Larousse Gastronomique, Russian edition, 1-15 volumes (16 books)

The book covers a vast array of dishes and techniques. I'm curious whether the author aimed to preserve classic recipes or adapt them for modern kitchens.

The depth of information is impressive, but some sections felt dense. Was this intentional to create a definitive reference, or could it be more approachable for casual cooks?

The historical and cultural context adds richness, but I wonder what guided the selection—was it personal passion or a desire for comprehensive coverage?