Top-10 of the best cookbooks in the world

Despite the abundance of recipes for different dishes on the Internet, cookbooks do not lose popularity. Especially valuable are those publications, to which one can return day after day.

These are the folios included in today's Top-10 of the best cookbooks in the world .It is noteworthy that some books were first published 100 years ago.

10. Larousse Gastronomique

The first edition of the gastronomicEncyclopedia dates back to 1938.At first, Larousse Gastronomique included only French cuisine. Today, the multi-volume is devoted to European cuisine in general. The Russian version includes 8 volumes, each of which costs over 2 thousand rubles.

9. The Good cook

In this series of English-speaking cookbooks, 28 volumes are issued. 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 of Mark Bittman is considered the main culinary aid of American housewives. The title of the publication is translated "How to cook everything".Unfortunately, in Russian "How to cook" was not published, 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 favorite for many chefs, although it is impossible to find a single recipe. The publication describes in detail the processes that occur with the same or another product in the cooking process. Author Harold McGee is considered the godfather of the popular molecular cuisine of today. Although there is no Russian translation of the book, the English version is successfully sold, for example, to Ozon.ru.

5. Simple art, Shizuo Tsuji

Russian translation of the book Japanese Shizuo Tsuji called "refined simplicity."The author is the most authoritative connoisseur of Japanese cuisine in the world. Therefore, the book gives an idea of ​​both the preparation of food, and the rituals associated with serving. The Russian edition costs about 1500 rubles.

4. How to Cook,

Delia Smith Delia Smith has written three books about cooking eggs, pasta, bread, baked goods, meat, fruit, etc. Two books of three have been published in Russia."How to cook. .." - an excellent guide for beginning housewives, tk.the basics of cooking different dishes are set out simply and clearly. The price of each book by Delia Smith is about 400 rubles.

3. The Book of Jewish Food, Claudia Roden

Roden wrote a book about Jewish food for more than 10 years. As a result, there was such a comprehensive publication that The Guardian in 2013 included the book in the top ten most important culinary benefits of the world. 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 basics of culinary arts, Pelagia Aleksandrov-Ignatieff

book published in 1927. The book recently experienced a rebirth. The publication contains recipes of both native Russian and many other dishes. The book describes various ways of processing products, even schemes for cutting meat and fish, as well as a description of the cooking process, both the familiar to us and almost forgotten dishes.

1. Gift to young housewives, Elena Molohovets

For the first time published in 1861, the book survived many reincarnations. Among the recipes described in the book there are simple soups, snacks, side dishes, and there are also such complex dishes as a suckling pig and pate of crayfish. Modern publishers actively publish selected excerpts from the original book.