Around the world with borscht and foie gras. Notes of a chef

Anatoly Comm, perhaps, the most famous, but also the most ambiguous Russian chef. In some of his name causes irritation and envy, others consider it to be a genius of modern cuisine. In any case, the community is extraordinary. He goes his professional way, without looking around at others, and gives guests a unique opportunity to see and find out what the restaurant dishes should be in the XXI century.
Like Anatoly Comm himself, his book is a loud phenomenon, bright and unpredictable. The unique chef is divided with readers, first of all with their colleagues - chefs and restaurateurs, - own vision of the world and Russian restaurant business, makes it possible to take a fresh look at the gastronomic trends, makes it honestly to look into the eyes of reality, harshly setting the points over "i ". We are sure: to discuss the thoughts expressed in this book, the restaurant market will be more than one year. "Large seems to distance ..."