Fundamentals of culinary skill. Avarorov V.A.

The recommendations and tips proven by many years of practice are given for the preparation of first and second dishes, cold and hot snacks, sauces, marinades, drinks, flour baking, sweet dishes, Easter and ice cream, prepared at home. Many dishes of Russian cuisine in the publication are well known and enjoy the unchanging success. All of them are characterized by the exceptional use of the latest natural and high -quality plant and animal food raw materials.

for students studying in the areas of preparation of undergraduateuria: 19.03.02 “Food from plant raw materials”, 19.03.03 “Products“ Products ” Food of animal origin ”, 03/19/04“ Product Technology and Organization of Catering ”. It can be useful to graduates of secondary professional educational institutions and universities who want to start their activities in the field of catering, for example, open a family restaurant, a restaurant of author's cuisine or something else.