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Description
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The book "365 Days of the Sun" contains more than 200 photographs of national cuisine, unique authors and historical recipes. The authors of the publication traveled around Uzbekistan for six months and collected legends and stories, found heroes who devoted their lives to the culinary art. The book is a publication about a gastronomic journey through Uzbekistan. The authors tell why Bukhara pilaf should be tried in Bukhara, Samarkand flatbread in Samarkand, Jizzakh samsa in Jizzakh and everything else in other regions of Uzbekistan. The team visited all regions of the country, visited more than 30 cities and towns, covered more than 20 thousand kilometers. The book includes more than 200 photographs of over fifty dishes. The authors of the publication traveled around the country for six months, collected unique original and historical recipes, legends and stories, and found heroes who dedicated their lives to the national cuisine
it contains dishes that are not found in other regions. For example, in Khorezm there is a dish called ijon - it is made from raw meat and is similar to French tartar. In Fergana, they cook steak in the tandoor. This dish is not found anywhere else, even in other regions of the valley. The book includes 86 items of national dishes, more than 30 exclusive copyright and historical recipes from more than 50 chefs from all over Uzbekistan. Bakhriddin Chustiy - restaurateur, brand chef, Uzbek Jamie Oliver - the most famous admirer and creator of national cuisine. The pseudonym “Chustiy” means “originally from Chust” (a city in the Namangan region). Founder of popular establishments in the capital Chustiy’s Cuisine, Oshxona.uz, ideological inspirer and co-owner of the signature restaurant Sal-Sal.
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