Gastronomic encyclopedia Laruss. Volume 12

In the twelfth volume of the gastronomic encyclopedia Laruss, the final articles on the letter C and part of the articles on the letter T - from Sobronad to Teflon, included. The reader will learn everything about the ripening of wine, meat, game and cheese, will draw a lot of curious information about such a seemingly banal product as salt, and will find that the word “sommelier” in medieval France called ordinary movers and that Spinorog is not at all mythical A relative of a unicorn, and a completely edible fish. For the joy of the hostesses there is an extensive collection of sauces, soups and souffli for every taste, for boots - large articles on various types of dough and methods for their preparation, as well as recipes for delicious cakes; Fans of the exotic cuisine will be happy to go to cook herd, tapduri and tags. Among the personalities, it is worth mentioning primarily the great Taiwan, as well as Talleyrand, who became famous in both the political and in the gastronomic field. As usual, Tom is accompanied by vivid illustrations, interesting comments on scientific editors and informative tables.