In volume 26: recipe for Pancho cake and homemade marshmallow; how to make paprikash and shepherd's pie; all about Parmesan, squash and parsnips; what are pa...

In the eighth volume of the encyclopedia you can find out: what are “larks”, jambalaya and dushina, what is interesting and unusual about Jewish cuisine - wh...

In the 21st volume of the “Culinary Encyclopedia”: what to cook from pollock, capelin and sea bass; all about carrots, milk and cloudberries; what is interes...

In the next volume: how to bake peremyachi and perebech; what is unique about quail eggs; recipe for real Spanish paella; the secrets of delicious pates and ...

In volume 22: what to cook with mozzarella; how to make homemade liqueur; what are mostarda, navajas and msicacatas; classic recipe for Anthill cake; all abo...

In the 31st volume: what to cook from rhubarb or turnips; recipes for pies, risotto and rolls; all about rice, rosemary and onions; what baking to make for C...

In volume 25: secrets of proper breading; how to make osso buco and panna cotta; recipes for desserts “Pavlova” and “Pani Walevska”; what dish is considered ...

In the 28th volume: how to paint eggs for Easter; all about parsley, beer and pickles; how does pilaf differ from pilaf? what are petesh, perkölt and picalil...

In volume 29: what to cook from processed cheese; recipe for real Uzbek pilaf; history and recipes of Italian pizza; what are pischinger, plakia and polpetta...

Volume 30: how to cook suckling pig; Portuguese cuisine recipes; what are profiteroles, prosciutto and petitim; all about spices; how to cook real stew and m...

In volume 33: what to cook from mackerel and sea bass; history of Russian sbiten; everything about sugar, beets and plums; how to select and cook pork; what ...

In volume 20: how to properly cook mussels; how are muffins different from cupcakes? all about honey, almonds and copper utensils; recipes for Adjarian khach...