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18 Big cookbook. Recipes, techniques, equipment of the best chefs (Jill Norman (ed.))
"The Big Cookbook" is a reliable reference book, equally necessary both in a restaurant, at the chef's fingertips, and in the kitchen of an amateur cook who wants to know more about gastronomy and strives to develop his culinary skills. 29 Spices. Big cookbook (team of authors) ISBN: 978-5-93679-148-2, 978-3-8338-0767-1 16 A big cookbook by Alain Ducasse. Desserts and confectionery (Frederic Robert)
19 cookbook Genre: DIY 11 Cookbook (Rinat Valiullin) Format: audiobook, MP3, 96kbps 25  Interface language: Russian only 16 Mushroom picker's cookbook (Lyudmila Kayanovich (comp.))ISBN: 978-966-14-8033-8, 978-966-14-7702-4, 978-5-9910-2961-2, 978-966-14-8032-1 16 Cookbook of a centenarian (Tatyana Marina)
19 Mushroom picker's cookbook (Sergey Kashin (comp.)) ISBN: 978-5-386-06279-8 04 Lithuanian cook. The first Belarusian cookbook (Vincenta Zavadskaya) ISBN: 978-985-18-1936-8 19 Ax soup. Cookbook of Lord Svarog (Vladimir Chekmarev) Format: PDF, Scanned pages 05 A Traveling Cook's Cookbook. Culinary fantasies, ideas, technologies (Evgeny Vishnevsky) ISBN: 978-5-98502-161-5 08 The best recipes from our readers. Special issue of 100 best recipes No. 11. Large holiday menu Format: PDF, Scanned pages 04 Plyushkin’s cookbook, or How to cook everything from practically nothing (Anna Ushtei, Alim Velitov) ISBN: 978-5-353-02922-9 25 Delicious book. Your best recipes (N.V. Krasnaya) Format: PDF, Scanned pages Every self-respecting gourmet should know these people. 10 of the greatest chefs of all time who turned the mundane process of cooking into a real art. Without them, the history of cuisine would be much more meager, and we would be less spoiled. Still from the film "Taste of Life" Francois Vatel: life for lunch This name is a symbol of honor for French chefs. The master committed suicide, unable to survive the ruined dinner. The best chef of his time was the son of simple peasants and began his career as a “ublier” - the name given to waffle sellers. He was born in 1631, and when he grew up, his father sent him to Paris, to his godfather, who served as a pastry chef. The future Master took a lot from his mentor - among Vatel’s recipes were fruits in caramel and airy pies with delicate pulp. In the mid-1660s, Vatel entered the service of the disgraced Prince Condé - and this position ultimately destroyed the great chief. To regain the favor of King Louis XIV, the Prince of Condé planned a grand reception at the Chateau de Chantilly. Vatel was in charge of everything, from receiving guests to purchasing provisions. The reception was great - performances, music, fireworks - and of course the food. Four meals a day for two thousand people, and God forbid they serve a burnt piece. Vatel was worked up to the limit, and when it turned out that the owner of the fish shop did not have time to bring fresh fish to the castle - and on Lenten Friday it was unthinkable to offer the king anything else - the chef went up to his room and fell with his chest on his sword. Alexandre Dumas the father Alexandre Dumas: culinary specialist from literature Many writers loved to eat delicious food. But it was with Dumas the Father that the tradition of “culinary writers” began. Not only did the great novelist describe the meals of his characters with feeling, sense and understanding, and in his notes on travels to different countries he cited national recipes, Alexandre Dumas wrote the world’s first “Great Culinary Dictionary”, containing information about 800 products and until the 20th century, it remained the greatest work on cooking. But this book, unfortunately, was published after the death of the great Dumas. Auguste Escoffier and the “leg of nymphs” The famous culinary specialist was distinguished by his penchant for poetic comparisons and called “nymph legs” the very ones that the French eat with such appetite. As a child, Auguste showed talent as an artist, but the family traditions turned out to be stronger, and at the age of 13 the boy got a job as a cook in Nice, in his uncle’s restaurant. Escoffier first introduced a new way of serving dishes - the a la carte menu, which is still popular in all restaurants around the world. In 1902, Escoffier published The Culinary Guide, a book containing over 5,000 recipes, which has become a classic. Ferran Adria culinary experts all over the world. Of the great culinary experts, Escoffier was the first to work for a wide variety of audiences, happily agreeing to cook even for sailors in the port. Ferran Adria: poet of whipped molecules The chef of the restaurant, four times recognized as the best of the "50 best in the world", Ferran Adria has learned to create truly magical elixirs from the simplest ingredients. “Every vegetable, every piece of meat, every fish is the greatest value given to us by God. So let us treat a simple carrot in our kitchen with the same reverence as a lobster!” - he says. And people agree with him. Adria enjoys an unusual reputation: he turns meat into foam, apricots into paper that you can eat. Ferran is sure: a brilliant cook differs from an ordinary one in that he knows how to not only feed a guest perfectly, but also surprise him. Ferran proposed many new technologies, arguing that the taste of food depends on temperature, humidity, and even color. Initially, “Olivier” consisted of diced partridges, crayfish necks and other delicacies, elegantly laid out on a platter, in the middle of which stood a pile of potatoes drenched in Provencal sauce. In place of the Russian nobles, who knew a lot about delicacies, merchants began to come to his Hermitage restaurant, for whom the “taste” of food lay solely in its abundance. New visitors mixed the delicacies on a platter and ate them with a spoon like porridge. Enraged, Lucien ordered the dish to be served as a mixture - and sales increased tenfold. Out of chagrin, Olivier resold the restaurant to the Russian owner. He died in Moscow, never knowing that later the hazel grouse in the dish would be replaced by boiled sausage, and the crayfish tails by green peas. William Pokhlebkin: culinary Mendeleev William Pokhlebkin is a world-famous scientist with many regalia. William Pokhlebkin Among professional cooks he is called the “culinary Mendeleev,” but cooking became his hobby only after forty years. But from the first published book “Tea, its history, properties and use,” Pokhlebkin gained such popularity in Russia, which is comparable only with the books of Elena Molokhovets or with the well-known “Stalinist” “Book of Tasty and Healthy Food.” He led the strange life of a recluse and ascetic. He rarely cooked anything, but if he did, he always aroused admiration. In his small apartment in the fourth microdistrict of Podolsk there was no TV, telephone, or washing machine. There were only books there, about fifty thousand unique publications on Russian history, the history of Russian diplomacy and culinary secrets of almost all countries of the world. The collection of cookbooks is valued by experts at almost one hundred thousand dollars. Elena Molokhovets: the standard of a housewife She was born in Arkhangelsk, into a family of Russified Germans, lost her parents early, and was raised by a wise and thrifty grandmother. The girl graduated from the Smolny Institute with a gold medal, and then, returning to Arkhangelsk, married a young architect. She was an exemplary housewife - hardworking, cheerful, keeping the house in perfect order, caring for her beloved husband and numerous children. Her husband, who also loved her deeply, once presented her with a handwritten collection of her recipes in a beautiful leather binding. This gave the practical wife an idea. The manuscript was sent to the publishing house, and the book on home economics became equal in popularity to collections of Pushkin’s poems and Dostoevsky’s novels. From 1861 to 1917, the book went through 19 reprints, with a total circulation of 300,000 copies, making it an ideal wedding and coming-of-age gift for girls. The young ladies might not have read Nekrasov or know Gogol, but they studied the volumes of Molokhovets regularly. Sophie Peake: Lady Chef The Peaks culinary dynasty is more than 100 years old. Anne-Sophie Pic is a lady chef, the only lady chef to have earned three Michelin stars (the highest score in the culinary rating, or “Red Guide,” published since 1900 by Michelin). Anne-Sophie initially did not intend to become a chef - the girl was not interested in pots and pans, but in management and business management. She studied in Paris, New York and Tokyo... but you can't escape fate. And at 23, Anne-Sophie returned home to study culinary skills. Her father was happy that Anne-Sophie Pic the only child will continue the tradition of the family in the family restaurant, but Jacques Pic died before he had time to teach his beloved daughter something. It was time to despair, but Anne-Sophie decided to start with the basics. The young restaurant owner became a cook in her own kitchen. She worked for more than ten years, learning to cook crayfish tails, avocado with colza and perch fillet baked with black caviar. And in 2007, the Peak restaurant received its third Michelin star. Now, in addition to the restaurant, Anne-Sophie has opened a cooking school, where she shares her recipes with anyone who wants to learn the craft of cooking. “Anyone can cook!” - said the little rat Remy from the cartoon "Ratatouille". And he was undoubtedly right. Paul Bocuse 35-year-old Bocuse returned to his father's restaurant to continue the family business. That same year, his restaurant received its first Michelin star - and that was just the beginning. A year later there was already a second, and in 1965 a third - along with the title of the best chef in France. Paul Bocuse is a proponent of "natural cuisine" - a school of cooking that brings out the original flavors of foods, rather than drowning them in fat and spices. “We live in an age where many children believe that milk comes from those rectangular bags that are sold in the supermarket. In the age of high technology, we have almost forgotten about the real taste of products, replacing them with artificial additives - and this is a real tragedy,” Bocuse said in an interview. His students and staff conduct special “taste lessons” in schools, teaching children not only to distinguish between all kinds of tastes and their combinations, but also to enjoy them. Photo: DPA/Photas, Newscom/Photas, PA/Photas, WireImage/Photas SECRETS OF GOOD KITCHEN
SELECTED CHAPTERS FROM THE BOOK "TEA"
INTRODUCTION
NATIONAL CUISINES OF OUR PEOPLES
SUBJECT INDEX V.V. Pokhlebkin is a unique writer, encyclopedist, master of any subject, which he explored with love, throughout his life, with inspiration, leaving not a single unexplored corner. It turned out that putting together his important culinary works is difficult, but possible. The result is in your hands. Everything is here - from “Entertaining Cooking” to “Culinary Dictionary”. Cooking theory, practice, recipes, cuisines of all former Soviet republics, chapters on tea and recipes for dishes with spices - a real encyclopedia of culinary development, growth and even profession for anyone. For ease of use, a unique search engine for the book has been created. But the real assistant is the storyteller here, the author, who with his literary talent captivates you and inspires you to a completely different, non-hard labor life, at the stove and at your own wonderful hospitable table. William Pokhlebkin- scientist historian, geographer, journalist and writer. He took up literary creativity in the field of cooking in 1968, when he published his work on food products, “Tea.” Pokhlebkin is called the “culinary Mendeleev”, because he is the first theoretical chef in history who gave world cuisine a universal classification based on food preparation technology. " Big cookbook" is a collection of numerous culinary works by Pokhlebkin, which will become guides for beginners and already skilled cooks. You are holding a unique book in your hands. She will become an indispensable advisor for anyone who wants to enrich their table with the most popular dishes, as well as learn to cook not only according to familiar and boring recipes, but with knowledge of the chef and even creatively. The author of this wonderful book, William Vasilyevich Pokhlebkin, is no longer with us - he died tragically in March 2000. The murder of the writer was a real shock for all 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 only have his cookbooks. This publication is the Master’s priceless gift to fans of his talent, for 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 Central and Northern European countries. In 1949, he graduated from MGIMO University of the USSR Ministry of Foreign Affairs, in 1956–1961 he was editor-in-chief of the international periodical “Scandinavian Collection” (Tartu, Estonia), since 1962 he collaborated with the magazine “Scandinavica” (London, Norwich), and in 1957–1967 years worked as a senior lecturer at MGIMO and the Higher Diplomatic School of the USSR Ministry of Foreign Affairs, history and philology 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, Pokhlebkin’s colossal experience as an international affairs specialist formed the basis for his famous books about 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 art. The book “Secrets of Good Kitchen”, which opens our publication, was first published in 1979, in the “Eureka” series. This is a popular presentation of the main issues of culinary practice, where the technologies of all existing culinary processes, their significance and role in cooking are described in accessible language for non-professionals. She introduces the reader to the world of culinary art, popularly talking about the meaning and features of the culinary craft. The book immediately became an unusual phenomenon, since readers had already become disillusioned with cookbooks that included descriptions of standard boring techniques and recipes. “The Secrets of a Good Kitchen” overturned the hackneyed idea of cooking as an ordinary, exclusively female activity that does not require precise knowledge of theory. The book opens up the prospect for any literate person to learn how to work professionally, naturally with an interested and conscientious attitude towards the work of a cook. The book still enjoys unprecedented popularity, and not only in Russia. It has been translated into the national languages of the republics, where traditionally they attached great importance to preparing 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, and in 1990 in Moldavian in Chisinau. In total, this work went through thirteen editions over twenty years. “Entertaining Cooking,” a continuation of “Secrets of a Good Kitchen,” was published a little later, in 1983. Here, special attention is paid to the more prosaic, but extremely important craft side of cooking. The book talks about the types of fireplaces (stoves, heating devices), the impact of different types of fire on the taste of food, kitchen utensils and tools. “Entertaining Cooking” was also translated into Lithuanian and went through six editions in total. The books “Spices, Flavorings and Food Colorings” and “All about Spices and Seasonings,” as the author believed, would help make our culinary world bright and colorful, full of taste and aroma. Note that the work of V.V. Pokhlebkin's book about spices gained international fame and was published five times in Leipzig in German. The book “National Cuisines of Our Peoples” has become equally popular, which includes 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 and ethnic groups that have their own distinct national cuisine. This research work was carried out over ten years, both in archives and in the field, in various regions. This is probably why it aroused such serious interest among professional cooks in many foreign countries and was highly appreciated by them as a practical cookbook. At the initiative of the author's foreign colleagues, the book was translated into Finnish, English, German, Croatian, Portuguese and Hungarian. The continuation 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 and restore the overall picture of culinary creativity, freeing it from unnecessary layers, and individual dishes from restaurant distortions made due to ignorance or lack of knowledge. No less interesting is the continuation of “My Kitchen” - “My Menu”. Here V.V. Pokhlebkin shares his own chef 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 on special, solemn moments. The collection ends with the famous “Culinary Dictionary” by Pokhlebkin, written in the late 80s. This book is designed to answer all the pressing questions of both professionals and amateurs, including the 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 world culinary art, where familiar Russian, Ukrainian, Tatar and other national dishes occupy a worthy place. The “Dictionary” gives a brief description of all the terms and products mentioned (and not mentioned) in the book and significantly facilitates the use of the publication. Collection of works by V.V. Pokhlebkin on culinary skills combines both purely practical material for studying cooking and various information on the history of culinary work in Russia and other countries (Finland, Scotland, Scandinavian countries, China), so the publication is of interest to the widest range of readers - from experienced cooks to young housewives. William Vasilyevich himself said that the purpose of his books is to help “acquire the skills of creating such food, such food, without which our life would be boring, joyless, uninspired and at the same time devoid of something of our own, individual.” Good luck to you! |
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