The new edition of the book "Cooking" contains recipes for dishes and culinary products that can be prepared not only in catering establishments, but also at home. The recipes of the dishes are grouped into separate sections: cold dishes, soups, second courses, sweet dishes and dough products. Inside each section, dishes are given according to the type of food and how they are processed. For example, in the second meat dishes, recipes from beef, veal, lamb, pork, rabbits, and wild meat are separately given. For each type of product, the most rational methods of their preparation are given: boiled, fried, stewed or baked.