The author in a popular form tells about the history and features of northern cuisine, about the traditions of the feast. Based on the study of the materials of the chronicles of the books of historians, local historians, ethnographers and other sources, recipes and technology for the preparation of forgotten dishes are recreated, as well as a modern assortment of dishes based on traditional products for the North. The author also gives a dictionary of specific terms and names. The book contains more than 400 recipes for dishes, snacks, drinks, arranged in a certain sequence, and provides an extensive list of literary sources. The book contains regional features of cooking technology, historical data on the traditions and customs of food of the Russian North. Recommended for students of universities and secondary specialized educational institutions studying the technology of foodservice products. In addition, the book is of interest to workers involved in the nutrition of tourists, as well as for anyone who is interested in northern cuisine and loves to cook.