The leather-bound book "Cooking edition 1955."

The thousand-page "Cookery", published in 1955, was intended for chefs, but in Soviet times it was the dream of every housewife. Such a weighty volume has been passed down from generation to generation. The handbook has everything: recipes for luxurious dishes that are practically inaccessible to an ordinary Soviet person; a description of all the processes associated with cooking; the basics of rational nutrition and dietary dishes;  drawings of achievements in the food industry (for example, potato peelers or wiping machines); cuisine of the peoples of the Union republics; examples of serving, and most importantly – color illustrations. The table of contents alone can evoke nostalgia, awe, surprise, admiration and many other emotions in a modern person at the same time. You can read it almost like a poem: sauce with truffles, "dominoes" of cod, volovani with champignons, lampreys baked in puff pastry, forshmak of meat in a roll, coffee cheese, broth with dumplings and cock scallops. And what are fried pheasant with chestnuts, truffles in champagne, ice cream "Surprise" and cocktail "Spa"? The names of the national dishes of the Union republics are pronounced as spells at all: kuyrdak, chikhirtma, bozartma, morku apkapass, kalalaatikko, tukhumbarak and halvaytar. Someone, looking at the "bible" of the Soviet chef, will remember rare and such coveted trips to the sea, or family feasts for which they had been preparing for six months, or rare trips to restaurants more similar to today's canteens, or a communal kitchen where everything sizzled, shredded, passioned and baked… This book is a monument to an entire epoch, an encyclopedia of Soviet life and the history of gastronomic exploits, dreams and realities of our people. Now it is in a handmade leather cover.