Larousse Gastronomic Encyclopedia. Volume 5

The fifth volume of the gastronomic encyclopedia "Laruss", covering articles on the letter K, from sausages to a grain, as usual, supplemented with a significant amount of footnotes and comments from the scientific editors of the Russian publication. The abundance of illustrative material makes the Russian-speaking version of the Laruss Gastronomic "full-scale illustrated encyclopedia. The Larousse Gastronomique Culinary Dictionary, built on the principle of classical encyclopedia, includes over 4 thousand vocabulary articles and more than 3 thousand recipes as classical, included in the historical chronicles and copyrights from the most famous chefs of the world. The vocabulary was first published in the French publishing house Pierre Laroussa in 1938, sustained dozens of reissue in many languages ​​of the world. The last edition of the Larousse GastronomIQue 2007 Edited by the outstanding chef of Joel Ruseuchon"s chef formed the basis of the Russian-speaking edition of Laruss Gastronomics. In articles from A to I describe the world history of gastronomy, biographies of famous people, both related to cook art and great gourmes, as well as products, kitchen devices, cook tricks and culinary terms