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The book is a fundamental work of cookery, a cookery textbook, very common in practical application in catering schools, restaurants and in home use.
The book leads straight into your kitchen in a very interesting, unusual and fresh way with smells, colors and tastes.
Gone are the days when vegetarians were considered whimsical individuals. Modern vegetarian cuisine is fresh and young, exciting and refined, and more and more gourmets are finding themselves in vegetarianism.
Noticing the lack of professional literature on international gastronomy in our country, the author of this book decided to prepare this World Chef, which includes recipes from all over the world.