Culinary literature. Cookery books

Modern cooking is distinguished by a variety of recipes and traditions of the peoples of the world, in which everyone can find something new for themselves. This publication will be an excellent gift for any housewife who attaches great importance to preparing food for her family and guests.

The publishing house's catalog contains literature on many topics, one way or another related to cooking. Specialized publications about hot dishes, soups, with step-by-step instructions and photographs will help you quickly select the necessary products and dishes for the festive and everyday table.

In the cooking section you will find the necessary literature for those who lead an active lifestyle and prefer. A wide range of dishes made from healthy products with the correct cooking techniques will diversify the diet of both adults and children.

The publishing house's collection includes series written by world-famous culinary experts - original works by Jamie Oliver, Yulia Vysotskaya and other professionals. In their stories you will find inspiration and new options for preparing meat, desserts and other dishes worthy of the best restaurants.

In the section you will find not only dishes, but also publications on making them at home. Natural wine, homemade liqueurs, real kvass or home-made beer will definitely please you and surprise your guests at the common table.

For fans of world cuisines, we recommend collections with, compiled from the most popular dishes in a particular country. Italian pasta or pizza, French baguettes and desserts, bright Georgian cuisine or democratic Japanese cuisine - the publishing house’s assortment includes many interesting collections with national flavor.

Order a book for your friends or acquaintances, and you can supplement it with bright modern ones for notes. Made in different colors and design styles, notebooks for original recipes will become an indispensable support for a novice amateur cook, and will allow you not to lose tips that have been tested in practice.

Culinary reading: we have selected 10 books that are a must-read for anyone seriously interested in gastronomy.

Gastronomic encyclopedia Larousse Gastronomique

Since this is an encyclopedia, you need to count on collecting (one-time or gradually, because the book is not cheap) 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. You can find literally everything here. All the main products, ingredients, and classic recipes are described from A to Z. A must have on the shelf for anyone who is even slightly interested in gastronomy. Otherwise, where else can you find the meaning of the strangest products and rare culinary terms?

William Pokhlebkin, “Rules and subtleties of the kitchen”

And also all other books by Pokhlebkin. William Vasilyevich is an amazing person, a Scandinavian historian. And this did not prevent, and maybe even helped, him from writing some of the greatest books on Russian cooking. He studied gastronomic history and culinary anthropology. Having dug deep into the depths, in his books he illuminates the essence, the basics, all the most interesting things. In “Rules and Subtleties” V.V. Pokhlebkin talks about the origins - where the concept of “first” and “second” courses came from, what kind of poultry is appropriate to cook when (and was cooked before), the rules for using utensils, cooking in boiling water, how vegetables are prepared , the thousand-year-old foundations of Russian cuisine, technological processes with historical footnotes - everything that the author has studied for years, lightly seasoned with recipes. The book is a must-buy for those who love traditional Russian cuisine and understand “why it’s cooked this way” to the end.

Alexandrova-Ignatieva P. P., “Practical foundations of culinary art”

A culinary rarity that has now become available (both in paper and online). For those who are in love with cooking and gastronomy, the advice is to study the book from cover to cover, learn and practice, strictly following all the recipes and tips. This century-old guide for culinary schools and self-study (with an emphasis on meat science courses, to be frank, since the author Ignatiev is a Master of Veterinary Sciences) will allow you, after studying, to outdo almost any chef or restaurateur, at least in discussing dishes. Old classic recipes are described on a thousand pages, as well as detailed instructions on the choice of products, their seasonality, and the intricacies of handling them.

Jamie Oliver, My Italy

One of the best books by the popular British chef, restaurateur and showman. It cannot be ranked above all of Jamie's other books, but we recommend purchasing it (if you don't already have the author's books) first. First of all, Italian cuisine is guaranteed to be delicious. Secondly, the book was written during Oliver's trip to Italy, accompanied by his sous-chef and friend Gennaro. The pages contain impeccable, authentic recipes from all regions, seasoned with brilliant illustrations. Thirdly, it’s been proven that every recipe in the book is incredibly tasty, and most of it is also quite easy to prepare.

Nika Belotserkovskaya, “Recipes”

A modern must-have in the kitchen for those who enjoy home cooking. All recipes in the book are accompanied by step-by-step photographs and comments so detailed and verified that absolutely anyone can prepare any dish from any section. Dishes from the “Recipes” are given even to those who have no culinary skills. The book is written in very easy language. And the fact is that all the recipes are delicious. All.

Auguste Escoffier, Escoffier's Culinary Guide

Auguste Escoffier is said to have created French cuisine. Of course, he probably didn’t create it, but he put it together, canonized and popularized it. He also introduced most of the terms that chefs around the world use to this day. One of the culinary Bibles.

Thomas Keller, "Bouchon"

Keller is one of the most influential chefs in the world and a passionate fan of simple formats - gastronomic cafes and bistros. He considers it art to create dishes from the simplest ingredients. And he knows how to do it. He opened his restaurant, Bouchon, next to the French Laundry and put quiche, cheesecake casserole, fried chicken and onion soup on the menu. They are presented and prepared impeccably, simply, with accessible ingredients and understandable to everyone. This is what the boss is all about. Keller teaches attention to detail in even the most humble dish. If you even think about opening your own establishment, you should definitely read “Bouchon”.

Red Michelin Guide

Try to visit at least one of the recommended restaurants on every trip. Research, plan dinner. Michelin doesn't always mean expensive. For example, in Hong Kong, a restaurant with one star is an ordinary, even a little dirty street eatery, where the food is incredibly tasty.

Stalik Khankishiev, “Kazan Mangal”

A very masculine book that does not require haste. Set aside half a day. Flip through the book, choose a recipe, walk to the market or grocery store and start cooking. Careful preparation of ingredients, processing, cutting techniques. Stalik will tell you what to pay attention to, where you need to hurry up in cooking, and where to drink 50 g while slowly frying the cracklings. This book can be called the soul of Khankishiev. Here are the best recipes that can be cooked over a fire - in a cauldron or on a grill, ideas for summer and winter, for all occasions.

Anthony Bourdain, "On Food: Strictly Confidential"

Bourdain is often criticized for his ease and populism. On the other hand, they admire and praise. He is more than a chef, a star, a showman, and an author. “About Food: Strictly Confidential” will appeal to everyone - restaurant owners and ordinary consumers. The book shows almost any restaurant from the inside: what processes take place there, what kind of people become pastry chefs, what their characters are, habits, responsibilities, conflicts among the staff, in general, all the behind-the-scenes details that you might not even suspect.