The secrets of good cuisine. Entertaining cooking.

Two books by William Vasilyevich Pohlebkin, combined in this edition - 'The Secrets of Good Cooking' and 'Fascinating Culinary Arts' - are dedicated to common but very important questions of the culinary craft. The first book covers the basics of culinary processes and techniques: boiling and stewing, baking, frying, and braising. It delves into the secrets of dough, sweets, and confectionery art, tricks with milk, and the preparation of rare dairy products. In the second book, the author deciphers the concept of kitchen and ingredient preparation. It also discusses the basics of bread making, appetizers and salads, pickling, meat and fish, vegetables and fruits, egg dishes, jellies, and beverages.