Vlad Piskunov spent several years in libraries, hardened his face at the stove, dulled a hundred knives, cutting partridges and pike, fed the army of the people with pies, pancakes and dumplings and wrote a whole three-volume book "The Best Recipes of Russian Cuisine for 500 Years." His Russian cuisine is seasonal, correct, balanced in taste and cost, not high-calorie - a kitchen for every day, for the family, for conversations, for a soulful song. The third volume is devoted to pies and other pastries, porridge and jam, drinks from kvass and fruit drinks to liquors, tinctures and homemade vodkas.