Pelageya Alexandrova-Ignatieva, a famous culinary researcher, wrote the main book of her life in 1899. Her work was reprinted 11 times, until 1927. And since then-not once, for almost a hundred years. Meanwhile, the importance of this book – a detailed textbook, a collection of almost 500 recipes and a set of unique recommendations-is difficult to overestimate. A special value is given to it by the popular course of meat science, written by the famous veterinarian and the author's husband Mikhail Ignatiev – a real "encyclopedia of meat", from which the reader learns literally everything about it. The book of Alexandrova-Ignatieva is still able to become indispensable in the kitchen of every person who is passionate about gastronomy.
This book exactly reproduces the lifetime edition of the book by Pelageya Pavlovna Alexandrova-Ignatieva in 1909.
The changes relate only to the spelling of the text, which is brought to the modern form, as well as some measures and weights used by the author: pounds and spool bars are converted to grams, etc..