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Choosing, carving and cooking lamb across Central Asia and Azerbaijan
Stalik khankishiyev Huseinovic — cook, writer and photographer. Author of cookbooks focusing mainly on Oriental cuisine. Father is an Azerbaijani, was a lecturer at Fergana Polytechnic Institute, German mother.
This book is a real "encyclopedia of meat". More precisely, it is about the lamb - the most important initial product for the cooking of the countries of Central Asia and Azerbaijan, the gastronomic culture of which the author dedicates his work. As before, the Elder convinces the market the most important thing is to understand, not to memorize other people's prescriptions and recipes. Below is just delicious, with the same passion and skill as the author, to cook need a real interest in the case, and a bit of intuition and free imagination. And therefore most importantly in this book - not even the recipes.
Consistently, step by step, the Elder explains: how to choose on the market the best quality meat, then carve it, nothing lost and without spoiling, how to determine the perfect purpose for each piece of meat and, eventually, cook him a great delicious and unique meals. And thanks to the unique author's photographs, the obvious becomes the most important part, and the whole story takes on additional meaning and is decked with bright juicy colors.
The book is made by hand by professional craftsmen in our own production!
Back cover - made of genuine leather.
Bookend - silver.
Bleed - plated.
Embossed - gilt-and blind.
Skin color, unique design, stamping, flyleaf and a shotgun you can choose and book individually!
