If the first book by Stalik Khankishiev was a “book of rice,” then the second is a real “encyclopedia of meat.” More precisely, we are talking about lamb - the most important initial product for the cooking of the countries of Central Asia and Azerbaijan, to the gastronomic culture of which the author devotes his work. As before, Stalik convinces: in gastronomy, the most important thing is to understand the essence of the matter yourself, and not to memorize other people’s instructions and recipes. To cook on your own as deliciously, with the same passion and skill as the author, you need a real interest in the matter, as well as a little intuition and free imagination. And therefore the most important thing in this book is not even the recipes. Consistently, step by step, Stalik explains: how to choose the best meat on the market, how to then cut it without losing or spoiling anything, how to determine the ideal purpose for each piece of this meat and how to ultimately prepare wonderfully tasty and unique dishes. And thanks to unique author's photographs, the most important details become obvious, and the whole story takes on additional meaning and is colored with bright, rich colors.