The book "Dictionary of terms on meat", written by Margarita Vasilievna Zabelina and Lyubov Vitalievna Danilova, is a unique and indispensable resource for all who are interested in meat products, cooking and gastronomy in general. This edition not only expands knowledge about various aspects of meat, but also serves as a guide to the complex world of terminology associated with this important part of our diet. In a world where the variety of meat products is amazing, and the terminology can be confusing even for experienced cooks, this dictionary becomes a real find. The authors collected and systematized many meat-related terms, including types of meat, ways of processing it, culinary techniques, and even aspects of storage and preparation. The reader will find here explanations of such concepts as “marination”, “drying”, “smoking” and many others, which makes the book useful for both professionals and culinary lovers. This book will be interesting to a wide range of readers .. It is suitable for both novice cooks who want to master the basics of meat business, and experienced cooks who seek to deepen their knowledge and expand culinary horizons. In addition, it will be useful to students of culinary schools and anyone who wants to better understand what is behind each piece of meat on their plate. The age category of readers is not limited, and the book will be of interest to both teenagers and adults who seek to improve their skills in cooking. The topics raised in the book go beyond simply enumerating the terms. The authors emphasize the importance of understanding the origin and quality of meat, as well as its role in healthy eating. They discuss how to choose the right meat, how to process it and cook it in order to preserve all the nutrients and taste qualities. In this context, the book raises issues of ecology, sustainable production and consumption ethics, which makes it relevant in light of current trends in gastronomy and public nutrition. The style of the authors is distinguished by clarity and accessibility, which makes it easy to perceive even the most complex terms. Zabelina and Danilova use a lively and fascinating language, which makes reading not only informative, but also pleasant. Their expertise in gastronomy and cooking allows them to share knowledge with readers without overloading them with excessive scientific terminology. This makes the book ideal for those who want to learn and develop in the culinary field. If you are looking for literature that will help you understand the world of meat, the Dictionary of Meat Terms will be your reliable assistant. It will not only enrich your knowledge, but also inspire new culinary experiments. Readers interested in topics such as gastronomy, culinary traditions of different countries and healthy eating will find in this book a lot of useful information. Thus, this edition is not just a guide, but a real encyclopedia of meat products that will help you become more knowledgeable and confident in your culinary skills. Do not miss the opportunity to immerse yourself in the fascinating world of meat with the “Meat Dictionary of Terms” from Zabelina and Danilova!