Larousse Gastronomic Encyclopedia. In 14 volumes. Volume 11

The 11th volume of the gastronomic encyclopedia of Laruss was included. Noodle soba. The faithful traditional traditions, the publication did not praise on bright details and "delicious" illustrations that even at Asklet awaken if not appetite, then curiosity: Is it possible to eat rosette, as enriched worldwide feast of Rossini and George Sand, which became famous in the gastronomic field de Garden, which dish can be prepared from an elephant, what is swearing (and if "swearing" - then), etc. Fans "go to Persons" have to be acquainted with the outstanding chefs of modernity - Gi Savua, Philip Rocha, Babetta de Rosier, Karma Ruscal. They are not forgotten and those who do not fail immediately try out the fresh recipe: they will be able to cook the brains of weaver "or fish under" dog"s" sauce, try to cut the hieroglyphs from beets and get into your arsenal rich collection of various salads - from classic to exotic.
For whom it is important not only "interesting to eat", but also "delicious read", articles will be interested in the Salern Code of Health, about the traditions of Christmas celebrations in different countries, about the fate of the famous "Wheat Paris", about the history of famous Cafes and restaurants, such as "Rotunda", "Roshe du Kankal", "Silver Tower", etc