5 books about … food by Stanislav Timofeev – Books

March 31, 2022 / Tomsk Review / Photo: Tomsky Obzor

What to read for those who are looking for inspiration, trying to get to know the cuisine more deeply and longing for new knowledge about their flavors and combinations?

We talked about this with Stanislav Timofeev, the chef of the Tomsk restaurant “Kukhterin”, the new hero of the column “5 books for …”.

Karen Page, Andrew Dornenburg, ABC of Taste

– The first book I recommend not only to professionals but also to amateurs is Karen Page, The ABC of Taste (can also be translated as The Bible of Taste). It is suitable for a wide range of readers. What is interesting about this is that it is not just a recipe book, it helps to understand what taste is, how we perceive it, how aroma affects the attitude towards food, how to prepare balanced meals. There is no boring chemistry here, but a simple, accurate description of how to create flavors. In addition, the book can be used as a desk manual for combining them.

The ingredients are listed in alphabetical order from apricot to apple. In addition, for example, beef is separated by cut – brisket or ribs go separately. Each ingredient offers its own combinations, divided into three flavors. The first is the brightest choice, it is always in bold, written in capital letters, then it is good, interesting, it is simply written in bold. And the third is the mention that these ingredients are combined with each other. That is, you, for example, open the page with the letter “I”, you find there the ingredient “caviar” and you are very surprised when you learn that it goes well with white chocolate.

Aside from the fact that in this book you find unusual, amazing combinations, thanks to this you have a very clear idea of ​​how taste is formed.

It can also be used as a textbook in the kitchen. For example, you think, ‘Today I want a salmon steak. What would you cook it with? “Asparagus, mashed potatoes, grilled vegetables are boring.” Browse the book and see the options. As a result, you get the carrot that is known to everyone, open the book on the appropriate page and understand what you need to do to improve the taste of both the carrot and the salmon.

Johannes Itten, The Art of Color

The book “The Art of Color” is also suitable for a wide range of readers. Written by Johannes Itten, an avant-garde artist who went down in history as one of the greatest researchers in color. It is on the same level as Kadinski. The Art of Color is an aristocratic version with an unusual form. The book has absorbed the experience of some studies, courses and practical exercises on color problems. They are interesting not only for those people who create dishes and try to choose a harmonious tone, but also to see the color in a slightly different way. For example, you walk down the street and realize that red is affecting you in a certain way. And when you enter the room, you feel that the blue in this light causes you some emotions …

The version gives an excellent approach to the perception of color, in addition, it forms the basic taste. It has to do with how important the colors themselves are, and their position in relation to each other, and the quantitative ratio, the degree of frequency and the warmth. Very nice book! By the way, from things in the same direction I will remember Goethe’s “Doctrine of Color”, but it is already for a narrower circle of readers.

Sepia: The Cuisine of Martin Benn

The third book I would suggest is professional literature, but also suitable for those who just want to understand the kitchen a little deeper. It is true that traditional western chefs’ books are not published in Russian. This is in English and it concerns Martin Ben, an Australian chef. It is very titled, its institution is the Sepia restaurant. The book already attracts with its appearance: it is elegant, very tactile, it has an excellent binding, incredible layout.

The version is already about 10 years old, but it seems that it was released quite recently. The recipes give little space here – this is a book, rather, about the course of a chef. A very inspiring and fascinating story about how Martin Benn set up his restaurant, how he got this idea, what kind of people influenced him. In Benn’s example, she gives an idea of ​​what it is like to open your own restaurant, how to go towards your goal, not to give up and believe in yourself, even when you have many difficulties in front of you.

This book is also an introduction to the Sepia restaurant. Describes how the store makes alcoholic and non-alcoholic accompaniment to the tasting set, gives an idea of ​​how the set itself is shaped. It’s an art – to create a menu with a specific order that will correspond to your idea! And not just to answer, but to convey and express it as much as possible. Each section dedicated to a specific set contains 15 photos – detailed instructions on how to prepare them.

Another book is exciting because it gives you the opportunity to learn new cooking techniques. When you look at how to properly dehydrate in a world-class restaurant, how to properly make a particular type of broth cut and why, you begin to understand how you can achieve certain results.

Daniel Humm, Will Guidara, Leo Robitschek, The NoMad Cookbook

The NoMad Cookbook is from New York. Its authors are Daniel Humm and Leo Robichek, chef and co-owner of the NoMad Hotel and the Eleven Madison Park restaurant. There are two more books here: a cookbook, and in it, at the end, there is another, small, secret – about the cocktails in these restaurants. The authors talk about their hotel. You open the first page and see in your pocket a beautifully folded map, where the hotel is marked. Cool solution! The book is well written and elegant. It is of course also in English. You read it and get acquainted with the team of the kitchen, the bar, the hotel. Understand that the hotel restaurant can be spotted by various guides.

The book is based on the following principle: appetizers, hot and cold dishes, desserts. Gives an idea of ​​how to make desserts with nine different textures from very simple ingredients, such as apple and buckwheat. You understand that even in our conditions, when the choice of products is rare, you can create simply incredible dishes! Here and buckwheat scramble, and popcorn. Apples – and pickled, and stuffed, and cooked in syrup, and in the form of mashed potatoes. Polished with apple cider vinegar reduction. You can learn how to make apple compote, apple ice cream. And, imagine, all these textures come together in one flavor and you get an incredible dessert! So it is with every dish. When you realize that you can make a cool dish with two ingredients, you start looking for cooking techniques that will allow the ingredients to improve the taste of each other as much as possible. And you have a manual on how to do it. You just have to be patient.

Gastronomic dishes

The last thing I want to tell you is not even a book, but an encyclopedic story of La Rousse Gastronomique. These are several volumes of titanium work. And the great work of the translators of our publishing house “Chernov and K”. You open the French reference book, where the texts are sorted alphabetically, for each letter – everything related to the kitchen: famous chefs, history of dishes, information about kitchen utensils, how they appeared, who invented it, what it was originally used for how it developed. Generally, any information related to the kitchen. This is an encyclopedia that gives a broad idea that a kitchen and a restaurant is a whole world with its own stories, very fascinating and profound, which you can later transfer to other areas of life.

Text: Maria Simonova

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