Read all the encyclopedias on cooking. William Pokhlebkin: Big cookbook
THE SECRETS OF A GOOD KITCHEN
WHAT IS THIS BOOK ABOUT AND WHY IS IT?
- Chapter 1. SERIOUS, EXPLAINING: TO WHOM IS THE DOOR TO THE CHEF'S CRAFT OPEN AND WHY THIS CRAFT IS DIFFICULT, DIFFICULT
- ART
- Chapter 2. THE AZU, BUT ALREADY NOT THE AZU
- Chapter 3. DOUGH AND ITS USE IN VARIOUS DISHES
- Chapter 4. STEP NUMBER TWO. THIS IS A PRIMITIVE AND UNRESOLVED BAKING
- Chapter 5. COOKING AND BREWING
- Chapter 6. FRIED AND STEWED: WHEN, HOW AND WHY?
- Chapter 7. COMBINATION OF BASIC CULINARY PROCESSES AND COMBINED COOKING METHODS
- Chapter 8. A LITTLE ABOUT SWEETS AND PASTRY ARTS
- Chapter 9. FOCUS WITH MILK (SOME USEFUL INFORMATION ABOUT PREPARING RARE SOUR MILK PRODUCTS IN HOME CONDITIONS)
- Chapter 1. SOUPS
- Chapter 2. Porridge in a new way
- Chapter 3. SECOND COURSES
- Chapter 4. SWEET DISHES
- CHAPTER 5 ON SNACKS AND GASTRONOMIC COMPOSITION OF A MODERN COLD TABLE
- Chapter 6. HOMEMADE BREAD
- Chapter 7 ABOUT TECHNOLOGY AND FOOD MATERIALS USED IN THE CULINARY PROCESS
- Chapter 8. METHODS OF CULINARY PROCESSING OF THE MOST IMPORTANT FOOD PRODUCTS
- Chapter 1. KITCHEN. PREPARATION
- Room and hearth
- Electric hearth
- Kitchen utensils and tools
- List of required kitchen utensils
- Product and its primary processing
- Cold processing
- Heat treatment
- Liquid handling
- Food grade coatings.
- Sauces
- How to salt, pepper, season
- Chapter 2. TABLE. PRODUCTS. DISHES
- Cold table - snacks
- Salads
- Pickles
- Milk, with milk, from milk
- Meat and meat dishes
- Fish and fish dishes
- Vegetables, fruits and dishes from them
- Egg dishes
- Kissel
- Beverages
SELECTED CHAPTERS FROM THE BOOK "TEAS"
- Chapter 8. BREWING
- Chapter 9. MAIN INDICATORS OF TEA QUALITY
- Chapter 10. TESTING TEA
- Chapter 1. THE SEVERE FATE OF RUSSIAN BUCKTHER
- Chapter 2. RIS
- Chapter 3. SOY
INTRODUCTION
- Chapter 1. WHAT DEPENDS THE CHOICE AND CONSTRUCTION OF THE MENU
- Chapter 2. CHANGES IN THE MENU OF EVERYDAY AND FESTIVAL TABLE IN RUSSIA DURING THE LAST TWO CENTURIES
- Chapter 3. WHAT DOES THE HISTORY OF COOKING LEARN AND, IN PARTICULAR, THE HISTORY OF THE MENU?
- Chapter 4. MY PERSONAL CHOICE OF THE MENU - WHAT CRITERIA DO I GUIDE
- Chapter 5. ABOUT THE COMPOSITION OF MY MENU DISHES AND SOMETHING ABOUT EXOTIC DISHES
NATIONAL CUISINE OF OUR PEOPLE
- Chapter 1. HOW TO USE RECIPES
- Chapter 2. USEFUL PRELIMINARY TIPS FOR HOME COOKERS
- Chapter 3. RUSSIAN AND SOVIET CUISINE
- Chapter 4. UKRAINIAN CUISINE
- Chapter 5. BELARUSIAN CUISINE
- Chapter 6. MOLDOVAN CUISINE
- Chapter 7. CASUALIAN CUISINE
- Chapter 8. GEORGIAN CUISINE
- Chapter 9. ARMENIAN CUISINE
- Chapter 10. AZERBAIJAN CUISINE
- Chapter 11. KAZAKH AND KYRGIZ CUISINE
- Chapter 12. CENTRAL ASIAN CUISINE
- Chapter 13. UZBEK CUISINE
- Chapter 14. TAJIK CUISINE
- Chapter 15. TURKMEN CUISINE
- Chapter 16. BALTIC CUISINE
- Chapter 17. ESTONIAN CUISINE
- Chapter 18. LATISH CUISINE
- Chapter 19. LITHUANIAN CUISINE
- Chapter 20. KITCHEN OF THE FINNO-UGORSK PEOPLES OF RUSSIA
- Chapter 21. GENERAL FEATURES OF THE CUISINE OF TURKISH-SPEAKING PEOPLES OF RUSSIA
- Chapter 22. POLAR, MONGOLIAN, JEWISH CUISINE
- Chapter 23. BASIC DAIRY PRODUCTS COMMON TO THE PEOPLES OF CENTRAL ASIA, KAZAKHSTAN, THE CAUCASUS, BASHKIRIA, TATARIA, BURYATIA, KALMYKIA, TUVA
- Main features of Chinese cuisine
- The specifics of its methods and techniques
- Scottish cuisine and Scottish culinary customs
SUBJECT INDEX
You are holding a unique book in your hands. She will become an indispensable advisor for everyone who wants to enrich their table with the most popular dishes, as well as learn how to cook not only according to familiar and boring recipes, but with knowledge of cooking 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 have only his cookbooks. This publication is an invaluable gift from the Master to the admirers of his talent, for it contains all his theoretical and practical culinary works.
Not everyone knows that V.V. Pokhlebkin by profession and education is an international historian, specialist in foreign policy 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 chief editor of the international periodicals"Scandinavian Collection" (Tartu, Estonia), since 1962 collaborated with the magazine "Scandinavica" (London, Norwich), and in 1957-1967 he worked as a senior lecturer at MGIMO and the Higher Diplomatic School of the USSR Ministry of Foreign Affairs, history 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, Pokhlebkin's colossal experience as an internationalist formed the basis of 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 Cooking", which opens our edition, was first published in 1979, in the "Eureka" series. This is a popular exposition of the main issues of culinary practice, where the technologies of all existing culinary processes, their significance and role in cooking are described in an accessible language for laymen. She introduces the reader to the world of cooking art, popularly talking about the meaning and characteristics of the cooking craft.
The book immediately became an unusual occurrence, as readers were already disillusioned with cookbooks that include descriptions of standard boring tricks and recipes. The Secrets of Good Cooking has turned the hackneyed notion of cooking as an ordinary, exclusively female occupation that does not require exact knowledge of the theory. The book opens up for any literate person the prospect of learning to work professionally, naturally, with an interested and conscientious attitude to the work of the cook.
The book still enjoys unprecedented popularity, and not only in Russia. It has been translated into national languages republics, where 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 Moldovan in Chisinau. And all this work withstood thirteen editions in twenty years.
"Entertaining cooking", continuing "Secrets of good cuisine", 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 foci (furnaces, heating devices), about the impact different types fire to the taste of food, kitchen utensils and tools. "Entertaining Cooking" has also been translated into Lithuanian, with a total of six editions.
The books "Spices, Flavors and Food Colors" and "All About Spices and Condiments", 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 on spices gained international fame and was published five times in Leipzig in German.
The book "National cuisines of our peoples" has become just as popular, which includes recipes for national dishes of the peoples of Russia and the Near Abroad with an indication of the original, historically established technologies for their preparation. It gives a fairly complete picture of the culinary skills of nations, ethnic groups with their own pronounced national cuisine.
This research was conducted for ten years both in the archives and in the field, in various regions. This is probably why she aroused such a serious interest among professional culinary specialists in many foreign countries and was highly regarded 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 continuation is the book "On Foreign Cuisines", which includes the main 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 general picture of culinary creativity, freeing it from unnecessary layers, and individual dishes from restaurant distortions allowed out of 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, which 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 1980s. This book is intended to answer all pressing 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, which have developed over the entire thousand-year history of world culinary practice. The dictionary creates a complete understanding of the world culinary arts where quite worthy place are occupied by the usual Russian, Ukrainian, Tatar and other national dishes. "Dictionary" gives brief description all 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 the issues of culinary skills combines both purely practical material for the study of cooking, as well as a variety of information on the history of the culinary business of Russia and other countries (Finland, Scotland, Scandinavian countries, China), therefore the publication is of interest to a wide range of readers - from experienced chefs to young housewives.
William Vasilyevich himself said that the purpose of his books was 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!
V.V. Pokhlebkin is a unique writer, encyclopedist, a master of any business that he studied with love, throughout his life, with inspiration, leaving not a single unknown 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 the former Soviet republics, chapters on tea and recipes with spices, is a real encyclopedia of culinary formation, growth and even profession for anyone. For ease of use, a unique book search engine has been created. But the real helper is the storyteller here, the author, who, with his literary talent, draws along and inspires to a completely different, not convict life, at the stove and at his own wonderful hospitable table.
William Pokhlebkin- scientist historian, geographer, journalist and writer. He took up literary work in the field of cooking in 1968, when he published his work on food "Tea". Pokhlebkin is called "the culinary Mendeleev", because he is the first theoretician chef in history who has given the world cuisine a universal classification based on the technology of cooking. " Big cookbook "is a collection of Pokhlebkin's numerous culinary works, which will become guides for beginners and already skilled culinary specialists.
18
feb
2016
Great cookbook. Recipes, Techniques, Inventory of the Best Chefs (Jill Norman (ed.))
ISBN: 978-5-93679-204-5, 978-1-4053-0337-8
Format: PDF, Scanned pages
Jill Norman (ed.)
Translators: E. Kruchina, A. Moroz, A. Trudolyubova
Year of issue: 2014
Genre: Cooking
Publisher: Eksmo
Russian language
Number of pages: 648
The Big Cookbook is a reliable reference, both in a restaurant, close at hand for a chef, and in the kitchen of an amateur culinary specialist who wants to know more about gastronomy and strives to develop their culinary skills.
The book starts with simple, classic broths and covers the entire culinary spectrum - from sauces, meats and vegetables to baked goods and desserts. Along the way, she introduces the reader to the most advanced methods and selected dishes taken from the great cuisines of the world - from the Middle East to India and Thailand, from Japan to Latin America.
29
jan
2016
Spices. Big cookbook (collective of authors)
ISBN: 978-5-93679-148-2, 978-3-8338-0767-1
Format: PDF, OCR without errors
Authors: Team of Authors
Translator: Marina Tekegalieva
Year of issue: 2011
Genre: Cooking
Publisher: BBPG
Russian language
Number of pages: 332
Description: Without them, food would be bland and would not cause any emotions. Because of them, wars were fought, thanks to them, new lands were opened and trade routes were laid. They were brought as a gift to the gods. Since ancient times, both mere mortals and strongest of the world this. Spices and herbs are still loved, and the ability to understand them and use them correctly in cooking prices ...
16
sep
2013
A great culinary book by Alain Ducasse. Desserts and pastries (Frederic Robert)
By Frederic Robert
Year of issue: 2006
Genre: Cooking
Publisher: Stewart, Tabori and Chang
Russian language
Number of pages: 584
Description: Big Book culinary recipes from the famous French master Alain Ducasse. In 2003, Forbes magazine included the name of this Frenchman in the list of the 100 most influential people in the world. He is the only Frenchman on this list. He is not a famous politician, not a writer, not a businessman, he is a chef, Alain Ducasse. It is called the standard of modern gastronomy. The famous French chef Alain Ducasse launches a culinary ...
19
mar
2008
cookbook
Genre: Do it yourself
Author: Dumplings without haste
Country Russia
Year of issue: 2007
Description: Greetings to all readers of the Dock's Cookbook "Dumplings without haste". Most likely, if you downloaded this file, then you were already in one way or another previously familiar with this book. I made an attempt to rubricate the dock "Pelmeshki without haste" in one collection. It started back in May 2006, shortly after the dock was formed. Little by little, the dock began to grow, so I decided to collect everything into one archive. My idea was supported by all users. Later, new ideas appeared, and now you see cool ...
11
feb
2016
Cookbook (Rinat Valiullin)
Format: audiobook, MP3, 96kbps
Author: Rinat Valiullin
Year of issue: 2015
Genre: Contemporary prose
Publisher: Can't Buy Nowhere
Artist: Larisa Luganskaya
Length: 02:49:25
Description: In this "Cookbook" you will not find ways to cook your favorite dishes. Only recipes for a relationship between a man and a woman. Saturated with the salt of love, the sweetness of the flesh and the spices of the soul, they give a unique taste to these dishes. They are pleasantly surprised by their presentation and serving. The novel will appeal to everyone who likes to read deliciously.
Add. Information: Release of the Club of Fans of Audiobooks Read by edition:
SPb .: "A ...
25
oct
2007
Interface language: Russian only
Medicine: Present
Platform: Windows
Description: A wonderful program with a huge number of recipes for a variety of dishes. Cuisines of different countries and peoples. Convenient search. Tips for every day ...
Add. Information: For those who love to cook - it is obligatory to download
16
june
2015
Mushroom picker culinary book (Lyudmila Kayanovich (comp.))
ISBN: 978-966-14-8033-8, 978-966-14-7702-4, 978-5-9910-2961-2, 978-966-14-8032-1
Author: Lyudmila Kayanovich (comp.)
Year of issue: 2014
Genre: Cooking
Publisher: Family Leisure Club
Russian language
Number of pages: 200
Description: The book contains 400 recipes for delicious and healthy dishes with mushrooms: light and hearty salads and snacks, aromatic soups, main courses, cereals, sauces, dumplings, pancakes and pastries, as well as recipes for making salted and pickled mushrooms. Cook and harvest with pleasure!
16
Aug
2013
A long-liver's cookbook (Tatiana Marina)
Author: Tatiana Marina
Year of issue: 2013
Genre: Cooking, health
Publisher: Zdrava
Russian language
Number of pages: 69
Description: Today each of us is a walking scientific laboratory.
What's simpler: Anyone can experiment with nutrition at home. An abundance of food, an abundance of knowledge ... From the book you will learn how much and what kind of food you need to be strong and healthy. Screenshots
19
Dec
2013
Mushroom picker culinary book (Sergey Kashin (comp.))
ISBN: 978-5-386-06279-8
Format: PDF, eBook (originally computer)
Author: Sergey Kashin (comp.)
Year of issue: 2013
Genre: Cooking
Publisher: RIPOL classic
Series: Your Home Chef
Russian language
Number of pages: 240/150
Description: A magical Russian forest ... Who at least once in his life has resisted the temptation to pick up a basket and go on a "quiet hunt" - for mushrooms and berries. Mushrooms are called forest vegetables for a reason, because they are just a storehouse of vitamins and minerals, and in terms of protein content, forest beauties are twice as fast as beef. How to properly collect and store mushrooms, how to pickle and ...
04
but I
2015
Lithuanian cook. The first Belarusian culinary book (Vincenta Zavadskaya)
ISBN: 978-985-18-1936-8
Format: DjVu, Scanned pages
Author: Vincenta Zavadskaya
Translator: Natalia Babin
Year of issue: 2013
Genre: Cooking
Publisher: Harvest
Russian language
Number of pages: 432
Description: This book is a unique edition. In fact, this is the first Belarusian culinary encyclopedia... It presents national Belarusian dishes for every taste - sauces, salads and snacks, soups and additions to them, meat and fish dishes, pastries and desserts, drinks and jams. It contains recipes that are somehow already familiar to many housewives - these are sorcerers, dumplings, zrazy ...
19
june
2013
Ax soup. The culinary book of Lord Svarog (Vladimir Chekmarev)
Format: PDF, Scanned pages
Author: Vladimir Chekmarev
Year of issue: 2013
Genre: Cooking
Publisher: Samizdat
Russian language
Number of pages: 108, ill.
Description: When I found out that not all of my (and the ones I found) recipes irritate others, and some people even like them, then on the advice of friends, I decided to start compiling this cookbook. And here's what I did.
Screenshots:
05
Dec
2015
The Traveling Chef's Cookbook. Culinary fantasies, ideas, technologies (Evgeny Vishnevsky)
ISBN: 978-5-98502-161-5
Format: PDF, FB2, eBook (originally computer)
Author: Evgeny Vishnevsky
Year of issue: 2015
Genre: Cooking
Publisher: Svinin and Sons
Russian language
Number of pages: 464
Description: "The Wandering Chef's Cookbook" is written in a rather rare genre of "entertaining cooking", when the author sets out not only recipes invented by him and tested on expedition friends, but also leads all sorts of stories related to certain dishes. So this book, of course, is not only of purely applied (culinary) interest, but is also entertaining ...
08
Dec
2014
The best recipes from our readers. Special issue of 100 best recipes # 11. Great holiday menu
Format: PDF, Scanned pages
Year of issue: 2014
Genre: Cooking
Publisher: JSC "Publishing House" Newspaper World "
Russian language
Number of pages: 35 / double
Description: This issue contains recipes for holiday dishes that will help you set the New Year's table, please and surprise guests and loved ones. The recipes are illustrated with colorful photographs and are accompanied by advice from a professional chef. Screenshots
04
june
2012
Plyushkin's cookbook, or How to cook everything from practically nothing (Anna Ushtein, Alim Velitov)
ISBN: 978-5-353-02922-9
Format: FB2 (originally computer)
Author: Anna Ushtein, Alim Velitov
Year of issue: 2007
Genre: Cooking
Publisher: Rosmen-Press
Russian language
Number of pages: 28
Description: This book is for those who are often hungry, but so far (of course, temporarily) cannot afford pineapples in champagne. Who, at the same time, wants not just to eat, but to indulge their aesthetic stomach with something like that. Let everyone else mourn sadly a boring meal prepared according to the recipes of "Delicious and healthy food". No, we are talking to those who listen to food fashions. To you, about the proud one ...
25
feb
2013
Delicious book. Your best recipes (N.V. Krasnaya)
Format: PDF, Scanned pages
Author: N.V. Red
Year of issue: 2010
Genre: Cooking
Publisher: Book Club "Family Leisure Club". Belgorod, Book Club "Family Leisure Club". Kharkov
Russian language
Number of pages: 288
Description: The book presents original and varied recipes of delicious dishes for every day and for a festive table, time-tested and by our readers. V
BOOK: Soups, borscht, pickles, cabbage soup, fish soup, okroshka Casseroles, cutlets, dumplings, meatballs, zrazy Cabbage rolls, dumplings, dumplings, manti, lasagne Pilaf, goulash, roast, barbecue, hodgepodge Salads, ...
Every self-respecting gourmet should know these people. 10 of the greatest chefs of all time who have turned everyday food preparation into an art.
Without them, the history of the kitchen would be much more scarce, and we would be less spoiled.
Still from the film "Taste of Life"
François Vatel: Life for Lunch
This name is a symbol of honor of French culinary specialists. The master committed suicide, unable to survive the spoiled dinner. The best chef of his time was the son of simple peasants and began his career as a "ubliier" - the so-called 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, fruit in caramel and airy pies with tender pulp.
In the mid-1660s, Vatel entered the service of the disgraced Prince of Condé, a position that ultimately ruined the great chief. To regain the favor of King Louis XIV, the Prince of Condé conceived a grand reception at the castle of Chantilly. Everything - from receiving guests to purchasing provisions - was in charge of Vatel. The reception was great - shows, music, fireworks - and of course the food. Four meals a day for two thousand people, and God forbid, serve a burnt piece.
Vatel was flustered to the limit, and when it was discovered that the owner of the fish store did not have time to bring fresh fish to the castle - and on Fast Friday it was unthinkable to offer the king something else - the chef went up to his room and fell on his sword.
Alexander Dumas-father
Alexandre Dumas: culinary specialist from literature
Many writers loved to eat well. 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, meaning and understanding, but in his travel notes in different countries he cited national recipes, - Alexander Dumas wrote the world's first "Big Culinary Dictionary", containing information about 800 products and until the XX century remained the largest work in cooking. But this book, unfortunately, was published after the death of the great Dumas.
Auguste Escoffier and the "legs of the nymphs"
The famous culinary specialist was distinguished by a penchant for poetic comparisons and "nymphs legs" he called the very ones that the French eat with such appetite. As a child, Auguste showed the talents of an artist, but the traditions of the family 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 food - 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 - a classic for
Ferran Adria
chefs all over the world. Of the great culinary experts, Escoffier became the first to work for a wide variety of audiences, happily agreeing to cook even for sailors in the port.
Ferran Adrià: poet of whipped molecules
The chef of the restaurant, which was voted the best of the "50 best in the world" four times, Ferran Adrià has learned to create truly magical elixirs from the simplest products.
“Every vegetable, every piece of meat, every fish is the greatest value given to us by God. So let's treat a simple carrot in our kitchen with the same trepidation as we treat a lobster! " He says. And people agree with him.
Adria enjoys an unusual fame: he turns into bread, meat into foam, apricots into paper that can be eaten.
Ferrand is sure: a brilliant culinary specialist differs from the usual in that he knows how not only to perfectly feed the guest, but also to surprise him.
Ferrand proposed many new technologies, arguing that the taste of food depends on temperature, humidity, and even color.
The original 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.
To replace the Russian nobles, who knew a lot about delicacies, merchants began to come to his restaurant "Hermitage", for whom the "bitterness" of food was 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 a Russian owner. He died in Moscow, never knowing that later the hazel grouses in the dish would be replaced by boiled sausage, and crayfish tails - by green peas.
William Pokhlebkin: culinary Mendeleev
William Pokhlebkin is a world-famous scientist with many regalia.
William Pokhlebkin
Among professional culinary experts, he is called "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 about tasty and healthy food."
He led the strange life of a recluse and ascetic. He rarely cooked something, but if he did, he caused constant admiration. In his small apartment in the fourth microdistrict of Podolsk, there was no TV, telephone, or washing machine.
There were only books, 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 estimated by connoisseurs at almost one hundred thousand dollars.
Elena Molokhovets: the model of the hostess
She was born in Arkhangelsk, in a family of Russified Germans, lost her parents early, she was raised by a wise and economical grandmother. The girl graduated from the Smolny Institute with a gold medal, and then, returning to Arkhangelsk, she married a young architect. She was an exemplary hostess - busy, cheerful, keeping the house in perfect order, courting her beloved husband and numerous children.
Her husband, who also loved her without memory, once presented her with his own handwritten collection of her recipes in a beautiful leather binding. This gave the practical spouse an idea. The manuscript was sent to the publishing house, and the book on home economics was equal in popularity to the 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 majority gift for girls. The young ladies could not read Nekrasov and not know Gogol, but the volumes of Molokhovets were regularly studied.
Sophie Peak: Lady Chef
The culinary dynasty of the Peaks is over 100 years old. Anne-Sophie Peak - Lady Chef, the only lady culinary, earning three Michelin stars ( highest score in the culinary rating, or "Red Guide", issued since 1900 by the Michelin company).
Ann-Sophie initially did not intend to become a chef - the girl was not interested in pots and pans, but in the management and management of enterprises. She studied in Paris, New York and Tokyo ... but you can't escape fate. And for 23 years, Ann-Sophie returned home to study culinary arts. Her father was happy that
Ann-Sophie Peak
the only child will continue the family tradition in the family restaurant - but Jacques Pic died before he could teach his beloved daughter anything.
It was time to despair, but Ann-Sophie decided to start from scratch. The young owner of the restaurant went to cook her own kitchen. For more than ten years she worked, learning how to cook crayfish tails, avocados with rape and perch fillets baked with black caviar. And in 2007 the Peak restaurant received the third Michelin star.
Now Ann-Sophie, in addition to the restaurant, has opened a culinary school, where she shares her recipes with anyone who wants to learn the cooking craft. "Everyone can cook!" - said the rat Remy from the cartoon "Ratatouille". And he was undoubtedly right.
Paul Bocuse
Bocuse, 35, returned to his father's restaurant to continue the family business. In the same year, his restaurant received its first Michelin star - and that was just the beginning. A year later, there was already the second, and in 1965 the third - together with the title of the best chef in France.
Paul Bocuse is a supporter of "natural cuisine" - a school of cookery that brings out the original flavors of foods, instead of drowning them in fat and spices.
“We live in an age when many children believe that milk is taken from rectangular bags that are sold in the supermarket. In the century high tech we almost forgot about the real taste of the products, replacing them with artificial additives - and this is a real tragedy, "- said Bocuse in his interview.
His students and staff conduct special “taste lessons” in schools, teaching children not only to distinguish all kinds of tastes and their combinations, but also to enjoy them.
Photo: DPA / Photas, Newscom / Photas, PA / Photas, WireImage / Photas
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