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By ΠΠΎΡ Π»Π΅Π±ΠΊΠΈΠ½ ΠΠΈΠ»ΡΡΠΌ ΠΠ°ΡΠΈΠ»ΡΠ΅Π²ΠΈΡ
ΠΠΎΡ Π»Π΅Π±ΠΊΠΈΠ½ ΠΠΈΠ»ΡΡΠΌ ΠΠ°ΡΠΈΠ»ΡΠ΅Π²ΠΈΡ, 2023, Π‘Π΅ΡΠΈΡ: ΠΡΠ»ΠΈΠ½Π°ΡΠΈΡ. ΠΠΎΡ Π»Π΅Π±ΠΊΠΈΠ½
ΠΡΠ° ΠΊΠ½ΠΈΠ³Π° ΠΏΡΠ΅Π΄ΡΡΠ°Π²Π»ΡΠ΅Ρ ΡΠΎΠ±ΠΎΠΉ ΡΠ±ΠΎΡΠ½ΠΈΠΊ ΠΎΡΠΎΠ±ΡΠ°Π½Π½ΡΡ , ΠΎΡΠΈΠ³ΠΈΠ½Π°Π»ΡΠ½ΡΡ ΠΈ Ρ Π°ΡΠ°ΠΊΡΠ΅ΡΠ½ΡΡ Π±Π»ΡΠ΄ ΡΡΡΡΠΊΠΎΠΉ ΠΊΡΡ Π½ΠΈ, ΠΈΠ»Π»ΡΡΡΡΠΈΡΠΎΠ²Π°Π½Π½ΡΠΉ ΠΈ Π΄ΠΎΠΏΠΎΠ»Π½Π΅Π½Π½ΡΠΉ ΠΊΠΎΠΌΠΌΠ΅Π½ΡΠ°ΡΠΈΡΠΌΠΈ Π.Π. ΠΠΎΡ Π»Π΅Π±ΠΊΠΈΠ½Π°. ΠΠ²ΡΠΎΡ ΠΎΡΠΌΠ΅ΡΠ°Π΅Ρ ΡΠ½ΠΈΠΊΠ°Π»ΡΠ½ΠΎΠ΅ ΡΠ°Π·Π½ΠΎΠΎΠ±ΡΠ°Π·ΠΈΠ΅ ΡΡΡΡΠΊΠΈΡ ΡΡΠΏΠΎΠ², Π²ΠΊΠ»ΡΡΠ°Ρ Ρ ΠΎΠ»ΠΎΠ΄Π½ΡΠ΅ Π²Π°ΡΠΈΠ°Π½ΡΡ, ΠΏΠΎΡ Π»Π΅Π±ΠΊΠΈ, ΡΠΈ, ΡΠ°ΡΡΠΎΠ»ΡΠ½ΠΈΠΊΠΈ ΠΈ ΡΡ Ρ. Π’Π°ΠΊΠΆΠ΅ ΠΏΡΠ΅Π΄ΡΡΠ°Π²Π»Π΅Π½Ρ Π²ΡΠΎΡΡΠ΅ Π±Π»ΡΠ΄Π°, ΡΠ°ΠΊΠΈΠ΅ ΠΊΠ°ΠΊ ΡΡΡΠ΄Π½ΠΈ ΠΈ ΠΆΠ°ΡΠΊΠΎΠ΅, ΠΏΠΎΠ΄ΡΠΎΠ±Π½ΡΠ΅ ΡΠ΅ΡΠ΅ΠΏΡΡ ΠΏΡΠΈΠ³ΠΎΡΠΎΠ²Π»Π΅Π½ΠΈΡ Π³ΡΠΈΠ±ΠΎΠ² ΠΈ ΡΠ°Π·Π½ΠΎΠΎΠ±ΡΠ°Π·Π½ΡΠ΅ ΠΊΠ°ΡΠΈ. ΠΡΠΎΠ±ΠΎΠ΅ Π²Π½ΠΈΠΌΠ°Π½ΠΈΠ΅ ΡΠ΄Π΅Π»Π΅Π½ΠΎ Π±Π»ΠΈΠ½Π°ΠΌ, ΠΏΠΈΡΠΎΠ³Π°ΠΌ, ΠΏΡΡΠ½ΠΈΠΊΠ°ΠΌ ΠΈ ΡΡΠ°Π΄ΠΈΡΠΈΠΎΠ½Π½ΡΠΌ Π½Π°ΠΏΠΈΡΠΊΠ°ΠΌ.
William Pokhlebkin, 2023, Series: Culinary. Pokhlebkin
This illustrated volume showcases selected, original, and characteristic dishes of Russian cuisine, curated by V.V. Pokhlebkin. The author highlights the exceptional variety of Russian soups, from cold options to hearty broths. The book also delves into main courses like jellied meats and roasts, offers detailed instructions for preparing mushrooms, and explores a wide range of traditional porridges. Special sections are dedicated to pancakes, pies, gingerbread, and classic beverages.