Fauzia Ibragimova's book "Master of Cooking" is the first Tatar cookbook written according to the canons of European and Russian cuisine of the early twentieth century. By structure, the book consists of 19 sections, which contain recipes for 360 dishes in Russian and Tatar. If Kayum Nasyri, the author of the first cookbook in the Tatar language, in his work "Instructions to the Cook" (1894) used recipes for Tatar national dishes and cuisines of other peoples of Russia, then Fauzia Khanum tried to collect together the best, in her opinion, recipes for dishes of Russian and European cuisine from the collections of E. Molokhovets, Z. Nezhentseva and other authors used by her, which were also appropriate in Tatar, Islamic cooking. Thus, she made an attempt to convey to the Muslims of Russia, including the Tatars, the best examples of high European and Russian cuisine, thereby enriching her.