Gastronomic encyclopedia. Volume 3. Gato-Zubes

The third volume of the culinary dictionary “Laruss” (400 pp.) is very rich - it includes articles on the letters G, D, E and even E, as well as Z. and Z. It includes purely practical materials on various products and Dishes - mushrooms and geese, sea hedgehogs and just hedgehogs, hot and strawberries, but also many purely cognitive stories, for example, about the kitchen of ancient Greece, the history of desserts and Parisian merchants. The “botanical” part of the volume includes articles about such viewed and unprecedented plants as dipterix and guaava, durian and blackberry.

among outstanding personalities, who somehow said a loud word in cooking, a fan of gastronomy will meet the cooks (Freda Girard And Alain Ducass), and writers (Emil Zola and Alexander Dumas) and even their heroes - for example, d'Artagnan. A diligent reader will learn to decant and, of course, tasting wine, appreciate the taste of a wooden leg (Zhamb-de-Bois) and ladies' thighs, prepares its homely dull, will never confuse Genevaus with wife and discover a kind of kinship between the village and the gendarme. If you use the book as a guide and go on a gastronomic journey, you can visit Egypt, Denmark or Georgia, and then go to famous restaurants and look at de Mago or “Le Pelier sofa”.

armed with volume “Larussa” and a cook, amateur cook will prepare a Halloween chicken according to the recipe for the field of the box or salmon with cocoa, and for the dessert-say, Delis with lemon. A separate article is devoted to the real heroes and the target audience of this publication - Gurmans and Gurme!