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This manual is intended for the users of the Gastrostart project, and is a valuable resource for training and improvement in cooking.
This work has the task of showing the way in which the kitchen should be "run" today so that it can meet the modern demands of life, the demands of proper nutrition and the national economy.
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.
Sometimes it is forgotten that alcoholic beverages arrive on our tables with food, and not only with food, that since ancient times they have played an enviable multiple role in culinary art.
At your disposal are 250 recipes on how to prepare fruits and vegetables for the winter.