Practical Foundations of Culinary Art

The main book of her life, Pelageya Alexandrovna-Ignatieva, a famous culinary researcher, was written in 1899. Her work was reprinted 11 times until 1927. And since then — not once, nearly a hundred years have passed. Meanwhile, the significance of this book — a detailed textbook, a collection of almost 500 recipes, and a compilation of unique recommendations — is hard to overestimate. A special value is added to it by the popular course on meat studies written by the well-known veterinarian and husband of the author, Mikhail Ignatiev — a true "encyclopedia of meat," from which the reader will learn literally everything about it. Alexandrovna-Ignatieva's book can still become a necessary and beloved resource in the kitchen of anyone passionate about gastronomy.