You used to eat borscht, but it was bland. Or you make sauerkraut, but there is no taste. You fry cheesecakes, but they are rubbery and have no flavor. You cook compote, but there is no color or saturation. Maybe there is a secret? There are, these are all of them, miraculous herbs, spices, seasonings. William Pokhlebkin masterfully described the history of spicy “gold”, spoke about the properties, type and use of known and unknown sweeteners, bittereners, oxidizers, etc. Photos are not needed with such an expressive and educational text from the author, who did not leave a single plant or grain unattended. And every housewife should have a recipe for sauerkraut. The publishing layout of the book is saved in PDF A4 format.