Larousse Gastronomic Encyclopedia. In 14 volumes. Volume 10

The tenth of the Gastronomic Encyclopedia of Laruss includes articles on the letters of PR, it begins with a modest punch and ends with a great robuson. The reader will find the food on these pages as for the mind and to meet the most different gastronomic addictions. Fans of exquisite strish will find recipes from the leading chefs of the world and detailed recommendations, how to prepare, for example, jam from green tomatoes or an acne of Provencal. Connoisseurs of alcoholic beverages will make articles dedicated to Parisol and Reii, Pastisa and Reznin, as well as advice of experts as to which wines should be submitted to one or another dishes. At the same time, it will be possible to figure out how it is to drink "a la rounde" and which cork is better to climb the pommara bottle. Supporters of the cognitive reading will find out what the chairman of Adolf Clera is and what contribution to the cooking was made by Marco Polo, what is the story of the oldest French cafe "puncture and what the breast of Venus looks like, why the Parisians are built in line for bread to Palaun and has the gastronomic value rat". Fans of exotic fingers are licked by reading about the cuisine of Reunion, immediately go to cook a spicy salad out of a prayer in Thai style and want to try to make Ras Al Hanut. Gourmets are waiting for recipes. Those who are interested in gastronomy from a geographical point of view will learn about the peculiarities of Polish and Portuguese cuisines, about the gastronomic traditions of Provence and Poat, about what the dishes prepared in Piemontsky are different and where they grow the bars "pre-fat". Readers are waiting for new acquaintances with the famous chefs of the world: Gordon Ramsey, Eric Rinner, Joel Robushon and others. By tradition, the book is complemented by curious footnotes and detailed comments by the scientific editors of the Russian publication