Larousse Gastronomic Encyclopedia. In 14 volumes. Volume 12
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In the twelfth volume of the gastronomic encyclopedia, Laruss entered the final articles on the letter C and some of the articles on the letter T - from the sambonade to Teflon. The reader learns everything about ripening wine, meat, game and cheese, a lot of curious information about such, it would seem that a banal product, like salt, and will find that the word "Sommelier" in the medieval France was called ordinary movers and that spinorogo is not the mythical relative of the unicorn, and quite edible fish. On the joy of hostess here there is an extensive collection of sauces, soups and souffles for every taste, for Guest House - Large articles dedicated to various types of tests and ways to prepare, as well as recipes of delicious cakes, fans of exotic cuisine will be happy to prepare Tabule, Tappuri and Tazhin. Among the personalities should be mentioned primarily the Great Tyerevan, as well as Talleyran, which became famous for both political and in the gastronomic field. As usual, Tom is accompanied by bright illustrations, employed comments by scientific editors and informative tables
Cover:
Cover:Hard
Category:
- Category:Medical Books
- Category:Reference books
Paper:
Paper:Molded
Series:
Series: Larousse Gastronomique
ISBN:
ISBN:978-5-98937-045-0
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