"Give me, give me new recipes," you think as you open another cookbook or turn on a TV show. And there are no "new recipes", the set of products is limited, but the number of their combinations is unlimited. One can argue about hundreds of variants of borscht, because not only does it turn out differently for different housewives, but the same housewife does not have to do it again and again: especially if you change not only the composition of the ingredients, but also the technology, the order of laying, the size of the cut, a method of pre-treatment of products (beets are first boiled or baked, stewed in their own juice or fried in oil). But before you experiment, you need to understand the basics - how spices, spices and seasonings work (and why they are all different things); what household appliances, inventory, utensils and all sorts of "kitchen stuff" do you need; how alcohol is combined with food - and how to turn a set of dishes into a harmonious lunch. Each group of dishes has its own rules - and all of them are set out in an extremely concentrated form in this book.