RECIPE-BOOK

                RECIPES, CULINARY RECIPES, COOKERY RECIPES, RECIPES OF DISHES

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                   recipes all on one page
                   recipes of dishes by types of products
                   food additives  ≈ - description, properties, application
                  house preparations - conservation of vegetables, recipes of preparations...
preparations from eggplants  | preparations from pepper | preparations from tomatoes | preparations from vegetable marrows | preparations from carrots  | preparations from cucumbers  | preparations from cabbage |                  preparations from beet |  preparations of letcho
 
 
The BOOK ABOUT TASTY AND HEALTHY FOOD of the USSR  1952-1964г. According to instructions of comrade A. I. Mikoyan Food Industry newspaper editorial office   publishes "The book about tasty and healthy food" Ч the first in the Soviet Union big cookbook calculated on the general population with its own preface in which the people's commissar of the food industry called the people for socialist abundance. Recipes of dishes. Recipes of cookery. Recipes of drinks. Recipes of medical foods.
List of recipes: cold dishes and snack | broths and soups | fish  | meat | vegetables and mushrooms | krupyany and farinaceous dishes | products from dough | food of the child | medical foods  |  miscellaneous
 
 
               William Vasilyevich POKHLYOBKIN  
 
The CULINARY DICTIONARY from And to I  V. V. Pokhlyobkin  Predlagayemy the dictionary offers an explanation, interpretation and a reference material (a compounding, nature of application) on all categories of the terms relating to cookery area: to its history, the theory, practice, raw materials (products), kitchen to utensils, tableware, tools, types of the center etc.
 
 

SEASONINGS V. V. Pokhlyobkin  Pripravy Ч it with what season, is flavored, improve food, mix to it something, improving its general taste. Usual dictionaries interpret the concept "seasoning" as all that accompanies, accompanies food in general and the main food in particular. Such interpretation even more expands sense of this term....  WHAT IS THE SEASONINGS?   FEATURES, PROPERTIES AND COMPOSITION OF SEASONINGS  SIMPLE AND DIFFICULT SEASONINGS SEASONINGS Ч THE INTEGRAL PART LUDA OF ETHNIC CUISINE  SEASONINGS OF THE PEOPLE OF EUROPE  SEASONINGS OF RUSSIAN CUISINE  SEASONINGS OF FRENCH CUISINE  SEASONINGS OF ENGLISH CUISINE  SEASONINGS OF AUSTRIAN CUISINE  SEASONINGS OF THE SCANDINAVIAN CUISINE  SEASONINGS OF THE PEOPLE OF THE NORTH CAUCASUS  SEASONINGS OF GEORGIAN CUISINE  SEASONINGS OF INDIA   SEASONINGS OF CHINESE CUISINE   INTERNATIONAL SEASONINGS

IN TOTAL ABOUT SPICES  V. V. Pokhlyobkin  Pryanosti Ч a product only a phytogenesis. And the plants giving spices belong more than to 30 various botanical families  . WHAT IS THE SPICES?     HISTORY OF SEARCHES OF SPICES AND FIGHT    CLASSIFICATION OF SPICES   CLASSICAL SPICES    SPICY HERBS   SPICY VEGETABLES    MIXES, OR COMBINATIONS OF SPICES   EXTRACTS, CONCENTRATES AND ARTIFICIAL SUBSTITUTES OF SPICES    SCIENCE OF THE USE OF SPICES

MY KITCHEN V. V. Pokhlyobkin Moda on sandwich-type, so-called "buffet", on consumption of "quick food" Ч "fast food" Ч takes in the last decade and Russia.... SOUPS  KASHI IN A NEW WAY   SECOND COURSES   SWEET DISHES  ABOUT SNACK AND GASTRONOMIC STRUCTURE OF THE MODERN COLD TABLE  HOME-MADE BREAD              ABOUT THE TECHNOLOGY AND FOOD MATERIALS USED IN CULINARY PROCESS
RUSSIAN AND SOVIET CUISINES  V. V. Pokhlyobkin Kniga of the famous author-culinary specialist V. V. Pokhlebkin will acquaint readers with history of national cuisines of the people of our country, with the detailed characteristic, features, processing methods of each of them. The main contents is made by recipes of preparation of national dishes. Russian cuisine of V. V. Pokhlebkin Retsepta of Russian cuisine    Useful tips to house culinary specialists  Old Russian kitchen  Kitchen of the Moscow state, or old Moscow kitchen   Kitchen of a Petrovsky and Ekaterina's era   Petersburg kitchen   All-Russian ethnic cuisine   Soviet kitchen   First courses  Meat dishes   Feathery game   Red forest game  Fish dishes  Mushroom dishes  Kashi  Pancakes  Pies   Gingerbreads  Drinksof   
UKRAINIAN CUISINE  V. V. Pokhlyobkin Sredi of Slavic cuisines the Ukrainian uses wide popularity. It gained distribution far outside Ukraine long ago, and some dishes of Ukrainian cuisine, for example borsches and vareniki, entered the menu of the international kitchen. Ukrainian cuisine of V. V. Pokhlebkin Retsepta of Ukrainian cuisine
BELARUSIAN CUISINE V. V. Pokhlyobkin  As for purely tastes of dishes of Belarusian cuisine, they are very high, especially if them use freshly cooked (for example, the dishes containing potatoes and flour), hot Ч "with a heat, about a heat", but not cooled down and the more so warmed. Belarusian cuisine of V. V. Pokhlebkin Retsepta of Belarusian cuisine
MOLDAVIAN CUISINE  V. V. Pokhlyobkin Moldova Ч edge of rich natural opportunities, edge of grapes, fruit and various vegetables, and also sheep breeding and poultry farming. No wonder that Moldavian cuisine long since uses all these riches. Moldavian cuisine of V. V. Pokhlebkin Retsepta of Moldavian cuisine
AZERBAIJAN CUISINE  V. V. Pokhlyobkin Svoyeobraziye of Azerbaijan cuisine is that, possessing some similar lines with other Transcaucasian kitchens Ч existence of the same type of the center (тындыр), kitchen utensils and food raw materials Ч it created a bit different menu and in general other flavoring scale on this base. Azerbaijan cuisine of V. V. Pokhlebkin Retsepta of Azerbaijan cuisine
ARMENIAN CUISINE  V. V. Pokhlyobkin  Armenian cuisine Ч one of the most ancient kitchens in Asia and the most ancient in Transcaucasia. Its characteristic features developed still, at least, in a millennium B.C., during formation of the Armenian people and remain in many respects throughout more than three millennia. Armenian cuisine of V. V. Pokhlebkin Retsepta of Armenian cuisine
GEORGIAN CUISINE V. V. Pokhlyobkin  Govorya about Georgian cuisine, it is necessary to tell about the main distinctions of the cuisines of the Western and East Georgia caused not only a different environment of these two big areas, but also known Turkish influence on cuisine of the Western Georgia and Iranian Ч on cuisine of East Georgia. Georgian cuisine V. V. Pokhlebkin. Recipes of Georgian cuisine
BALTIC CUISINES  V. V. Pokhlyobkin Baltic cuisines Ч Estonian, Latvian and Lithuanian Ч have a number of the common features caused by similarity of an environment and historical development of the people of Baltic. Lithuanian cuisine of V. V. Pokhlebkin Retsepta of Lithuanian cuisine, Estonian cuisine of V. V. Pokhlebkin Retsepta of Estonian cuisine. Latvian cuisine of V. V. Pokhlebkin Retsepta of the Latvian cuisine  . ESTONIAN CUISINE      LATVIAN CUISINE      LITHUANIAN CUISINE
The CENTRAL ASIAN KITCHENS  V. V. Pokhlyobkin Govorya about the Central Asian kitchens, it should be noted their community, on the one hand, and some isolation of the Turkmen cuisine from Uzbek and Tajik Ч with another. Recipes of the Central Asian kitchen   . TAJIK CUISINE    TURKMEN CUISINE    UZBEK CUISINE
KITCHENS of the PEOPLE V. V. Pokhlyobkin Tri large national culinary the directions are presented not only in the territory Sngr., but also beyond its limits. These are the Mongolian, subarctic (polar) and Jewish cuisines. All of them considerably differ and from each other, and from considered in the book. Polar kitchen of V. V. Pokhlebkin Retsepta of Polar kitchen. Mongolian cuisine of V. V. Pokhlebkin Retsepta of the Mongolian cuisine. Jewish cuisine of V. V. Pokhlebkin Retsepta of the Jewish cuisine. Retsepta of Finno-Ugric kitchen V. V. Pokhlebkin
POLAR KITCHEN V. V. Pokhlyobkin In spite of the fact that the people of Far North Ч Sami, Nenets, Dolgans, Evenks, Chukchi, Nganasans, Eskimos, Koryaks and others Ч belong to different ethnic groups, speak different languages and are scattered on huge spaces of the Polar region from the Kola Peninsula to Chukotka, an environment of their dwelling is similar, and the uniform type of economy based on reindeer breeding, hunting and fishery developed their for centuries.
The MONGOLIAN CUISINE  V. V. Pokhlyobkin  national cuisines of Kalmyks treat the Mongolian direction in cookery in the territory of our country, drill, Shors, Altaians, Tuvinians and partly Khakas.
This culinary direction is built generally on use of meat, milk and flour, and processing methods of processing of these products differ from receptions of Kazakh Kyrgyz cuisine, as is defining for allocation by the last to the independent culinary direction.
The JEWISH CUISINE V. V. Pokhlyobkin  the Jewish cuisine in that look in what it developed in the territory of the former USSR, is result of a combination of traditional cookery of Jews to elements Polish and partly the German cookery.
Besides, the kitchen of Karaites, Tats, Moldavian and Bukhara Jews (dzhugut) carries on itself a strong print of the Turkish and Iranian cuisine that is especially shown in flour and confectionery.
KITCHEN of the FINNO-UGRIC PEOPLE V. V. Pokhlebkin the Finno-Ugric people borrow, from this point of view, special situation. Besides the Estonians who are compactly living in the territory of Estonia and numbering about one million people, all other Finno-Ugric people are disseminated in the extensive territory within Russia.
SCOTTISH CUISINE AND CULINARY CUSTOMS of SCOTS  V. V. Pokhlyobkin Scotland Ч one of five national historical and geographical areas of which Great Britain consists (England, Scotland, Wales, Northern Ireland and Cornwall). This country is located in the north of Britain and on the islands and three big archipelagoes adjoining to it Ч Gebridsky, Orkney and Shetlendsky Islands. The border of Scotland with England passes on an accurate geographical natural boundary Ч where the island

METHODS AND RECEPTIONS of CHINESE CUISINE  V. V. Pokhlyobkin   Samym characteristic reception of the Chinese cookery is care of preparation of a crude product before its thermal treatment. In Chinese cuisine there is a rule according to which 60 Ч 75% of a preparation time of a dish are allowed for preliminary and cold processing of a product, and on thermal (whether it be cooking, frying, suppression) Ч only 25 Ч 35% of time, in difference, for example, from European cuisine, where a ratio between these two processes the return. By the same rule about 5 Ч 10% of time are allowed for ornament, laying and all that, as for appearance of dishes to which the Chinese culinary specialists too attach great value.

about preparation of meat, a bird, fish  |  about preparation of vegetables  |  about rice  | about seasonings and spices  | about small cunnings of Chinese cuisine  |  about to kitchen utensils and serving ware

THE MAIN DAIRY PRODUCTS, THE GENERAL FOR THE PEOPLE OF CENTRAL ASIA, KAZAKHSTAN, TRANSCAUCASIA, BASHKIRIA, TATARIA, BURYATIA, KALMYKIA, TUVA
COMMON FEATURES of KITCHEN of the TURKIC PEOPLE of RUSSIA  V. V. Pokhlyobkin   National cuisines of the numerous Turkic people of Russia (over 25 people with a total number of 10 million people), areas of the Volga region, occupying Tataria, Bashkiria, a row next to them, some autonomous republics and areas of the North Caucasus Ч Dagestan, Chechnya, Ingushetia, Ossetia, Circassia, Karachay, Kabarda, Balkaria, Adygea, and also Yakutia in Siberia, anyway repeat on structure of raw materials, on composition and technology of cooking the main culinary directions considered in this book.
 

 

 
Recipes of dishes of ethnic cuisine of the people of Russia and USSR. Russian national recipes. Recipes of dishes of Russian cuisine. Russian cuisine recipes. National recipes of the people of the USSR.
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