The book "Cooking" was written for the cook to help him in his work, raise his qualifications, teach the basics of modern cooking, instill useful habits and skills. The introductory sections of the book tell about the basics of rational nutrition, about the creation of new tastes, about the need for further development of culinary art. The following sections of this publication describe the catering company and its equipment, the main part of the culinary recipe is collected in its most complete form, as well as the necessary information about food products applicable to their culinary use.