Cooking.

Cooking.
Moscow. Economy. 1955 960s., Il. Authors-compilers Abaturov P. V., Akulov L. S., Ananyev A. A. editor-in-Chief M. O. Lifshits. Artist I. R. Beskin Solid gold-embossed binding in a dust jacket, encyclopedic format. The famous edition crowns the apotheosis of the "Stalin" era.the publication of `Cooking.` The best cookbook of the USSR. The book is richly illustrated. 3018 dishes (recipes). The cookery book is written for the cook to help him in his work, to raise his qualifications, to teach the basics of modern cooking, to instill useful habits and skills. This edition was published on the recommendation of the Ministry of trade of the USSR as the main guide for cooks in Soviet cooking and culinary arts. The introductory sections of the book tell about the basics of rational nutrition, the creation of new tastes, the need for further development of culinary art. The following sections of this publication describe the catering company and its equipment, collected in the most complete form of the main part of the culinary recipe, as well as the necessary information about food products in relation to their culinary use. Lots of color illustrations. Includes the following sections: 1.Basics of rational nutrition. 2. Notes on cooking. 3. Public catering establishment. 4. Edible fat. 5. Spices and seasonings. 6. Sauces 7. Cold and hot snacks. 8. Soups. 9. Fish, 10. Meat. 11. Poultry and game. 12. Vegetables and mushrooms. 13. Cereals, legumes, pasta. 14. Eggs and cottage cheese. 15. Sweet dish. 16. Drinks. 17. Meals from canned food. 18. Frozen semi-finished products and ready-made culinary products. 19. The product of the test. 20. National dishes of the Union republics. 21. Design, serving, serving dishes. 22. Clinical nutrition. 23. Billets. 250 ancient cookery tips, classic table setting techniques. The condition of the book is good, a little dirt on the cut, dust jacket with tears.