Sad, which dish can be prepared from the elephant, what is scolding (and if “scold” - then who), etc. Lovers “go to personalities” have to get acquainted with the outstanding cooks of our time - Guy Savois, Philip Rosha, Babetta de Rozer , Karma Ruskaleda. Those who are not tolerated immediately to try out a fresh recipe are not forgotten: they will be able to prepare the “weave's brains” or fish under the “dog” sauce, try to cut hieroglyphs from beets and receive a rich collection of various salads in their arsenal - from classic to exotic ones.

those for whom it is important not only “interesting to eat”, but also “tasty to read”, articles about the Salerian Health Code, about the traditions of Christmas celebration in different countries, about the fate of the famous “womb of Paris”, About the history of famous cafes and restaurants, such as Rotonda, Rocher Du Kankal, Silver Tower, etc.