Gastronomic encyclopedia Laruss. Volume 8

The eighth volume of the gastronomic encyclopedia "Laruss" includes vocabulary articles on the letters n and o, from the word naan to pluck. You will learn about all kinds of cutting methods, recipes of spicy boulest and various, including sweet, wings, about how to prepare a classic navaren and Milan osssobuko, what is “backwear” and “Norman hole”, how best to use the flowers of nasturtiums and history Pincion-monastery and a large bottle of Nebuchadnezzar, as well as about the gastronomic addictions of the Dutch, Norwegians, New Zealanders and French from the regions of Nante, Overn, Nice, Normandy, Orleans. A separate, unique part of this publication is composed of substitution footnotes and comments of scientific editors of the Russian publication.