The world-famous world-class chef and gourmet Bahriddin Chustiy who became famous for cooking 7 tons of Uzbek pilaf, which was included in the Guinness Book of Records, has added author's books to the University Library.
It is worth noting that Bahriddin Chustiy is an experienced restaurateur, brand chef of luxury restaurants in Uzbekistan (“Aksu”, "Chustiy Chaykhana", “Oshxona.Uz”), Kazakhstan (“Zanjabil”) and Russia ("Babaychik","Lagmania"). For his outstanding achievements in cookin he was nicknamed the Uzbek Jamie Oliver, at the moment Chustiy is the most famous admirer and creator of the national cuisine. The nickname "Chustiy" means "originally from Chust" (a city in the Namangan region).
It is worth emphasizing that Bahriddin Chustiy is the favorite chef of many heads of state. For example, in August 2010, at the request of the mayor of the city, he prepared a treat for the President of the Russian Federation Dmitriy Medvedev (2008-2012).
The book " Non " is dedicated to the Uzbek bread-flatbread, the author of which is Bahriddin Chustiy. This book has a special place in the university library. The book reflects the specifics of bread preparation in different regions of Uzbekistan, with a large number of colorful photos, where recipes for more than 50 types of tortillas and 10 dishes are published, in the preparation of which the tortilla is used. The author of the book shares almost forgotten, as well as popular recipes and new inventions of bakers (novvoi). In addition to recipes, Bahriddin Chustiy talks about the culture, traditions, tandoor, chekich and everything related to flatbread.
"Uzbek dastarkhan can exist without pilaf, and pilaf can be without meat, but no dastarkhan can be without flatbread. Tortilla is not just bread, it is a tradition, a culture, an intangible heritage and our history. The book is almost ready for printing, but given the circumstances, we hope to publish it in May-June this year, " said Bahriddin Chustiy.
The so-called "travel book" about the Uzbek regional cuisine "365 days of the sun", includes 86 positions of national dishes, more than 30 exclusive author's and historical recipes from more than 50 chefs from all over Uzbekistan. The book was published in two languages: Russian and English. The Russian version was presented in Tashkent, and the English version was presented in London. It is noteworthy that the Royal Court was impressed by the contents of the book and one copy was presented to Queen Elizabeth II of Great Britain.
This collection of books will help students of the university to make a gastronomic journey through Uzbekistan, as well as to study and get acquainted with the atmosphere and specifics of national dishes of various regions of our Homeland.
