Despite the abundance of recipes for various dishes on the Internet, cookbooks do not lose their popularity. Especially valuable are those publications to which you can return from day to day.
It is these tomes that have entered today's Top 10 best cookbooks in the world... It is noteworthy that some of the books were first published 100 years ago.
10. Larousse Gastronomique
The first edition of the gastronomic encyclopedia dates back to 1938. In the beginning, Larousse Gastronomique included exclusively French cuisine. Today the multivolume is devoted to European cuisine in general. The Russian-language version includes 8 volumes, each of which costs over 2 thousand rubles.
9. The Good cook
This series of English-language cookbooks has 28 volumes. The Russian version includes 9 books on bakery, fruits, wines, meat, poultry and dishes from cereals, pasta and legumes. The cost of each volume is about 650 rubles.
8. How to cook everything, Mark Bittman
This book by Mark Bittman is considered the main culinary guide for American housewives. The title of the publication is translated "How to cook everything." Unfortunately, “How to cook” was not published in Russian, but its English-language variation is very popular even among our compatriots.
7. Jamie's Kitchen, Jamie Oliver
Jamie Oliver's books are extremely popular all over the world. Jamie's Kitchen has been translated into 28 languages and published in 40 countries. In Russia "Jamie's Kitchen" is sold for about 1100 rubles.
6. On food and cooking, Harold McGee
Surprisingly, this book is one of the favorites of many chefs, although not a single recipe can be found in it. The publication describes in detail the processes occurring with one or another product during the preparation process. Author Harold McGee is considered the godfather of today's popular molecular cuisine. Although there is no Russian translation of the book, the English version is being successfully sold, for example, on Ozon.ru.
5. Simple art, Shizuo Tsuji
The Russian translation of this book by the Japanese Shizuo Tsuji was titled "Refined Simplicity". The author is the world's most respected connoisseur of Japanese cuisine. Therefore, the book gives an idea of both the preparation of food and the rituals associated with serving. The Russian edition costs about 1,500 rubles.
4. How to Cook, Delia Smith
Delia Smith has written three books on cooking eggs, pasta, bread, pastries, meat, fruits, and more. Two out of three books have been published in Russia. "How to cook ..." - an excellent guide for novice housewives, because the basics of preparing different dishes are presented simply and clearly. The price of each book by Delia Smith is about 400 rubles.
3. The Book of Jewish Food, Claudia Roden
Rodin has been writing a book on Jewish food for over 10 years. The result was such a comprehensive publication that The Guardian included the book in the top ten most important culinary manuals in the world in 2013. It is noteworthy that all recipes are completely authentic, i.e. the author does not allow any simplification of the process of preparation and substitution of ingredients.
2. Practical foundations of culinary art, Pelageya Alexandrova-Ignatieva
Published in 1927, the book has recently experienced a rebirth. The publication contains recipes for both native Russian and many other dishes.The book describes various methods of food processing, even schemes for cutting meat and fish, as well as a description of the cooking process, both familiar to us and almost forgotten dishes.
1. Gift to young housewives, Elena Molokhovets
First published in 1861, the book has gone through many reincarnations. Among the recipes described in the book are simple soups, snacks, side dishes, and there are also such complex dishes as suckling pig and crayfish pate. Contemporary publishers are actively publishing selected excerpts from the original book.