Gastronomic encyclopedia Laruss. Volume 7

answers to almost any questions related to cooking.

“Laruss Gastronomik” - the world bestseller among food books is regularly reprinted in France.

The first edition of the encyclopedia was published In 1938, today it was already translated into 8 languages.

The seventh volume of the gastronomic encyclopedia "Laruss" included the remaining articles on the letter M, from Moroccans by mint sauce.

The story of the famous omelet “Mother Pool”, three -star chef Mark Meno or Australian Opera Diva Melba, in honor of which Persian Melba were created, is only a small fraction of a huge cultural layer of information that included in the next volume of this fundamental culinary dictionary.

Here you are You will also find the technologies of the preparation of Maseduan, Moroccan Briuat or Milfeys, recipes for Bezanson Matafan, Swabian dumplings of Maulultas or Matsa and Carrots, articles about maceration, marzipans, mussels and seafood and much more.