alexander vashchenko, but his book is based on the work of the famous belarusian ethnographer nikolai nikiforovsky is the uniqueness, as it were, of these recipes, and above all, that they are adapted to modern technologies the book is published in three languages. this is very important, because many dishes, and they are still on our table today. we're all preparing a fridge. and this is star belarusian cuisine, we are making a loofah. we eat potato pancakes, and bake potatoes, and these dishes are in english. for the first time, and at the same time, the ingredients that are used in these dishes are absolutely available today, but are there any recipes that are no longer characteristic of our modern diet today. are there many such recipes in this book not in such recipes a little e almost 90% of the recipes. they are no problem today. you can cook the only thing we cook today, but in the oven, yes, on fire, and then we cooked. it was the same oven. and of course we can comply. here is some kind of technological recipe process, but the oven conveys the special taste of the dish. i would like to a

alexander vashchenko, but his book is based on the work of the famous belarusian ethnographer nikolai nikiforovsky. what is unique, as it were, of these recipes, and above all, that they are adapted to modern technologies, the book is published in three languages. this is very important, because many dishes, and they are still on our table today. we're all preparing a fridge. and this is star belarusian cuisine. we are making a loaf. we eat potato pancakes, and bake potatoes, and in english. those dishes are presented for the first time and at the same time the ingredients that are used in these dishes are absolutely available today. but if the recipes that are already today are not characteristic of our modern diet. how many such recipes in this book are not in such recipes a little e almost 90% of the recipes. they are no problem today. you can cook the only thing we cook today, but in ovens, yes, on fire, but then we cooked. it was the same oven. and of course we we can comply. here is some kind of technological recipe process, but the oven conveys the special taste of the dish. i would also li

vashchenko noticed, but his book is based on the work of the famous belarusian ethnographer nikolai nikiforovskyf these recipes, and above all, that they are adapted to modern technologies, the book is published in three languages. this is very important, because many dishes, and they are still on our table today. we're all preparing a fridge. and this is star belarusian cuisine. we are making a loaf. we eat potato pancakes, and bake potatoes, and na in english, these dishes are presented for the first time and at the same time the ingredients that are used in these dishes are absolutely accessible today. but if the recipes that are already today are not characteristic of our modern diet. are there many such recipes? in this book there are no such recipes in a little, uh, almost 90% of the recipes. they are no problem today. you can cook the only thing we cook today is in the oven. yes, uh on fire, and then they were cooking. it was the same oven. and of course we can comply. here is some technological this recipe process, but the oven conveys the special taste of the dish. i would also like to

alexander vashchenko, but his book is based on the work of the famous belarusian ethnographer nikolai nikiforovskye uniqueness of these recipes, as it were, and above all, the fact that they are adapted to modern technology book published in three languages, this is very important, because many dishes, and they are presented today on our table. we're all preparing a fridge. and this is star belarusian cuisine, we are making a loaf. we eat potato pancakes, and bake potatoes, and these dishes are in english. uh, for the first time presented and at the same time the ingredients that are used in these dishes are absolutely available today. but if the recipes that are already today are not characteristic of our modern diet. are there many such recipes? in this book there are no such recipes a little uh, almost 90% of recipes. they are no problem today. you can cook the only thing we cook today, and in the oven, right? ah, on fire, and then they cooked. it was the same oven. and of course we can comply. here is some kind of technological recipe process, but the oven conveys a special taste of the dish.

alexander vashchenko, but his book is based on the work of the famous belarusian ethnographer nikolai nikiforovskyt is unique, as it were, of these recipes, and above all, that they are adapted to modern technologies, the book is published in three languages. this is very important because many dishes, and they are presented today on our table. we're all preparing a fridge. and this is star belarusian cuisine. we are making a loaf. we eat potato pancakes. ah, baking potatoes, and in english, these dishes, uh, are presented for the first time and at the same time the ingredients that are used. the faces in these dishes are absolutely accessible today, but are there any recipes that are not typical of our modern diet today. are there many such recipes in this book? there are not many such recipes in almost 90% of the recipes. they are no problem today. can cook the only thing we cook today is in the oven. yes, but on fire, and then they cooked. it was the same oven. and of course we can comply. here is some kind of recipe process technologically, but the oven conveys a special taste of the dish. i w

alexander vashchenko, but his book is based on the work of a famous belarusian ethnographer nikolai nikiforovsky. what is unique, as it were, of these recipes, and above all, that they are adapted to modern technologies, the book is published in three languages. this is very important, because many dishes, and they are still on our table today. we're all preparing a fridge. and this is star belarusian cuisine. we are making a loaf. we eat potato pancakes, and we bake potatoes, and in english, these dishes, uh, are presented for the first time and at the same time the ingredients that are used. the faces in these dishes are absolutely accessible today, but are there any recipes which are no longer characteristic of our modern diet. how many such recipes in this book are not in such recipes a little e almost 90% of the recipes. they are no problem today. you can cook the only thing that we are preparing today is in the oven. yes, but on fire, and then they cooked. it was the same oven. and of course we can comply. here is some kind of technological recipe process, but the oven conveys the special