The book "Technology of foodservice products", written by a team of authors, is a unique and comprehensive guide that immerses the reader in the world of gastronomy and culinary arts. This publication will be an indispensable assistant for both professionals working in the field of catering, and for amateurs seeking to expand their knowledge of cooking technologies. The pages of the book reveal the basic principles and technologies that underlie the production and preparation of food products. The authors consider in detail not only traditional methods, but also modern innovations that change the face of cooking. Readers will be able to learn about the different ways in which foods are processed, stored and served, as well as the impact of technology on the taste and nutritional value of dishes. This makes the book relevant for both culinary students and chefs looking to update their knowledge. Who can like this edition? First of all, it will be useful for students and teachers of culinary colleges, as well as for everyone who is interested in gastronomy and wants to know more about how dishes are created in restaurants and cafes . The book is suitable for both novice chefs and experienced professionals who want to refresh their knowledge about modern technologies in public catering. It will also be of interest to fans of cooking, who want to understand how science and technology affect cooking and what secrets are hidden behind the creation of the perfect dish. The topics raised in the book cover a wide range of issues, from the selection of ingredients and their processing to the methods of preparation and serving. The authors emphasize the importance of compliance with sanitary norms and safety rules, which is especially important in the modern world. The book also touches on issues of sustainable development and ecology, emphasizing the need for a responsible approach to the selection of products and technologies for their production. This makes the publication not only a practical tool, but also an important source of information for those who care about health and the environment. The style of the authors is characterized by accessibility and clarity of presentation, which allows the reader to easily assimilate even the most complex concepts. The book is full of illustrations, diagrams and tables that help to better understand the material and make reading more fascinating. The team of authors includes experienced specialists in the field of cooking and nutrition technology, which guarantees the high quality of the information provided. If you are looking for cookery books, cooking technology, or just want to learn more about how to create your favorite dishes, “Food Technology” will be a real find for you. This edition will not only enrich your knowledge, but also inspire new culinary experiments. You will be able to discover the world of gastronomic creativity and learn how to apply the acquired knowledge in practice. In conclusion, the book “Technology of catering products” is not just a textbook, but a real encyclopedia for everyone who wants to deepen their knowledge in the field of cooking and catering. It will become your reliable companion in the world of gastronomy, opening the door to new opportunities and ideas. Do not miss the chance to immerse yourself in the fascinating world of technologies that make our food not only delicious, but also safe, healthy and environmentally friendly.