This book contains recipes and methods of cooking the most characteristic and common dishes of the national cuisine of the peoples of the Caucasus: kebab, soup-harcho, lulya-kebab, tobacco chickens, chebureks, dumplings ... The cuisine of the Caucasian peoples is characterized by a spicy taste and sharpness, so the book advises which seasonings and their mixtures are better to use in the preparation of a particular dish, which side dishes, salads, drinks are better to serve to the table. For those who love sweets, sections Caucasian pastries? and Caucasian sweets? will allow you to prepare such famous delicacies as baklava, halva, Shaker, lavash. Marinated, canned vegetables, dried and dried meat, jam will help to keep the products tasty and healthy for a long time.