Practical foundations of culinary art

This book was created on the basis of the 1916 publication, in which Alexandrova-Ingoev introduced many amendments and additional material. Our book is well adapted for the modern reader, at the same time all the features and advantages of the author’s version are preserved in it. The book differs from the recipe book by E. Molokhovets with a balance of recipes and technologies, as well as a special structure in which the dishes are grouped into "dinners", and the reader immediately learns to correctly combine food and dishes in one meal. Nevertheless, the book has more than 2000 very affordable recipes that everyone can choose at their discretion. The application compiled by M.A. Igonatiev, a professor of veterinary medicine and the author of the author, is also adapted for modern perception