Kazan, Sheep and Dastarkhan by Stalik Hankishiev

If the first book by Stalik Hankishiev was "a book of rice", the second - a real Encyclopedia of meat. More precisely, the question of mutton - the most important precursors for cooking in Central Asia and Azerbaijan, the gastronomic culture of which the author dedicates his work.

As before, Stalik says it all: in gastronomy most importantly is the very heart of the matter to understand, not memorize someone else's instructions and recipes. To eat the same way, with the same enthusiasm and skill as a writer, cook by yourself, you need a real interest in the case, and more - a bit of intuition and imagination free. And because the most important thing in this book even is not recipes.

Step by step, Stalik explains how to choose the best market for the meat, then how to cut it, nothing is lost and does not collapse, how to determine the ideal destination for each piece of meat, and how, ultimately, make out of it fine delicious and unique dishes. And thanks to the unique author's photographs, the obvious becomes the most important part, and the whole story takes on added meaning and splash bright rich colors.

The new book is more meaningful, more consistent ideologically. I, as I could, tried to tell you about a matter of fact, than about any recipe. Yes, the recipes in the book are, plenty of them and they are more than detailed. But these recipes serve only to illustrate a much more important story about the principles and technologies.

from blog of Stalik Hankishiev