Practical Basics of Culinary Art New Design

This book is created based on the 1916 edition, in which Alexandrovа-Ignatyevа made many corrections and added additional material. Our book is well adapted for the modern reader, while preserving all the features and merits of the author's version. The... book differs from E. Molokhovets' recipe book in its balance of recipes and technologies, as well as its special structure, in which dishes are grouped into meals, allowing the reader to immediately learn how to properly combine products and dishes in one meal. Nevertheless, the book contains over 2000 very accessible recipes that anyone can choose at their discretion. The appendix compiled by M.A. Ignatiev, a professor of veterinary medicine and the author's husband, is also adapted for modern perception.