First of all, I must note that I am not a culinary specialist, not a cook, not a baker and not a confectioner. But circumstances developed in such a way that I had to learn to cook food from adolescence. And away we go. Among my family and friends there were skilled culinary specialists and, in addition, I had the opportunity to meet several chefs from whom I learned a lot. The late aunt Antonina Pavlovna Shmakova taught me how to work with dough and bake pies, so my daughter has known and loved them since childhood.
For example, I cook borscht exclusively according to the recipe of my classmate Seryozha Kurenny from Zaporozhye, who several times forced me to cook this dish until he was satisfied with the quality of the cooked one.
I got acquainted with Italian cuisine in her homeland, in Italy, which is traveled far and wide, from Liguria to Sardinia. Plus a great series with Gary Rodhes “Italia al dente.” (Alas, this distinguished chef passed away on November 26, 2019. Rest in peace!).
The purpose of this site is to tell about my favorite recipes, basics and methods of cooking various dishes. This is by no means a textbook! All recipes that are published on the site have been “tested” on themselves and loved ones. And I am sure that everything will work out for you, if there is a desire.
So go ahead, cook together.
Update:
The site has moved from one hosting provider to another, it will take some time to transfer the records.
