Tasty Written: 6 Awesome Cookbooks (and Recipes From Them) That Are Not Just For Beauty In Our Kitchens
For mood, culinary feats and to keep the kids busy. From food books for preschoolers to healthy lifestyle publications that will certainly come in handy in isolation.
Natalia Pikus, editor-in-chief of BeautyHack
Cupcakes in a Mug by Mima Sinclair
price: 749 rub.
Once this book was sent to me for review – I was surprised by the great idea, looked at the gorgeous pictures, even prepared something as an experiment. But, having written a review, I put it next to other recipes in the kitchen. And then there was a decree, a lack of time for complex dishes and an unwillingness to wash a mountain of dishes after cooking – in general, you yourself know all about this. And then I remembered about the cupcakes in the mug. This is brilliant, friends!
Cakes, casseroles, muffins – you knead the available ingredients, put them in the microwave – after 10 minutes you drink tea with dessert. From dirty dishes – only a mug, fork or whisk. Now, in isolation, I have a new round of affection for the author of “Cupcakes …”, who came up with this brilliant idea. If a child needs to figure out something tasty as quickly as possible, I know where to look for a recipe.
You will need:
- 2 tablespoons butter
- 2 tbsp Sahara
- 1 tbsp. l. cocoa or caroba
- 1 yolk
- 4 tbsp flour
- 2 tbsp. l. chocolate chips
- pinch of baking powder
Place butter in a mug and microwave for 10-20 seconds. Add the yolk and beat with butter. Then stir in flour, baking powder, whisk with a fork or whisk (and I have a tiny electric whisk – perfect) into a homogeneous mass without lumps. And stir in half of the chocolate chips.
We put the mug back in the microwave for 50 seconds. (600W power), then for another 30 seconds (800W power). We take out, sprinkle with the remaining shavings. Done! Let the brownie cool for about 15 minutes – and you can eat!
“What should I eat to lose weight? Culinary project #SEKTA “, Olga Marquez and Elena Degtyar
price: 662 rub.
Olya Márquez and her project “School of the ideal body Sekta” inspire great confidence in me: after Olya’s lectures and books, I clearly understood how the processes in the body work. I also like that the sect’s food system is very flexible, without restrictions, with a huge number of diet options.
In the book “What should I eat …” – a food constructor, an example of a weekly balanced menu, in the image of which you can build a diet, the characteristics of different products and the meaning of spices. This is the kind of encyclopedia that I come back to when I feel that I need to check the course in the volatile ocean of healthy lifestyle.
And it also has a lot of really cool, hearty recipes from products that you always have at home. How many times this book saved me when it took no more than 30 minutes to cook dinner – you can’t count!
Favorite recipe: pearl barley with pumpkin and beans
You will need:
- Pearl glass
- a quarter of a red onion
- a handful of green beans (frozen)
- clove of garlic
- olive oil
Rinse the barley, dry with a towel and fry in a greased pan for about two minutes – until golden brown. And then add water and cook over low heat until tender. Chop the onion and garlic into small cubes, like pumpkin and carrots. We need about half of the carrots, determine the amount of pumpkin by eye: it is an addition to barley, it should not be too much. Fry everything together for 5 minutes. Add curry, a little water – simmer for another 15 minutes. You can add salt and pepper to taste at the same stage. Add beans and cereals, simmer all together for another 5 minutes.
When serving, decorate with finely chopped herbs.
When I don’t have any ingredients, I remove them and add those in the refrigerator. It turns out very tasty and satisfying!
Yulia Kozoliy, editor of BeautyHack
“Morning. 50 breakfasts “, Alena Doletskaya
price: 750 rub.
By the time this material was written, Alena Stanislavovna had already released three books about food. But it is “Morning. 50 breakfasts ”has become almost the main in the home collection (although I have all three editions). It contains the same magic and romantic flavor of the morning, which we previously lacked because of the rush. And now, when we are in no hurry to go to our offices, have a snack on the go, and do not collect children in kindergartens and schools, it’s time to enjoy the simple pleasures that fate generously pours us with ladles every day. In the book “Morning. 50 breakfasts ”you will find recipes for pancakes, cheese cakes, pancakes of all possible colors, as well as khachapuri, salads, cereals and even puree soup. Well, you just run the risk of hanging for an hour or two, looking at the photos and reading Doletskaya’s comments on each dish – everyone has their own story and their own purpose.
My favorite recipe in the book is fried suluguni with sweet tomato carpaccio. I cook for breakfast, lunch and, as a snack, for dinner.
You will need:
- 2 large tomatoes (preferably “bull heart”)
- 1 egg
- 2 tbsp flour
- 300 g suluguni
- 2 tbsp olive oil
- Salt to taste
Use a sharp knife to chop the tomato carpaccios, fan them out on a wide dish and sprinkle with salt.
Use a whisk or fork to knead the egg and flour batter.
Cut the suluguni into well-fed pieces, dip each in batter and throw into the oil heated in a pan. Fry on both sides.
Put the prepared cheese on top of the tomatoes and sprinkle with salt.
Honest Food: Spring & Summer Cookbook
price: 1 400 rub.
A small culinary project worth supporting right now. The Honest Food team creates family recipe books. The new season is a new cookbook. The latter is dedicated to light spring-summer dishes. I love this edition for the step-by-step description of the recipes, the simple ingredients that I find in the most ordinary supermarket, and a 100% successful result – the case when the photo of the dish does not deceive you.
Try the recipe for the baked carrot and pepper risotto.
You will need:
- 4 large carrots
- 2 red bell peppers
- olive oil for frying
- 1 large onion, finely chopped
- 3 cloves of garlic (needs to be crushed)
- 300 g arborio rice
- 1 liter vegetable broth
- 120 ml white wine
- 1-2 tbsp tomato paste
- 50-100 g of grated Parmesan
- Salt, pepper to taste
Preheat oven to 180 ℃. Put the carrots and peppers on a baking sheet, drizzle with olive oil. Bake for 20 minutes.
Immediately dip the carrots in cold water for easier peeling. Peel hot peppers. Place the vegetables in a deep container and grind with a blender.
Heat a frying pan with olive oil over medium heat, sauté the onions and garlic, remove the garlic after 1-2 minutes. Add rice and fry for 3-4 minutes, stirring occasionally.
Add a ladle of broth and 120 ml of white wine, simmer for 10 minutes. Then put the carrots with pepper, pasta, salt and pepper in the pan.
Add broth, letting it evaporate each time. Cook 15 minutes until al dente.
Remove from heat, add parmesan, cover risotto and let sit for a few minutes, then stir and serve immediately.
“French home cooking. Plots and recipes of the grape region “, Mimi Thorisson
price: run out of print, but the book can be downloaded online
Who would know how grateful I am to the CoLibri publishing house for the fact that they translate French books by Mimi Thorisson into Russian. If I was asked to leave one follow-up on Instagram, it would certainly be Mimi. Admire it yourself! The girl lives in Turin, surrounded by a huge family and writes cookbooks, recipes in which are a secondary matter. Mimi creates around herself a whole world full of simple pleasures: this is a home environment in which every object is not accidental, and travels through old Europe, and, of course, food. She wrote “French home cooking” while living in a country house in Bordeaux, where she also opened a family restaurant and gave master classes. The result is a weighty publication with the history of the family estate and a detailed description of the French meal according to all the canons: it’s time to deal with aperitifs and digestifs, and learn how to cook croc madame correctly. See the classic recipe below.
You will need:
- 360 g grated Gruyere cheese (about 3 cups)
- 1 tbsp. grated parmesan
- ¾ Art. cream fresh (you can use sour cream)
- 1 tbsp dijon mustard
- 2 large yolks
- ¼ tsp nutmeg
- 2 tbsp butter
- 8 slices of white bread
- 8 thick slices of ham
- 1 tbsp olive oil
- 4 large eggs
- Salt, pepper to taste
Preheat oven to 200 ℃. Line a baking sheet with baking paper.
Combine Gruyere, Parmesan, crème fraîche, mustard, egg yolks and nutmeg in a large bowl. Season with salt and pepper.
Brush each slice of bread with butter. Place the cheese mixture, a piece of ham, another layer of cheese and another piece of ham over 4 slices. Put the second slice of bread on top, brush it with butter and put on top of a little cheese and pepper.
Place the sandwiches on a baking sheet and place in the oven. Bake 15 minutes until golden brown.
At this time, heat the olive oil in a skillet over medium heat. Break the eggs in there. Cook the eggs for 3 minutes.
Place the hot sandwiches on a plate and one fried egg each on top. Season with salt and pepper and serve.
“Big culinary book of the Gorodok. Recipes for every season “, Rotraut Susanna Berner, Dagmar von Kramm
price: 885 rub.
I bought this book for my daughter. She has a difficult relationship with food, she does not need variety, and the phrase “semolina” is a genuine delight at any time of the day. I wanted her to have a genuine childish interest in the kitchen and individual products, so that she understood how dishes were prepared and developed her own taste habits.
The author of The Big Town Cookbook is Rotraut Susanna Berner, whom her parents know from the Karlhin rabbit series. In the culinary edition for children, Susanna has collected recipes that are interesting to cook at different times of the year. In the spring – Easter bunnies made from yeast dough and chocolate cappuccino, in the summer – children’s kebabs, in the fall – pumpkin slices, in the winter – apple and nut waffles. At the beginning of the book, the child is given general recommendations on what to do in the kitchen himself, and what it is better to ask an adult about. All you need to do is prepare all the ingredients and control the situation.
You will need:
- 2 tbsp. walnut kernels
- 2 tbsp. wheat flour
- 2 tbsp Sahara
- Half a bag of baking powder
- 200 g low-fat cottage cheese
- 6 tbsp vegetable oil
- 1-2 tbsp lemon juice
- 6 tbsp liquid honey
- 8 tbsp cream
- A pinch of salt
Grind the walnuts in a blender: half finely, half larger.
Toss the finely chopped nuts with flour, salt, sugar and baking powder. Add cottage cheese, vegetable oil, lemon juice and knead the dough. If it’s dry, add water.
Line a baking sheet with baking paper or foil and heat the oven to 200 ℃. Chopped nuts, mix in a saucepan with honey and 6 tbsp. cream and heat.
Sprinkle the work surface with flour, roll the dough into a rectangle 40 cm long and 20 cm wide. Spread the nut-honey mixture over it. Cut into 8 strips of equal width. Twist each one like a tourniquet and roll into a pretzel on a baking sheet, leaving a distance of 2 cm between the pretzels.
Brush with the remaining cream and bake on the middle rack of the oven for 15 minutes until golden brown.