The publication consists of two parts. The first part deals with mechanical and heat treatment of products, technologies of preparation and recipes of traditional dishes (soups, sauces, side dishes, dishes of fish, meat, eggs, vegetables, etc.), dishes of Japanese cuisine, instant dishes. In the second part, technologies for preparing and formulations of flour and confectionery products are given. Special attention is paid to therapeutic nutrition, as well as information about the nutritional value and quality of products.