Gastronomic Encyclopedia. So 5. Kolbaski-Kushol

The fifth volume of the gastronomic encyclopedia "Laruss", which closes the articles on the letter K, from sausage to Kyshol, as usual, is supplemented by a significant volume of footnotes and comments from the scientific editors of the Russian edition. The abundance of illustrative material makes the Russian -speaking version "Laruss Gastronomik" full -scale illustrated by the encyclopedia. The Larousse Gastronomique culinary dictionary, built on the principle of classical encyclopedia, includes more than 4 thousand vocabulary articles and more than 3 thousand recipes of both classical, included in historical chronicles and copyrights from the most famous cooks of the world. The dictionary was first published in the French publishing house Pierre Laruss in 1938, withstood dozens of reprints in many languages ​​of the world. The LaroSSE Gastronomique 2007 Larousse Gastronomique, edited by the outstanding chef Joel Robushon, formed the Russian-language edition of Laruss Gastronomik. The articles from A to I describe the world history of gastronomy, biographies of famous people, both related to cook art, as well as great gourmet, as well as products, kitchen devices, cook tricks and culinary terms