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Academy Awards were granted at the Culinary Book Competition in China


Dear friends, we have great news: the legendary Book Of Tasty And Healthy Food, which was reprinted with the active participation of East West Company, has won a prestigious title!

At the global culinary editions competition in Yantai (China), this book, which has probably been one of the most popular in Russia for almost 80 (sic!) years, has received the title Best In The World awarded by Gourmand World Cookbook Awards 2017 (in the category Bestsellers — Brands). The Gourmand Culinary Book competition has already been held 22 times to honour the world’s best culinary books and is considered to be an Oscar in this sphere. The awards ceremony was attended by representatives of 96 countries, and this year’s competition featured books from 211 countries.

As a partner of the reprint edition, East West Company was acknowledged by the editorial team of the book for supporting the project. We are confident that the updated Book Of Tasty And Healthy Food will be a guide for many of the readers in their cookery activities and a source of inspiration for creativity.

It is particularly gratifying to know that the team of editors and invited authors included the permanent partners and friends of East West Company: Elena Suchkova, a title-winning pastry master, and Alyona Spirina, the founder of Bread And Food culinary school.

In its reincarnation of 2016, this book, which includes both classical recipes and the new developments, is a complete collection of the achievements of nutritional science of recent years, with secrets from renowned chefs and confectioners and principles of healthy nutrition for modern people.

Interesting facts:
The Book Of Tasty And Healthy Food was first published in the distant 1939 and became a culinary bestseller for the Soviet citizens of those times. With its print run of 100,000 and the high price of 10 rubles (an average salary in those days was about 300 roubles), the publication soon disappeared from the shop and became difficult to obtain, even though not all the population was literate and few people had a chance to make their food sophisticated and healthy. The publication has been reprinted 4 times in the USSR era, and in 2016 some leading chefs from Russia and CIS, the researchers from Federal State Funded Research Institution Nutrition Research And Development Establishment and from the Institute Of Nutrition Of The RAS decided to adapt the book to the realities of our day and to the needs of today’s people

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