The site's cookbook "Recipes with Photos" is a collection of recipes with step-by-step photographs and descriptions of the preparation of various dishes, which are conventionally divided into salads, appetizers, soups, meat dishes, poultry dishes, as well as fish and seafood dishes. As our project develops, sections in the cookbook will be added. All recipes with photos posted on our website were prepared by our authors who love and appreciate their passion for cooking. The cookbook publishes only proven recipes that can be repeated. That is why, any dish that you decide to prepare according to our recipes, firstly, it must turn out well for you, and secondly, it must turn out well for you.

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Cold and hot appetizers are a must at any holiday table! Also, snacks or sandwiches are prepared daily for breakfast. The dish is very diverse, there are a great many options for preparing it. Our cookbook will contain recipes for snacks with photos and sandwiches, so that you can decorate your holiday table, or simply prepare a delicious and original snack to diversify your daily menu.

Chapter:
"Cooking for Beginners"
1st page

Introduction to the section

This section is a unique culinary tutorial for beginners.
To make it easier to master the cooking process, each page is preceded by an article that provides definitions of unfamiliar culinary concepts, brief description certain type dishes and the secrets of experienced chefs for preparing them.
Sami culinary recipes within each section are arranged in order of increasing difficulty.
The section contains brief rules table setting, a list of necessary kitchen equipment, as well as basic hygiene requirements.

Cheers to aspiring home cooks!

Mastery of the art of cooking, i.e. culinary skill, is necessary not only for a person entering the new stage their lives - independent or family, but also for young creatures who decided to please their parents, present them with a magnificent surprise, for example, by setting a festive table, or preparing a “weekend” breakfast, or simply helping their mother.

The inability to cook creates various everyday and everyday problems. In childhood, it seems small and insignificant, and then it imperceptibly turns into a source of irritation and begins to interfere with normal life.

First, let's find out what a culinary recipe is, which we use as a cheat sheet when preparing a dish.

A culinary recipe usually consists of two parts:
1) a list of ingredients of the dish indicating their weight and quantity;
2) descriptions of the stages of preparation (depending on the quality of the recipe - a detailed or not so detailed order of culinary actions);
- sometimes (but rarely) a list of necessary equipment is included.

However, the final result depends not only on the correct execution of the sequence of steps, but also on many other factors that affect the quality of the prepared dishes.

It is very important to what extent you master culinary technologies and what products you use. Also (all restaurateurs know this) in what mood do you start this culinary act; how the dish you have prepared will be decorated and served.

There is no need to take on the preparation of a very complex dish if you are not yet familiar with preparing simpler ones.

It is important to note here that dishes that are easy to prepare can often be much tastier (and healthier) than the most complex ones. In general, the more complete the original products, the less cooking they require. Cook from good products- a pleasure.

In many ways, the art of professional (restaurant) chefs lies not even in the preparation itself (which is facilitated by equipment, simplified and standardized), but in the decoration and method of serving the dish. Sometimes, at highly professional competitions, participants (or even jury members) even forget that culinary specialists are called upon to prepare tasty and healthy food, and not elegant sculptural structures, which are often not clear from which side to approach with a spoon and fork, otherwise and it’s just a shame to destroy them. But this is already from the area of ​​fundamental misunderstanding of the very essence of cooking and lack of a sense of proportion.

Still, even the simplest dish should be prepared beautifully and with soul by the home cook, based on his taste and capabilities, but in such a way that it is convenient to eat.

It is also necessary not to forget about how to properly set the table, how and in what order and on time to serve dishes. If you care about those you feed, these issues can be resolved using simple common sense. The main thing is that it is convenient for the eater, attractive and on time, especially when serving hot dishes.

Some tips on table setting and proper serving of food.

1. The festive table must be covered with a cloth tablecloth, but if this is an ordinary family meal, then you can use oilcloth and small napkins (including paper ones).

2. Plates should be placed at a distance of 2 cm from the edge of the table.

3. Place the cutlery on the right side of the plates in such an order that the one that will be used first is the one on the far right. For those placed on the left, the leftmost one should be first.

4. The knife should be placed with the blade towards the plate, and the fork and spoon with the concave side up.

5. Place a glass for drinks in front of the knife edge, and a salad bowl to the left of the plate.

6. Place the folded napkin to the left of the plate or on the plate.

7. Salt shakers should be close to each device, so it is recommended to place several small salt shakers on a large table.

8. The table can be decorated with low bouquets in small vases (the flowers should be alive and not crumbling).

9. When food is served, the dish is brought from the left side, holding it with the left hand, and the used dishes are collected from the right side (you cannot place the plates one on top of the other directly with the cutlery placed on them - then everything on the tray can crumble).

10. Drinks are poured from the right side, holding the bottle or jug ​​with the right hand, into a glass standing on the table.

11. The soup is served in a soup bowl with a spoon, which is used to pour it, and the broth is served in special cups and eaten with a dessert spoon (average in size between a soup spoon and a tea spoon)

12. A hot appetizer is served on the dish in which it was prepared.

13. The meat is served cut into beautiful slices with a simply decorated side dish, salad or vegetables.

14. Fish, if it is not portioned, is served on a platter with a fork and spoon or spatula.

15. Serve butter on a dessert plate with a small knife, and sliced ​​cheese with a knife and spatula.

16. Bread is served on the table in slices in a basket with a napkin placed under it.

A set table should evoke appetite, not only at the beginning, but throughout the entire meal. Therefore, you need to ensure that the table is in order at all times, that empty dishes, dirty plates and cutlery are removed on time. You should also remove anything that is not needed for the next dish, such as the salt shaker before dessert.

In order for the food to be prepared and the table to be set correctly, it is necessary to have kitchen equipment. You can acquire it gradually.

For good farming you will definitely need:

1. Table set, tea set, cutlery set (spoons, forks, knives, spatulas), salad bowls, herring bowls, glasses and drink glasses - for table setting.

2. Several saucepans, preferably of different sizes and materials: one aluminum saucepan - only for boiling milk (but not for storing it, and for nothing else); made of stainless steel (the best and most durable cookware) - for preparing porridge and for cooking meat, fish and root vegetables; enameled (which should not be forgotten to be replaced more often as cracks and chips appear) - for preparing soups, compotes and sweet dishes; thick-walled - for pilaf and deep-frying.

3. Sauté pans and clay pots - for cooking in the oven;

4. Stainless steel or cast iron frying pans - for frying chops, cutlets, potatoes, preparing omelettes, scrambled eggs, sautéing for various dishes; A separate cast iron frying pan (used only for pancakes) should be allocated for baking pancakes.

5. Knives, meat grinder, grater, masher, colander, slotted spoon, strainers, cutting boards, bowls, scales, measuring cup, funnel, mixer, coffee grinder or hand mill, garlic press, porcelain mortars - for processing food.

6. Sieve, rolling pin, dough board, biscuit molds, baking sheet, pastry syringe (cornet) - for preparing baked goods.

7. Bowl for jam, canning machine - for making jam, compotes and canning vegetables. Jam can also be cooked in good enamel containers (without damage to the enamel).

We must not forget about maintaining cleanliness in the kitchen while preparing food. Dishes should be washed during the process or immediately after eating; they are washed faster and better. If the food in the pan is burnt, do not scratch or scrape it, but pour water into it, add a little baking soda and leave it for a while, then it will wash off more easily.

It is necessary to use different boards for cutting raw meat, vegetables, cheese, bread, which must be thoroughly washed after use.

Important note. It is better to use wooden or plywood boards, which immediately after purchase must be very generously greased 4 times on all sides with sunflower oil (sunflower oil polymerizes, i.e. “dries out”) with breaks between lubrication of 4-6-12 hours (depending on absorption). Then leave it to “dry” for 3-4 days. After such treatment, the wooden board will lose its hygroscopicity, will be easy to clean and will become almost “eternal”.

Now some tips on how to choose the right dishes for breakfast, lunch and dinner.

Many people are used to drinking coffee in the morning. This is good for those who do not have health problems, which, as we know, are “not eternal.” Therefore, it is better to take care of it in advance. It's better to give up coffee. In general, coffee is an effective immunosuppressant due to the many harmful alkaloids it contains, so it is better to replace it with strong brewed tea, which, by the way, contains much more caffeine than coffee.

Breakfast should be hearty and make up up to 30% of the daily diet. You can prepare some hot dish from boiled meat or fish, as well as a vegetable salad, cook a hearty porridge or a dish of pasta and cheese or with a delicious sauce. In addition, you must serve a cup of tea, coffee or cocoa, cheese, butter or jam.

Lunch usually makes up the main portion of the daily diet; it should be filling. To increase appetite, various guidelines recommend starting with snacks (although whether it is worth artificially increasing it and then fighting obesity is a separate question).

Snacks can be various salads, fish (smoked, salted, aspic), fresh or canned vegetables. There may also be a hot liquid dish (but it is completely optional to taste) - meat, fish, vegetable or milk soup.

Objective data indicate that excess liquid during meals only complicates digestion, artificially filling the stomach, but diluting digestive juices. To digest food, the body begins to secrete digestive juices in excess to achieve the required concentration, which is unnecessary for digesting the food itself, and therefore has a negative effect on the intestinal mucosa.

In a healthy diet (which elite athletes know especially well), it is not recommended to drink heavily less than 30 minutes before meals or in the next 30 minutes after.

HISTORICAL NOTE ABOUT SOUPS. In general, soups at lunch in a very liquid boiled form and in copious quantities, always eaten with bread, began to be intensively introduced into the diet of poor commoners and soldiers in the 19th century through the efforts of Count Rumfoord, when there was not enough food for everyone. While dealing with the problems of feeding the poor, Rumfoord mistakenly believed that excess water eaten with bread could make up for the lack of food.
Lack of food, and even famine, reigned in Russia for most of the twentieth century, so the popularization of soups in Russia became traditional, although many, including some nutritionists, did not even know about its origins.

For the main course at lunch there can be stewed, fried, boiled meat, fish, and vegetable dishes. Then some dessert should be served - fruits, puddings, a variety of pastries. It is better to drink compote, jelly or fruit drink instead of tea. The most important thing is to listen to your taste and body; Eating tasteless (and therefore unhealthy) foods, like overeating, is harmful to our health.

There is a saying - “give dinner to the enemy.” In fact, the nutritional balance of an adult is not daily, but weekly. And no one has ever lost weight by giving up dinner. So you need to have dinner according to your appetite. For example, in the navy, in addition to the main course and dessert, a good thick rich soup is traditionally served for dinner. Salads, vinaigrettes, egg dishes, and vegetable casseroles can also be served for dinner. And for some people, just kefir, yogurt or jelly is suitable for dinner.

You can take into account that in summer light cold dishes are more suitable, and in winter rich hot dishes.

To make it easier for you to master the cooking process, the recipes in each section are arranged in order of increasing complexity (first the simplest, then more complex).

In the recipes, all products are based on 4 servings.

For those who are not familiar with culinary concepts, each section will provide a brief description of this type of dish and useful tips on their preparation.

Start cooking any dish only after sufficiently studying the entire recipe.

Proceed in order, you will succeed.

Final lesson on the topic " Culinary duel". 5th grade

Target: develop the ability to plan your practical activities.

Tasks:

teach to apply knowledge and skills acquired in lessons

develop communication skills, ability to work in groups

instill diligence, independence, responsibility for one’s work; form aesthetic taste.

Teaching methods:

verbal

visual

practical

Methodological equipment:

Material and technical base: service office, laptop, sets of tableware and cutlery, cutting boards, dishes.

Didactic support: presentation (), tokens, cards, instruction cards ().

References:

1. Using software resources to create teaching aids using Microsoft programs Power Point, Microsoft Word, etc.

Lesson plan:

Organizational moment: message of the topic and purpose of the lesson; division into teams, rules of behavior during the game

Generalization and systematization of knowledge

Summing up the game

Doing practical work

Summing up the practical work

Cleaning workplaces

Interdisciplinary connections: story– history of tea, sandwiches, potatoes; geography– names of countries; literature – riddles, poems, sayings; chemistry- experiment with eggs.

PROGRESS OF THE LESSON

- Hello, sit down. We have completed the first section of the COOKING program. ( . Slide 1)
In class today we will remember: (content of work - slide 2)
Today is the final lesson, it will take the form of a game (slide 3) called “Cooking Duel” and practical work on making sandwiches.

Part I

French writer Antoine de Sainteau Exupery said: “The greatest luxury in the world is luxury human communication».

– I propose to divide into two teams “SUDARI” and “SUDARUSHKI”, and compete for the title “BEST COOKER”. For the correct answer, the team is given a chip; the more chips, the closer the victory. To warm up, you are asked to guess riddles. (I read riddles, children answer)

1. It can be deep
It can be small
However, this is not a river
Her name is... (plate).

2. Purebred, portly boyar
He releases water to all the people. (Samovar)

3. In the belly there is a bathhouse, in the nose there is a sieve,
There is a navel on the head, only one hand,
And she’s on her back. (Kettle)

4. There are dessert, dining and tea rooms,
She doesn’t eat herself, but feeds people. (Spoon)

5. It comes with oatmeal, rice, meat and millet,
it happens with cherries,
First they put him in the oven,
And when it comes out from there, it is placed on a dish. (Pie)

6. Carry tea, cocoa, water, all to please the owner,
Lives with him until he falls. (Cup)

CROSSWORD (Slide 5)

Questions:

1. Cook on the ship? (Cook)

2. It can be complex and simple,
Open and closed. (Sandwich)

3. Apple pie. (Charlotte)

4. Add two notes to the preposition “PO”,
Add a consonant at the end
But we know the whole accurately and softly,
Both red and juicy. (Tomato)

5. A document where the preparation of dishes is recorded. (Menu)

6. Hot, tonic drink. (Tea)

7. It is usually put in tea. (Sugar)

8. Kitchen equipment. (Plate)

9. Omelette base. (Egg)

Keyword – technology class course. (COOKING)

– R Let's look at one of the topics: “Hot drinks.” What does this mean? ( Children's answers). And we will talk about tea.

Tea(Slide 6)

Let's remember what we know about tea.

Tea is one of the ancient drinks consumed by humans. (Slide 7)

Next task: read the types of tea and find the odd one out (Slide 8) (Extra: light, brown)

Once the master sent me some tea
And he ordered it to be cooked
And I don’t know when I was born
How should I brew this tea?

Then I took it, poured some water,
I poured the tea all into the pot
And seasoned onions and peppers
And a parsley root.

He poured the brew into bowls,
Stirred well
Cooled it down a little
Served it to the master's table.

Fizminutka

Starting position: standing with your feet together, arms along your body and down. Raise your arms forward - up at the same time take your left leg back on your toes - inhale, return to the starting position (repeat 5-6 times alternately with each leg)

Starting position – sitting on a chair, legs bent, feet parallel. Raise your heels simultaneously and alternately, spreading your feet to the sides.

– Do you know the technology of brewing tea? Insert the words with the tea brewing diagram.
(Guys add missing words)

- Yes, they often serve a sandwich with tea. (Slide 10)

– Who can tell me what a sandwich is?

(students' answers)(Slide 11)

“Sandwich” - German Butterbrot - “bread and butter” - a slice of bread or roll with butter, cheese, sausage, etc.
The basis of sandwiches is bread - our good and constant friend, even when it gets stale. It’s not without reason that they say: “Our daily bread, although stale, is delicious.” History of bread (Sokhareva L.)
You can make various sandwiches, croutons and other delicious products from bread.
No table is complete without snack sandwiches. All kinds of products are used for them: smoked fish, herring, meat, cheese, feta cheese, processed cheese, boiled eggs, sausage, various pates, pastes, butter, fresh and boiled vegetables, herbs.

- Let's remember the classification of sandwiches. What kind of sandwiches are there? according to the method of preparation,

(Slide 12) - Look carefully, which word is superfluous here? (Children's answers)

(Slide 13) – pictures of sandwiches

The next task lies in crossword puzzle“Let's talk about vegetables” (Slide 14)

1. Although I am called sugar,
But I didn't get wet from the rain
Large, round, sweet in taste
Tell me, what is my name? (Beet)

2. The girl is sitting in prison
And the braid is on the street.
And the snowman - carrot.

3. He cures seven diseases,
At least it makes you cry
Everyone around. (Onion)

4. This vegetable is called garden lady. The traveler Cook wrote that when fermented, this vegetable expels disease from the body and saves the life of a sailor. (Cabbage)

5. And this vegetable brought Peter I to Russia.

Unsightly, gnarly,
And she will come to the table,
The guys will say cheerfully:
Well, crumbly and delicious. (Potato)

- You guessed what keyword hidden in the crossword puzzle? (Salad)
– Name the varieties of salad that contain beets. (Children's answers)

Description of the presentation by individual slides:

1 slide

Slide description:

2 slide

Slide description:

3 slide

Slide description:

Explanatory note Nutrition is one of the most important conditions for human existence - one of the main problems of human culture. Quantity, quality, range of consumed food products, timeliness and regularity of food intake have a decisive influence on human life in all its manifestations. The “Cooking” section is one of the leading sections of the program. The main goal of studying the “Cooking” section is to master the methods of food processing, create a menu taking into account the requirements of a balanced diet and the wishes of the participants in the meal. One of the main tasks is to familiarize schoolchildren with the basics of rational nutrition, with methods of processing and storing food that help preserve the nutrients and taste of prepared dishes.

4 slide

Slide description:

The program section includes basic theoretical information, practical work and recommended objects of work. In the 6th grade, students master the methods of mechanical and thermal processing of pasta, cereals, milk and dairy products, fish and seafood, berries and fruits, and receive information about their importance in human nutrition; draw up the sequence of preparing dishes for dinner and requirements for their quality; consolidate knowledge of sanitary and hygienic requirements and rules safe work when working with food products.

5 slide

Slide description:

Goals of studying the “Cooking” section Educational: To develop skills for working safely with kitchen equipment, tools, hot liquids Form general information about the digestive process; about the importance of macro- and microelements in human nutrition; about the nutritional value of milk and dairy products; about the role of seafood in human nutrition; about types of pasta, cereals, legumes; about the importance of fruits and berries in human nutrition and their preparation; about the features of table setting for dinner and the rules of etiquette. Master the technology of preparing dishes from milk and dairy products; dishes from fish and non-fish seafood; teach techniques for preparing dishes from cereals, legumes and pasta; teach how to prepare sweet dishes and drinks; prepare food for the winter. Train to perform tasks according to the model and transfer knowledge and skills to a new situation. Learn to independently evaluate results

6 slide

Slide description:

Goals of studying the section “Cooking” Career guidance To contribute to the formation of knowledge about labor activity cook, pastry chef, baker Foster respect for the working person Develop a creative search for choice future profession

7 slide

Slide description:

Goals of studying the section “Cooking” Developmental To develop in schoolchildren the ability to apply existing knowledge in practice To develop work skills, performance skills, and creative abilities To form actions of step-by-step and final self-control when performing work To develop logical thinking while studying new material

8 slide

Slide description:

Objectives of studying the section “Cooking” Educational: To foster a caring attitude towards food To cultivate aesthetic taste, attentiveness, to instill skills of work culture and accuracy To cultivate initiative and independence in work activities

Slide 9

Slide description:

Objectives Improvement practical skills and students' skills in economical management household, food storage Developing the habit of cleanliness, conscious implementation of sanitary and hygienic rules in everyday life Developing respect for folk traditions and customs Developing independence and the ability of students to solve creative and inventive problems Introducing students to food processing professions Developing hard work, collectivism, humanity and mercy, commitment, honesty, responsibility and decency, patriotism, culture of behavior and conflict-free communication Development of the child’s aesthetic taste Development critical thinking, formation of intellectual and instrumental skills in creating, processing and transmitting information

10 slide

Slide description:

Psychological and pedagogical characteristics of early adolescence Adolescence is determined by the period of a person’s life from 11-12 years to 14-15 years - the period between childhood and adolescence. This is one of the crisis age periods associated with the rapid development of all leading components of personality and physiological changes caused by puberty. Adolescence is traditionally divided into two phases: negative (actually critical) - younger adolescence (11-13 years), and positive - older adolescence (13-15 years). The social status of the teenager remains the same. All teenagers continue to study at school and are dependent on their parents or the state. The differences are reflected rather in the internal content. The emphasis is placed differently: family, school and peers, acquiring new meanings and meanings. An important incentive for younger adolescents to study is the desire to occupy a certain position in the class and achieve peer recognition. At the same time, grades continue to matter to a teenager, since a high grade provides an opportunity to confirm his abilities.

11 slide

Slide description:

In teaching, the introduction of problem-based tasks has a great effect. The teenager is not satisfied with the process of communicating new information in a ready-made, complete form. He will want to check their reliability, to make sure that his judgments are correct. Teenagers should be encouraged to compare, find common and distinctive features, highlight the main thing, establish cause-and-effect relationships, and draw conclusions. Great value will have interesting, fascinating information that stimulates his imagination and makes him think. The variety of findings from the work can be a very effective means of increasing attention and an important way to prevent general physical fatigue associated with both academic workload and general process radical restructuring of the body during puberty. It is necessary to focus the attention of adolescents on the connection between acquired knowledge and practical life. When their attention is not specifically drawn to the connection of the knowledge they acquire with practical life, this deprives many students of the need to acquire and assimilate new knowledge, since the latter has no practical meaning for them. It is necessary to create conditions for the development of abilities.

12 slide

Slide description:

Expected results Know/understand the influence of processing methods on the nutritional value of products Sanitary and hygienic requirements for the kitchen and dining room, for food processing; types of modern kitchen equipment; types of environmental contamination of food products that affect human health

Slide 13

Slide description:

Expected results Be able to choose food products to meet the body's needs for proteins, carbohydrates, fats, vitamins; determine the quality of food products by external signs; create a menu for breakfast, lunch, dinner; perform mechanical and heat treatment food products; comply with the rules for storing food products, semi-finished products and ready meals, prepare vegetables and fruits for the winter; provide first aid for food poisoning and burns.

Slide 14

Slide description:

Expected results Use the acquired knowledge and skills in practical activities And everyday life for: Preparation and improvement of quality, reduction of time and energy costs when processing food products; Canning and preparing food products at home; Compliance with the rules of etiquette at the table; Cooking according to ready-made recipes, including national cuisine; Bakery and confectionery; Table setting and preparation of finished dishes.

15 slide

Slide description:

Working methods 1. By nature cognitive activity students and teacher participation in educational process: problematic explanatory - illustrative reproductive research partially - search 2. By sources of knowledge: verbal visual practical 3. By the degree of interaction between teacher and students: conversation independent work 4. Depending on specific didactic tasks: preparation for perception, explanation, consolidation of material 5. Based on the principle of dividing or combining knowledge: analytical comparative generalizing classification

16 slide

Slide description:

Forms of organizing students' cognitive activity - Frontal form With this form of organizing work, all students perform the same educational and work tasks. - Team-unit organization of work involves dividing a group of students studying in a lesson into separate units or teams and assigning each unit or team its own task. - Individual The most common form. Personalization technology training creates favorable opportunities for the development of the personality of each student.

Slide 17

Slide description:

System of knowledge General scientific knowledge and laws Philosophical categories (matter, motion, space, time) and laws (transition of quantity into quality, negation of negation) Knowledge from a specific scientific field Natural sciences Humanities Social sciences Knowledge from a specific scientific field Natural science, mathematics, computer science, economics, ecology, biology, history, ethics, life safety Professional knowledge Cook, pastry chef, baker, waiter

I welcome you to my culinary site, made mainly for men directly, and of course, dear ladies, for you indirectly, because if a man visits this site, then he immediately understands who his next culinary feat will be dedicated to, i.e. culinary recipe! So guys, here you go short excursion about my site so that you have an understanding of how this recipe site differs from similar culinary “projects”.

Creating this site culinary recipes, I pursued two goals - the first, to acquire my own cookbook, and the second, to create something like a guide for men on preparing various dishes both at home and in non-standard conditions, be it fishing, hiking, picnic, dacha. Accordingly, in realizing the second goal, I am going to share my own experience cooking dishes of truly masculine cuisine (on fire and coals, in cauldrons and large pots, etc.).

All culinary recipes, which you will find on my website, were prepared by me personally and tested by my family and friends. All descriptions and photographs of recipes and the cooking process are copyrighted and serve the sole purpose: to make any recipe I prepare the property of connoisseurs of original men's cuisine. I want to make a reservation right away! If you decide to prepare a recipe from my cookbook, try to grasp its essence and cook it as your own instinct tells you. The essence of cooking for men is the realization of your fantasies, and the complete absence of any restrictions!

Do you want to know how this site will be useful to you personally?

If you are new to cooking

• Use my recipe book as a guide as you will find pictures of all the cooking processes there, with detailed description cooking process
• Use the gallery of ready-made dishes to understand what the dish you are preparing should look like
• Read culinary tips and gain worldly wisdom.

If cooking is a common thing for you

• Use the recipe book as a guide, modernize the described recipe and create a new one based on it
• Use the gallery of ready-made dishes as a source of ideas and inspiration.

If you are a woman

• Be sure to show this site to your man, and who knows, maybe instead of spending the evening at the stove as usual, you will be able to admire his hidden talents.

WHAT DO I MEAN BY MEN’S COOKING

Dishes and culinary recipes cooked over coals, a fire, in camp conditions, dishes in large saucepans, cauldrons, fried whole (or in large pieces), all kinds of “bodies” prepared in various ways (I usually call them the carcasses of chickens, hares, game, large fish etc.).