Practical Basics of Culinary Art (with image)

This book was created on the basis of the 1916 edition, which Alexandrov-Ignatiev made a lot of amendments and additional material. Our book is well adapted for a modern reader, at the same time all features and advantages of the author"s version are preserved. The book differs from the prescription book E.Molokhovets by the balance of recipes and technologies, as well as a special structure in which dishes are grouped into "lunch", and the reader immediately learns to combine foods and dishes in one meal. Nevertheless, in the book more than 2,000 very affordable recipes that everyone can choose at its discretion. The application compiled by M.A.Ignatev, professor of veterinary medicine and the author"s husband, is also adapted for modern perception