William Pokhlebkin. Recipes of our life

In March 2000, under mysterious circumstances, the famous scientist William Pokhlebkin was killed at the door of his apartment.
Newspapers were full of scandalous headlines, but Pokhlebkin's life was no less mysterious than his tragic death.
At thirty-seven, William Vasilievich became a famous historian of the twentieth century. However, he was recognized only abroad. He spoke seven languages, but turned out to be "not allowed to travel abroad." At forty, Pokhlebkin was left without a penny of money and was doomed to starvation. At forty-five, a treasure fell on his head. At sixty, the whole world spoke of him as a brilliant cook, and at seventy-six, his mutilated body was found in his own apartment.
Why was a historian, culinary specialist, journalist, who devoted his whole life to his native country, not loved by the authorities?
And who could be behind his death?

The mystery of the death of the culinary specialist Pokhlebkin

Some thought he was crazy. Others have argued that he is a closet dissident who has deliberately lived his life outside the state, outside the system. Still others said that he traded his unique research talent for some nonsense - writing recipes, food books and gastronomic advice for housewives.

Those who thought so were wrong. The culinary talent and mind of William Pokhlebkin were in demand. His works have become a kind of school of tasty and healthy national food in the USSR. His recipes made it possible for thousands of ordinary Soviet people to try their hand at the art of cooking and feel the joy of creativity in their own kitchen.

Director: Vera Kilchevskaya
Screenwriter: Alexander Krastoshevsky

William Vasilievich Pokhlebkin

Was born: August 20, 1923, Moscow
Died: March 2000, Podolsk, Moscow region

• Shakotis

Biography

Pokhlebkin William Vasilievich(August 20, 1923 - end of March 2000) - Soviet, Russian scientist, historian, geographer, journalist and writer. Author of famous cookery books. A connoisseur of the history of diplomacy and international relations, heraldry and ethnography.

V. V. Pokhlebkin is widely known, in particular, thanks to cookbooks that are fascinating and contain a lot of historical and interesting little-known information.
His cookery books Secrets of Good Cuisine and National Cuisines of Our Nations contain not strict recipes, but methods of preparing various dishes, including long-forgotten ones. To some extent, these books are also historical, as they contain information about the history of various dishes and cooking in general. Among professionals, he is known as the first theoretical chef in history, who gave the world cuisine a universal classification based on technology.
The book about tea - "Tea: Its types, properties, use" - is revered by many lovers of this drink.
The book "History of Vodka" was translated into English language and known all over the world (en: A History of Vodka).

William Pokhlebkin: top recipes of Russian cuisine

William Pokhlebkin became famous not only as a scientist and specialist in international relations, but also as a culinary researcher. William Pokhlebkin became the most famous gastronomic historian in Russia. He wrote more than one cookbook; according to his recipes of Russian cuisine, people still learn how to cook. woman's day collected the most famous dishes of William Pokhlebkin.

Shchi rich (full): recipe

Ingredients:

750 g of beef, 500-750 g or 1 half-liter can of sauerkraut, 4-5 dry porcini mushrooms, 0.5 cups of salted mushrooms, 1 carrot, 1 large potato, 1 turnip, 2 onions, 1 celery root and greens, 1 root and parsley, 1 tbsp. a spoonful of dill, 3 bay leaves, 4-5 cloves of garlic, 1 tbsp. l. butter or ghee, 1 tbsp. l. cream, 100 g sour cream, 8 black peppercorns, 1 tsp. marjoram or dry angelica (dawn).

Put the beef together with the onion and half of the roots (carrots, parsley, celery) in cold water and boil for 2 hours. After 1-1.5 hours after the start of cooking, salt, then strain the broth, discard the roots.

Put sauerkraut in a clay pot, pour 0.5 liters of boiling water, add butter, close, put in a moderately heated oven. When the cabbage begins to soften, remove it and combine with strained broth and beef.

Mushrooms and a potato cut into four parts put in an enameled saucepan, pour 2 glasses cold water and put on fire. When the water boils, remove the mushrooms, cut into strips and lower into the mushroom broth to cook. After the mushrooms and potatoes are ready, combine with the meat broth.

To the combined broths and cabbage, add finely chopped onion, all other roots, cut into strips, and spices (except garlic and dill), salt and cook for 20 minutes. Then remove from heat, season with dill and garlic and let it brew for about 15 minutes, wrapped in something warm. Before serving, season with coarsely chopped salted mushrooms and sour cream directly in the plates.

Studen: recipe

Ingredients:

1 head (veal or pork), 4 legs (veal or pork), 1 carrot, 1 parsley (root), 5 Jamaican (allspice) peppercorns, 10 black peppercorns, 5 bay leaves, 1-2 onions, 1 garlic head , for 1 kg of meat - 1 liter of water.

Singe the legs and head, clean, cut into equal pieces, pour water and cook for 6 to 8 hours on very low heat, without boiling, so that the volume of water is reduced by half. 1-1.5 hours before the end of cooking, add onions, carrots, parsley, 20 minutes before cooking. - pepper, bay leaf; salt a little. Then take out the meat, separate from the bones, cut into small pieces, transfer to a separate bowl, mix with finely chopped garlic and a small amount of ground black pepper. Boil the broth with the remaining bones for another half an hour or an hour (so that its volume does not exceed 1 liter), add salt, strain and pour over the boiled prepared meat. Freeze for 3-4 hours.

Gelatin is not used, since young meat (veal, pig, pork) contains a sufficient amount of sticky substances.

Serve the jelly with horseradish, mustard, crushed garlic and sour cream.

Roast: recipe

Ingredients:

2-2.5 kg of well-fed beef (thick edge), 1 carrot, 2 onions, 1 parsley or celery, 6-8 black pepper grains, 3-4 bay leaves, 2 tsp. ginger, 0.5 cups of sour cream, 1 tsp. salt, 1-1.5 cups of kvass.

Wash the beef, remove films, bones, cut off the fat from it, cut it into small pieces, put it on a preheated frying pan or baking sheet, melt, calcine, fry the whole piece of beef in it so that it becomes covered with a crust, sprinkling with finely chopped carrots, onions, parsley and crushed spices, then place in the oven, water every 10 minutes. little by little kvass, turning all the time. Fry for about 1-1.5 hours. For 5-7 minutes. until the end of frying, collect all the juice in a cup, add 0.25 cups of cold boiled water to it, refrigerate. When the juice has cooled, remove the layer of fat from the surface, heat the juice, strain, add sour cream. Serve as a dipping sauce. Remove the cooked beef from the oven, salt, let it cool slightly (15 minutes), then cut across the fibers into pieces, pour over hot meat juice and serve.

Roasts are not served cold or reheated. Garnish can be fried potatoes, boiled or stewed carrots, turnips, rutabaga, fried or stewed mushrooms.

Pike in sour cream: recipe

Ingredients:

1-1.5 kg of pike, 1-2 tbsp. l. sunflower oil, 300-450 g sour cream, 1-2 tsp. ground black pepper, 1 lemon (juice and zest), 1 pinch of nutmeg.

Fish with a specific odor (for example, pike, some types of sea fish) require special processing and preparation methods.

Peel the pike, rub it with pepper inside and out, pour over with oil and put it entirely in a deep frying pan on a ceramic stand (you can use a saucer) and open it in the oven for 7-10 minutes to make the fish brown. Then transfer to a tighter bowl, pour sour cream, half covering the pike with it, close the lid and put in the oven on low heat for 45-60 minutes. Put the finished fish on a dish, pour over lemon juice, and heat the resulting gravy on the stove until thickened, salt, season with grated nutmeg and zest and serve separately to the fish in a gravy boat or pour over the fish with it.

Fried mushrooms: recipe

Ingredients:

4 cups of peeled mushrooms (different), 100-150 g of sunflower oil, 2 onions, 1 tbsp. l. dill, 2 tbsp. l. parsley, 0.5 cup sour cream, 0.5 tsp. ground black pepper.

Peel the mushrooms, rinse, cut into strips, put in a preheated dry frying pan, cover with a lid and fry over medium heat until the juice released by the mushrooms boils away almost completely; then salt, add finely chopped onion, add oil, mix and continue to fry over moderate heat until a brownish color is formed, about 20 minutes. After that, pepper, sprinkle with finely chopped dill and parsley, mix, fry for 2-3 minutes, add sour cream and bring it to a boil.

In the mushroom season, it is important to know how to cook mushrooms for future use.

Oatmeal porridge: recipe

Ingredients:

2 cups of Hercules oatmeal, 0.75 liters of water, 0.5 liters of milk, 2 tsp. salt, 3 tbsp. l. butter.

Pour the grits with water and cook over low heat until the water boils and thickens completely, then add hot milk in two steps and, continuing to stir, cook until thickened, season with salt. Season the finished porridge with oil.

Cabbage Pie: Recipe

Yeast puff pastry

Ingredients:

600 g flour, 1.25-1.5 cups milk (1.25 for a sweet pie), 125 g butter, 25-30 g yeast, 1-2 yolks (2 yolks for a sweet pie), 1.5 tsp. l. salt.

In the case of using this dough for sweet pies, add to it: 1 tbsp. l. sugar 1 tsp lemon zest, star anise, cinnamon or cardamom (depending on the filling: for nut, poppy - cardamom, for apple - cinnamon, for cherry - star anise, for currant, strawberry - zest).

Knead flour, milk, yeast, yolks, salt and 25 g of butter into a dough, knead thoroughly and let rise at cool room temperature. Knead the risen dough, roll it into a layer about 1 cm thick, grease with a thin layer of butter, fold it in four, then put it for 10 minutes. to the cold. Then roll out again and brush with oil, folding the layers and repeating this operation three times, then let the dough rise in a cold place. After that, without dying, cut the dough for the pie.

Cabbage stuffing

You can prepare the filling from both fresh and stewed cabbage.

Chop fresh cabbage, salt, let stand for about 1 hour, squeeze the juice slightly, add butter and finely chopped hard-boiled eggs and immediately use for the filling.

Chop fresh cabbage, put in a saucepan under the lid, simmer over low heat until it becomes soft, then add sunflower oil, increase the heat, fry the cabbage lightly so that it remains light, add onion, parsley and black ground pepper, mix with hard-boiled chopped eggs.

Buckwheat-wheat pancakes: recipe

Homemade cracker kvass: recipe

Ingredients:

1 kg of rye crackers (best of all different - from Orlovsky, rye and Borodino bread, but not peeled), 750 g of sugar, 10-15 blackcurrant leaves, 50 g of raisins, 2-3 tbsp. l. liquid brewer's yeast or 25 g baker's yeast, 2 tbsp. l. dry mint (not peppermint).

Pour crackers dried in the oven to a light crust with 1 bucket of boiling water and leave for 12 hours. Separately brew mint, separately currant leaf with a liter of boiling water and leave for 5 hours. , sugar, boiled in 0.5 l of water, and yeast, stir and leave to ferment for 4 hours. Then remove the foam, strain, pour into bottles, adding a few raisins to each, and leave for 2 days for aging in the cold.

Based on homemade kvass, you can cook the main summer soup. We recommend a quick okroshka recipe.

Honey gingerbread (homemade)

Ingredients:

400 g wheat flour, 100 g rye flour, 2 yolks, 0.75-1 glass of milk or curdled milk, 125 g sour cream, 500 g honey, 1 tbsp. a spoonful of burnt sugar, 1 tsp. cinnamon, 2 cardamom capsules, 4 cloves, 0.5 tsp. star anise, 1 tsp lemon zest, 0.5 tsp soda.

Boil honey in a saucepan over low heat until red, removing the foam, then brew part of it with rye flour and stir with the rest of the honey, cool to a slightly warm state and beat until white.

Wipe the zhzhenka with yolks, add milk and knead wheat flour on the egg-milk mixture, after mixing it and mixing it with spices ground into powder.

Combine the honey-rye mixture with sour cream and the above mixture, whisking thoroughly. Ready dough place in a greased form (or baking sheet) with a layer of 1-2 cm and bake over low heat. Cut the finished gingerbread plate into 4x6 cm rectangles.

These gingerbread cookies are not glazed.

Preparing burnt sugar. Make a thick sugar syrup and heat it over moderate heat in a small thick-walled metal bowl, stirring all the time, until it turns yellow, then reduce the heat slightly and continue stirring until it becomes beige or light brown. At the same time, sugar should not burn, the smell should be specifically caramel, and not burnt. This is achieved by careful, continuous stirring and regulation of the fire. The resulting light brown candy is used to tint and give a "caramel" flavor to products.

William Pokhlebkin. Recipes of our life

In March 2000, under mysterious circumstances, the famous scientist William Pokhlebkin was killed at the door of his apartment.
Newspapers were full of scandalous headlines, but Pokhlebkin's life was no less mysterious than his tragic death.
At thirty-seven, William Vasilievich became a famous historian of the twentieth century. However, he was recognized only abroad. He spoke seven languages, but turned out to be "not allowed to travel abroad." At forty, Pokhlebkin was left without a penny of money and was doomed to starvation. At forty-five, a treasure fell on his head. At sixty, the whole world spoke of him as a brilliant cook, and at seventy-six, his mutilated body was found in his own apartment.
Why was a historian, culinary specialist, journalist, who devoted his whole life to his native country, not loved by the authorities?
And who could be behind his death?

The mystery of the death of the culinary specialist Pokhlebkin

Some thought he was crazy. Others have argued that he is a closet dissident who has deliberately lived his life outside the state, outside the system. Still others said that he traded his unique research talent for some nonsense - writing recipes, food books and gastronomic advice for housewives.

Those who thought so were wrong. The culinary talent and mind of William Pokhlebkin were in demand. His works have become a kind of school of tasty and healthy national food in the USSR. His recipes made it possible for thousands of ordinary Soviet people to try their hand at the art of cooking and feel the joy of creativity in their own kitchen.

Director: Vera Kilchevskaya
Screenwriter: Alexander Krastoshevsky

William Vasilievich Pokhlebkin

Was born: August 20, 1923, Moscow
Died: March 2000, Podolsk, Moscow region

• Shakotis

Biography

Pokhlebkin William Vasilievich(August 20, 1923 - end of March 2000) - Soviet, Russian scientist, historian, geographer, journalist and writer. Author of famous cookery books. Connoisseur of the history of diplomacy and international relations, heraldry and ethnography.

V. V. Pokhlebkin is widely known, in particular, thanks to cookbooks that are fascinating and contain a lot of historical and interesting little-known information.
His cookery books Secrets of Good Cuisine and National Cuisines of Our Nations contain not strict recipes, but methods of preparing various dishes, including long-forgotten ones. To some extent, these books are also historical, as they contain information about the history of various dishes and cooking in general. Among professionals, he is known as the first theoretical chef in history, who gave the world cuisine a universal classification based on technology.
The book about tea - "Tea: Its types, properties, use" - is revered by many lovers of this drink.
The book "History of Vodka" was translated into English and known throughout the world (en: A History of Vodka).

William Pokhlebkin: top recipes of Russian cuisine

William Pokhlebkin became famous not only as a scientist and specialist in international relations, but also as a culinary researcher. William Pokhlebkin became the most famous gastronomic historian in Russia. He wrote more than one cookbook; according to his recipes of Russian cuisine, people still learn how to cook. woman's day collected the most famous dishes of William Pokhlebkin.

Shchi rich (full): recipe

Ingredients:

750 g of beef, 500-750 g or 1 half-liter can of sauerkraut, 4-5 dry porcini mushrooms, 0.5 cups of salted mushrooms, 1 carrot, 1 large potato, 1 turnip, 2 onions, 1 celery root and greens, 1 root and parsley, 1 tbsp. a spoonful of dill, 3 bay leaves, 4-5 cloves of garlic, 1 tbsp. l. butter or ghee, 1 tbsp. l. cream, 100 g sour cream, 8 black peppercorns, 1 tsp. marjoram or dry angelica (dawn).

Put the beef together with the onion and half of the roots (carrots, parsley, celery) in cold water and boil for 2 hours. After 1-1.5 hours after the start of cooking, salt, then strain the broth, discard the roots.

Put sauerkraut in a clay pot, pour 0.5 liters of boiling water, add butter, close, put in a moderately heated oven. When the cabbage begins to soften, remove it and combine with strained broth and beef.

Mushrooms and a potato cut into four parts put in an enameled saucepan, pour 2 cups of cold water and put on fire. When the water boils, remove the mushrooms, cut into strips and lower into the mushroom broth to cook. After the mushrooms and potatoes are ready, combine with the meat broth.

To the combined broths and cabbage, add finely chopped onion, all other roots, cut into strips, and spices (except garlic and dill), salt and cook for 20 minutes. Then remove from heat, season with dill and garlic and let it brew for about 15 minutes, wrapped in something warm. Before serving, season with coarsely chopped salted mushrooms and sour cream directly in the plates.

Studen: recipe

Ingredients:

1 head (veal or pork), 4 legs (veal or pork), 1 carrot, 1 parsley (root), 5 Jamaican (allspice) peppercorns, 10 black peppercorns, 5 bay leaves, 1-2 onions, 1 garlic head , for 1 kg of meat - 1 liter of water.

Singe the legs and head, clean, cut into equal pieces, pour water and cook for 6 to 8 hours on very low heat, without boiling, so that the volume of water is reduced by half. 1-1.5 hours before the end of cooking, add onions, carrots, parsley, 20 minutes before cooking. - pepper, bay leaf; salt a little. Then take out the meat, separate from the bones, cut into small pieces, transfer to a separate bowl, mix with finely chopped garlic and a small amount of ground black pepper. Boil the broth with the remaining bones for another half an hour or an hour (so that its volume does not exceed 1 liter), add salt, strain and pour over the boiled prepared meat. Freeze for 3-4 hours.

Gelatin is not used, since young meat (veal, pig, pork) contains a sufficient amount of sticky substances.

Serve the jelly with horseradish, mustard, crushed garlic and sour cream.

Roast: recipe

Ingredients:

2-2.5 kg of well-fed beef (thick edge), 1 carrot, 2 onions, 1 parsley or celery, 6-8 black pepper grains, 3-4 bay leaves, 2 tsp. ginger, 0.5 cups of sour cream, 1 tsp. salt, 1-1.5 cups of kvass.

Wash the beef, remove films, bones, cut off the fat from it, cut it into small pieces, put it on a preheated frying pan or baking sheet, melt, calcine, fry the whole piece of beef in it so that it becomes covered with a crust, sprinkling with finely chopped carrots, onions, parsley and crushed spices, then place in the oven, water every 10 minutes. little by little kvass, turning all the time. Fry for about 1-1.5 hours. For 5-7 minutes. until the end of frying, collect all the juice in a cup, add 0.25 cups of cold boiled water to it, refrigerate. When the juice has cooled, remove the layer of fat from the surface, heat the juice, strain, add sour cream. Serve as a dipping sauce. Remove the cooked beef from the oven, salt, let it cool slightly (15 minutes), then cut across the fibers into pieces, pour over hot meat juice and serve.

Roasts are not served cold or reheated. Garnish can be fried potatoes, boiled or stewed carrots, turnips, rutabaga, fried or stewed mushrooms.

Pike in sour cream: recipe

Ingredients:

1-1.5 kg of pike, 1-2 tbsp. l. sunflower oil, 300-450 g sour cream, 1-2 tsp. ground black pepper, 1 lemon (juice and zest), 1 pinch of nutmeg.

Fish with a specific odor (for example, pike, some types of sea fish) require special processing and preparation methods.

Peel the pike, rub it with pepper inside and out, pour over with oil and put it entirely in a deep frying pan on a ceramic stand (you can use a saucer) and open it in the oven for 7-10 minutes to make the fish brown. Then transfer to a tighter bowl, pour sour cream, half covering the pike with it, close the lid and put in the oven on low heat for 45-60 minutes. Put the finished fish on a dish, pour over lemon juice, and heat the resulting gravy on the stove until thickened, salt, season with grated nutmeg and zest and serve separately to the fish in a gravy boat or pour over the fish with it.

Fried mushrooms: recipe

Ingredients:

4 cups of peeled mushrooms (different), 100-150 g of sunflower oil, 2 onions, 1 tbsp. l. dill, 2 tbsp. l. parsley, 0.5 cup sour cream, 0.5 tsp. ground black pepper.

Peel the mushrooms, rinse, cut into strips, put in a preheated dry frying pan, cover with a lid and fry over medium heat until the juice released by the mushrooms boils away almost completely; then salt, add finely chopped onion, add oil, mix and continue to fry over moderate heat until a brownish color is formed, about 20 minutes. After that, pepper, sprinkle with finely chopped dill and parsley, mix, fry for 2-3 minutes, add sour cream and bring it to a boil.

In the mushroom season, it is important to know how to cook mushrooms for future use.

Oatmeal porridge: recipe

Ingredients:

2 cups of Hercules oatmeal, 0.75 liters of water, 0.5 liters of milk, 2 tsp. salt, 3 tbsp. l. butter.

Pour the grits with water and cook over low heat until the water boils and thickens completely, then add hot milk in two steps and, continuing to stir, cook until thickened, season with salt. Season the finished porridge with oil.

Cabbage Pie: Recipe

Yeast puff pastry

Ingredients:

600 g flour, 1.25-1.5 cups milk (1.25 for a sweet pie), 125 g butter, 25-30 g yeast, 1-2 yolks (2 yolks for a sweet pie), 1.5 tsp. l. salt.

In the case of using this dough for sweet pies, add to it: 1 tbsp. l. sugar 1 tsp lemon zest, star anise, cinnamon or cardamom (depending on the filling: for nut, poppy - cardamom, for apple - cinnamon, for cherry - star anise, for currant, strawberry - zest).

Knead flour, milk, yeast, yolks, salt and 25 g of butter into a dough, knead thoroughly and let rise at cool room temperature. Knead the risen dough, roll it into a layer about 1 cm thick, grease with a thin layer of butter, fold it in four, then put it for 10 minutes. to the cold. Then roll out again and brush with oil, folding the layers and repeating this operation three times, then let the dough rise in a cold place. After that, without dying, cut the dough for the pie.

Cabbage stuffing

You can prepare the filling from both fresh and stewed cabbage.

Chop fresh cabbage, salt, let stand for about 1 hour, squeeze the juice slightly, add butter and finely chopped hard-boiled eggs and immediately use for the filling.

Chop fresh cabbage, put in a saucepan under the lid, simmer over low heat until it becomes soft, then add sunflower oil, increase the heat, fry the cabbage lightly so that it remains light, add onion, parsley and black ground pepper, mix with hard-boiled chopped eggs.

Buckwheat-wheat pancakes: recipe

Homemade cracker kvass: recipe

Ingredients:

1 kg of rye crackers (best of all different - from Orlovsky, rye and Borodino bread, but not peeled), 750 g of sugar, 10-15 blackcurrant leaves, 50 g of raisins, 2-3 tbsp. l. liquid brewer's yeast or 25 g baker's yeast, 2 tbsp. l. dry mint (not peppermint).

Pour crackers dried in the oven to a light crust with 1 bucket of boiling water and leave for 12 hours. Separately brew mint, separately currant leaf with a liter of boiling water and leave for 5 hours. , sugar, boiled in 0.5 l of water, and yeast, stir and leave to ferment for 4 hours. Then remove the foam, strain, pour into bottles, adding a few raisins to each, and leave for 2 days for aging in the cold.

Based on homemade kvass, you can cook the main summer soup. We recommend a quick okroshka recipe.

Honey gingerbread (homemade)

Ingredients:

400 g wheat flour, 100 g rye flour, 2 yolks, 0.75-1 glass of milk or curdled milk, 125 g sour cream, 500 g honey, 1 tbsp. a spoonful of burnt sugar, 1 tsp. cinnamon, 2 cardamom capsules, 4 cloves, 0.5 tsp. star anise, 1 tsp lemon zest, 0.5 tsp soda.

Boil honey in a saucepan over low heat until red, removing the foam, then brew part of it with rye flour and stir with the rest of the honey, cool to a slightly warm state and beat until white.

Wipe the zhzhenka with yolks, add milk and knead wheat flour on the egg-milk mixture, after mixing it and mixing it with spices ground into powder.

Combine the honey-rye mixture with sour cream and the above mixture, whisking thoroughly. Place the finished dough in a greased form (or baking sheet) with a layer of 1-2 cm and bake over low heat. Cut the finished gingerbread plate into 4x6 cm rectangles.

These gingerbread cookies are not glazed.

Preparing burnt sugar. Make a thick sugar syrup and heat it over moderate heat in a small thick-walled metal bowl, stirring all the time, until it turns yellow, then reduce the heat slightly and continue stirring until it becomes beige or light brown. At the same time, sugar should not burn, the smell should be specifically caramel, and not burnt. This is achieved by careful, continuous stirring and regulation of the fire. The resulting light brown candy is used to tint and give a "caramel" flavor to products.

Pokhlebkin William Vasilievich - culinary specialist, historian and connoisseur of international relations. He gained particular popularity in the study and popularization of cooking. He suggested adding black and green tea to the astronauts' menu. All the works written by William Pokhlebkin have been reprinted more than once.

Biography

Pokhlebkin was born on August 20, 1923. Place of birth is Moscow. Real surname- Mikhailov, Pokhlebkin - the pseudonym of his father, who was a revolutionary. William Vasilyevich, whose recipes for Russian cuisine gained particular popularity among the people, noted that his great-grandfather was an excellent cook, and he cooked stews especially well. In addition to him, there were no people in the family inclined towards the cooking profession. William received his name, according to one version, in honor of Shakespeare.

The Great Patriotic War

William Pokhlebkin volunteered for the front in 1941, having completed his schooling. For his ingenuity and knowledge, he was sent to the intelligence school for further training. In the battles near Moscow, William received a serious concussion and was forced to continue serving in the regimental headquarters, and since he spoke three languages, he was very useful.

In addition, Pokhlebkin served as an orderly in the kitchen, where he tried in every possible way to add variety to the soldiers' rations. Later, he noted that in many ways the skill and talent of the cook affected the mood of his comrades in arms. It was on him that the morale of the troops depended. In 1944, William Pokhlebkin decided to send a letter to the head of the political department, in which he proposed to start training all talented soldiers, because the war was coming to an end. The answer was positive, and soon he began to study German in parallel.

Getting an education

In 1945, William Pokhlebkin began his studies at Moscow State University. Studied at the Faculty of International Relations. The money he received during his studies was spent on books. He graduated from high school with a single four in five years. In 1952, Pokhlebkin was able to get a doctorate historical sciences and began working as a junior specialist at the Institute of History. Initially, he worked with the history of Yugoslavia and compiled a voluminous work on Croatia.

Later, Pokhlebkin began conflicts with the director. Having expressed his dissatisfaction, William lost access to government archives, as well as to the Lenin Library. In addition, he was forbidden to hold closed meetings with representatives of foreign countries. He soon left the Institute of History. The reason was that the academic council rejected the topic of his dissertation. Later he began to work independently, and also noted that he did not like organized work, but preferred personal creative work.

Pokhlebkin William Vasilievich Russian cuisine recipes

After closing access to libraries and archives, Pokhlebkin had to stop his previous scientific work. For several years he had to survive. Pokhlebkin William Vasilievich, all of whose books gained popularity in various circles, for several years ate only bread and tea. At the same time, he noted that with such a diet it is quite possible to continue to work fruitfully. In addition, he admitted that he lost only a kilogram during this time.

At the same time, Pokhlebkin William Vasilyevich, whose Russian recipes are very diverse and interesting, began work on his book "Tea" was published in 1968. It was written largely thanks to the author's personal collection, which had been collected for many years. Tea samples were sent from many countries of the world, and Chinese tea growers, with whom William Pokhlebkin collaborated, provided special assistance.

The rules and subtleties of the kitchen, described in this work, have become popular at meetings with dissidents. The result was that she was called "talentless" and "unnecessary" by many Soviet newspapers. William Vasilievich learned about such a reputation for his book only in the early 1990s.

Soon, articles about cooking, written by William Pokhlebkin, began to appear in newspapers. The secrets of good cuisine, which were reflected in them, were very popular with readers. Some citizens bought these newspapers just to get acquainted with these articles. In addition, Pokhlebkin personally prepared and tasted dishes according to these recipes before publication. He did this so as not to let the reader down.

In the 1980s, Pokhlebkin wrote an article "Soya", and in 1990 he published a note "The hard fate of Russian buckwheat." As he himself claimed, it was released due to the lack of buckwheat on the shelves.

"History of vodka"

In 1991, William Pokhlebkin, whose books by that time had gained some popularity among the people, released his study "The History of Vodka". In this work, he tried to find out when the production of vodka began in Russia and in which country they came to this earlier. The reason for writing was a dispute in the late 70s of the last century about the priority of vodka production.

During this period, Pokhlebkin managed to obtain admission to Central archive ancient acts. In it, he tried to establish when the production of vodka began in Rus'. William Vasilievich himself believed that they began to make it in the years 1440-1470.

In 1982, as Pokhlebkin mentioned, the Hague court assigned the priority of making vodka to the Soviet Union.

Murder

The writer's body was found on April 13, 2000. He was discovered, according to one version, by the director of "Polyfact", according to another - by neighbors who felt an unpleasant smell. According to doctors, death was the result of multiple wounds that were inflicted by an object that looked like a screwdriver. At the same time, experts found a high content of alcohol in the body of the murdered man, but Pokhlebkin did not drink. A criminal case was initiated, but suspended after a year and a half. The reason for the stop was that the investigation could not find a single suspect. Pokhlebkin was buried at the Golovinsky cemetery on April 15.

Even the version of the murder has not been established so far. Someone suggests that he was killed during a robbery. However, no traces of hacking were found. Someone believes that the reason for the murder was revenge, and so on.

Family and personal life

Pokhlebkin William Vasilyevich, all of whose books are mostly related to the kitchen, was married twice. The first wife is Estonian. In marriage, their daughter Gudrun was born. The name is of Old Norse origin. She subsequently became an anthropologist.

The next wife is Evdokia. We met in 1971. At that time, the girl was only nineteen years old, but it was she who took the initiative. Pokhlebkin William Vasilyevich himself, whose recipes for Russian cuisine gained popularity among the people, ate quite simply, but during his marriage to Evdokia he tried his best to cook something new and varied. In the kitchen, he had a lot of different dishes, with the help of which Pokhlebkin showed his talent. He himself lived quite poorly. When his refrigerator broke down, he went to collect nettles and used them to store food. Soon the son Augustus was born in the family, but two years later Evdokia left. The reason, she said, was her husband's unwillingness to bother with diapers. Nevertheless, Pokhlebkin constantly kept in touch with the children, who subsequently left Russia.

When his parents died, William Vasilyevich's relationship with his brother worsened. Last years he spent his life alone in Podolsk. He lived in a five-story building on Oktyabrsky Prospekt. He had accumulated an extensive library, which contained about fifty thousand books, as well as many newspaper files. Some came to him during the expeditions. Pokhlebkin also owned Chinese porcelain of the 12th century. Some sources claim that until 1998, William Vasilyevich had a fairly large supply of financial resources, but lost them as a result of various unsuccessful economic transactions. He earned quite a bit, but there were rumors that Pokhlebkin hid large reserves of money in his apartment. The reason for the small fees was that William Vasilyevich was often simply embarrassed to take money from the publisher.

Films about the writer

• "William Pokhlebkin. The recipe of our life." The picture tells about the life and work of William Vasilyevich. In the film, you can see Pokhlebkin's friends and colleagues who talk about him and his life, as well as his attitude to work.

Someone thought he was crazy. Someone suggested that Pokhlebkin was a dissident. Many believed that he wasted his talent for writing cookbooks for housewives. However, his talent in cooking proved to be in great demand. With the help of his recipes, many Soviet citizens were able to try themselves as a culinary specialist and cook real masterpieces from simple products. Pokhlebkin's books are still quite popular.

07.09.2016

Soup for headaches and cloudy mood. Don't believe? There is one. The author's recipe from a very worthy person, proven by experience. William Vasilievich Pokhlebkin. A true representative of the Russian intelligentsia.

Listen to his interviews, they can still be found on the Internet. The atmosphere of pre-perestroika kitchens will immediately come to life, where everyone was ready to have a glass of hot tea and talk until the morning, because it is impossible to break away earlier. There, without looking back, in the emotional heat, to the left and to the right, brilliant thoughts were given away. It was then that they began to consider how much each such word costs.

There were those who turned them into quite impressive fees. But this did not make them happy. The original Russian mind, tested by the tradition of conscience, is difficult to spoil with education or infect with self-interest. As grass breaks through asphalt, so it will make itself felt through the most hardened deposit of an alien culture. Pokhlebkin, a Russian thinker, is so Russian that you wonder, as if he came out of fairy tales.

At the age of 17, he volunteered for the front. Served in intelligence. He went through almost the entire war. Due to a serious injury, he could no longer serve. Even at the front, he perfectly mastered German and three other languages. In 1949 he graduated from the Moscow State Institute of International Relations of the USSR Ministry of Foreign Affairs. His foreign-sounding name, however, is not at all foreign roots. In fact, his name is Wil, which means Vladimir Ilyich Lenin. Full name- Wil-August.

His father, the Russian underground revolutionary Mikhailov, named his son after Vladimir Lenin and August Bebel. However, "Vil" was re-voiced into "William", maybe the profession influenced. Pokhlebkin is one of the best specialists By foreign policy countries of Central and Northern Europe. He defended his thesis on the latest Norwegian diplomacy. He worked at the Institute of History of the Academy of Sciences of the USSR.

He taught at MGIMO, the Higher Diplomatic School of the USSR Ministry of Foreign Affairs, at Moscow State University. The President of Finland, Kekkonen, awarded William Vasilyevich with a prize for best job about Finland. This prize, $50,000, Pokhlebkin gave to the Soviet government. He preferred poverty. In everyday life - an ascetic, in thought - an ascetic, in honor - flint. Betrayed to the Fatherland, when others, nearby, lose their way. Kind and, in Russian, deep and trusting.

Cooking has been his passion since childhood. And this is a great gift to us, because a man who speaks 6 languages, is experienced in diplomatic etiquette, has a delicate aristocratic taste, which is unattainable without nobility of soul, took up cooking.

Recipe V.V. Pokhlebkin No. 1

The promised soup. In order to disappear even very strong headache, with a 100% guarantee, you need to boil one and a half liters of water, dip 20 white peppercorns and a teaspoon of salt (without top) into it. If sellers tell you that there is no such pepper, do not believe them. Peppercorns should be boiled for 20 minutes. Only then will the soup work. Next, you need carp and mushrooms. While the pepper is being cooked, the carp should be cleaned, washed and put in cold water acidified with lemon. Let it stand for now.

Carefully place 2-3 white mushrooms in boiling water. Before this, finely chop them, if fresh. Crush into powder if dry. Only porcini mushrooms are needed! It is absolutely impossible to replace them with others. The Russian taste will go away, and the soup will not work, the headache will not go away. Dip one or two potatoes, 1 carrot, 1 turnip, 2 onions and two tomatoes into the soup. Cut them up first too.

After 10 minutes, put the fish cut into four pieces into the soup, and then lower the spices: celery greens, dill, parsley and bay leaf. After 15 minutes, turn off the heat, close the pot with a lid. Note that before this soup was cooked without a lid! Let it brew for 2-3 minutes, and you can serve. It is not necessary to wait for a headache, especially a severe one, to try the soup.

Recipe V.V. Pokhlebkin No. 2

Especially relevant in winter. Medicinal milk, which can be used as a medicine for diseases of the ear, throat and nose, is a delicious medicine. Pour a liter of milk into a saucepan, add half a glass of cool water, half a teaspoon of star anise, a pinch of mint and 3-4 crushed black peppercorns. Put the saucepan in the oven. Focus on your oven. But, usually, half an hour is enough for the milk to become baked. Try not to let it boil. After 20 minutes, screw the fire and sweat it for another 5-7 minutes. If you cook for pleasure and not for illness, you can drink it with sugar. Great to mix it with strong tea.

Recipe V.V. Pokhlebkin No. 3

If you have a breakdown or itching somehow, prepare fried fruits. You need to take dry fruits, Fry - only in butter or ghee. Therefore, they must be eaten hot. You can add a little water to the fried fruits and cover the pan with a lid, hold on fire until the water evaporates. The fruits will steam out and become similar in shape to fresh ones, but not in taste. This dish will help if one of your loved ones is recovering from a serious illness. Well, if you're sad.

If you want something like that, feel free to experiment. After reading the books of V.V. Pokhlebkina, you are simply irresistibly drawn to experiments. And the experiment is incompatible with depression. And Pokhlebkin's books too.

GREAT ENCYCLOPEDIA OF CULINARY ARTS.

ALL RECIPES V.V. POKHLEBKINA

You are holding a unique book in your hands. She will become an indispensable adviser for anyone who wants to enrich their table with the most popular dishes, as well as learn how to cook not only according to the usual and boring recipes, but with the knowledge of cooking and even creatively.

The author of this wonderful book, William Vasilyevich Pokhlebkin, is no longer with us - he tragically died in March 2000. The murder of the writer was a real shock for the whole of Russia - after all, it is difficult to find a person who would not have heard about Pokhlebkin's wonderful culinary recipes or did not use his wise advice. Now gourmets have only his cookbooks. This edition is an invaluable gift from the Master to admirers of his talent, because it contains all of his theoretical and practical culinary works.

Not everyone knows that V.V. Pokhlebkin is an international historian by profession and education, a specialist in the foreign policy of the countries of Central and Northern Europe. In 1949 he graduated from the Moscow State Institute of International Relations of the USSR Ministry of Foreign Affairs, in 1956-1961 he was the editor-in-chief of the international periodical Scandinavian Collection (Tartu, Estonia), since 1962 he collaborated with the Scandinavian magazine (London, Norwich), and in 1957-1967 For many years he worked as a senior lecturer at MGIMO and the Higher Diplomatic School of the USSR Ministry of Foreign Affairs, the historical and philological faculties of Moscow State University.

It would seem that history and cooking are incompatible things. However, a talented person is always talented in many ways, in any case, the colossal experience of Pokhlebkin as an international specialist formed the basis of his famous books on the national cuisines of the world.

Over the past three decades, V.V. Pokhlebkin remained an unsurpassed specialist in the theory, history and practice of culinary arts.

The book "Secrets of Good Cuisine", which opens our edition, was first published in 1979, in the "Eureka" series. This is a popular presentation of the main issues of the practice of culinary arts, where the technologies of all existing culinary processes, their significance and role in cooking are described in an accessible language for non-professionals. She introduces the reader to the world of culinary art, talking in a popular way about the meaning and features of the culinary craft.

The book immediately became an unusual phenomenon, as readers were already disillusioned with cookbooks that included descriptions of standard boring tricks and recipes. "Secrets of a good kitchen" turned the hackneyed idea of ​​​​cooking as an exclusively female occupation that does not require precise knowledge of theory. The book opens up the prospect for any literate person to learn how to work professionally, of course, with an interested and conscientious attitude to cook's work.

The book still enjoys unprecedented popularity, and not only in Russia. She has been translated into national languages republics, where they traditionally attached great importance to the preparation of delicious food and its quality. In 1982 it was published in Riga in Latvian, twice (1982 and 1987) it was published in Vilnius in Lithuanian, in 1990 in Moldavian in Chisinau. In total, this work has withstood thirteen editions in twenty years.

"Entertaining Cooking", continuing the "Secrets of Good Cooking", was released a little later, in 1983. Here, special attention is paid to the more prosaic, but extremely important handicraft side of cooking. The book tells about the types of hearths (furnaces, heating devices), about the impact different types fire on the taste of products, on kitchen utensils and tools. "Entertaining Cooking" was also translated into Lithuanian, a total of six editions.

The books “Spices, flavors and food colors” and “All about spices and seasonings”, as the author believed, will help make our culinary world bright and colorful, full of taste and aroma. Note that the work of V.V. Pokhlebkin about spices gained international fame and was published five times in Leipzig in German.

The book “National Cuisines of Our Peoples” became just as popular, which included recipes for national dishes of the peoples of Russia and the Near Abroad, indicating the original, historically established technologies for their preparation. It gives a fairly complete picture of the culinary skills of nations, ethnic groups that have their own, pronounced national cuisine.

This research was conducted for ten years both in the archives and in the field, in various regions. Perhaps that is why it aroused such serious interest among professional cooks in many foreign countries and was highly appreciated by them as a practical cookbook. On the initiative of the author's foreign colleagues, the book was translated into Finnish, English, German, Croatian, Portuguese and Hungarian.

The sequel is the book "On Foreign Cuisines", which includes basic recipes for Chinese, Scottish and Finnish cuisine. The ethnographic approach taken by the author to the culinary heritage of nations helped to restore, restore the overall picture of culinary creativity, freeing it from unnecessary layers, and individual dishes from restaurant distortions allowed by ignorance or ignorance.

No less interesting is the continuation of "My Kitchen" - "My Menu". Here V.V. Pokhlebkin shares his own cooking secrets. The book consists of a commented list of those dishes of world cuisine that the author especially loved and prepared for himself personally only at special, solemn moments.

The collection ends with Pokhlebkin's famous "Culinary Dictionary", written in the late 80s. This book is designed to answer all the current questions of both a professional and an amateur, including a range of international (French, Latin, Greek, German, Chinese and others) terms, concepts, dishes and methods of their preparation that have developed over the entire rich thousand-year history of world culinary practice. The dictionary creates a complete picture of the world culinary art, where Russian, Ukrainian, Tatar and other national dishes that are familiar to us occupy a worthy place. The dictionary gives brief description all the terms and products mentioned (and not mentioned) in the book and greatly facilitates the use of the publication.

Collection of works by V.V. Pokhlebkin on culinary skills combines both purely practical material for studying cooking, as well as a variety of information on the history of culinary business in Russia and other countries (Finland, Scotland, the Scandinavian countries, China), so the publication is of interest to a wide range of readers - from experienced chefs to young housewives.

William Vasilievich himself said that the purpose of his books is to help "acquire the skills to create such food, such food, without which our life would be boring, bleak, uninspired and at the same time devoid of something of our own, individual." Good luck to you!

SECRETS OF GOOD CUISINE

Chapter 1