Practical foundations of culinary art

Retribution of the legendary book on culinary art is a detailed textbook, a collection of almost 500 recipes and a set of unique recommendations.
with the application of a brief popular meat leadership of Mikhail Ignatiev.
The meaning of this book - a detailed textbook, a collection of almost 500 recipes and a set of unique recommendations for culinary art - is difficult to overestimate. It is especially valuable that it includes a popular meat leadership, written by the famous veterinarian Mikhail Ignatiev, the husband of Pelageya Alexandrova-Ingoeva. His course is a real "encyclopedia of meat", from which the reader learns literally everything about him. For the first time, the book "Practical Fundamentals of Culinary Arts" was published in 1932. But it happens that an old one that has survived the time does not become obsolete at all, but it turns out to be most modern. This is exactly what happened with the book of Alexandrova-Ingoeva, which is even today able to become the right and beloved in the kitchen of every person, carried away by gastronomy.

About the author:
Pelageya Pavlovna Aleksandrova-Ignatieva (1872-1953, Leningrad)-the famous researcher and teacher of cooking. After graduating from the cook school, she worked for several years under the guidance of such culinary culinary people as F. A. Zeest (member of the Paris Culinary Academy) and L.K. Astafyev (owner of a pasting workshop).
Pelageya Pavlovna was the leader of practical classes in the cook courses organized by her husband, the famous veterinarian Mikhail Ignatiev. In 1894-1896, it was published in the magazine "Our Food".

Quote:
In fact, the books of Pelagia Pavlovna meant no less for our gastronomic culture, if not more than the work of E. Molokhovets. They continued one of the central ideas of our cook thought: gastronomy for the daily life of home housewives, and not for palace techniques ...
- Olga and Pavel Syutkin