Cooking textbook is the best. Culinary books

Culinary fiction: We chose 10 books that are required to read each who are seriously interested in gastronomy.

Gastronomic Encyclopedia Larousse Gastronomique

Since this is an encyclopedia, it is necessary to calculate on the collection (one-time or gradual, because the book is not cheap) of all 12 volumes. 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. Here you can find literally everything. From A to I paint all the main products, ingredients, classic formulations. Have a shelf necessarily to everyone who is a little interested in gastronomy. Otherwise, where else will you see the value of the strangest products and rare culinary terms.

William Pokhlebkin, "Rules and Sounds of Kitchen"

And also all the other books of Pokhlebkin. William Vasilyevich is an amazing man, a scandinavist historian. And it did not prevent, and maybe it helped, write him some of the greatest books In Russian cooking. He studied a gastronomic history and culinary anthropology. Deeply shopped deep into, in his books he illuminates the essence, the foundations, all the most interesting. In the "Rules and Subtleties", V.V. Pelokhlebkin talks about the origins - where the concept of "first" and "second" dishes, which bird, when it is appropriate to cook (and prepared earlier), the rules for use of utensils, cooking in boiling water, how vegetables are prepared , millennial foundations of Russian cuisine, technological processes with historical footnotes - everything that studied by the author of the years, slightly seasoned with recipes. Acquire a book necessarily those who love a stream of Russian cuisine and understand "why they are preparing so" to the end.

Alexandrov-Ignatiev P. P., "The practical foundations of culinary art"

The culinary rarity, which now has become available (both in paper and online). For lovers in cooking and gastronomy, the Council is to study the book from crust to crust, learn and practicing, steadily following all recipes and advice. This is a countercake manual for culinary schools and self-study (with a bias on the course of meat science, if you are frank, so AK author Ignatiev - Master of Veterinary Sciences) will allow you, after studying, losing the nose to almost any chief or a restaurant, at least in the discussion of dishes. On a thousand pages, old classic recipes are described, and detailed instructions on the choice of products, their seasonality, the intricacies of treatment with them.

Jamie Oliver, "My Italy"

One of best books Popular British Chef, Restaurate and Showman. It can not be put above all other books Jamie, however, we recommend purchasing (if you have no author's books) first it is her. Firstly, italian food - This is guaranteed delicious. Secondly, the book was written during the journey of Oliver in Italy, accompanied by his Su-Chef and a friend Jennaro. The pages are collected flawless authentic recipes from all regions, seasoned with brilliant illustrations. Thirdly, it is checked, each recipe from the book is incredibly tasty, and most of them are also quite easy to prepare.

Nika Belotserkovskaya, "Recipers"

Modern Must Have in the kitchen of those who are interested in home cooking. All recipes in the book are accompanied by step-by-step photos and comments are so detailed and verified that any dish from any section will be able to prepare absolutely each. Dishes from "Recipers" are given even to those who have no culinary skill. The book was written so light tongue. And the fact - all the recipes are delicious. Everything.

Auguste ECCF, "Culinary Directorate of the ECCF

About Auguste Ecskofye say that he created French cuisine. Of course, probably did not create, but I collected together, cannonized and popularized. And also introduced the majority of terms that the chiefs on all the world are used to this day. One of the culinary bibles.

Thomas Keller, Bushon

Keller is one of the most influential chiefs in the world and a passionate fan of simple formats - gastronomic cafes and bistro. He considers art creating dishes from the simplest ingredients. And knows how to do it. He opened his restaurant "Bushon" next to the French laundry room and put in the menu a cake with a custard, cottage cheese casserole, roasted chicken and onion soup. They are served and prepared flawlessly, simply, from the available ingredients and are understandable to everyone. This is the whole chief. Keller teaches care to detail even at the most modest dish. If you at least in thoughts allow you to open your own institution - to read "Bushon" will certainly.

Red Michelin Guide

Try at every journey to attend at least one of the recommended restaurants. Examine, plan dinner. "Michelin" - does not always mean expensive. For example, in Hong Kong, a restaurant with one star is the usual, even a little dirty street eatery, in which it is incredibly tasty fed.

Hankishiyev, "Kazan Mangal"

Very men's book that does not require a rush. Find a half day. Paint the book, select a recipe, walk to the market or in the shop beyond the products and proceed to cooking. Careful preparation of ingredients, processing, appliances cutting. The old man will tell you what to pay attention to, where you need to hurry in cooking, and where and where to drink 50 g, slowly frowning squalls. This book can be called Hankishiyev's soul. Here are the best recipes that can be prepared on fire - in Kazan or on the lattice, ideas for summer and winter, for all occasions.

Anthony Burden, "About meals: Strictly confidential"

Burden often scold for lightness and populism. On the other hand, admire and prases. He is more than cook, Star, Showman, author of books. "About food: strictly confidentially" will enjoy all - owners of restaurants, simple consumers. The book shows practically_ Love_Rextoor from the inside: what processes are undergoing there, what people become conferseers, what are their characters, habits, duties, conflicts among staff, in general, all the details of the stoken, which you could not even suspect.

Modern cooking is distinguished by the variety of recipes and traditions of the peoples of the world, in which everyone can find something new for themselves. Such a publication will become an excellent gift to any hostess that pays great importance cooking for your family and guests.

The publisher catalog contains literature on many topics, one way or another, related to the preparation of dishes. Specialized editions of hot, soups, with step by step instructions And the photos will help you quickly choose the necessary products and dishes for the festive and casual table.

In the section of cooking there is a necessary literature for those who lead an active lifestyle and preference. A wide range of dishes from useful products with proper preparation techniques will allow you to diversify the diet of both adults and children.

The collection of publishing houses are represented by the series written by culinary worldwide - Copyright Jamie Oliver, Julia Vysotskaya and other professionals. In their stories you will find inspiration and new options for cooking meat, desserts and other dishes worthy of the best restaurants.

In the section you will find not only dishes, but also publishing on making at home. Natural wine, home tinctures, real kvass or beer of its own production will surely enjoy you and will surprise your guests at the common table.

Fans of the cuisines of the peoples of the world recommend compilations with composed of the most popular dishes in a particular country. Italian pasta or pizza, French baguettes and desserts, bright Georgian cuisine or democratic Japanese - There are many interesting collections in the assortment of publishers with a national flavor.

Book your friends or familiar book, and you can add it a bright modern for entries. Performed by different colors And the design styles of notebooks for copyright recipes will become an indispensable support for a novice amateur culinary, and will allow not losing advice tested in practice.