Gourmet Encyclopedia. Volume 3. Gato-Zubrik

The third volume of the culinary dictionary "Laruss (400 pages) is very rich - it includes articles on the letters G, D, E and even E, as well as Z. and Z. It included 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 cuisine 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 gouav, durian and blackberry.
Among the outstanding personalities, who once said a loud word in cooking, a fan of gastronomy will meet both cooks (Fredi Girard and Alain Ducass), and writers (Emil Zola and Alexander Dumas) and even their heroes - for example, d"Artagnan. The diligent reader will learn to decant and, of course, tasting wine, appreciate the taste of the wooden leg ("Zhamb-de-Bois) and ladies" hips, prepares its homely dull, will never confuse Genevaus with wife and discover some kinship between the herring 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 the "de Mago" or "sofa Le Pelier".
Armed with the volume of "Larussa" and the cook, the amateur cook will prepare the Halloween chicken according to the recipe for the field of the boxing or salmon with cocoa, and for the dessert - say, Delis with lemon. A separate article is dedicated to the real heroes and the target audience of this publication - Gurmans and Gurme!