Gastronomic encyclopedia Laruss. Volume 2

The world -famous gastronomic encyclopedia “Laruss” (Laruss Gastronomik), built according to the principle of classical encyclopedia, includes over 4000 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 gurus of French gastronomy - formed the basis of the Russian gastronomic Laruss.

The second volume, including articles on letters B and G, is supplemented by a significant amount of footnotes and comments from the editors of the Russian publication.