Meat on fire cannot get bored: a bright sauce, a light side dish, a combination of the aroma of smoke and the sharpness of spices excite all receptors at once. The cooking process in this case is not just a process - it is a whole science, a sacred action, where any movement is honed for years, while for years the ingredients for an ideal marinade are verified. In Vlad Piskunov's book, you will not find heated debates about which meat is better and which marinade is the most correct, but you will find a lot of author's recipes for cooking meat and not only, it is accompanied by all interesting stories, tricks of an experienced culinary specialist and blogger.