Kitchen, you space: Cookbooks for beginners
As we wrote, high-quality cookbook can be a great help to those who are just starting to cook. There is everything in a good volume: brief information about products, tips on choosing inventory for the kitchen, step-by-step instructions for recipes and inspirational descriptions of dishes. We have selected a dozen worthy books that will help to get closer to the stove even to those who are not very sure of their cooking skills for eggs.
Great Encyclopedia "Deli"
In any kitchen should be a culinary encyclopedia - a weighty book with pictures, which contains information about the main products and basic dishes, which of them can be prepared. "Great Encyclopedia" Deli "" is just such a find. The book of the Gastronom magazine team tells everything you need to know about vegetables, fruits, meat, fish, seafood, nuts, legumes, mushrooms, dairy products, sweets, spices and oils. The encyclopedia is compiled in the best traditions of the textbook: beginners have to find out where a particular product came from, how it is useful, how to cut it, what to combine and how to cook, and hone knowledge on specific recipes that were born in the editorial kitchen of the magazine and written to all succeeded.
Baking step by step. Visual recipes with photos
If you suddenly doubted, cool buns, pies and muffins can be cooked without even being a professional pastry chef or baker. Mentors can take a simple and understandable book like "Baking step by step": it makes it clear that fruit baskets and muffins, cookies and donuts, muffins and eclairs are prepared no more difficult than your usual sandwiches or soups, and some drown better . Well, everything in it is very beautiful - and your breakfast can be just as beautiful this weekend.
Bountiful: Recipes Inspired by Our Garden
Tod and Diana are married couples, fans of cooking, gardening and healthy living, the authors of the blog White On Rice Couple, glorifying nature and the true taste of products. In "Bountiful," they put together simple seasonal solutions that they composed based on their own harvests. In total, there are about 100 dishes, in each of which the main role is played by a new fruit or vegetable. Frangipani and blueberry pie, shrimp salad, red orange bars, gin with pomegranate and grapefruit cocktail - the possibilities of your own country site (or at least the regional market) with such clues begin to seem limitless.
Cooking with Jamie. Cooking Guide
Oliver is known for his tireless calls to leave the semifinished items and recall the unique concoction of our grandmothers. "I can not say how many years I dreamed about this book, the thickest of all my creations. I tried very hard to make it a book for all times," - he says about the "Guide to becoming a chef." It seems to have turned out: in the book there are indeed many recipes that are available to a person with any cooking skill. In addition, Jamie talks about the necessary kitchen utensils, teaches to understand the meat, fish and products from the store, so that problems with finding the right ingredients should arise.
Idiot's Guides: Cooking Basics
This is a guide for dummies (even such an inelegant epithet is better than using the word idiot, albeit in an ironic way) transparently hints that everyone can master the skills of cooking. Its author, Tom England, a chef from New York with 20 years of experience and a teacher, has studied food culture in the USA and seven other countries of the world and now shares his experience. To those who cannot do anything at all, Tom seeks to teach the basics of cooking necessary to cook everything in the world. At least, recipes 80 classic dishes will remain in your collection forever.
Vegetable Basics: 84 Recipes Illustrated Step by Step
This book may well become a substitute for specialized cooking courses and turn the reader’s ideas about home cooking. There is everything about vegetables in it, so everyone can learn to cook root vegetables, cabbage, stem vegetables (asparagus, artichokes, fennel), legumes and leafy vegetables and mushrooms. Carrot hummus, beetroot and goat cheese salad, vegetable curry, guacamole, mushroom risotto, pumpkin pie - that's not even the tenth part of all recipes. In general, if you thought that vegetables are only capable of a salad or a maximum of vegetable stews, we know which book is best placed in your wishlist right now.
Molto Gusto: Easy Italian Cooking
Chef Mario Batali, owner of three restaurants in New York, a TV presenter and a family man, collected simple and favorite recipes for pizza, pasta, antipasti and other pleasures of Mediterranean cuisine. Mario is said to be distinguished by his love for proven combinations and traditional tastes, thanks to which his dishes were loved by the inhabitants of the Big Apple. We see no reason for the recipes of this charming chef not to take root in any kitchen where they know what the quality (and quantity) of food is.
The Pleasures of Cooking for One
A 50-year-old editor and co-author of cookbooks, Judith Jones, breaks down the stereotype that you only need to cook for someone, and suggests experimenting in the kitchen at your leisure. Here you can definitely not be afraid to fail - no one will see anyway. Judith not only gives basic recipes, but also tells how you can improvise daily with ingredients and use leftovers - for example, make a stew out of roast beef or make pancakes from yesterday's rice. In short, the book will teach you to cook, save and enjoy your own company - that is, all the best at once.
The pizza bible
A little more Italian food. Tony Gimignani - the chef who won the pizza cooking championships more than some of us cooked dinner. His Pizza Bible is a step-by-step master class on all the intricacies of cooking the best dish in the world. Tony talks about the subtleties of dough kneading, choosing a filling (there are so many options that one friendly dinner is not enough) and even gives advice on setting the stove so that homemade pizza is as authentic as possible.
Irina Chadeeva: Pie studies for beginners
Irina Chadeeva, or Chadika, has been a culinary blog of thousands for nearly ten years and managed to publish more than one book about baking. In "Pyrogovedenie" she simply explains the difficult: what you need to have in the kitchen, what types of dough there are and what features each has, how and from what to knead it, and how to avoid mistakes. In order not to go astray, all the recipes are supplemented with step-by-step photos, thanks to which not one acquaintance of the author learned to cook ganache and beat up proteins for meringues, and this is worth it (especially if you convert the tears shed over an unsuccessful cake into coins).
