Gastronomic encyclopedia Laruss. Volume 13

The World-Conscious Gastronomic Encyclopedia "Laruss" (Laruss Gastronomy), built on the principle of classical encyclopedia, includes over 4,000 vocabulary articles and more than 3000 recipes. It has been regularly reprinted since 1938 at Larousse. Currently translated into 8 languages. The last French edition of 2007, ed. Joel Robyushon - one of the guru of the French gastronomy - formed the basis of the Russian gastronomic Laruss.

The thirteenth volume of the gastronomic encyclopedia "Laruss" included articles on the letters T, U, from the meatballs to trout.