In a new book president of the Petersburg guild of head-cooks Ilya Лазерсон with a polemic fervour rejects the usual structure of construction of the culinary books as a rule supersaturated by the most strict pointing on the dosage of ingredients in the recipes of the recommended foods.Aim of author - to develop culinary thinking of readers, and personal conception - the emphaticness in culinary businesses is unpossible, at making of meal always must to be elements of improvisation. Telling about basic principles of preparation of dishes of the culinary classics, he almost eliminates concrete numbers, they now and then are driven only to pointing on proportional correlations of components of dishes.The wide spectrum of exotic spicinesses, spices and seasonings, entering an appeal for us comparatively recently, is examined in edition. A book is completed by the "Small culinary dictionary".Undoubtedly, this work can be useful to both the beginners and toprofessionals.