Pluses: Magic book, unusually beautiful. I rest with her. I leaf through, look at photos in detail, study recipes, try on ... The book is about how an ordinary "coffee with a sandwich" can be turned into a royal unhurried breakfast with a smile and imagination. Cons: Some advantages. Commentary: Practical to the marrow and bones I do not recommend. A book about delicious healthy food- it's your everything.

Kalinina Oksana, 47, Belgorod

She loved chocolate, the smell of coffee and Paris, and the stars. And he didn't love her. That's insidious ***! Here's what you can say about this book: D Only translate paper and products.

Dolganin Anton, 35

Pros: Nice glossy finish. Cons: None. Comment: I liked the book, immediately ordered another one as a gift to a friend.

Bulanova Lilia0

Pros: Photos, recipes. Disadvantages: Author's text: introductory word, general articles about products, and a description of the sequence of actions in the recipe, the name of the dishes. Cuts the look of the word "let's go" in front of each recipe. Where did you go? What did you ride? Maybe the author dreamed of being astronauts as a child? But what about a cookbook? The author has big problems with understanding what is appropriateness and sense of proportion. Author. Comment: Strange as it may sound, I bought the book after reading negative feedback)) well, neither rare ingredients (although I don’t use them every day)), nor the complexity of recipes bother me. I bought the book to broaden my horizons and update the culinary techniques used in cooking. I am writing a review without preparing anything for the book yet, which is not very appropriate, but there is a reason. The author's text is such that, while reading it, I began to feel a sharp dislike for the author, although before that I had seen it a couple of times on TV, and then briefly. Manliness, arrogance, harshness for show, the way the author boasts of his ability to cook, the use of phrases like “there is a return from debauchery”, “cold pancakes reduce the intestines”, etc. in the commentary on the recipe. No, this is not what I expect from a cookbook, especially when the author's favorite chefs are Jamie Oliver and Nigella Lawson. Because all their books and TV shows are about the love of life and delicious food, and this book is about demonstrating the author’s steel eggs ... But the recipes are interesting, and I think you shouldn’t bother with salt and cornflowers so much, you can find an alternative, or, in extreme cases, find an opportunity to travel more)))

Liana 0, Krasnodar

Firstly, the recipes are raw: the amount of water / flour / cereals had to be changed during the cooking process, since the dough simply cannot be molded. Secondly, it turns out in some cases not very tasty. In addition, a bunch of rare ingredients and unnecessary photos. The only plus is easy language just a pleasure to read.

This is not the first cookbook on my shelf, but I wanted to talk about it. I have been looking at "Morning. 50 Breakfasts" by Alena Doletskaya for a long time.

And when my mother-in-law asked what to give me on March 8, she offered this book. By the way, in my opinion, a good cookbook is a great gift for a girl. So, on a holiday, I received “50 breakfasts” and instantly realized that I was not mistaken. It is so appetizing and stylish (this is important for culinary inspiration), and as it turned out later, it is also healthy. The recipes in it are, in fact, simple, the dishes cooked according to them are delicious.

In a few words, this book is: cool, inspiring, and impeccably beautiful. Yes, as you can see, I fell in love with her.

But I will tell you more and start with recipes. This is the main thing in cookbooks, Yes?

All recipes are divided into categories: eggs, sandwiches, cereals, salads, cheeses, pancakes, pastries, desserts. There is also a traditional product search at the end of the book.

Almost all ingredients are known to a wide range and are sold in many stores. Although there are exceptions: chestnut flour or salt with cornflowers and violets, which, I think, can be successfully replaced with ordinary one.

The dishes are prepared easily and quite quickly, which is especially important for breakfast. Doletskaya herself admits:

“Personally, I always cook very quickly. Food, tormented by narcissism or the desperation of the cook, does not go down my throat. fresh product and so good in itself - just give him a drop of attention, time and creative impulse.

Some dishes will come in handy not only for breakfast, but also for lunch and dinner.

At the beginning of the book there are universal tips, for example, regarding what vegetable oil and where to use. There are also recipes for classic mayonnaise, with olives, with garlic, etc.

What else is valuable in this book?

First of all, mood! Doletskaya admits that she did not graduate from high gastronomic schools, does not own restaurants, and even the magazine is not about food. But she loves to cook, almost physically feels when she is served a dish prepared by a tired cook, and feeds her friends herself.

Short stories, literally notes in the margins, which also create a mood, and also set the tone for the cooking process. You can reflect on the topic set by Doletskaya: about the ideal marriage of Georgians and Italians, about face masks, about the theater and Sophia Loren.

Another important point- photos. They are soulful, appetizing, stylish. You look at them, and you want to quickly clean up the kitchen, prepare the working area and create, create, create.
In general, I sometimes leaf through this book just like that, for inspiration. And I advise you.

And now I will share khachapuri recipe. I made these pies for my friends, and you asked for the recipe on Instagram:

NECESSARY (for 2 servings):

Dough:

Wheat flour 2 cups
Egg 1 pc.
Mineral water with sparkling water ½ cup
Chili salt on the tip of a knife

Filling:

Imeretian cheese 150 g (I replaced it with Adyghe cheese)
Suluguni cheese 150 g
Cheese 70 g
Odorless vegetable oil 2 tbsp. (I had a smell)
Butter 3 tbsp.

GO:

Break the egg into the flour, salt a little and knead well, adding mineral water along the way. room temperature. If your fingers are still sticky to the bun, continue to dust it with flour. Forget the dough for 10 minutes.

We rub on coarse grater Imeretian cheese, suluguni, cheese - mix.

We divide the bun from the dough into two identical parts and roll out round cakes 3-4 mm thick.

We generously fill both cakes with shavings from three cheeses, rub a little frozen butter.

We connect the edges of the cakes so that the filling is completely closed, slightly flatten the resulting "bags" from above with the palm of your hand.

In a deep frying pan, melt the butter in vegetable oil and fry the khachapuri on both sides over a fire until golden brown. Do not close the lid, otherwise the dough will turn out “wet”.

We transfer hot khachapuri to paper towels to remove excess oil, and immediately - on plates. Serve with yoghurt and fresh herbs.

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1. Classic English breakfast: beans, sausages, bacon, mushrooms, eggs and of course crispy toast with a cup of tea, and sometimes a piece of "black pudding".

2. Iranian Breakfast: This is usually naan bread with butter and jam. Who does not fit the option light breakfast those who eat halim. Halim is a mixture of wheat, cinnamon, butter and sugar cooked with minced meat in huge pots. You can eat it hot or cold. You can also see the Iranian version of the omelet here.

3. Cubans upon waking, they prefer a breakfast consisting of sweetened coffee with milk with an added pinch of salt. A unique Cuban bread is toasted, buttered and cut into pieces that are convenient to dip in coffee.

4. Polish Breakfast - Known locally as Jajecznica, a traditional Polish breakfast consists of scrambled eggs topped with chunks of custom-made Polish sausage and garnished with two potato pancakes.

5. Fast Spanish breakfast - Casserole a la Catalana, or Casserole Tomato. In Spain, breakfast is simple, but the taste is really delicious. Just grate some bread fresh garlic and large quantity ripe tomato, then drizzle olive oil and salt. You can put a piece of cheese, ham or sausage on top.

6. Delicious Moroccan breakfast - usually consists of several types of bread with jam, cheese or butter. They have really delicious bread that is similar in style and appearance to our pancakes. And of course tea and milk.

7. Healthy Hawaiian breakfast - it's hard to imagine that Hawaiians eating anything other than fruit are being honest about this. Of course, there is a bagel, but you can be sure that they burn energy from this not very healthy product a few minutes on their surfboard.

8. Swedish breakfast - often consists of Swedish pancakes, known as Pannkakor. It is a thin flat cake made with butter and fried on both sides. It is usually served with sweets and garnished with berries.

9. Icelandic breakfast is hearty and hot to warm you up on a dark and icy morning. Oatmeal - sweetened brown sugar, a few raisins and nuts.

10. Breakfast in Portugal- delicious and simple ritual with croissants filled with different fillings and lots of coffee under the friendly sun.

11. Breakfast at australia- There is only one decisive ingredient here, Vegemite. They just spread it on crispy toast and drink coffee.

12. Breakfast at Brazil- mmmm this is a delicious set of delicacies: ham, cheese and delicious fresh bread!

13.Italian breakfast is cappuccino and a croissant, and for lunch they'll replenish their energy with pizza or delicious spaghetti with meat ragout.

14. Welsh breakfast - Am I the only one who smiles at the sight of melted cheese toast? This is a truly amazing breakfast.

15. Breakfast at Denmark- On the Dane's breakfast plate you will often find Rye bread, cheeses, salami, ham, pate, honey, jams and sometimes even thin "slabs" of chocolate.

16. Breakfast in the Philippines- these are all local fruits, mango is a must. Rice for strength fried pancakes from potatoes with salt and garlic. But you can also diversify with scrambled eggs, ham and beans.

17. Delicious breakfast Alaska- this is reindeer meat and eggs erected on a pancake.

18. Traditional Deutsch breakfast - sausages, local cheeses and freshly baked bread. Recommended in strong black coffee.

19. Famous American breakfast is homemade thick pancakes with syrup and blueberries topped with a few slices of bacon. Anyone not wanting coronary thrombosis usually opts for a bowl of muesli.

20. French breakfast - ah, le croissant, le croissant, how I love le croissant! Fill them with almonds, butter, chocolate or cream, they always taste great.

21. Breakfast at India- here we have fried potatoes with rosemary, Indian tofu omelette, lentils, veggie sausage and banana pepper toast. Breakfast in India varies by region.

22. Hearty Scottish breakfast - both English and Irish, but here you will try dishes from lamb liver, served next to a thick fried egg. Do not know the taste of lamb liver dishes? Then try - lamb heart, liver and lungs minced with onion, oatmeal, kidney fat, spices, salt and broth…

23. Breakfast Thailand- You will find this dish in stalls all over Thailand. This is mint spicy fish with sweet and spicy pork served with rice.

24.Argentinean breakfast - usually consists of "mate" (drink made with yerba leaves) or dulce de leche with "facturas," a typical croissant-like pastry.

25. Irish breakfast - You've read about English and Scottish, now it's time to learn Irish. It would be flavored with white pudding and soda bread.

26. Canadian breakfast - fried dumplings made from unleavened dough and traditionally filled minced potato, sauerkraut, minced meat, cheese, or fruit.

27. Breakfast at Mexico- a delicious plate of strips of beef, chilequiles and other various delicacies that are eaten in Manzanillo. Nachos, cheese and beans - spicy breakfast, with hot chili this is the norm in this country

28.Russian breakfast is simple and delicious

29. Breakfast at Vietnam- usually consists of a prefabricated meat treat that is in a semolina/oatmeal mixture. What you see above is pork oatmeal, chinese donuts, bean sprouts, pork intestine stuffed with spicy minced pork cut into heart, blood sausage. Much more interesting than toast and jam, anyway.

30. Breakfast at Peru- ceviche is popular regardless of the time of day. This is a seafood dish made from fresh raw fish marinated in citrus juices such as lemon or lime and seasoned with chili spices.

31. Breakfast at Bolivia- saltenas are a bit like empanadas crossed with Cornish ones meat pies, usually filled with meat and vegetables, and slightly sweetened with sugar.

32. Egyptian breakfast - preferably - Full Madamas is made with beans, beans, chickpeas, garlic and lemon. You see a dish topped with olive oil, sesame seed sauce, hard boiled eggs, and diced green vegetables.

33. Breakfast at Japan- what do you mean you never had tofu for breakfast? It is a popular choice in Japan, along with fish and rice. Soak cheese in soy sauce for a delicious, almost healthy breakfast.

34. Breakfast at China- not much different from a Chinese lunch or dinner. This is traditional noodles, rice, chicken pieces and fried vegetables.

35. Malaysian breakfast. It's Mia's bowl of hot noodles, an egg, and delicious spices in a broth.

36. Breakfast at Mongolia- generally consists of boiled mutton with a lot of fat and flour and perhaps a small amount of dairy products or rice. In western Mongolia, they add variety to their own by using horsemeat.

38. Hungarian breakfast - always consists of Pogácsa. Throughout the year, festivals are held in the country dedicated to this dish and changes in its recipe.

39. Korean breakfast - breakfast is similar to lunch and dinner in Korea. This is a small plate of kimchi, a bowl of rice and a bowl of clear vegetable soup. Good classic breakfast it's toast.

40. Breakfast at Pakistan- You will receive Aloo Paratha for your breakfast. This is Indian bannock made in a frying pan. The dough contains melted butter, and the bread is usually filled with vegetables. It is best eaten with butter, chutney or some other spicy sauce. It's not uncommon to roll it up and dip it in and dip it into the tea.

41. Estonian breakfast - known locally as 'cheese on toast'.

42. Breakfast at Jordan- Labneh (variety white cheese pasta), hummous (chickpea paste) and falafel (fried chickpea patties) are the most popular set. Arabic flatbread with olive oil, lamb sausage, jam and butter, turkey or beef mortadella.

43. Breakfast at Venezuela

43. Breakfast at Venezuela- empenadas is the beginning of the day. Fill small cookies with fresh cheese, minced meat, or any combination of vegetables and beans.

44. Breakfast at Colombia- there are a variety of staples to keep stomach grumbles at bay throughout the day, changua is a very popular dish. It is made from milk, green onions and cheese.

45. Breakfast at Ghana- The most popular breakfast item in this African country is waakye. It is basically rice cooked with beans and you will find it in all street stalls in Ghana.

46. ​​Breakfast at Uganda- as in many countries breakfast depends on the region. But popular dish all over the country - katogo - this is a combination of green bananas mixed with stew beef or vegetable sauce. The picture above is a banana with cow meat.

47. Breakfast on Bahamas- to become a Bahamian breakfast, you need to add something fatty to corn grits. You mix it with boiling water and grits that turn into porridge. Its popularity came from the time of slavery, so that slaves could work after hearty breakfast. Currently corn porridge cover with shrimp and meat on top, and also add various seasonings.

48. Breakfast at Costa Rica- Gallo Pinto is a standard breakfast in Costa Rica. It is made with black beans, rice, sour cream, salsa and corn tortilla. Costa Ricans still often add a little avocado, roast lamb or cold meat.

49. Breakfast at Dominican Republic- You should try manga. Mangu is a puree of stewed bananas with butter and sausage, cheese or egg. Hot chocolate, it will be a worthy addition to breakfast in the Dominican Republic.

50. Turkish breakfast - usually consists of several varieties of white cheese, olive and butter, olives, eggs, tomatoes, cucumbers, jam, honey, and spicy meats.

"Morning. 50 breakfasts "Alena Doletskaya (2014):

Every year the pace of life of the younger generation is getting faster and faster. Work, friends, family, outdoor activities - there is not enough time for everything and you have to save on something. Very often, especially the male half of the population, time is saved on cooking. Most mornings are limited to coffee or tea with sandwiches or, at most, scrambled eggs.

While some people don't have enough time to cook, many simply don't like to cook or think they don't know how to do it. The book "Morning. 50 breakfasts" Alena Doletskaya aims to teach people dozens of simple recipes. The dishes described in this publication can pleasantly dilute the morning diet, and their preparation is unlikely to take you more than 15 minutes. Even if you consider yourself a layman in the field of cooking, reading the book will turn you into a fairly experienced chef able to surprise your relatives and friends.

About the book

ISBN 978-5-389-06627-4

Alena Doletskaya's book "Morning. 50 breakfasts" tries to convey to the reader the idea that in cooking delicious breakfasts there is absolutely nothing complicated, and every self-respecting adult should be able to cook a simple “snack” for himself. The author has repeatedly stated in her interviews that, despite her image of a “socialite” and “style icon”, she enjoys spending her free time at the stove, creating small masterpieces that delight the taste and cheer up for the whole day. Alena compares culinary art with such talents as good musical, literary or cinematic taste. Each person has inclinations and they must be constantly developed, revealing the huge potential inherent in each.

about the author

Author of the book "Morning. 50 breakfasts" Alena Doletskaya – Chief Editor of the famous magazine Interview Russia, candidate of philological sciences and host of her own TV show Breakfasts with Doletskaya. Alena is not professional chef and did not finish special courses, but following her own idea, she learned to cook on her own.

About the edition

Language: Russian.

Publisher:"Hummingbird".

Format: 70x100/8 (245x340 mm).

Number of pages: 144.

Buy a book by Alena Doletskaya "50 breakfasts"We recommend to everyone who does not have much time and desire for morning chores in the kitchen, but there is a clear desire to eat right and gain weight without the risk. The website of our partners will also help to comprehend this difficult topic, which contains healthy recipes and safe ways for weight loss. -

Breakfast - it just seems that simple. What do we know about breakfast? Fried eggs, scrambled eggs, yogurt, cereal. Someone has enough imagination for oatmeal with fruit, and for the most heroic - for syrniki.

The breakfast menu is a very unimaginative thing. Somehow we undertook to study the breakfast traditions of the world, with the hope of finding fresh ideas to diversify the menu tested for decades. But, alas, Canada and Iceland, Britain and the USA, New Guinea and Abkhazia - all eat the same thing for breakfast. Small variations of yoghurt/yogurt, corn tortilla/wheat bread do not provide the desired variety.
So for many, Doletskaya's book, we are sure of this, will become a guiding star in the darkness of stubborn ideas about what breakfast should be like.

What did Alena Doletskaya come up with? Fifty easy-to-follow recipes. As the author promises, the cooking time of the most complex of them does not exceed 20 minutes. And many recipes can even be reproduced in 10.

Each dish is an elegant little thing, like a luxurious one, not without frills, but still, a bon-ton decoration. What does it compare to? Maybe Tiffany & Co?

There are ricotta pancakes, corn cupcakes with curd mousses, the recipe for "Breakfast with Jacqueline Kennedy" and "Breakfast with Galina Volchek". By the way, we tasted the last one, among other things. These are stewed eggplants with sauce from sesame paste, hummus, sumac, lemon juice and mineral water. A light and melt-in-your-mouth dish is garnished with red pomegranate seeds - it looks as good as it tastes.

At the beginning of the book, Alena Doletskaya briefly talks about each of the key breakfast products - herbs, butter, eggs. And besides, he cites several positions of his culinary paradigm, for example: “I stand behind the stove in comfortable, caressing clothes: silk pajamas, boyfriend jeans or an apron on my naked body” / “I don’t let anyone near my culinary empire” / “I don’t buy milk, if I don't know the cow's name."

What about your breakfast and your culinary principles?
It is interesting to compare them with Doletskaya's observations!