Gastronomic encyclopedia "Laruss". Volume 1. A set of 2 books

The world famous culinary dictionary Larousse Gastronomique is published in France
Since 1938, in the encyclopedic publishing house Larousse, founded in Paris in the middle of the 19th century Pierre Laruss. The latest edition of the dictionary edited by Joel Robushon formed the basis of the Russian -speaking edition of the gastronomic encyclopedia "Laruss.
This edition of the updated I volume (in 2 books) is supplemented by comments by scientific editors of the Russian-speaking publication for French articles, as well as original articles prepared specifically for this publication.
For the new edition of Tom I, more than 80 graphic botanical illustrations were made
edible plants and mushrooms, as well as fish drawings. For the publication, over 1,000 photos of dishes, products, technological step -by -step photographs, as well as portraits of famous cooks, writers, historical figures, whose life are closely connected with cooking were purchased and prepared.
in vol. I book. 1 Social articles on the letters AB-from Abbe de-Belllock to the Basque Country, were included.
in vol. I book. 2 included articles on the letter B - from Basmati to Bushron.
Most articles are accompanied by recipes that have become classics of international cooking. Some of the vocabulary articles are complemented by information tables