Hardcover, 144 pages
Published by Dog 'n' Bone.
Over 60 recipes for skewered food to cook on open fires, barbecues and grills. Marcus Bawdon, bestselling author of Food and Fire, brings you further recipes to cook over the flames. This time round, they are all skewered on a variety of sticks: metal, wood, rosemary, lemongrass and bay, amongst others. Not only is this a quick and easy way to cook, but the skewers themselves can add flavour to the food that is cooked on them. And this method of cooking, with food brought close to the flames, produces a beautiful caramelised effect that tastes as good as it looks. Easy to prepare in advance, so there are no last-minute panics, skewers are perfect for entertaining, and this method can be used on everything from meat, fish and vegetables to fruit. Recipes come from around the world, and demonstrate the popularity of this way of cooking from South America …
Over 60 recipes for skewered food to cook on open fires, barbecues and grills. Marcus Bawdon, bestselling author of Food and Fire, brings you further recipes to cook over the flames. This time round, they are all skewered on a variety of sticks: metal, wood, rosemary, lemongrass and bay, amongst others. Not only is this a quick and easy way to cook, but the skewers themselves can add flavour to the food that is cooked on them. And this method of cooking, with food brought close to the flames, produces a beautiful caramelised effect that tastes as good as it looks. Easy to prepare in advance, so there are no last-minute panics, skewers are perfect for entertaining, and this method can be used on everything from meat, fish and vegetables to fruit. Recipes come from around the world, and demonstrate the popularity of this way of cooking from South America (Chicken, pepper and chimichurri rojo skewers) to the Middle East (Fig and halloumi skewers), and Oceania (Prawn and pineapple skewers) to Europe (Grilled gnocchi skewers).
Returned. Nothing inspiring when you actually see it. Mostly it’s just use a prebought rub on meat/veg/fruit, skewer it then grill it. Nothing particularly regional about the regional variations - e.g. it’s Oceania if the meat is crocodile or kangaroo. The marinades/dips recipes we do get in full are things you’d know of anyway - jerk sauce, a satay or a chimichurri. All extremely predictable and generic. Avoid.
