Leave doubts: we are all a bit of a restaurateur. How many times a year we celebrate home holidays - so many times we become real chefs, wine tasters and compilers of the fundamental document of any restaurant, the holy of holies is the menu. The position of a restaurateur is difficult and responsible, but our book will make it easier for anyone: dishes on the occasion of the reception have already been selected. When, as a result of long maneuvers, the last dish you cook finally finds a place on a tightly set table, do not forget to remove the white starched cap. Without it, it will be more convenient for you to enjoy with the guests the fruits of your own creative efforts. Bon appetit everyone!