Larousse Gastronomic Encyclopedia. In 15 volumes. Volume 15. Chabichou du Poitou. Barley
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The fifteenth and final volume of the culinary dictionary includes articles on the letters Ш-Щ-Э-Ю and Я, from goat cheese Shabishu-du-Puat to the word Ячмень, from which the familiar dish pearl barley is made. The majority of articles from the French edition are, as always, supplemented with extensive comments from the scientific editors of the Russian-language edition and are thoroughly illustrated.