The tenth volume includes articles on the letters P-R, it begins with a modest HIGH SCHOOL and ends with a great ROBUSHON. The reader will find food both for the mind and to satisfy various gastronomic preferences. Lovers of fine cooking will find recipes from the world's leading chefs and detailed recommendations on how to make, for example, green tomato or eel jam in Provencal. The gourmet is waiting for recipes for polenta and pospette, potofo and ravioli, rice and rhubarb dishes. New acquaintances with famous chefs await the reader. By tradition, the book is supplemented with footnotes and detailed comments by scientific editors of the Russian edition.