You probably tried at least one Uzbek dish - pilaf or lagman, shurpa or manti. Or at least kebabs. And if they were cooked properly, you don't have to tell how bright, fragrant and filling the kitchen is. But you still don't know so much about bedana-quail, dulma-tupma - stuffed vegetables, basma and dimlama, kazan-kabob from chicken, beef and lamb, gushut and mashkichiri, shah-pumpkin with meat, steam katlama, beshpanju and bugdo guju. Lilia Nikolenko, known on the Internet as iqmena, will become a guide to this world for you. She lives in Tashkent, cooks a lot and knows exactly (and will tell you) how the teahouse pilaf differs from the Andijan pilaf, the gul-kabob from the charvi-roll, and the gushtli somsa from the tugmachi. Under her leadership, you will not only understand the intricacies of making noodles for lagman, but also learn how to choose the right products in the Uzbek bazaar. The book contains many completely unique recipes for Uzbek dishes. As always, they were checked, that is, each dish was prepared and eaten.