Gastronomic encyclopedia Laruss. In 8 volumes. Volume 1
The Big Recipe Book Worldwide KnownThe gastronomic encyclopedia Larousse (Larousse gastronomique) has been published since 1938 in the encyclopaedic publishing house “Larousse”, founded in 1852 in Paris by Pierre Laruss, and translated into 7 languages. The last French edition, ed. Joel Robyushon - one of the gurus of French gastronomy - formed the basis of the first Russian gastronomic Laroussa, published by the publishing house of gastronomic literature "Chernov and Co". The Russian version has already surpassed the French original. After the encyclopedia was supplemented with comments and decorated with many illustrations, it expanded to eight volumes. And one hundred copies of the “superpremium class” were also packed in a hand-made leather binding. But the main thing - in this unique edition there are answers to any questions. Well, the recipes, of course.
- Publisher: “Chernov and Co”, 2007, hardcover, 342 p. 1550 rub.
Wok. Cooking fast and tasty
The popularity of wok is growing today by leaps and bounds.hours, but many are not yet familiar with all the secrets of cooking with this universal Chinese frying pan. For a newcomer who first started cooking wok, AST Publishing House will be an indispensable guide, following which everyone will be able to master the appropriate culinary styles and join the millions of people who cook in wok every day. Spicy curry seasonings, soups, well-cooked dishes and steamed foods all together make up this exquisite collection of oriental cuisine recipes. The favorite Chinese and southeastern dishes coexist on the pages of the book with Japanese and Indian, but at the same time all the recipes are skillfully adapted to cooking in a wok. In the book you will find: • Tips and advice on how to take care of a wok and make the best use of it; • a section illustrated with photographs and describing the unusual oriental seasonings that make up each recipe, different types of rice and noodles; • an abundance of notes about the products used in recipes, and brief historical information about some dishes; • detailed descriptions of the preparation of flavored and fried rice, curry pasta, dishes for tea "dim sum" in accordance with excellent recipes.
- Publisher: ”AST”, 2008, 295 pages, 530 rubles.
The Big Book of Culinary Art
The Cook’s book A great cookbookArt is a great gift for all those who appreciate good food. It will appeal to both experienced cooks and those who are just learning how to cook. Colorful illustrations, step-by-step instructions and recipes for every taste from the best chefs in the world will turn your life into a culinary feast.
- Publisher: “Olma Media Group”, 2008, 648 pages, 1820 rubles.
Lean cooking. Taste. Benefit. Health
Fasting and fasting days for most people oftenare associated with difficulties in cooking. The book “Lenten. Taste. Benefit. Health ”will become a real boon for those who want to diversify their daily and festive menu on the days of fasting. Your attention is offered not only tasty, but also healthy recipes for lean dishes rich in fiber and vitamins necessary to maintain strength and improve the body's health. In addition to recipes, a detailed description of the rules for observing fasting, types of lean regimes and a calendar of a lean table, as well as recipes for a dry diet, a lean table with and without vegetable oil, and dishes with fish is given.
- Publisher: “Eksmo”, 2008, 224 pp., 370 rub.
Steam cooking. 365 recipes for every day
It's no secret that the steam kitchen ismost dietary. But many people think that steaming is too troublesome, and the food is not tasty. The novelty of the Eksmo publishing house easily refutes these unfair judgments. The book "Steaming. 365 recipes for every day ”is devoted to tasty and healthy food and combines the best recipes of steam cuisine - simple and mouthwatering. Steamed dishes contain almost no fat and no harmful carcinogens, all the vitamins and nutrients are preserved, and the dishes themselves look beautiful. A detailed recipe will make it easier for you to take the first steps in mastering the steam kitchen, and the list of recipes will make it possible to prepare from those products that can be easily found on the shelves of shops and garden beds.
- Publisher: “Eksmo”, 2008, 128 pp., 210 rub.
Delicious notes. Recipe Book
Another novelty from Julia Vysotsky. “Tasty notes” is not just a book for recording culinary recipes, but a kind of nostalgia for the past: a notebook forgotten in the kitchen, written in my mother's handwriting, the smell of pies, the whole family at the dinner round table - everyone has such memories! ”Delicious notes” - This is a reason to return to happy, carefree days, write down a couple of recipes or cook something from those dishes that Julia herself put here.
- Author: Julia Vysotskaya, publishing house “Eksmo”, 2008, 224 pp., 290 rub.
