Temerbaeva M.V. TТехнология национальной и зарубежной кухни: Volume 1. Textbook for university students in the specialties “Technology of food products”, “Technology of public catering and special purpose products”, “Restaurant business”/-Almaty: CyberSmith, 2019. -384 p.
The textbook outlines the basics of the technology of national and foreign cuisine. The material is illustrated with a large number of drawings and contains recipes. The manual is intended for university students in the specialties “Technology of public catering and special purpose products”, “Technology of food products”, “Restaurant business”.