Gastronomic Encyclopedia. Volume 4. Ivishen-Kolbasa

The fourth volume of the culinary dictionary (404 pp) “Laruss” included articles on the letters and-e-out of Ivishen and ending with Yorkshire sauce, as well as the first part of the articles on the letter K-from a ferocious wild boar to ... what is made of it-sausages . The reader will find a lot of interesting, for example, that Kadiyak is not a luxurious Cadillac car at all, but sweet wine, that, according to the French, Kvass is a kind of Russian “beer” of artisanal production. Gourmet traveler will get acquainted with the great culinary civilizations of Italy and Spain, India and China, as well as the mythical country of Cocague abundance. By tradition, a lot of attention is paid to wines and cheeses: to try a fragrant cowl or a rare wine of a cluster de Morion, which is obtained from grapes grown right in the XV district of Paris, and among the cheeses you can choose Kachokavallo or Kara de-L"Est. Extensive articles are devoted to not too exotic products-potatoes and cabbage, but the housewives will probably be pleased to look at familiar vegetables in a new way and prepare original dishes from them. The whole section of the book is reserved for such an integral element of modern urban life as a cafe: the reader will get acquainted with both the history of the phenomenon itself and well -known establishments, the names of which have firmly entered the history, literature and gastronomic consciousness: “Cafe de la Pae”, “Cafe de Flor ... Like his predecessors, this volume is perfectly illustrated, the articles are supplemented by comments on meticulous scientific consultants, accompanied by detailed descriptions of the process of preparing a variety of dishes and even photo receptaces with step -by -step instructions