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Description
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In the book Encyclopedia of Uzbek Cuisine, Hakim Ganiev, a famous chef and blogger, author of many culinary bestsellers, reveals the secrets of preparing Uzbek cuisine. An extensive collection of varied recipes covers all culinary sections: salads and appetizers, soups, main courses, pilaf, kebabs, pastries and desserts, tea. For each dish, the steps and nuances of preparation are described in detail. Recipes are accompanied by original stories and colorful illustrations of ready-made dishes. This book is not just collections of recipes (there are enough such publications), but a complete story about the most interesting phenomenon of traditional Uzbek cuisine, which was and remains authentic. Despite the influence of culinary traditions of other nationalities and the emergence of new products, Uzbek cuisine remains special and always truly national. Uzbek cuisine arose because of the coexistence and mixing of several cultures, many years of development in the area of the Fergana, Tashkent and Samarkand oasis - an important trade crossroads for all over Asia. Uzbek cuisine is considered the richest cuisine of Central Asia, as it has managed to absorb all the most valuable from the culinary art of the peoples of the East. Lagman and mashkhurda, pieva and erma, shirkavak and chalop, dimlama and dolma - these are not words to bewitch, but surprisingly tasty, satisfying and easy-to-execute Uzbek dishes. Naturally, it is impossible to imagine Uzbek cuisine without pilaf, and Uzbek people offer a dozen and a half recipes for this popularly loved dish, also chebureks, somsa, manti, khanum and drinks and sweets.
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