Cuisine and Life Styles of the Bokharian Jews

In this book the authors describe the peculiarities of the customs, religious and communal life and history of the Jews from Bokhara, a town in modern Uzbekistan from which their ethnic name is derived. This ancient Jewish community sometimes claims to have been in existence since the destruction of the First Jerusalem Temple in the Sixth century B.C.E.
In a concise form the authors submit a bibliographical list of books and publications. A considerable part of the book is devoted to culinary matters, detailed description of the Dietary laws of Kashruth as well as food preparation, kitchen tools and utensils and rules of nutrition.

Each type of food is accompanied with the appropriate blessings. Some dietary information for healthy nutrition is included. Interesting facts about various food products and their preparation are supplied, as well as advice for young ladies.

Detailed information is provided about the education of Jewish children and youngsters and about family values, about the Sabbath, Jewish Holidays, fabulous events of the history of the Jewish people, the Divine Providence, sayings of the Sages. The book contains many stories from the Talmud and the Midrash. The text is provided with illustrations and everyday information. 

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TABLE OF CONTENTS

INTRODUCTION
HISTORY Bukharan Jews
BASIC RULES kashrut
BLESSINGS TO DIFFERENT TYPES OF FOOD
FOOD - A SOURCE OF JOY AND HEALTH
food culture
Interesting facts about the products
It is useful to know
Cookware & INSTRUMENTS
PRIMARY TREATMENT PRODUCTS. drying herbs

RECIPES AND TECHNOLOGY OF COOKING
1. Cold Appetizers
2. FIRST COURSE
3. MAIN COURSE
4. FLOUR PRODUCTS
5. SWEET DISHES
6. DRINKS
hard liquors
SEASONING

HOLIDAY FEAST

LAWS OF JEWISH LIFE
The laws of circumcision
Redemption of the firstborn
Jewish education
About Jewish family
 
Spiritual food of the Jews
Saturday - the day of eternity
From the spring of wisdom
With us, Gd!

CONCLUSION

APPLICATIONS
1.Perevod measures of various products in grams (ounces)
2.Primernoe content of spices in 1 g (1/30 oz)
3.Massa fruits and vegetables in grams (ounces)
4.Primernaya the duration of the heat treatment of some products
5.Sootnoshenie temperature scales, Celsius (C) and Fahrenheit (F).
6.Sootnoshenie measures weight and length

REFERENCES

ABOUT THE AUTHORS