People love to cook. During the existence of our civilization, so many recipes have been created that can not fit in any book. Meanwhile, the best ways to cook food, yet found their written embodiment – in the culinary books. Today they are written so much that in their entire lives they can not be read. There are there exotic, useless, famous and legendary. But those who want to return constantly, quite a few. Let’s talk about the best and famous culinary books that extol the art of cooking to a new level.
This book was first published in 1938. In total, the encyclopedia fit on the pages of 12 volumes. They are planning to completely release the publishing house Chernovik in our country. There is no doubt that this encyclopedia is the absolute number one in the world of gastronomic books devoted to food. The main editor of the work of Larousse Gastronomique was Prosper Montagne, a truly great French chef and educator. At the time the book was published, Auguste Escoffier, the king of French cuisine, was still alive. It is he who is the preface to this printed masterpiece. Escoffier even wrote directly that Montan borrowed much from his own work, the “Culinary Guide.” This was the first attempt to become such a grandiose work on cooking. I must say that it was possible – the book became a living monument to the entire high French cuisine. In 1961 the book was translated into English, it has since been reprinted several times, and the new issues differed significantly from their predecessors. The French cuisine was given less and less attention, but the features of the dishes of other countries – more and more. But by the mid-1990s Larousse Gastronomique began to change even more drastically – then Joel Robuchon was at the head of the authors. He decided on a complete reworking of the encyclopedia – from the very beginning to the end. Robushon decisively got rid of the obsolete articles, and many also remade. But the emphasis on French cuisine remained, but apparently never from the book and will not go away. But as a guide to non-European food, this book is best not to use. For example, in the “Russia” section, even in the 2009 edition, there is a fantastic nonsense. But with respect to European dishes, this book can be considered a standard. Today, Larousse Gastronomique already has its serious competitors, for example, Oxford Companion to Food. Nevertheless, the French culinary encyclopedia should be at any gourmet.
The Good cook.
This series was issued from 1978 to 1981. More recently, the legendary cookbook began to be produced in Russia by Terra publishing house under the name “Good Kitchen”. In the original, 28 volumes were issued, each of which was devoted to a specific ingredient or cooking technique. For the time being, domestic publications have produced the following sections: Fruits, Bread, Wine, Sauces, Vegetables, Bird, Lamb, Rolls, Pates and Galantines beans “. Each book is divided into two parts, the first is devoted to the description of the product itself and related culinary technologies. The second is given to culinary recipes from around the world. The series was originally produced in two slightly different variants – for the American and English market. Since then, the unique book has never been reprinted, since the publishing house simply ceased to exist. The “The Good Cook” series quickly became a bibliographic rarity, remaining so to this day. You can buy unique volumes only from second-hand booksellers or online auctions. A similar story occurred with the translation series released by Terra in the late 1990s. The reader did not have time to appreciate the unique work as the circulation ended. As a result, for 10 years the cost of one volume in domestic booksellers jumped to $ 150. And after all for this amount on eBay it is possible to get completely all English-speaking complete set. Books are not published as an example of the current fashion modestly.Recipes clearly do not differ in craving for diet. However, buyers do not stop at all, because there is simply nothing like this in cooking. The book is the most complete and detailed introduction to the subject. It is difficult to call it an ordinary collection of recipes – it explains the basics, subtleties and details of cooking. Learning them, you can continue to prepare, not looking at any of the encyclopedia.
How to cook everything.
The author of this work, released in 1998, was Mark Bittman. But the Russian translation of the book so far and did not wait. You can buy it in online stores at a price of $ 20. A huge encyclopedia of 948 pages has not lost its relevance to this day. Today, it is rightfully considered one of the main American culinary benefits. Bittman himself recently led his culinary column “Minimalist” in the newspaper “The New York Times”. He preaches common sense in the kitchen, in his opinion, to make a tasty and healthy meal, you need to spend as little effort as possible, making it rational. The very book “How to cook everything” fully answers its name – it tells how to cook everything from chicken to movie. This approach is not liked by everyone, because Bittman is quite practical and does not recognize kitchen magic. He says that any recipe is just a set of simple sequential operations that can be explained even to a child. At one time in the magazine The New Yorker came quite a lot of material about the philosophy of cookbooks. Bittman acted as Bazarov in the kitchen. Mark fundamentally rejected the possibility of chance, miracle and the existence of certain nuances, which the common mortal does not understand. In any case, his book is the best guide for beginners, because Bittman explains the fundamentals of cooking quite simply and intelligibly-how soups and sauces are made, what can be done with them. The author loves to use variations – each section contains basic recipes for main courses and numerous improvisations on this topic. The book can be considered quite modern – it has already been republished ten times, while the last issue is greatly rewritten, because it takes into account the latest trends in modern cooking. Bittman himself has a broad outlook, he likes Japanese and Arab techniques most of all. Culinary in his recipes uses everything that can be found on the benches of a modern supermarket, while he does not go to extremes. Meat is given very little attention – Bittman himself is a vegetarian, although he is not, but sympathizes with them. In his book, the main emphasis is on cereals, vegetables and other useful ingredients. The interest in lardu (baked fat) only looks paradoxical, because it does not fit in with the correct, practically vegetarian appearance of the book.
Jamie Oliver released this book in 2003, talking about the kitchen in his own words. And in 2007, the Russian publishing house “KukBuks” released an adaptation of the encyclopedia in Russian. Jamie Oliver appeared before the general public in 1999 on television. He was quickly recognized as the main chef at first in the UK, and then all over the world. And when Oliver also released his own book with recipes, she quickly broke into the number of British bestsellers. Over time, it became clear that the chef is rightfully considered the number one in the world. After all, his books have been published in 40 countries and translated into 26 languages. This is the best-selling writer in the non-fiction environment for the last 10 years, not only in the culinary environment. In fact, every book of Oliver is written so captivating that even an uneducated hard worker who reads at all can be carried away by it. But in the right to be first read this man with a culinary masterpiece of Oliver ruled also his travel books “America Jamie”, “Italy Jamie” and so on. The main idea of his books – cooking is not so terrible as it seems, it’s a simple and even fun event. It does not matter which Oliver’s work you begin to read.Whether it’s “Happy days with a naked chef” or “Ministry of Nutrition”, you can add a subtitle from each: “Everyone can learn how to cook in 24 hours.” The “Jamie Kitchen” looks interesting, which begins with a section on the purchase of pans and knives and ends with baking. And cheerful recipes on closer examination are not so simple. What is worth only fried venison fillet with blueberries, shallots and red wine.
On food and cooking.
This book was written back in 1984 by Harold McGee, and in Russian it has never been translated. It’s amazing that in the culinary encyclopedia there was no place for any recipe at all. Nevertheless, for more than twenty years the book has been literally worshiped by the chef and home cooks in Europe and America. The book has managed to become a true Bible of physics and food chemistry, and it is intended for any reader. McGee graduated from the California Institute of Technology and Yale University. There, he received his doctorate through the work “John Keats and the development of taste.” It was McGee who first learned why meat should be fried so, and not otherwise, what happens inside the beets when it is brewed and what is the molecular structure of the leaves of chicory. The author created his work really under the influence of inspiration, while he did not leave the plate for a second. After all, all the items, interesting McGee, he finds in his plate, in a saucepan or fridge. It can be safely asserted that not a single popular science work influenced the history of gastronomy in the same way as McGhee’s book. In addition, he managed to become even the godfather of molecular cuisine, advising in his time then still unknown to Heston Blumenthal. And in 2004 the world saw a new, highly modified and supplemented edition. It “got fat” by more than 200 pages. So the author tried to react to all the changes that have occurred in gastronomy in recent years.
This book by the Japanese author Shizuo Tsuji came out in 1980, and it appeared in 2010 under the name “Exquisite Beauty” only in 2010. About Japanese cuisine in general, quite a lot of books are written. But this classic edition could not be surpassed by anyone. Sensei Tsuji even founded the Culinary Institute in Osaka, this Japanese is the most influential person in his country among all who wrote about national food. Last but not least, this is due to the fact that Tsuji received a classical European education, perfectly understanding his reader. That is why all the subtleties and nuances of Japanese ceremonies associated with food are described so simply and clearly. Surprisingly, Tsuji was able to influence even the development of European cooking, because it was his ideas that helped French chefs come up with nouvelle cuisine, which became a new, simpler, healthier and lighter version of traditional national cuisine. The book appeared in 1980, when America experienced a boom in Asian food. It’s no wonder that “Simple Art” became a sensation. After all, the Japanese principles of the approach to food are not simply available there, they turned out to be so universal that they proved to be suitable for many other things. The book was published as many as 26 times, it is still relevant. After all, she does not pursue fashion, but talks about the eternal.
How to Cook.
This book by Delia Smith was published in 2001 and became one of three of this author. In the Russian translation you can find 2 works by the writer: “How to cook eggs, pasta, rice, potatoes, bread and simple pastries” and “How to cook meat, poultry, fish, vegetables, fruits, cheese and chocolate” from the publishing house “Exmo”. And the gastronomic world got acquainted with Delius Smith in 1969. Then the cake, made by her personally, decorated the album of The Rolling Stones “Let it Bleed”. Since then, Delia began to maintain her own column about cooking in the newspaper The Daily Mirror. She is one of those who patiently teaches the British the art of preparing culinary masterpieces at home.It is believed that it is especially convincing that she brings people to the basics of this lesson. And all of her basic tips from many years of experience were placed in three books with the same title “How to Cook”. Books can be bought both in the form of one large three-volume book, and separately. The first part is given to the secrets of cooking rice, potatoes, eggs, pasta and simple baking. The second book tells about meat, poultry, vegetables, fruits, cheese and chocolate. And the third mostly talks about kitchen items and gadgets, how to better equip the place of their work. There is a section about the intricacies of home preparations and about the preparation of legumes. Such books should be given only to the most inexperienced housewives, for whom such benefits will be the first. Based on the works of Delia Smith organize and home economics lessons. After all, she talks about the basic things rather patiently and gently, that the children will like.
The Book of Jewish Food: An Oddysey From Samarkand to New York.
Claudia Rodin in 1996 made an attempt to make a culinary journey. In Russian, this book is not found, and you can buy it on Amazon for $ 30. Sami Claudia was born in Cairo, so special attention is paid to Middle Eastern cuisine. Her fame for this topic was “A book of Middle Eastern Food” (1968) and “New Book of Middle Eastern Food” (1970). Strangely enough, but the glory was brought to her by an encyclopedia devoted to Jewish food. It can be safely asserted that before her no one took up this topic and dug as deeply as she did. Roden wrote her book for 10 years, traveled to receive new recipes for Jewish diasporas around the world. The book tells about the cuisine of the Jews of Bukhara, Cairo, representatives of Andalusia, India and Tunisia. The recipes were shared by the inhabitants of Thessaloniki, Morocco, Aleppo, Jews were found even in China. The work can be considered truly ethnographic. It also covers Sephardic and Ashkenazic cuisine, and the book is read as a fascinating detective story. After all, Rodin describes also the methods by which she extracted these recipes. It turns out, often in search of new recipes, she just walked through the streets of the cities and sniffed at the smells of cooking. So the actual first full encyclopaedia of Jewish cuisine was collected, collected from the whole world. Today the book is constantly present in the ratings of the best cookbooks, so the magazine “The Guardian” placed it on the third place. And after all, Rodin is quite strict about home cooking and never seeks to simplify the recipe, because she is trying to convey the authenticity of the dish.
Seductions of Rice.
The authors of this book, published in 1998, became the Canadian couple Jeffrey Olford and Naomi Duguid. In Russian, it was never transferred, but you can buy it on Amazon for $ 16. The authors are considered authorities in the field of not only baking, but also Asian cuisine. They were known for such books as Home Baking, Flatbreads and Flavors, Hot Sour Salty Sweet, Mangoes and Curry Leaves and Beyond The Great Wall. They contain literally thousands of recipes from all corners of the world, this is all accompanied by fascinating stories, photos and family memories. Olford and Duguid apply to their books not only anecdotes, travel notes and advice, but even tourist maps. “Seductions of Rice” is also partly a guidebook for tourists, and partly an ethnographic reference book. And all this is a “seasoning” to the main course – rice. The book tells about the philosophy and practice of its preparation in the main rice regions of the planet – China, India, Japan, Thailand, Central and Central Asia. This topic only at first glance may seem narrow. It is worth to reach the second chapter, as under the pretext of studying rice on the reader, the flow of new knowledge collapses. Many stop under the impression only in the middle. It seems that the authors have visited everywhere, tried everything and, importantly, managed to reproduce all the recipes in the conditions of ordinary Canadian cuisine.The book can be re-read and use unique recipes indefinitely.
In 2008, Karen Page and Andrew Dornenburg released a unique book that can be very useful for those who have already mastered the basic culinary secrets. These people are simply tired of the abundance of recipes that are poured on them from such books. In the same work on the methods of preparing dishes, almost nothing is said, as there is no advice. The directory is designed to whip up the imagination of the cook, it contains the most successful combination of products. Earlier, Paige and Dornenburg had already issued a similar book – it was about the ideal combination of wine and food. In this case, “Flavor Bible” adheres to the usual scheme. Each product has its own list of ingredients, with which it is combined in the best or even unexpected way. For example, for a pumpkin of such combinations, there are eighty-eight. This is classic (nutmeg, raisins, ginger, parmesan) and quite original (lobster, oysters, white chocolate, kumquats and apple brandy). Immediately assembled and ready-made sets of combinations that just ask to be tried – pumpkin with olive oil and rosemary, pumpkin with apples and curry, pumpkin with chicken broth, garlic, butter and thyme. And the American cooks participated in the creation of such lists, which, moreover, provided each article of the encyclopedia with their own comments with practical advice. Flavor Bible is a kind of monuments to all the eternal culinary combinations-rhymes, the chords offered in it, allow the game to sound in a new way.