A small but very "tasty" book that is useful for both the professional and the amateur griller.

Twenty distinct recipes and many useful tips on grilling techniques and tools, written by the experts in the field, Giorgos Karagkianis and Giorgos Mallioras.

From spit-roasted lamb and kokoretsi to kebabs, pork gyros, marinated chicken skewers, and handmade sausages. All made with pure ingredients from your own hands!

So, let's leave the unnecessary words aside and get straight to "the meat" of the matter.