Meat on the Barbecue, Grill, in the Tandoor and Cauldron

Every nation has its own versions of meat dishes cooked over an open fire, over coals.

Hakim Ganiev, a renowned chef and blogger, author of many culinary bestsellers, dedicated his book to the oldest of the dishes created by man: kebab.

The book features recipes for kebabs from not only the author's native Uzbek cuisine but also from other world cuisines.

Essential accompaniments to the meat include sauces and salads.

Meat on the barbecue, on the grill, in the cauldron, and in the tandoor - all recipes are presented in the form of a clear step-by-step preparation scheme, with tips and important remarks on technology and serving.

As a pleasant addition to the meat theme, there will be recipes for kebabs made from poultry, fish, cheese, and vegetables.