Cooking World

After the second hour of a meal, the complaisant staff of a restaurant will serve sweetish corn porridge or rice broth. Eat, dear visitors, do yourself well.

It is necessary to notice, that every meal is accompanied with active consumption of green tea, or tea water. For a dinner, especially with visitors or guests, Chinese like to drink some beer or vodka. And instead of bread every visitor is brought a cup with sticky rice.

Usual Chinese lunch looks like that. Whether it is good or bad – it is impossible to say. More likely, such way of eating is unusual for us. But nevertheless it is worth sitting once from the beginning up to the end of the ceremony, to taste each dish and to experience, that «Chinese eat everything, that creeps, floats and flies… except for tanks, submarines and planes!»

Then hot dishes are served. Waiters bring one plate after another. Here is variety of meat - mutton, beef with an onions, duck with rice flat cakes, hen in a sour-sweet sauce, pork ears. Here an every possible fish, squids, octopuses, tiger shrimps.
When it seems, that nothing can be eaten any more, on the table appear Chinese pel’menis, and so on, so on, so on with a different stuffing. You can’t help tasting it!

Chicken - coconut soup
Chinese are not supporters of desserts and sweets in general. Favorite Chinese sweets - red or green beans with an ice-cream, sweet rice or small cakes from rice broth, tomatoes in caramel, chestnuts and fruit salad stuffed with something like mayonnaise. Though, certainly, there are also some more habitual for a European’s stomach dishes: apples, bananas, pineapples or pears in hot caramel. Fruit is immersed in cold water then caramel hardens and appears very appetizing sweet.

Nevertheless, at a traditional Chinese restaurant most likely you will be offered for a dessert … soup. Soup can be cooked from fish’s head or tail – a trunk you have eaten for a second course. Soup may also be cooked from tofu or a coconut.

Chinese do not like to eat alone. As a rule, ten - fifteen people sit at the big round table, who for all two hours of a lunch break eat one dish after another and discuss their urgent business.

So, how to eat correctly? We shall start that lunch time is special for Chinese. Schoolboys, students and office workers leave for a break at midday to start work or study again only in two o’clock in the afternoon. In the large companies and business centers the dinner lasts for an hour and is obligatory.
Chinese do not like to eat alone. As a rule, ten - fifteen people sit at the big round table, who for all two hours of a lunch break eat one dish after another and discuss their urgent business.
In the middle of a table there is a turning disk with viands. Everyone has a plate, small plate for soup, spoon, and sticks.

Firstly are served cold dishes: bean sprouts, salad from asparagus, reps, radish, meat pieces, fried peanuts, wood mushrooms, rice noodles. Sometimes crust jellyfishes are also served as a cold dish, but there are some dishes, when it is better not to know, what you eat.

Olives are not only a tasty snack, an excellent addition to many dishes, for example, very popular hotchpot, - they are also very useful fruit and source of vitamins and useful mineral substances which in their turn help us to keep our health and beauty.

The researches conducted by the American Institute of Cancer Researches have shown an amazing result: women, who have regularly used olive oil, have 45 % lower risk of breast cancer because of oleic acid, contained in great amounts in olive oil, suppresses activity of a cancer gene called Ð?ег-2/neu.

As olives grow in a hot climate, they produce many polyphenols for protection against baking sun - these substances prevent from clots of blood.

Inhabitants of Mediterranean suffer from cancroid less often than population of cloudier regions. And all of that - because this land is rich with olives.

Here are some quotations from the most extensive meat part: stakes with wild mushrooms and potato (28 dollars), grilled T-bone (41 dollar), pork chops (34 dollars), grilled lamb fillet (35 dollars), steak from venison (36 dollars).

Besides Mark Marillo enjoys culinary talent, he is a skilful wine expert. Therefore the majority of menu’s items are accompanied with his recommendation concerning wines. However Romanov – is all the same not French, but a Russian restaurant. Therefore wines are not its strongest point. And special pride of the restaurant is the vodka menu.

Michael Izraelian assures that he managed to collect the fullest collection of vodka in the USA. Its lion’s share is made with export grades from Russia, but there are some vodkas and strong drinks under this name with the most different degrees and taste from the most different places. Among them there are Jean Mare XO, Idol, Ciroc and Grey goose (France), Reyka (Ukraine), Ketel one, Van Gogh and Effen (Netherlands), Chopin and Belvedere (Poland), Fris (Denmark), Vox (New Zealand), Boru (Ireland), Level (Sweden), Roberto Cavalli (Italy), Pearl (USA).

Restaurant Romanov which has recently opened in the Western Hollywood, an area of luxurious boutiques and red Ferrari, - one of confirmations of western fashion for Russian cuisine.

Romanov is not one more cheap popular-souvenir Russian stylization.
This is modern gastronomic restaurant with a magnificent interior in an imperial style, the broadest choice of Russian cuisine dishes, the separate caviar menu and a small bent in a meat theme.

The founder Michael Izraelian, the son of the Russian immigrants, who own corporation from some restaurants, elite automobiles rent company, and also brand of mountain water from Armenia sold at expensive American and European restaurants and spa, calls his restaurant high-end Russian steakhouse.

The head-cook of a new restaurant is Mark Marillo, who has worked at such popular restaurants of Los Angeles, as Saddle Peak Lodge, Cafe Pinot, Felt and Nic’s Martini Lounge. The basis of the menu from Mark is made with dishes of Russian cuisine: ravioli “Trio” (17 dollars), pancakes “Империал” with a salmon, sour cream and black caviar (16 dollars), a borsch (9 dollars), roast duck (28 dollars), roast quails (26 dollars), a guinea fowl baked in goose (25 dollars), baked trout (24 dollars), Ossetrina pod Syrom (27 dollars), beef Stroganoff (26 dollars), black caviar (served with pancakes, onions, eggs and sour cream, 30 dollars) and many other dishes.

The first day
Breakfast: green tea.
Lunch: 2 boiled eggs, salad from fresh cabbage with olive oil, a glass of tomato juice or 1 fresh tomato.
Dinner: grilled or cooked fish, salad from fresh cabbage with olive oil.

The second day
Breakfast: green tea and bread with bolting (50 g)
Lunch: grilled or cooked fish, salad from fresh cabbage with olive oil.
Dinner: cooked beef (200 g), a glass of kefir.

The third day
Breakfast: green tea.
Lunch: raw egg, three big cooked carrots with vegetable oil.
Dinner: apples.

The fourth day
Breakfast: green tea.
Lunch: a root of parsley, stewed on vegetable oil, apples.
Dinner: fruits.

The fifth day
Breakfast: uncooked grated carrots with lemon juice, green tea.
Lunch: grilled or cooked fish (500 g), a glass of tomato juice.
Dinner: fruit.

The sixth day
Breakfast: green tea.
Lunch: 500 g of boiled chicken, salad from fresh carrots and cabbage.
Dinner: 2 boiled eggs, salad from fresh carrots with olive oil.

The seventh day
Breakfast: green tea.
Lunch: boiled beef (200 g), fruits.
Dinner: any variant of the last days, except for day â„– 3.

The eighth day
Breakfast: green tea.
Lunch: boiled beef (200 g), fruits.
Dinner: any from previous variants, except for day â„– 3.

The ninth day
Breakfast: green tea.
Lunch: 250 g boiled chicken, salad from cabbage and carrots with olive oil.
Dinner: 2 boiled eggs, 200 g of salad from carrots with vegetable oil.

The tenth day
Breakfast: raw grated carrots with lemon juice, green tea.
Lunch: grilled or cooked fish (500 g), a glass of tomato juice.
Dinner: fruit.

The eleventh day
Breakfast: green tea.
Lunch: 1 raw egg, 3 boiled carrots with vegetable oil and 15 g of cheese.
Dinner: fruits.

The twelfth day
Breakfast: green tea, bread with bolting (50 g).
Lunch: big vegetable baked pudding, apples, black coffee, bread with bolting (50 g).
Dinner: 200 g boiled beef, a glass of kefir

The thirteenth day
Breakfast: green tea.
Lunch: 1 boiled egg, salad from fresh cabbage with vegetable oil, a glass of tomato juice.
Dinner: grilled or boiled fish.

The fourteenth day
Breakfast: green tea.
Lunch: fried or boiled fish, salad from fresh cabbage with vegetable oil.
Dinner: boiled beef (200 g), a glass of kefir.

It was one of Japanese diet’s dietary plans. All the same any variant of a invalid food should be discussed with the dietician to take into account all features of your organism and diseases.

Those very Japanese assert that the menu of the true Japanese diet should look the fallowing way:

300-400 g rice;
150-240 g fruit;
About 270 g vegetables;
60 g legumes;
120 g fishes;
100 g milk;
1 egg;
2 teaspoon sugar;
Green tea.

In general, you have already understood that there are a lot of variants. You can make your own choice.

Main principles of Japanese food have formed a basis for creation of some dietary plans (for foreigners) with many variations of the menu, but as a matter of fact similar to each other. Similarity of dietary plans is in that, that they allow grow thin quickly, 7-8 kg in a week. It is, perhaps, the only advantage of the Japanese diet. Its disadvantages are the following:

- You should not keep to this diet constantly, maximum for 2 weeks for fast weight reduction;

- Japanese diet is not balanced on nutritious elements and is very much low-calorie diet, therefore long keeping can lead to serious consequences for health.

The principal cause why Japanese diet is good for Japanese and is not good for the others, is obvious. People, who live far from the sea, cannot provide the diet with various fresh sea products.

So, the 14-day’s dietary plan supposes full refusal of sugar, salt, alcohol, flour and pastry. Within these two weeks you should drink a lot of usual or mineral water (nearly 1,5 l), and also to keep strictly the menu on days and to not mix products.

The traditional French diet differs by its simplicity, in has not that refinement, propagandized by French restaurants.

The Frenchmen, as well as other nations, are inclined to fat, but it happens because they refuse the traditional meal to please dynamic rhythm of a life, advertising, etc. So, what distinguishes the traditional French feed system?

1. Freshness. Diet includes many fresh products, many fresh high-quality vegetables, fruit, herbs and spices which make dishes tasty, not adding superfluous calories.

2. Equilibration. It is possible to tell, that each food intake includes products of all food groups (fruits-vegetables, bread, fish-meat, oils, etc.). The French diet is rich with useful fats. It has a lot of olive oil and butter. The Frenchmen are not tormented by a question of fats in their diet of, they also do not abuse bad fats: margarine and hydrogenated fat.

3. Moderation. Perhaps, this is the most important, that we can borrow. It is achieved due to small portions. The Frenchmen eat everything: and even desserts are not forbidden.

4. Pleasure from meal. The Frenchmen are able to take pleasure in process of eating. They chew thoroughly and do not hasten. The Frenchmen never eat in front of the TV. During the meal they are concentrated only on meal.

5. Eating at home. The Frenchmen prefer to eat at home, thus, it is easier to control quality of products and food. Americans, preferring to eat out of door, suffer then from surplus fat in dishes and huge helpings.

6. An active way of life. The Frenchmen live fast, like to walk much. They are frequently forced to do it for the reason that in the old city centers it is difficult to find a parking slot. But there are advantages to health and a figure.

In general, that we should borrow from the French diet is a skill to take pleasure in meal, small portions, a fruits-vegetable variety, and also an active way of life and positive approach to life.

For most people all Italian cuisine is like pizza and spaghetti. Those who have only skin-deep knowledge about Italian cooking frequently think that it is all pretty much alike. But, those who travel through Italy can notice differences in dishes and their ingredients even if the cities are just some miles apart.

Every Italian town has its own style of making sausage, special kinds of cheese and wine, and its local type of bread. It is funny, but if to ask people how to make the most common for all Italians pasta, you will not hear identical answers. Varieties of the Italian cuisine can bee seen just on one example with pasta recipes: made in every possible variations in size and shape soft egg noodles in the North, hard-boiled spaghetti in the South.

Italy is a country of great varieties, and cuisine is simple one more aspect of the diversity of its culture. This diversity has historical and geographical roots. Land of plenty with countless environments and their variations: fertile valleys, mountains covered with forests, Mediterranean coastlines.

But if the diversity of ingredients can be explained by the climate opportunities, great number of food styles in Italy result from its history. Many populations in the past have occupied Italian territory, and most of them have influenced the culture and traditions.