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What makes food on a stick truly great? Too often, we think of skewers and brochettes as just easy summer barbecue food: a few tired chunks of meat and vegetables threaded onto a stick and grilled—boring, bland, and uninspired. But that couldn’t be further from the truth! Discover a world of new, exciting flavors and original presentations for everything from main dishes to appetizer brochettes. Sweet or savory, served with a luscious sauce or a zippy marinade, grilled or raw, skewers can be—and should be—prepared year-round. They’re easy to make, and there’s just something about food on a stick that kids absolutely love! Skewers are perfectly portable, ideal for picnics and lunches, and stand out as elegant hors d’oeuvres for any special occasion, or for dining al fresco. Skewers truly offer something for everyone: the sheer convenience appeals to even the busiest cooks, and the pure possibility of new, bold combinations entices gourmets of every stripe to experiment and think off the plate!
In The World’s 60 Best Skewers... Period, discover the very best kebab recipes, original side dish and presentation ideas, and sure-fire methods for making the tastiest marinades, as well as the best ingredient combinations, new techniques, and foolproof tips and tricks, accompanied by stunning photos that will tempt your taste buds.
In The World’s 60 Best Skewers... Period, discover the very best kebab recipes, original side dish and presentation ideas, and sure-fire methods for making the tastiest marinades, as well as the best ingredient combinations, new techniques, and foolproof tips and tricks, accompanied by stunning photos that will tempt your taste buds.
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Book Description:
In The World’s 60 Best Skewers… Period, discover the very best kebab recipes, original side dish and presentation ideas, and sure-fire methods for making the tastiest marinades, as well as the best ingredient combinations, new techniques, and foolproof tips and tricks, accompanied by stunning photos that will tempt your taste buds.
About the Author:
Véronique Paradis studied at Montreal’s Institut de tourisme et d’hôtellerie du Québec, and has spent the last ten years honing her talent in some of the city’s finest kitchens, as a caterer, and abroad in Europe and Australia. Véronique’s inquisitive, hands-on attitude fuels her passion for unlocking fantastic flavors and irresistible combinations, and inspiring people to cook and create memorable meals with fresh, delicious ingredients.
"About this title" may belong to another edition of this title.
- PublisherCardinal
- Publication date2014
- ISBN 10 2924155142
- ISBN 13 9782924155141
- BindingPaperback
- Number of pages192
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Book Description Condition: Good. SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. book. Seller Inventory # 6-2924155142-G
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