Kazan, sheep and dastarkhan
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If the first book of Stalik Khankishiev was a "book of rice", then the second is a real "meat encyclopedia". More precisely, we are talking about lamb - the most important initial product for cooking in Central Asia and Azerbaijan, whose gastronomic culture the author devotes his work. As before, the Stalik convinces: in gastronomy the most important thing is to understand the essence of the matter, and not to memorize other people"s prescriptions and recipes. In order to prepare a real interest in business, and also a little intuition and free fantasy, with the same hobby and skill as the author, as the author.
And therefore, the most important thing in this book is not even recipes. Consistently, step by step, the Stalik explains: how to choose the best meat on the market, how to then cut it without losing anything and without spoiling, how to determine the perfect purpose for each piece of this meat and how to finally prepare from it remarkably tasty and remarkable and peculiar dishes. And thanks to the unique author’s photographs, the most important details become obvious, and the whole story gains additional meaning and is colorful of bright juicy colors
And therefore, the most important thing in this book is not even recipes. Consistently, step by step, the Stalik explains: how to choose the best meat on the market, how to then cut it without losing anything and without spoiling, how to determine the perfect purpose for each piece of this meat and how to finally prepare from it remarkably tasty and remarkable and peculiar dishes. And thanks to the unique author’s photographs, the most important details become obvious, and the whole story gains additional meaning and is colorful of bright juicy colors
Author:
Author:Khankisheyev S.
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
Paper:
Paper:Molded
ISBN:
ISBN:978-5-17-065209-9
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