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

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 shares with readers, first of all with his colleagues - chefs and restaurateurs, - its own vision of the world and Russian restaurant business, makes it possible to look at the gastronomic trends in a new way, makes it honestly to see 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 at a distance ..."