Modern cooking is distinguished by a variety of recipes and traditions of the peoples of the world, in which everyone can find something new for themselves. This edition will be a great gift for any hostess who pays great importance cooking for your family and guests.
The catalog of the publishing house presents literature on many topics, one way or another related to cooking. Specialized publications about, hot, soups, s step by step instructions and photographs will help you quickly find the necessary products and dishes for the festive and everyday table.
In the culinary section there is the necessary literature for those who lead an active lifestyle and give preference. A wide range of dishes from healthy products with the right cooking techniques will diversify the diet of both adults and children.
The collection of the publishing house includes series written by world-famous culinary specialists - the author's works of Jamie Oliver, Yulia Vysotskaya and other professionals. In their stories you will find inspiration and new ways to prepare meats, desserts and other dishes worthy of the best restaurants.
In the section you will find not only dishes, but also home-made publications. Natural wine, homemade liqueurs, real kvass or home-made beer will surely please you and surprise your guests at the common table.
For fans of the cuisines of the peoples of the world, we recommend collections with, compiled from the most popular dishes in a particular country. Italian pasta or pizza, French baguettes and desserts, bright Georgian cuisine or democratic Japanese cuisine - there are many interesting collections with national color in the assortment of the publishing house.
Order a book for friends or acquaintances, and you can supplement it with a bright modern note. Made in different colors and styles, notebooks for author's recipes will become an indispensable support for a novice amateur cook, and will allow you not to lose tips that have been tested in practice.
Cooking Fiction: We have selected 10 books that are required reading for anyone who is seriously interested in gastronomy.
Gastronomic Encyclopedia Larousse Gastronomique
Since this is an encyclopedia, you need to count on the collection (one-time or gradual, because the book is not cheap) of all 12 volumes. It has been published regularly since 1938, translated into 8 languages. The book contains more than 4,000 concepts and over 3,000 recipes, as well as footnotes and comments. You can find literally everything here. From A to Z, all the main products, ingredients, classic recipes are painted. To have on the shelf is a must for anyone who is at least a little interested in gastronomy. Otherwise, where else can you peep the meaning of the strangest products and rare culinary terms.
William Pokhlebkin, "Rules and subtleties of the kitchen"
As well as all the other books of Pokhlebkin. William Vasilyevich is an amazing person, a Scandinavian historian. And this did not prevent, and maybe helped, to write to him one of greatest books in Russian cuisine. He studied gastronomic history and culinary anthropology. Digging deep into the depths, in his books he illuminates the essence, the basics, all the most interesting. In the "Rules and Subtleties" V.V. Pokhlebkin talks about the origins - where did the concept of "first" and "second" courses come from, what kind of bird is appropriate to cook when (and cooked before), the rules for using utensils, cooking in boiling water, how vegetables are prepared , the millennial foundations of Russian cuisine, technological processes with historical footnotes - everything that the author has studied for years, slightly seasoned with recipes. Buying the book is a must for those who love Russian cuisine and understand “why it is cooked this way” to the end.
Alexandrova-Ignatieva P. P., "Practical foundations of culinary art"
A culinary rarity that has now become available (both in paper and online). For those in love with cooking and gastronomy, the advice is to study the book from cover to cover, learn and practice, steadily following all the recipes and advice. This century-old guide to culinary schools and self-study (with an emphasis on the meat science course, to be frank, since the author Ignatiev is a master of veterinary sciences) will allow you, after studying, to wipe the nose of almost any chef or restaurateur, at least in the discussion of dishes. A thousand pages of old classic recipes are described, as well as detailed instructions on the choice of products, their seasonality, and the intricacies of handling them.
Jamie Oliver, "My Italy"
One of best books popular British chef, restaurateur and showman. It cannot be ranked above all other books by Jamie, but we recommend that you purchase (if you do not already have the author's books) the first one. First, Italian cuisine is guaranteed to be delicious. Secondly, the book was written during Oliver's trip to Italy, accompanied by his sous chef and friend Gennaro. The pages feature flawless authentic recipes from all regions, spiced up with brilliant illustrations. Thirdly, it is verified that each recipe from the book is incredibly tasty, and most of it is also quite simple to prepare.
Nika Belotserkovskaya, "Recipes"
Modern must have in the kitchen of those who are fond of home cooking. All recipes in the book are accompanied by step-by-step photographs and comments in such detail and verified that absolutely anyone can cook any dish from any section. Dishes from "Recipes" are given even to those who have no culinary skills. The book is very well written easy language. And the fact is, all the recipes are delicious. All.
Auguste Escoffier, Escoffier's Culinary Guide
Auguste Escoffier is said to have created French cuisine. Of course, for sure, he did not create, but brought together, canonized and popularized. He also introduced most of the terms that chefs around the world use to this day. One of the culinary bibles.
Thomas Keller, Bouchon
Keller is one of the most influential chefs in the world and a passionate fan of simple formats - gastronomic cafes and bistros. He considers it an art to create dishes from the simplest ingredients. And he knows how to do it. He opened his restaurant, Bouchon, next to a French laundry, and put quiche, cottage cheese casserole, fried chicken, and onion soup on the menu. They are served and prepared flawlessly, simply, from available ingredients and understandable to everyone. This is the whole boss. Keller teaches attention to detail in even the humblest dish. If at least in your thoughts you allow opening your own institution, you should definitely read Bouchon.
Michelin Red Guide
Try to visit at least one of the recommended restaurants on every trip. Study, plan dinner. Michelin doesn't always mean expensive. For example, in Hong Kong, a one-star restaurant is an ordinary, even slightly dirty street eatery that serves incredibly tasty food.
Stalik Khankishiyev, Kazan Mangal
A very masculine book that does not require haste. Set aside half a day. Flip through the book, choose a recipe, take a walk to the market or grocery store and start cooking. Careful preparation of ingredients, processing, cutting technique. The stalik will tell you what to pay attention to, where you need to rush in cooking, and where to drink 50 g, slowly frying the greaves. This book can be called the soul of Khankishiev. Here are the best recipes that can be cooked on fire - in a cauldron or on a grill, ideas for summer and winter, for all occasions.
Anthony Bourdain, Food: Strictly Confidential
Bourdain is often criticized for his lightness and populism. On the other hand, they admire and praise. He is more than a cook, a star, a showman, an author of books. “About Food: Strictly Confidential” will appeal to everyone - restaurant owners, ordinary consumers. The book shows practically_any_restaurant from the inside: what processes are going on there, what kind of people become confectioners, what characters they have, habits, responsibilities, conflicts among the staff, in general, all the details behind the scenes that you might not even suspect.
