15 best cookbooks

Gastronomic diversity is possible not only in the restaurant, but also at home - it is enough to buy a book with recipes, and you can pamper your family with all the new dishes, also diluting the usual holiday menu. However, the book is a book of discord - in some collections you can find recipes only for high-class cuisine, which involves the use of exotic products, which are not always found in a regular store, in others - ordinary stories of people who were affected by food. We present the ranking, which includes the 15 best cookbooks from various cuisines of the world from famous chefs, culinary specialists and writers in many countries.

Top cookbooks rating

Nomination	a place	Name of product	price
Top cookbooks rating	1	Gastronomic Encyclopedia by Larousse Gastronomique	4 111 ₽
	2	Jamie's Kitchen	3 180 ₽
	3	Exquisite simplicity, Shizuo Tsuji	1 500 ₽
	4	How to cook, Delia Smith	244 ₽
	5	Recipes for happiness. Diary of an Eastern Culinary, Elchin Safarli	355 ₽
	6	Julie & Julia. Cooking happiness prescription. Julie powell	267 ₽
	7	“French lessons. Traveling with a Knife, Fork and Corkscrew, Peter Mail	329 ₽
	8	Full encyclopedia of culinary art. 1000 technologies and recipes	1328 ₽
	9	Italian food. La Pappa Italiana, Valentino Bontempi	771 ₽
	10	Recipes, Nika Belotserkovskaya	1 127 ₽
	11	Family Kitchen, Masha Traub	101 ₽
	12	Diet "80/10/10", Douglas N. Graham	1 305 ₽
	13	Eat at home all year round, Julia Vysotskaya	790 ₽
	14	The recipes of the Kremlin chef, Anatoly Galkin	918 ₽
	15	Great cookbook. Meat	3 881 ₽

Gastronomic Encyclopedia by Larousse Gastronomique

Rating: 4.9

Experts call the gastronomic encyclopedia Larousse Gastronomique the best and reference book of predominantly French cuisine. This is not just a collection of recipes, but a real storehouse of useful knowledge: the history of dishes, great chefs, traditions of French gastronomy.

The original encyclopedia Larousse Gastronomique is a series of books of 8 volumes, translated into 8 languages. In the first volumes, most of the pages are occupied by the history and techniques of cooking French gastronomy, in subsequent collections the information field is expanded with materials about kitchens and recipes from other countries. Famous chefs and restaurateurs of different years worked on books: Prosper Montagnier, Auguste Escoffier, Phileas Gilbert, Robert Kurtyn and many others. It makes sense to purchase the entire series of collections - they contain recipes and techniques for preparing dishes of different historical segments: the first book was published in 1938, then in 1960, 1967, 1984 - they contain information about the gastronomy of the old traditional cuisine. In the later collections of chefs, modernized techniques are being improved, improving with the advent of new utensils and flavor combinations: 1996, 2001, 2007, 2012.

The number of books in translations of different publications and countries may vary - from 8 to 15 books in different countries. The fact is that the originals are very voluminous, the number of pages reaches 1350, therefore publishers partially redistribute the material to more collections.

Jamie's Kitchen

Rating: 4.8

Speaking about the chefs of our time, it is impossible not to recall the bright and talented Jamie Oliver, master of home and restaurant cuisine, host of culinary shows and author of gastronomic books. The “Jamie's Kitchen” collection is a guide for people who want to expand taste experiences and diversify the menu at home. The author collected recipes from different parts of the world and gave the techniques of their preparation as accessible as possible. No complicated descriptions, specific knowledge, only accessible and interesting material. In addition to hundreds of recipes, Jamie gives many practical recommendations and shares his cooking experience, life hacking, tells how an ordinary housewife can learn to cook like a professional. The reader is also waiting for a portion of motivation, help in choosing the right products in the supermarket.

Exquisite simplicity, Shizuo Tsuji

Rating: 4.7

The culinary book “Exquisite simplicity” from chef Shizuo Tsuji, the founder of one of the largest culinary schools in his country, is dedicated to lovers of Japanese cuisine. The concept of the book is to enjoy simple traditional food that can be prepared at home. Japanese cuisine is actually not as complicated as it seems at first glance, at least the author presents it easily and naturally, like the previously mentioned Jimmy. The book "Exquisite simplicity" has already been reprinted 25 times, but each new issue becomes only more interesting and informative for both professionals and fans of Japanese cuisine.

In total, the collection of over 200 recipes with step-by-step instructions for cooking, supplemented by national philosophy and interesting illustrations. "Exquisite simplicity" - a guide not only to the world of simple Japanese cuisine, but also an assistant in the development of proper nutrition.

How to cook, Delia Smith

Rating: 4.7

On the fourth line of the ranking book by English chef Delia Smith “How to cook”, dedicated to vegetarians - the collection contains many ideas of dishes and recipes for those who refused meat. It turns out that vegetarianism is tasty, and even inexpensive, the kitchen does not require exotic products. Delia Smith shares recipes that initially assumed the use of meat products, but eliminates or replaces them with herbal ingredients, giving the dish an unusual character.

The book contains more than 250 recipes from appetizers and soups to desserts from unusual food combinations, for example, cobbler from buttermilk with plums and almonds or vegetarian goulash with pimentone and many others, complemented by colorful photos. Chefs and food lovers like books by Delia Smith also for her simple language of presentation - everything is simple and accessible.

Recipes for happiness. Diary of an Eastern Culinary, Elchin Safarli

Rating: 4.6

Author of the book “Recipes of happiness. Eastern culinary diary ”Elchin Safarli is an Azerbaijani journalist, so he does not offer his own recipes. The book contains dishes of traditional national Azerbaijani cuisine of different years, as well as philosophy, history and culture of Azerbaijan.Elchin managed to find recipes for noisy holidays, and those that can be prepared every day according to his mood. The author has a light syllable that conveys the atmosphere for eating, Safarli shares a story, some tricks of cooking delicious dishes with his own highlight. Gastronomic material is clothed in the history of human life, the fate of which can affect those same recipes.

The reader can observe the cooking process by reading a book, or he can become a cook himself, repeating the actions of a hero in the kitchen.

Julie & Julia. Cooking happiness prescription. Julie powell

Rating: 4.5

Julia Powell's memoirs are an autobiographical story of a New York call center woman who decided to bring new colors to life by mastering French cuisine. She sets herself the task: for the year to cook 524 dishes from the cookbook “How to master the art of French cuisine” by Julia Childe. She starts a blog where she broadcasts cooking of new food for herself, attracting readers.

The book has two times: the history of 1940-1950 in France and the modern world. How they are intertwined, and what the heroine eventually got - read in the collection “Julie & Julia. Cooking happiness prescription. "

“French lessons. Traveling with a Knife, Fork and Corkscrew, Peter Mail

Rating: 4.5

The book "French lessons. Traveling with a knife, fork and corkscrew ”was written not by a professional cook, but by a writer who was seriously interested in French cuisine. He traveled throughout France for a year, attending culinary festivals, getting acquainted with famous chefs and their masterpiece dishes, the secrets of their preparation. The author tried to make an ideal collection, acquainting the reader not only with the kitchen, but also with its philosophy, folk traditions. He writes with love and admiration for France, infecting the atmospheric reader.

High cuisine is lit seasonally, Meil ​​writes, at what time of year certain dishes are most relevant, which is associated with obtaining certain crops, such as autumn truffles, in the spring an omelette from them will be irrelevant. No less important is the study of the author of winemaking, visiting the lessons of sommeliers and wine festivals, the book will help to understand the variety of drinks and their combinations with dishes.

“French lessons. Traveling with a knife, fork and a corkscrew ”is more of a study book, a guide to French cuisine, which in practice can be used mainly by professional chefs — many products are simply not available for purchase everywhere or require special cooking techniques. But to get acquainted with the culture and atmosphere of gastronomic France, the collection is definitely suitable for everyone.

Full encyclopedia of culinary art. 1000 technologies and recipes

Rating: 4.3

Book-reference book "The complete encyclopedia of culinary art. 1000 technologies and recipes "one of the most informative in our ranking. The chefs from different countries took part in its creation, they represent the national, traditional cuisine of the states, share the secrets of cooking delicious food. The reader will learn how to transform an ordinary “basic” dish into a masterpiece, how to make ordinary roasted vegetables melting in the mouth and discover other tricks of the world masters of the knife. Recipes supplemented with vivid photos, the book has footnotes for notes.

The book contains the secrets of cooking a variety of dishes from cooking jam to proper frying in deep fat, assembling different types of pilaf, cooking secrets of traditional Italian pasta and much more. All information is presented in an accessible form, set out in simple language, but you should be aware of: knowledgeable chefs note some oddities in the translation of specific words, for example, Streisel is replaced by a strudel, powder is called glaze, etc. only on the eighth line.

Italian food. La Pappa Italiana, Valentino Bontempi

Rating: 4.3

The first in our ranking is a collection of recipes of Italian cuisine La Pappa Italiana from the famous chef Valentino Bontempi. Detailed workshops, vivid illustrations, simple techniques and the use of products that can be found in any supermarket - all important factors, especially valuable to housewives, are combined in the book. Recipes are collected in thematic sections on situations: for a romantic dinner, in a hurry, and the like, which makes it difficult to find the right positions. So, pasta with different sauces can be found in different categories, so we recommend that you familiarize yourself with the collection in advance so that it is easier to navigate.

The recipes presented in the book can be repeated at home even by novice cooks. Collection “Italian cuisine. La Pappa Italiana ”is used even by experienced chefs of large restaurants, because the dishes described by Valentino Bontempi are presented by the author in a classic way, in a way that the Italians know them.

Recipes, Nika Belotserkovskaya

Rating: 4.3

Using a variety of traditional dishes and improvisation in the kitchen - that’s what Nika Belotserkovskaya, a famous Russian culinary specialist, offers. In her book “Recipes” there is a large collection of recipes that are simple to prepare and at the same time interesting, beautifully decorated, no worse than in a restaurant. Nika initially shared her work with subscribers to her own blog. The audience was happy to repeat the workshops of Belotserkovskaya, expressing its admiration, which was the idea for the author to collect the recipes inside the printed edition.

The instructions offered by the author are understandable, but not written in a high-literary style, which confuses some readers. However, it practically does not affect the quality of the material.

Family Kitchen, Masha Traub

Rating: 4.3

The book "Family Cuisine" introduces the reader to the life of different people through the prism of food. There are no recipes, but there are thoughts about how to feed the future husband, how not to lose the diet started a couple of days ago. There are many really interesting moments in the work, for example, how a cutlet lowered to the lower floor can be the beginning of a good friendship, and mother's belyashi become a pretext for a marriage proposal. Feelings, memories, incredible, but real stories became the basis of Masha Traub's “Family Cuisine”.

Diet "80/10/10", Douglas N. Graham

Rating: 4.2

The 80/10/10 code is the percentage of carbohydrates, proteins and fats, respectively, which, according to the American nutritionist, make up the ideal daily diet for humans.Why so many carbs? Because basically it is a complex plant fiber from fresh vegetables and fruits. The author himself adheres to this diet, while an avid athlete.

The book has options for the daily diet with bringing callarage and value, a lot of information about the "right" and "wrong" food, Douglas N. Graham tells how to determine the needs of your body, describes the benefits of plant foods and teaches you to make the right choice in the supermarket.

Eat at home all year round, Julia Vysotskaya

Rating: 4.1

The Russian culinary specialist, who needs no introduction, Yulia Vysotskaya is a supporter of food for pleasure, taking into account the season, the country and the harvests. For each period of the year, it offers dishes that can be prepared from fresh products: pastries in the winter, in the spring - greens and first vegetables, in the summer - the harvest from the dacha. No less important is the place of cooking: in Georgia - traditional khachapuri and satsivi, in Ukraine - dumplings with cherries, in Italy - pasta with pizza. Julia collects national recipes around the world and embodies them in her kitchen, many of them are included in the book "Eat at home all year round." This is a unique collection of various dishes with step-by-step cooking instructions, and the author uses only the available products, for good reason she suggests cooking at home, for a circle of close people and friends.

The recipes of the Kremlin chef, Anatoly Galkin

Rating: 4.0

For decades, Anatoly Galkin served in the Kremlin kitchen: he fed Gorbachev, Yeltsin, and the Patriarch of All Russia Alexei II, and other high-ranking officials and guests of the State Duma. Now he shares the recipes of the very dishes that, if desired, can be prepared at home. Readers and chefs point out the simplicity of the presentation of the material, the ease of recipe, and the opportunity to purchase all the products in the store near the house or the nearest supermarket.

Causes respect for the design of the book: beautiful frames, fonts, photographs.

Great cookbook. Meat

Rating: 4.0

Vegetarians do not make friends with this book - a large selection of recipes from the meat of domestic animals is presented in the collection. This is a real encyclopedia, from which the reader will learn about the features of growing cattle, the rules of cutting carcasses and processing all their parts, as well as storage. In addition, the authors offer recipes for cooking delicious cutlets, roasts, goulash, chops. The book is easy to navigate, visual design, a lot of photos and explanations.

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Attention! This rating is subjective, is not advertising and does not serve as a guide to the purchase. Before buying, you should consult with a specialist.